Description
Tender chicken in silky pumpkin cream sauce with fresh basil and Pumpkin and Parmesan Chicken Skillet flavors.
Ingredients
- 5 skinless, boneless chicken breasts (about 2.5 lbs total)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced fine
- 4 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 3/4 cups low-sodium chicken broth
- 1 cup pure pumpkin puree
- 3/4 cup grated Parmesan cheese, plus more for serving
- 1/3 cup heavy cream
- Juice from 1 whole lemon
- 3/4 cup fresh basil leaves, torn and divided
Instructions
- Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper on both sides.
- Heat 12-inch heavy skillet over medium-high heat. Add oil and arrange chicken in pan.
- Cook chicken 4 minutes per side until golden brown. Transfer to plate and cover.
- Reduce heat to low. Add garlic, tomato paste, and red pepper flakes. Cook 45 seconds, stirring constantly.
- Add broth gradually while scraping pan bottom. Whisk in pumpkin, Parmesan, cream, and lemon juice until smooth.
- Return chicken to skillet. Increase heat to medium and cover. Simmer 6 minutes.
- Remove cover and continue cooking 6-8 minutes until chicken reaches 165°F internal temperature.
- Stir in half the basil. Season with salt and pepper to taste.
- Garnish with remaining basil, extra Parmesan, and red pepper flakes before serving.
Notes
- Pound chicken to even thickness for consistent cooking
- Don’t skip caramelizing the tomato paste – it adds crucial depth
- Sauce will thicken as it cools slightly
- Prep Time: 15 minutes
- Cook Time: 20 minutes