Ultimate Creamy Pumpkin and Parmesan Chicken Skillet

This Creamy Pumpkin and Parmesan Chicken Skillet brings autumn warmth to your dinner table year-round. Golden chicken nestles in silky pumpkin cream sauce, dotted with fragrant basil.

The Pumpkin and Parmesan Chicken Skillet creates memories in just one pan. Steam rises from bubbling orange cream, filling my kitchen with cozy aromas.

Everything comes together in twenty-five minutes, leaving you with tender chicken and velvety sauce that begs for crusty bread.

Why this Pumpkin and Parmesan Chicken Skillet always gets requests from family

My guests always pause when I lift the skillet lid. That first peek reveals golden chicken swimming in gorgeous sunset-colored sauce.

The creamy texture wraps around each piece of chicken like a warm hug. You get restaurant-quality results without leaving your kitchen.

One pan means less cleanup, but the Pumpkin and Parmesan Chicken Skillet tastes like hours of careful preparation went into every bite.

My ingredient list for Creamy Pumpkin and Parmesan Chicken Skillet

• 5 skinless, boneless chicken breasts (about 2.5 lbs total) – Pound to even thickness for consistent cooking
• Kosher salt and freshly ground black pepper – Essential for seasoning throughout
• 2 tablespoons extra-virgin olive oil – For a golden sear on the chicken
• 4 garlic cloves, finely minced – Fresh for maximum flavor
• 4 tablespoons tomato paste – Adds depth and naturally thickens the sauce
• ½ teaspoon crushed red pepper flakes – Just enough gentle heat
• 1¾ cups low-sodium chicken broth – Base for the creamy sauce
• 1 cup pure pumpkin puree – Plain, not pumpkin pie filling
• ¾ cup grated Parmesan cheese – Plus extra for garnish (shaved or grated)
• ⅓ cup heavy cream – Creates a silky, luxurious texture
• Juice of 1 whole lemon – Brightens the rich sauce
• ¾ cup fresh basil leaves – Torn, divided for cooking and garnish

The Pumpkin and Parmesan Chicken Skillet relies on quality ingredients, so choose the best pumpkin puree you can find.

I always keep extra Parmesan on hand because everyone wants more grated on top.

Follow me on Pinterest for more cozy autumn recipes that bring families together around the dinner table every single night.

How I Make This Creamy Pumpkin and Parmesan Chicken Skillet

1. Season the chicken generously with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper on both sides. Let it sit while you gather other ingredients – this helps the seasoning penetrate.
2. Heat your heaviest 12-inch skillet over medium-high heat until a drop of water sizzles immediately. Add olive oil and swirl to coat the bottom evenly.
3. Arrange chicken in the hot oil without crowding the pan. You’ll hear that satisfying sizzle as each piece hits the surface. Cook 4 minutes per side until golden brown.
4. Transfer chicken to a clean plate and tent with foil to keep warm. The pan will look a bit messy, but those brown bits add incredible flavor to our sauce.
5. Reduce heat to low and add minced garlic, tomato paste, and red pepper flakes. Stir constantly for 45 seconds until garlic becomes fragrant and paste darkens slightly.
6. Pour in chicken broth slowly while scraping up those golden bits from the pan bottom. Whisk in pumpkin puree, grated Parmesan, cream, and lemon juice until completely smooth.
7. Nestle chicken back into the bubbling sauce and increase heat to medium. Cover and simmer 6 minutes, then remove lid and continue cooking 6-8 minutes more.
8. Test chicken doneness with an instant-read thermometer – it should reach 165°F internal temperature. The sauce will coat a spoon when properly thickened.
9. Stir in half the torn basil and taste for seasoning. Adjust salt and pepper as needed before serving.
10. Garnish with remaining basil, extra Parmesan shavings, and a sprinkle of red pepper flakes for those who love a bit more heat.

Ultimate Creamy Pumpkin Pasta Bake uses similar autumn flavors if you want to explore more pumpkin recipes in your weekly rotation.

My secrets for getting this Pumpkin and Parmesan Chicken Skillet just right

I always pound chicken breasts to uniform thickness before seasoning. This simple step prevents tough, overcooked edges while centers stay perfectly tender and juicy.

The tomato paste needs those crucial seconds to caramelize in the hot pan. You’ll smell it change from sharp to sweet and nutty – that’s your cue to add liquid immediately.

Keep whisking when you add the pumpkin puree to prevent lumps. The Pumpkin and Parmesan Chicken Skillet should have silky smooth sauce that coats every piece beautifully.

Can I make this Creamy Pumpkin and Parmesan Chicken Skillet ahead of time?

You can prep ingredients earlier, but this dish tastes best served immediately. The cream sauce may separate slightly when reheated, though gentle warming works fine.

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What can I substitute for heavy cream in this recipe?

Half-and-half works in a pinch, though the sauce won’t be quite as rich. Avoid milk – it may curdle when combined with lemon juice.

How do I store leftover Pumpkin and Parmesan Chicken Skillet?

Refrigerate covered for up to three days. Reheat gently over low heat, adding splash of broth if sauce seems thick.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless thighs add extra richness and stay incredibly moist. Increase cooking time by 2-3 minutes to ensure proper doneness throughout.

Pumpkin Baked Ziti with Sausage offers another way to enjoy these warm seasonal flavors when you want something different from chicken.

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My favorite occasions to make Creamy Pumpkin and Parmesan Chicken Skillet

October evenings call for this comforting skillet when leaves crunch underfoot and sweater weather arrives.

The orange sauce matches autumn’s palette perfectly, creating restaurant-worthy presentation at home.

I also make this Pumpkin and Parmesan Chicken Skillet for casual dinner parties throughout winter months. One pan feeding six people means more time chatting with guests instead of washing dishes.