Ingredients
1½ pounds boneless, skinless chicken thighs or breasts
1 cup pure pumpkin purée (not pumpkin pie filling)
2 tablespoons olive oil or butter
1 small onion, diced
3 cloves garlic, minced
1 cup low-sodium chicken broth
½ cup heavy cream or coconut milk
1 teaspoon fresh thyme leaves
½ teaspoon ground sage
¼ teaspoon nutmeg
Salt and black pepper, to taste
Optional: roasted sweet potatoes, cooked quinoa, or rice for serving
Instructions
Heat oil or butter in a large skillet over medium heat.
Add chicken and sear each side for 4–5 minutes until golden brown. Remove and set aside.
In the same skillet, sauté onion until translucent, then add garlic and cook until fragrant.
Stir in pumpkin purée, chicken broth, and cream. Scrape up browned bits from the bottom of the pan.
Season with thyme, sage, nutmeg, salt, and pepper. Stir to combine.
Return chicken to the skillet and coat it in the sauce.
Simmer for 10–12 minutes until chicken is tender and sauce thickens.
Serve warm with roasted vegetables, quinoa, or rice.
Notes
Use coconut milk for a dairy-free version.
Add a squeeze of lemon before serving to brighten the flavor.
Store leftovers in an airtight container for up to 3 days and reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: One-Pan Skillet
- Cuisine: American / Fall Comfort