Chicken with Pumpkin and Fontina, a simple and delicious recipe with soft and juicy chicken accompanied by pumpkin puree and melted fontina cheese. For this recipe, I used boneless chicken thighs, a bit fattier than the breast, which I believe are perfect for this type of preparation.
You can serve this dish as a hearty main course or as a single dish.
Pumpkin, as we know, is the queen of autumn and pairs wonderfully with chicken meat. In this case, I used the butternut variety, but you can choose whichever you prefer. For example, the delica has an aftertaste that reminds of chestnuts.
At the end of the recipe in the FAQ section, I’ve answered some questions about the preparation of this dish. If you have other doubts or curiosities, leave a comment or use the form provided.
Other chicken-based recipes I recommend trying:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 326.60 (Kcal)
- Carbohydrates 3.59 (g) of which sugars 1.56 (g)
- Proteins 22.65 (g)
- Fat 25.19 (g) of which saturated 10.64 (g)of which unsaturated 10.49 (g)
- Fibers 0.31 (g)
- Sodium 245.72 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14.11 oz chicken (boneless thighs)
- 1.76 oz fontina
- 7.05 oz pumpkin (net of waste)
- to taste salt
- to taste black pepper
- 2 tbsps butter
- 4 tsps extra virgin olive oil
Tools
- Frying Pan
- Lid
- Cutting Board
- Knives
- Kitchen Scale
- Tongs
Chicken with Pumpkin and Fontina Recipe
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Discover many chicken-based recipes in the CHICKEN MAIN COURSES FOR ALL TASTES collection
Start preparing the chicken with pumpkin and fontina by heating the extra virgin olive oil in a pan.
Add the chicken, in this case, I used boneless thighs, and let it brown well.
Turn it over with tongs and do the same on the other side. Remove the chicken from the pan and set it aside.
Put the diced pumpkin in the same pan as the chicken and cook it until it becomes soft, adding a glass of water if necessary.
Once ready, mash it with a fork or a potato masher.
Add a knob of butter to the mashed pumpkin and mix well until the butter is completely melted.
Put the chicken back in the pan and continue cooking for about ten minutes, turning it occasionally to let it absorb the flavors well.
Once the cooking is finished, season everything with salt and black pepper.
Turn off the heat.
Cut the fontina into pieces and place it on the chicken slices.
Cover everything with the lid and let it rest for 5 minutes, just enough time for the fontina to melt and become stringy.
The chicken with pumpkin and fontina is ready, serve it immediately while hot.
Chicken with Pumpkin and Fontina
Check this section to clarify your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
For many pumpkin recipes, check the collection SWEET AND SAVORY PUMPKIN RECIPES.
FAQ (Frequently Asked Questions)
Can I use other parts of the chicken?
For this recipe, diced breast or fillets work well too.
Can I replace fontina with another cheese?
You can use your favorite, as long as it melts! If you love a smoky flavor, try smoked scamorza.
I’m lactose intolerant, can I omit the butter?
The butter is used to make the pumpkin puree creamier, but you can certainly omit it.
If you like the meat-pumpkin combo, also try the BEEF STEW WITH PUMPKIN.
If you have more questions, write to me here.
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