Description
A creamy pumpkin chicken skillet bowl made with tender chicken thighs, garlic, and pumpkin purée in a one-pot fall comfort dish that’s rich, cozy, and ready in under 30 minutes.
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Salt, to taste
Black pepper, to taste
1 teaspoon smoked paprika
1 cup canned pumpkin purée (100% pure)
1/2 cup chicken broth
1/2 cup heavy cream or full-fat coconut milk
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
Fresh parsley, chopped (for garnish)
Optional: toasted pumpkin seeds, spinach, or kale
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook until translucent, about 4 minutes.
Stir in garlic and cook for another 30 seconds until fragrant.
Add chicken, season with salt, pepper, and paprika, and sauté until browned and cooked through.
Stir in pumpkin purée and chicken broth, then bring to a gentle simmer.
Lower the heat and pour in the cream or coconut milk.
Add nutmeg and thyme, then cook for 5–7 minutes, stirring occasionally, until the sauce thickens.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley and optional toppings like pumpkin seeds or greens.
Notes
Use chicken breast instead of thighs if preferred.
For a dairy-free version, substitute heavy cream with full-fat coconut milk.
Add spinach or kale during the last 2 minutes of cooking for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Bowls
- Method: Skillet
- Cuisine: American