Creamy Pumpkin Chicken Skillet with Sage
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Keto, Low-Carb
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup pumpkin puree (ensure it is 100% pure pumpkin, not pie filling)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh sage leaves, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional: red pepper flakes for a little heat
Instructions
- Pat the chicken pieces dry with a paper towel. Season them evenly with salt, black pepper, and dried thyme. This ensures the flavor is cooked directly into the meat.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. 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 translucent. Stir in the minced garlic and fresh sage leaves. Sauté for another 1-2 minutes until the sage is fragrant and the garlic is golden.
- Lower the heat to medium-low. Stir in the pumpkin puree and chicken broth. Use a whisk or a wooden spoon to combine them until smooth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and let the sauce simmer for 2-3 minutes to thicken slightly.
- Add the cooked chicken back into the skillet. Stir in the grated Parmesan cheese until it is melted and the sauce is glossy. If the sauce is too thick, you can add a splash more broth. Taste and adjust seasoning if necessary.
- Remove the skillet from the heat. Garnish with additional fresh sage or a pinch of red pepper flakes if you like. Serve immediately while hot.