Description
A quick and creamy chicken dish cooked in a pumpkin and Parmesan sauce, perfect for a comforting weeknight meal.
Ingredients
Scale
- 4 skinless, boneless chicken breasts (about 2 lb. total)
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 3 tbsp. tomato paste
- 1/4 tsp. crushed red pepper flakes, plus more for serving
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup pumpkin puree
- 1/2 cup grated Parmesan, plus more, shaved, for serving
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- 1/2 cup packed fresh basil leaves, thinly sliced, divided
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat, and cook chicken for about 3 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to low and add garlic, tomato paste, and crushed red pepper flakes to the skillet. Stir for about 30 seconds until garlic is golden.
- Add chicken broth, pumpkin puree, grated Parmesan, heavy cream, lemon juice, and salt. Whisk until combined.
- Return seared chicken to the skillet and bring sauce to a simmer. Cover and cook for 10 minutes, stirring occasionally, until chicken is cooked and sauce thickens.
- Stir in half of the basil. Adjust seasoning if needed. Top with remaining basil and shaved Parmesan before serving.
Notes
Serve with pasta, rice, or bread, and enjoy with a side of green salad or steamed vegetables. Cool and store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken, pumpkin, parmesan, creamy, comfort food