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
- Chop the chicken breast into bite-sized pieces. Peel and dice the Hokkaido pumpkin, red bell pepper, onion, and garlic.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown.
- Add the diced onion and garlic to the skillet, cooking until soft.
- Add the pumpkin and red bell pepper, stirring well.
- Stir in the tomato paste and cook for a couple of minutes.
- Pour in the vegetable broth and bring to a simmer.
- 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.
- While the sauce is cooking, prepare the rice according to package instructions.
- Once the sauce is ready, remove it from the heat.
- 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