Creamy Chicken with Pumpkin and Mushrooms
A rich, velvety sauce made from pumpkin purée, earthy mushrooms, tender chicken, and savory aromatics—this creamy skillet dish brings fall comfort to your plate in every luscious bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Ingredients
4 tbsp olive oil or butter (divided)
2 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
Salt and freshly ground black pepper, to taste
2 tsp dried thyme or fresh thyme leaves
2 cups sliced mushrooms (cremini, button, or mixed)
1 small onion, finely chopped
4 cloves garlic, minced
2 cups pumpkin purée (not pie filling)
2 cups heavy cream (or half‑and‑half for lighter version)
1 cup chicken broth
1 tsp ground sage or a few fresh sage leaves, chopped
Optional: pinch of nutmeg or cinnamon for extra warmth
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken
Season chicken pieces with salt, pepper, and thyme. In a large skillet over medium-high heat, warm 2 tbsp oil or butter. Sear the chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
Sauté the Veggies
In the same skillet, add remaining oil or butter. Sauté mushrooms until they start to release moisture and brown (about 3–4 minutes), then add onion and garlic. Cook until soft and fragrant, around 2–3 more minutes.
Build the Sauce
Stir in pumpkin purée, heavy cream, chicken broth, sage, and a pinch of nutmeg or cinnamon if using. Bring to a gentle simmer and cook for 3–4 minutes, allowing the flavors to meld and sauce to thicken slightly.
Combine & Heat Through
Return cooked chicken (and any juices) to the skillet. Stir until everything is coated and heated through, simmer another 2–3 minutes. Taste and adjust seasoning with salt and pepper.
Serve
Garnish with chopped parsley. Serve hot over wide egg noodles, rice, mashed potatoes, or crusty bread.
Nutrition
- Calories: 480
- Fat: 32 g
- Carbohydrates: 10 g
- Protein: 35 g