Creamy Pumpkin Sage Chicken
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $23.00
- Nutrition
- 580 cal · 48g protein
- skillet
- high-protein
- comfort-food
🍳 1 pan · Picky-eater safe bet: cheese · kept by 1 family
Creamy Pumpkin Sage Chicken is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $23 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 10 oz baby spinach
- 1 can plain pumpkin puree (15 oz)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp tomato paste
- 1 package fresh sage
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Slice each chicken breast in half horizontally to make thin cutlets and season both sides with salt and pepper. Mince the garlic and pick about 16 sage leaves.
- Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the sage leaves and fry 30 to 60 seconds until crisp; lift out onto a paper towel.
- Add the chicken to the same skillet, in two batches if it won't fit in one layer, and cook 4 to 5 minutes per side until golden and cooked through (165°F). Move to a plate.
- Lower the heat to medium, add the remaining 1 tablespoon oil and the garlic, and cook 30 seconds. Stir in the tomato paste, then the pumpkin puree, broth, and cream. Simmer 3 to 4 minutes until smooth and slightly thickened.
- Stir in the Parmesan, then add the spinach in handfuls until wilted, about 2 minutes. Return the chicken to the sauce to warm through 1 minute.
- Serve the chicken and sauce topped with the crispy sage leaves.
- Picky eater tip: serve plain cooked chicken cutlets with the sauce on the side.
- Make ahead: slice the chicken and mince the garlic up to a day ahead and keep them covered in the fridge. Leftovers keep 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 18 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 32 g
- Saturated fat
- 14 g
- Sodium
- 760 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop