Creamy Pumpkin Sage Chicken Skillet with Spinach

This Creamy Pumpkin and Sage Chicken Skillet with Spinach is a deliciously comforting dish that highlights the rich flavors of fall. The combination of tender chicken, savory sage, and creamy pumpkin creates a hearty yet elegant meal that’s sure to impress any dinner guest.

One of the standout elements of this recipe is the creamy pumpkin sauce. It’s not only velvety and rich, but it also adds a subtle sweetness that balances beautifully with the earthy sage. The addition of fresh spinach not only adds a pop of color but also boosts the nutritional value, making this dish a complete meal in one skillet.

Creamy Pumpkin Sage Chicken Skillet with Spinach

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 450 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 lb chicken breast, diced
• 1 cup pumpkin puree
• 1 cup fresh spinach
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced chicken and season with salt and pepper; sauté until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. In the same skillet, add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and sage, cooking for an additional minute until fragrant.
4. Add pumpkin puree and chicken broth to the skillet, stirring to combine. Bring to a simmer.
5. Return the chicken to the skillet and reduce heat to low. Stir in heavy cream and let the mixture simmer until slightly thickened, about 5 minutes.
6. Add fresh spinach to the skillet, stirring until wilted. Adjust seasoning if necessary and serve hot.

Notes

Substitution: You can use coconut cream instead of heavy cream for a dairy-free version of this dish.

For added flavor, consider marinating the chicken in garlic and a splash of lemon juice for 30 minutes before cooking. You can also substitute the spinach with kale or Swiss chard if you prefer.

If you have leftovers, they store well in an airtight container in the fridge for up to three days. Simply reheat on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if needed.