Enjoy a satisfying and quick fall dinner the whole family will love with this Sauteed Parmesan Pumpkin Chicken.
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.
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!
Notes
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