Ingredients
Scale
- 1.5 lbs chicken breasts, thinly sliced or cut into cutlets
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup 100% pure pumpkin puree (not pie filling)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh baby spinach
- 1/4 cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Step 1: Season and Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides evenly with the Italian seasoning, salt, and black pepper. This ensures the flavor is locked directly onto the protein before it hits the pan.
- Step 2: Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for 5 to 7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Step 3: Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn.
- Step 4: Create the Creamy Pumpkin Sauce: Whisk in the pumpkin puree, chicken broth, and heavy cream. Stir constantly to combine the ingredients into a smooth, orange sauce. Let the mixture simmer gently for 3 to 4 minutes until it begins to slightly thicken.
- Step 5: Incorporate Spinach and Cheese: Stir in the fresh baby spinach and grated parmesan cheese. Continue to stir until the spinach has wilted into the sauce and the cheese has melted completely, creating a rich texture.
- Step 6: Combine and Serve: Place the cooked chicken back into the skillet, spooning the creamy sauce over the top. Let everything heat through for another 2 minutes. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes
- Diet: Keto, Low-Carb