Creamy Pumpkin Parmesan Chicken (Print Version)
Chicken simmers in a creamy pumpkin-Parmesan sauce with basil for a comforting and hearty meal in just 40 minutes.
# Ingredients:
01 -
4 skinless, boneless chicken breasts (about 2 lb. total)
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
1 Tbsp. extra-virgin olive oil
05 -
3 garlic cloves, finely chopped
06 -
3 Tbsp. tomato paste
07 -
1/4 tsp. crushed red pepper flakes
08 -
1 1/2 cups low-sodium chicken broth
09 -
3/4 cup pumpkin puree
10 -
1/2 cup grated Parmesan, plus more, shaved, for serving
11 -
1/4 cup heavy cream
12 -
Juice of 1/2 lemon
13 -
1/2 cup packed fresh basil leaves, thinly sliced
# Steps:
01 -
Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat a medium (10") heavy skillet over medium-high heat. Pour in oil and arrange chicken in skillet. Cook, turning halfway through, until golden, about 3 minutes per side. Transfer chicken to a plate.
02 -
Reduce heat to low. Cook garlic, tomato paste, and red pepper flakes, stirring, until garlic is light golden and fragrant and tomato paste has slightly toasted, about 30 seconds. Add broth, pumpkin puree, Parmesan, cream, lemon juice, and 1/2 teaspoon salt and whisk to combine. Nestle chicken back into skillet. Increase heat to medium and bring to a simmer. Cover and cook for 5 minutes.
03 -
Remove cover and continue to cook, stirring occasionally, until chicken is cooked through and sauce has thickened, about 5 minutes. Stir half of basil into skillet; season with salt and pepper. Sprinkle with remaining basil, shaved Parmesan, and red pepper flakes.