Pumpkin Parmesan Chicken Skillet is a simple, cozy dish that brings together tender chicken breasts cooked in a creamy pumpkin sauce with a crispy parmesan crust. The pumpkin adds a subtle sweetness and creaminess that pairs perfectly with the sharp, salty parmesan cheese. It’s a wonderful way to enjoy fall flavors all in one skillet.
I love making this recipe when I want a comforting meal but don’t want to spend too much time in the kitchen. The pumpkin sauce is easy to throw together and makes the chicken super juicy. Plus, the parmesan topping gives it a nice little crunch that keeps everyone happy around the table.
My favorite way to serve this is with some roasted vegetables or a simple green salad on the side. It’s also great with a warm crusty bread to soak up any extra pumpkin sauce. This chicken skillet has become a go-to for me whenever I want something hearty but not too heavy.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish simple and quick. If you prefer, chicken thighs work well too and add more juiciness.
Pumpkin puree: Canned pumpkin is great for convenience, but fresh roasted pumpkin works perfectly if you want extra flavor. Avoid pumpkin pie filling, which has added spices.
Parmesan cheese: This gives the dish a sharp, nutty flavor and helps create a crisp crust. Grate your own for the best texture and flavor. Pecorino Romano is a good substitute if you want a saltier kick.
Panko breadcrumbs: These give the chicken a light, crispy coating. You can swap with regular breadcrumbs but expect a denser crust.
Mozzarella cheese: Adds melty creaminess on top. Fresh mozzarella slices or shredded mozzarella both work well.
How Do You Get the Perfect Crispy Parmesan Crust on Chicken?
The secret is to carefully prepare and cook the chicken with pumpkin and breadcrumb mixture:
- Pat the chicken dry before seasoning to help the coating stick better.
- First spread an even layer of pumpkin puree on the chicken; it acts like a glue for the breadcrumbs.
- Press the breadcrumb-Parmesan mix firmly onto the coated chicken to build a good crust.
- Cook the chicken in hot oil over medium heat. Don’t move it too soon—you want a golden crust to form before flipping.
- Cooking both sides until crispy before baking ensures the crust stays crunchy and the chicken stays juicy inside.
Following these steps will give your chicken that lovely texture contrast that makes the dish so satisfying.
Equipment You’ll Need
- Oven-safe skillet – For cooking chicken on the stove and finishing it in the oven without extra dishes.
- Tongs – Help you flip chicken gently without ruining the crispy coating.
- Mixing bowls – For combining pumpkin puree and breadcrumbs easily.
- Measuring cups and spoons – To keep your seasoning and cheese amounts just right.
- Chef’s knife and cutting board – To chop garlic, mushrooms, tomatoes, and parsley safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken breasts with turkey cutlets for a leaner, festive twist that pairs well with pumpkin.
- Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a mild spicy kick.
- Include sautéed bell peppers or zucchini with the mushrooms for extra color and crunch.
- Try substituting mozzarella with fontina or provolone cheese to change the melt flavor.
Pumpkin Parmesan Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup pumpkin puree (canned or fresh)
- ½ cup grated Parmesan cheese, divided
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 cup mozzarella cheese, shredded or sliced
- 2 tablespoons olive oil
- 1 cup marinara or tomato sauce
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped (optional, for garnish)
Time Needed
This recipe takes about 10 minutes to prep, 10 minutes to cook the chicken on the stove, and 15 to 20 minutes to bake everything in the oven. Plan for roughly 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Season chicken breasts with salt and pepper on both sides. In a shallow bowl, mix panko breadcrumbs, half of the Parmesan cheese, Italian seasoning, and garlic powder. Spread pumpkin puree evenly onto each chicken breast, then press them into the breadcrumb mixture so it sticks well.
2. Cook the Chicken and Vegetables:
Heat olive oil in a large oven-safe skillet over medium heat. Cook the coated chicken until golden brown and crispy on each side, about 3-4 minutes. Remove chicken and set aside. In the same skillet, sauté mushrooms and garlic until soft, about 2-3 minutes. Add cherry tomatoes and spinach, stirring until spinach wilts.
3. Bake and Serve:
Pour marinara sauce evenly over the vegetables. Place the chicken on top, sprinkle with the remaining Parmesan cheese, and add mozzarella cheese slices or shredded mozzarella on each piece. Bake in a 375°F (190°C) oven for 15-20 minutes, until chicken is cooked through and cheese melts. Garnish with fresh parsley if you like. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and safety.
What Can I Substitute for Pumpkin Puree?
Sweet potato puree or butternut squash puree work well as alternatives. Just use the same amount to maintain the creamy texture and subtle sweetness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the crust crisp and chicken moist.
Can I Make This Recipe Ahead of Time?
You can prepare the breadcrumb coating and pumpkin mixture in advance, but cook the chicken fresh for the best texture. Vegetables and sauce can be made ahead and reheated before baking.
