Pumpkin Chicken Skillet

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Creamy Pumpkin Chicken Skillet with Rice is a delightful dish that brings together the rich flavors of chicken, pumpkin, and spices with a creamy sauce. It’s a perfect meal for busy weeknights or even a cozy dinner on the weekend. The combination of healthy ingredients makes it a nourishing choice for the whole family. Plus, it’s easy to make and clean up!

How to Make Creamy Pumpkin Chicken Skillet with Rice

Ingredients:

  • 500 g chicken breast
  • 500 g Hokkaido pumpkin
  • 1 red bell pepper
  • 1 onion
  • 1 garlic clove
  • 2 tbsp tomato paste
  • 250 ml light cream
  • 350 ml vegetable broth
  • 1 tsp flour
  • 1 tsp butter
  • ½ tsp marjoram
  • ½ tsp thyme
  • ½ tsp pepper
  • ½ tsp salt
  • 1 tsp sweet paprika
  • 1 tsp olive oil
  • 350-400 g rice (or other side dish of choice)

Directions:

  1. Preparation: Start by chopping the chicken breast into bite-sized pieces. Peel and dice the Hokkaido pumpkin, red bell pepper, onion, and garlic.
  2. Cooking: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown.
  3. Add the diced onion and garlic to the skillet, cooking until they are soft. Then, add the pumpkin and red bell pepper, stirring well.
  4. Stir in the tomato paste and cook for a couple of minutes. Then pour in the vegetable broth and bring to a simmer.
  5. Add the cream, flour, marjoram, thyme, pepper, salt, and paprika. Stir everything together and let it cook for about 15 minutes until the pumpkin is tender.
  6. While the sauce is cooking, prepare the rice according to package instructions.
  7. Once the sauce is ready, remove it from the heat.

How to Serve Creamy Pumpkin Chicken Skillet with Rice

Serve the creamy pumpkin chicken mixture over a bed of fluffy rice. You can also garnish it with fresh herbs or a sprinkle of paprika for extra flavor.

How to Store Creamy Pumpkin Chicken Skillet with Rice

Store any leftovers in an airtight container in the fridge. It can last for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.

Tips to Make Creamy Pumpkin Chicken Skillet with Rice

  • For a spicier kick, add a pinch of chili flakes.
  • You can use canned pumpkin puree instead of fresh pumpkin if you are short on time.
  • If you want a vegetarian option, substitute the chicken with chickpeas or tofu.

Variation

Feel free to swap out the chicken for turkey or use different vegetables like spinach or broccoli. You can also change the type of rice to quinoa for a healthier twist.

FAQs

1. Can I make this dish dairy-free?
Yes, you can use coconut cream or any dairy-free cream substitute.

2. How long does it take to prepare?
Preparation takes about 15 minutes, and cooking takes around 30 minutes.

3. Can I freeze the leftovers?
Yes, you can freeze the cooked dish. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.

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Creamy Pumpkin Chicken Skillet with Rice

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A delightful dish that combines chicken, pumpkin, and spices in a creamy sauce, perfect for weeknights or cozy dinners.

Ingredients

Scale
  • 500 g chicken breast
  • 500 g Hokkaido pumpkin
  • 1 red bell pepper
  • 1 onion
  • 1 garlic clove
  • 2 tbsp tomato paste
  • 250 ml light cream
  • 350 ml vegetable broth
  • 1 tsp flour
  • 1 tsp butter
  • ½ tsp marjoram
  • ½ tsp thyme
  • ½ tsp pepper
  • ½ tsp salt
  • 1 tsp sweet paprika
  • 1 tsp olive oil
  • 350–400 g rice (or other side dish of choice)

Instructions

  1. Chop the chicken breast into bite-sized pieces. Peel and dice the Hokkaido pumpkin, red bell pepper, onion, and garlic.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown.
  3. Add the diced onion and garlic to the skillet, cooking until soft.
  4. Add the pumpkin and red bell pepper, stirring well.
  5. Stir in the tomato paste and cook for a couple of minutes.
  6. Pour in the vegetable broth and bring to a simmer.
  7. Add the cream, flour, marjoram, thyme, pepper, salt, and paprika. Stir everything together and let it cook for about 15 minutes until the pumpkin is tender.
  8. While the sauce is cooking, prepare the rice according to package instructions.
  9. Once the sauce is ready, remove it from the heat.
  10. Serve the creamy pumpkin chicken mixture over a bed of fluffy rice, garnished with fresh herbs or a sprinkle of paprika if desired.

Notes

For a spicier kick, add a pinch of chili flakes. You can use canned pumpkin puree instead of fresh pumpkin if you’re short on time. For a vegetarian option, substitute the chicken with chickpeas or tofu.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 7g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: pumpkin chicken skillet, creamy chicken, easy weeknight dinner

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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