Enjoy a satisfying and quick fall dinner the whole family will love with this Sauteed Parmesan Pumpkin Chicken.
This recipe post was originally published on October 31, 2019. The post was updated with new information and recipe notes on August 11, 2020 and with new recipe pictures on August 24, 2020.
Creamy, dreamy parmesan pumpkin pan sauce meets poultry-seasoned chicken breasts for a quick, satisfying, and surprisingly delicious dinner in this Sauteed Parmesan Pumpkin Chicken.
It's so full of tasty fall flavor that pumpkin spice might even move over to make a little room for it! Because, of course, pumpkin season is too short to not make the most of it!
It's been a different fall around here. One where I'm all about the sweet pumpkin goods, but that I'm also fully embracing the more savory pumpkin life. This Sauteed Parmesan Pumpkin Chicken is a case in point. It's herbal, cheesy, creamy, and highlights a whole new pumpkin flavor.
Not that traditional pumpkin baked goods are bad or anything. Not at all.
But if you only really eat a certain food for at most 2 months a year and you really love that said food? You jump on board any and every opportunity to make it.
Or at least if you're me.
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Not that I necessarily recommend my level of obsession. Unless if you want to be seen picking up 4-5 cans of pumpkin at the grocery store. 😉
Oops-- did I really just admit to that?!
Anyways -- this pumpkin obsession leads to the kind of creative searching that brought me to ask, if pumpkin goes well with half & half, how could it not also go with parmesan?
So, I sauteed up some herb-rubbed chicken, deglazed the pan with a touch of butter and chicken broth, added that parmesan, half & half, and parm, and finished it off with a splash of white wine vinegar.
I scooped a heap of that beautiful pumpkin pan sauce over the chicken and what resulted was a healthy dinner pumpkin recipe. One that I devoured the first time through, came back to seconds for, and wish I had a chunk of bread on hand for.
Yep, those extra bits of sauce won't sop themselves up, and if you're like me, it's beyond sacrilege to leave them on the plate or to rinse them down the train (though I'm sure Allie would clean my plate if I offered it to her!).
This Sauteed Parmesan Pumpkin Chicken Is...
- Pumpkin-y (shall we make that a word every October & November?)
- Full of sweet sage & spices
- Ready in under 20 minutes
- Rich in protein
- Low in carbs & carbs
- Delicious as leftovers
- Impressive for entertaining
- A overall perfect fall dinner
I know, a bold call. but let's be real-- what's a pumpkin recipe without a bold call (insert a reminder of my obsession here)?
It's the time of year to get our fix, so let's make the most of it with a satisfying, yet healthier dinner pumpkin recipe.
The list of ingredients of this recipe is moderate, but each ingredient plays such an important part in the flavors of this recipe!
- Poultry seasoning
- Boneless skinless chicken breasts or thighs
- Unsalted butter
- Canned pumpkin
- Parmesan cheese
- Chicken broth
- Half & half
- White wine vinegar
- Poultry seasoning - dried ground sage also works in place of the dried seasoning blend.
- Unsalted butter - you can use salted butter in place of the unsalted butter, but you will want to reduce the salt in the recipe down to ¾ teaspoon.
- Chicken broth - I recommend chicken for the best flavor, but you can substitute vegetable broth in a pinch!
- Half & half - 2 tablespoons of heavy cream can work in place of the half & half, but it will add a bit of extra saturated fat.
What type of chicken is best for this recipe?
Boneless skinless chicken is best for this recipe, as it cooks much faster than bone-in chicken.
As for the cut of chicken, breasts, tenders, and chicken thighs all work well in this dish, so use your preferred or whatever you have on hand!
Can you use freshly cooked pumpkin for this pumpkin chicken dish?
Yes, you can use freshly cooked pumpkin for this recipe. After baking your pumpkin, just give it a quick run through a food processor blender to smooth it out and before adding it to the recipe.
How do you make this pumpkin chicken?
This Seared Parmesan Pumpkin Chicken is ready in a few simple steps. Please see the recipe card at the bottom of this post for the specific recipe directions and measurements.
- Season the chicken with the poultry seasoning and salt.
- Preheat the non-stick skillet and melt half the butter in the pan.
- Saute the chicken in the butter for 6-8 minutes, flipping occasionally.
- Remove the chicken from the pan.
- Melt more butter in the pan. Add chicken broth and pumpkin and simmer.
- Stir the parmesan cheese and half & half into the sauce until smooth and creamy. Stir in the vinegar.
- Add the chicken to the pumpkin sauce and turn it in the sauce to cover. Simmer for 1 more minute, or until heated through. Serve hot!
What can you do with leftover pumpkin?
There are so many great uses for leftover pumpkin. Have fun experimenting with the following ideas to determine your favorite ways to use it up:
- Stir it into oatmeal with maple syrup, pumpkin spice, a pinch of salt, and walnuts
- Make gluten-free pumpkin muffins
- Whip up a pumpkin smoothie
- Make an extra batch of the parmesan pan sauce (steps 5-8 of the recipe below) to toss with hot pasta later in the week.
What do you serve this chicken with?
This chicken is pretty versatile, so serve it whichever way you like best:
- Buttered noodles
- Steamed rice
- Cauliflower rice
- Roasted root veggies
- Roasted new potatoes or air fryer potatoes
- My favorite Lacinato Kale Salad
- Roasted lemon broccoli
- Blistered green beans
- Crusty sourdough bread
Or a glass of...
- Sauvignon blanc
- Light pinot noir
How long does this recipe last?
Leftovers last covered in the fridge for up to 5 days. You can also freeze this chicken in the sauce in a freezer-safe container for up to 2 months.
Tools needed to make this recipe:
More healthy fall recipes you might enjoy:
- Pumpkin Sausage Soup
- Roasted Brussels Sprouts with Manchego Cheese & Figs
- Easy Butternut Squash Soup
- Butternut Squash Farro
- Moroccan Sweet Potato Soup
- Teriyaki Meatloaf
- Italian Beef Ragu
Other tasty pumpkin recipes:
- Gluten-Free Oatmeal Pumpkin Cookies
- Gluten-Free Pumpkin Muffins
- Peanut Butter Pumpkin Dog Treats
- Pumpkin Pie Without Evaporated Milk
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I made this recipe with Trader Joe's canned pumpkin -- a thinner canned pumpkin. If your pumpkin is thicker, feel free to thin it with an extra 2-4 tablespoons chicken broth.
Serve this over lightly buttered pasta, rice, or alongside a nice fall salad.
- 1 teaspoon dried poultry seasoning
- ¾ teaspoon salt
- 1.25 lbs boneless skinless chicken breasts or thighs; if using breasts, cut them horizontally through the thickest part
- 4 teaspoons unsalted butter, divided
- 1 cup canned pumpkin
- 1 cup low-sodium chicken broth + 2-4 Tablespoons additional (optional)
- ⅓ cup parmesan cheese
- 2 tablespoons half & half
- 1 tablespoon white wine vinegar
- Season both sides of the chicken breast with the poultry seasoning and salt.
- Heat a non-stick skillet over medium-high heat. Add 2 teaspoons butter and melt until it just starts to foam.
- Add the chicken breasts and cook for 6-8 minutes, flipping every 2-3 minutes, or until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the pan and set it aside on a dinner plate.
- Add the second 2 teaspoons butter to the pan and melt until it just starts to foam.
- Add the broth and bring to a simmer for 30 seconds.
- Add in the pumpkin and bring it back to a simmer. Cook for 1-2 minutes, or until the pumpkin sauce starts to thicken up just a bit. Optional: If your pumpkin is too thick to begin with, add an extra 2-4 tablespoons broth to then it out.
- Reduce the pan's heat to medium-low and mix in the cheese and half & half. Stir over heat until the mixture is creamy and heated throughout, or about 1 minute.
- Stir in the vinegar until combined.
- Add the chicken to the pumpkin sauce and turn in the sauce to cover. Simmer for 1 more minute, or until heated through, and then serve!
1. Leftovers last covered in the fridge for up to 5 days. You can also freeze this chicken in the sauce in a freezer-safe container for up to 2 months.
2. You can use freshly cooked pumpkin for this recipe. After baking your pumpkin, just give it a quick run through a food processor blender to smooth it out before adding it to the skillet
Amount Per Serving Calories 338Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 142mgSodium 1022mgCarbohydrates 7gFiber 2gSugar 3gProtein 48g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.