Creamy Pumpkin Chicken Skillet with Sage
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream (or full-fat coconut milk)
- 1/2 cup chicken broth
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Season the chicken pieces generously with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown on all sides. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and fresh sage, cooking for another 60 seconds until the kitchen smells incredible and fragrant.
- Whisk in the pumpkin puree, chicken broth, and heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor lives! Stir the mixture until it is smooth and begins to simmer gently.
- Add the seared chicken back into the skillet. Reduce the heat to low and let everything simmer for 5-7 minutes. This allows the chicken to finish cooking through and the sauce to thicken slightly. If the sauce is too thick, you can add a splash more broth.
- Taste the sauce and add more salt or pepper if needed. Stir in the Parmesan cheese if using, letting it melt into the sauce. Remove from heat and serve immediately while hot and creamy.