Description
Succulent pumpkin chicken blends autumn’s warmth with savory spices from Mexican culinary traditions. Hearty ingredients and simple preparation create a comforting meal you’ll crave during cooler months.
Ingredients
Scale
Protein Base:
- 2 large boneless skinless chicken breast halves
Vegetables and Aromatics:
- 4 cups mushrooms, sliced or quartered
- 2 cups cubed pumpkin
- 1 small onion, chopped
Seasonings, Liquids, and Thickeners:
- 2.5 tablespoons (37.5 ml) olive oil, divided
- 3 tablespoons (45 ml) flour, divided
- 2.5 cups (590 ml) vegetable or chicken broth
- 0.5 cup (120 ml) cream
- 1 tablespoon (15 ml) fresh thyme or 0.5 teaspoon (2.5 ml) dried
- 3 tablespoons (45 ml) butter, divided
- Salt and freshly ground black pepper
- 1 tablespoon (15 ml) chopped parsley
- Mashed potatoes (for serving)
Instructions
- Slice chicken breasts horizontally into thinner fillets, creating uniform pieces for even cooking. Generously season with salt, pepper, and dried thyme to enhance flavor profile.
- Transfer chicken into a resealable plastic bag. Drizzle with olive oil and dust with flour, ensuring each piece is evenly coated and protected.
- Heat butter in a Dutch oven over medium-high temperature. Sear chicken fillets for approximately 2 minutes per side until golden brown and slightly crisp. Transfer to a separate plate.
- Without cleaning the pot, add additional olive oil and sauté mushrooms and onions quickly, developing rich caramelized edges. Remove and reserve for later incorporation.
- Introduce butter to the pot, then gently cook pumpkin cubes, allowing them to soften and develop subtle caramelization around edges.
- Carefully reintroduce seared chicken into the pot, nestling pieces among pumpkin chunks. Allow gentle interaction between ingredients for 1-2 minutes.
- Pour broth into the pot, bringing liquid to a rolling boil. Reduce heat, cover, and simmer for approximately 3 minutes until pumpkin reaches desired tenderness.
- Temper cream by gradually mixing it with hot broth, preventing potential curdling. Slowly incorporate the cream mixture back into the pot.
- Integrate reserved mushrooms, onions, and freshly chopped parsley. Simmer uncovered to concentrate flavors and slightly thicken sauce.
- Present the aromatic dish atop creamy mashed potatoes, allowing the rich sauce to cascade beautifully over the chicken and vegetables.
Notes
- Chicken Thickness Matters: Cutting breasts into thinner fillets ensures even cooking and helps absorb more flavor from the herbs and seasonings.
- Flour Coating Trick: Lightly dusting chicken with flour creates a delicate golden crust and helps thicken the sauce naturally while sealing in moisture.
- Vegetable Swap Possibilities: Replace pumpkin with butternut squash or sweet potato for different seasonal variations and nutritional profiles.
- Low-Carb Adaptation: Skip flour coating and serve over cauliflower mash instead of traditional mashed potatoes to reduce carbohydrate content while maintaining the dish’s hearty feel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg