The chicken breast with pumpkin cream is a simple and delicious main course, perfect for autumn. I discovered this recipe on social media and was immediately captivated by it, as it combines ingredients I love and is prepared in just a few minutes. The result is a creamy, tasty dish with an irresistible aroma, ideal for those who want to serve something quick yet full of flavor. The great thing about this recipe is that it can also be prepared in advance: just heat it with a drop of milk and it will be as good as freshly made. Quick doesn’t mean boring in the kitchen, and this dish proves it: just a few steps and you’ll serve a creamy, colorful, and flavorful main course!
before moving on to the recipe, other chicken ideas:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 478.00 (Kcal)
- Carbohydrates 41.18 (g) of which sugars 12.44 (g)
- Proteins 52.41 (g)
- Fat 14.02 (g) of which saturated 3.75 (g)of which unsaturated 1.99 (g)
- Fibers 2.44 (g)
- Sodium 1,040.00 (mg)
Indicative values for a portion of 450 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
- 4 slices chicken breast (medium/small)
- 1.1 lbs pumpkin
- 1/2 onion
- extra virgin olive oil
- 0.85 cup water
- salt
- all-purpose flour
- 0.66 cup milk
Tools
- 1 Saucepan
- 1 Pan
Preparation
First, clean the pumpkin, cut it into cubes, and place it in a pot with a drizzle of oil, a bit of chopped onion, and a bit of salt. Let it brown for a few minutes, just enough time for it to start softening and absorbing flavor. At this point, add a little water, cover with the lid, and let it cook for about ten minutes until the pumpkin is soft.
When ready, blend it with an immersion blender until you get a smooth and velvety cream.
Meanwhile, prepare the chicken breast slices: if using a whole chicken, slice them thinly, otherwise, you can use the pre-sliced ones. Coat them well on both sides with flour.
In a non-stick pan, heat a tablespoon of oil and brown the slices over medium heat, turning them to get a light crust, adding a bit of salt and some thyme.
When the chicken is well browned, add the blended pumpkin cream and pour in a glass of milk. Stir gently and let it cook for a few minutes until the cream thickens and coats the chicken slices well. If needed, add a bit more milk to keep the creamy consistency.
NOTES
If you want a stronger flavor, you can add a pinch of nutmeg or black pepper to the pumpkin cream.
The dish keeps very well: you can make it in the morning and heat it in the evening by just adding a bit of milk in the pan.
It’s perfect to serve with mashed potatoes, white rice, or simply with toasted bread to scoop up all the creamy goodness.
If you liked the recipe or have any questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ (Questions and Answers)
Can I prepare the chicken breast with pumpkin cream in advance?
Yes, you can prepare it even the day before. Just heat it in the pan with a bit of milk to restore the creamy and velvety texture.
Can I use frozen pumpkin for this recipe?
Of course! Just cook it the same way as fresh pumpkin: the result will be equally creamy and tasty.
