Pumpkin Parmesan Chicken Skillet is a cozy one-pan dish that combines tender chicken breasts with a creamy pumpkin sauce, all topped with a golden layer of melted Parmesan cheese. The pumpkin adds a subtle sweetness and a lovely fall flavor, making this dish feel warm and comforting without being too heavy.
I love making this recipe when I want something quick but still special. The pumpkin sauce is easy to whip up, and it brings a nice twist to regular skillet chicken. Plus, the Parmesan cheese melts into the sauce, creating a rich, cheesy finish that everyone seems to enjoy. I always find myself sneaking little bites while it cooks!
This skillet meal goes great with a simple side like steamed green beans or a fresh salad to balance the creamy sauce. It’s one of those dishes that fills the kitchen with an inviting aroma and makes the whole dinner feel a little more festive. I keep coming back to this recipe especially during pumpkin season—it just tastes like fall comfort food at its best.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless for quick cooking and easy slicing. If you prefer, thighs work well too—they stay juicy and bring more flavor.
Pumpkin puree: Canned is great for smoothness and convenience. You can swap with butternut squash puree or sweet potato for a similar texture and taste.
Parmesan cheese: This adds a nutty, salty note and melts nicely. If you don’t have Parmesan, Pecorino Romano or Grana Padano are good options.
Panko breadcrumbs: They provide a light, crispy coating. If unavailable, regular breadcrumbs or crushed crackers will work but might be less crunchy.
Diced pumpkin or butternut squash: Fresh diced adds texture and a mild sweetness, balancing the creamy sauce. Frozen can be used if fresh is not on hand.
How Do I Make the Chicken Crispy While Keeping It Juicy?
Getting that golden crust without drying out the chicken is key.
- Pat chicken dry before coating helps crumbs stick better and crisps up nicely.
- Use a mix of butter and olive oil for cooking—butter adds flavor, oil raises the smoke point so it crisps rather than burns.
- Cook chicken over medium heat, not too hot; this browns the crust gently.
- Don’t crowd the pan; give each piece space for even browning.
- Finish cooking the chicken in the oven after searing to keep it juicy inside.
Equipment You’ll Need
- Oven-safe skillet – perfect for cooking chicken on the stove and finishing it in the oven without extra dishes.
- Sharp knife – for dicing pumpkin and onions easily and safely.
- Shallow dish – to mix and coat the chicken evenly with breadcrumbs and Parmesan.
- Tongs – make flipping the chicken simple and keep your hands safe from hot oil.
- Meat thermometer – helps you check chicken’s doneness to avoid overcooking.
Flavor Variations & Add-Ins
- Try swapping chicken breasts for boneless pork chops; they also pair nicely with pumpkin flavors.
- Add chopped sage or rosemary to the breadcrumb mix for a woodsy herb twist.
- Stir in a pinch of cinnamon or nutmeg to the pumpkin sauce for a warm, fall spice note.
- Mix in sautéed spinach or kale near the end for added color and nutrition.
Pumpkin Parmesan Chicken Skillet
Ingredients You’ll Need:
For the Chicken and Coating:
- 2 large boneless, skinless chicken breasts
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
For the Pumpkin Sauce and Veggies:
- 1 cup canned pumpkin puree
- 1/2 cup diced pumpkin or butternut squash
- 1/4 cup diced onion
- 1-2 cloves garlic, minced
- 1/2 tsp dried thyme (plus extra fresh thyme for garnish)
- 1/4 cup chicken broth
- 2 tbsp olive oil
- 2 tbsp butter
- Fresh herbs (like thyme or parsley), for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 25 minutes to cook, including searing and baking time. In just about 40 minutes from start to finish, you’ll have a comforting and flavorful one-pan meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
Preheat your oven to 375°F (190°C). In a shallow dish, mix the panko breadcrumbs, half of the Parmesan cheese, paprika, salt, and black pepper. Pat the chicken breasts dry and coat each evenly with this mixture, pressing gently so it sticks well.
2. Sear the Chicken:
Heat olive oil and butter in an oven-safe skillet over medium heat. Add the coated chicken breasts and cook about 4-5 minutes per side until they are golden brown but not fully cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté Vegetables and Make Pumpkin Sauce:
In the same skillet, add diced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes. Then add the diced pumpkin or butternut squash and cook for another 5 minutes until slightly tender. Stir in the pumpkin puree, chicken broth, dried thyme, and remaining Parmesan cheese, mixing well to create a smooth, creamy sauce.
4. Bake Everything Together:
Return the chicken breasts to the skillet, nestling them into the pumpkin sauce and vegetables. Bake in the preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C). For extra cheesy goodness, sprinkle more Parmesan over the chicken in the last 5 minutes of baking.
5. Rest and Serve:
Take the skillet out of the oven and let the chicken rest for about 5 minutes. Garnish with fresh thyme or parsley before serving.
This dish is lovely served alongside steamed green vegetables or a crisp salad to balance the creamy, flavorful chicken and pumpkin sauce. Enjoy your cozy and delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes until thawed. Pat dry before coating to get a crispy crust.
Can I Substitute Pumpkin Puree with Something Else?
Absolutely! Butternut squash puree or sweet potato puree both make great alternatives with a similar creamy texture and subtle sweetness. Just make sure they’re well pureed for a smooth sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to heat evenly. Add a splash of chicken broth if the sauce thickens too much when reheating.
Can I Make This Recipe Vegetarian?
You can try using firm tofu or a hearty vegetable like portobello mushrooms instead of chicken. Adjust cooking times accordingly and keep the pumpkin Parmesan sauce—it’s delicious paired with veggies!
