Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (sliced into cutlets or strips)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (ensure it is 100% pure pumpkin, not pie filling)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Pat the chicken dry with paper towels and season both sides with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook for about 1 minute until it becomes fragrant, being careful not to let it burn. This creates the flavor base for your sauce.
- Whisk in the pumpkin puree, heavy cream, and chicken broth. Add the Italian seasoning and a pinch more salt and pepper. Stir constantly until the sauce is smooth and starts to gently simmer. Let it cook for 3–4 minutes to slightly thicken.
- Stir in the grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and the fresh baby spinach. Stir for 1–2 minutes until the spinach is wilted and the tomatoes are heated through.
- Place the cooked chicken back into the skillet, nesting it into the sauce. Spoon some of the creamy pumpkin sauce over the chicken. Let everything simmer together for 2 more minutes to ensure the chicken is hot. Garnish with fresh parsley if desired and serve immediately.
- Cook Time: 40 minutes
- Diet: Keto, Low-Carb