Creamy Pumpkin Chicken
1 | Large skillet | nonstick or stainless
1 | Sharp knife | for slicing chicken
1 | Cutting board |
1 | Tongs | for turning chicken
1 | Wooden spoon | for stirring sauce
Equipment
- 1 | Large skillet | nonstick or stainless
- 1 | Sharp knife | for slicing chicken
- 1 | cutting board |
- 1 | Tongs | for turning chicken
- 1 | Wooden spoon | for stirring sauce
Ingredients
- 1.5 | lbs | chicken breast | sliced into strips
- 1 | | medium onion | diced
- 4 | cloves | garlic | minced
- 1 | cup | heavy cream |
- 1/2 | cup | pumpkin puree | plain
- 2 | tbsp | oil |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
- 1/4 | tsp | paprika |
- 2 | tbsp | fresh parsley | chopped for garnish
Instructions
- Slice chicken breasts into even strips.
- Season with salt, pepper, and paprika.
- Heat oil in a large skillet and sear chicken until golden on both sides.
- Remove chicken and set aside.
- Sauté diced onion until soft, then add minced garlic.
- Pour in heavy cream and stir to loosen browned bits.
- Add pumpkin puree and mix until the sauce is smooth.
- Return chicken to the skillet and simmer until cooked through.
- Garnish with parsley and serve over pasta or rice.
- Tip: Use plain pumpkin puree, not pumpkin pie filling.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of cream if the sauce thickens.
Freeze for up to 1 month; thaw overnight and reheat slowly while stirring.
Swap chicken breast for thighs if you prefer richer flavor.
Reheat gently on the stove with a splash of cream if the sauce thickens.
Freeze for up to 1 month; thaw overnight and reheat slowly while stirring.
Swap chicken breast for thighs if you prefer richer flavor.