Pumpkin Parmesan Chicken Skillet is a cozy one-pan meal that blends tender chicken with the mild sweetness of pumpkin and a crispy cheesy topping. The pumpkin adds a creamy texture and a touch of warmth, while the Parmesan cheese gives it a nice golden crust that’s hard to resist. It’s a simple dish with familiar flavors that feel just right for a chilly evening.
I love making this skillet when I want dinner ready without too much fuss. It’s great because everything cooks together, and the pumpkin keeps the chicken juicy and flavorful. Plus, the smell of Parmesan melting and browning in the pan is like a little reward while you cook. I usually serve it with a fresh green salad or steamed veggies to balance out the richness.
What makes this recipe special to me is how easy it is to tweak with what you have on hand. Sometimes I add a pinch of sage or a sprinkle of chili flakes for a bit more kick. It’s a dish that feels homey and satisfying, perfect for those nights when you want comfort food without a lot of extra work.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts for quick cooking and easy eating. You can swap for chicken thighs if you prefer juicier meat; just adjust cooking time slightly.
Pumpkin puree: Use pure canned pumpkin, not pie filling, to avoid added sugar and spices. If you want, butternut squash puree works well as a substitute and adds a similar natural sweetness.
Parmesan cheese: This adds a sharp, nutty flavor and helps create a crispy crust. If you don’t have Parmesan, Pecorino Romano or Grana Padano are good alternatives.
Heavy cream: It makes the sauce rich and creamy. For a lighter version, try half-and-half or coconut milk, though it will change the flavor slightly.
Sage: This herb pairs beautifully with pumpkin and chicken. Dried or fresh works, but fresh gives a brighter flavor. Thyme or rosemary can be used if you want a different herbal note.
How Do I Get a Crispy, Golden Crust on the Chicken?
The key is making sure your pan and oil are hot enough before adding the chicken. Here’s how I do it:
- Pat the chicken dry with paper towels—moisture prevents browning.
- Coat the chicken evenly with the Parmesan-spice mix for flavor and crust.
- Heat the olive oil or butter over medium-high heat until shimmering but not smoking.
- Place the chicken in the pan without crowding; let it cook undisturbed for about 4-5 minutes per side.
- Resist the urge to move it too soon; this helps form that nice crust.
This step locks in juices and gives the chicken a flavorful, crispy outer layer before adding the creamy pumpkin sauce.
Equipment You’ll Need
- Large oven-safe skillet – perfect for browning chicken and finishing in the oven without extra dishes.
- Tongs or spatula – helps you flip the chicken gently without losing the crust.
- Mixing bowl – to blend the Parmesan and spices evenly for coating the chicken.
- Meat thermometer (optional) – ensures your chicken is safely cooked to 165°F without drying out.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs to get more juicy and tender meat.
- Add a pinch of nutmeg or cinnamon to the pumpkin sauce for a warm, autumn feel.
- Stir in sautéed spinach or kale at the end for extra greens and color.
- Mix shredded mozzarella or fontina cheese with Parmesan for a gooier, melty topping.
How to Make Pumpkin Parmesan Chicken Skillet?
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter
- Fresh herbs (such as chopped sage or parsley), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, including searing the chicken and baking it in the creamy pumpkin sauce. So, in around 30 minutes you can have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a small bowl, mix together the grated Parmesan cheese, smoked paprika, garlic powder, salt, and black pepper. Pat dry the chicken breasts and coat each chicken breast evenly with the Parmesan spice mix.
2. Sear the Chicken:
Heat olive oil or butter in a large oven-safe skillet over medium-high heat. When the pan is hot, add the chicken breasts and sear them for 4-5 minutes on each side until golden and crispy. Remove the chicken from the pan and set aside.
3. Make the Creamy Pumpkin Sauce:
Reduce the heat to medium. Pour the heavy cream and pumpkin puree into the skillet, stirring well to pick up all the browned bits from the chicken. Add the chopped sage and stir to combine.
4. Bake the Chicken in Sauce:
Return the chicken breasts to the skillet, nestling them into the creamy pumpkin sauce. Spoon some sauce over the top. Transfer the skillet to the oven and bake for 12-15 minutes until the chicken is fully cooked (internal temperature of 165°F / 74°C). Alternatively, you can cover and simmer on the stovetop on low heat until cooked.
5. Finish and Serve:
Take the skillet out of the oven and let the chicken rest for a couple of minutes. Garnish with fresh herbs such as chopped sage or parsley. Serve the chicken topped with the delicious pumpkin Parmesan sauce, alongside a green salad or steamed vegetables for a complete meal.
For more comforting chicken dinners, try our flavorful Easy Sweet Hawaiian Crockpot Chicken Recipe that balances sweet and savory tastes. If you prefer something hearty, the Hearty Chicken Stew with Fresh Vegetables is a wholesome option packed with nutrition. For a creamy and mildly spicy dish, the Creamy Crockpot White Chicken Chili is always a crowd-pleaser and perfect for cozy nights.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it in the refrigerator overnight or use the cold water method in a sealed bag for quicker thawing. Pat the chicken dry before coating for better browning.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a little butter for a lighter sauce, or coconut milk for a dairy-free option. Keep in mind these substitutions may slightly alter the flavor and texture.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the sauce and sear the chicken in advance, then refrigerate everything separately for up to 2 days. Reheat gently on the stovetop and finish baking or simmering the chicken just before serving.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even warming.