Pumpkin Parmesan Chicken Skillet is a simple, tasty dish that combines juicy chicken breasts with a creamy pumpkin sauce and a generous sprinkle of Parmesan cheese. The pumpkin adds a smooth, slightly sweet flavor that pairs wonderfully with the savory cheese and herbs. It’s like a little bit of fall comfort right in your dinner plate all year round.
I love making this skillet on busy weeknights because it comes together quickly, and the pumpkin sauce feels like a special touch without any fuss. The chicken stays tender, and the cheesy topping gets just a little crispy, which makes every bite so satisfying. I find that using fresh Parmesan gives it that perfect salty tang that really brings the whole dish together.
My favorite way to serve this is with a side of steamed green beans or a simple salad to lighten the meal. It’s a dish that feels cozy and warm, but it’s never heavy, which means I can enjoy it any night of the week. Plus, it’s always a crowd-pleaser when friends come over—they keep asking me for the recipe!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken makes for a quick-cooking, tender dish. If you prefer, chicken thighs work well too and add extra juiciness.
Pumpkin puree: Stick to pure canned pumpkin, not pie filling. If you can’t find pumpkin, try canned butternut squash or sweet potato puree for a similar creaminess.
Parmesan cheese: Freshly grated Parmesan has the best flavor and melts beautifully. If you need a budget-friendly option, pre-grated Parmesan works but may not melt as smoothly.
Seasonings: Garlic powder, onion powder, Italian seasoning, and smoked paprika add depth. Feel free to adjust the spices to taste—thyme or rosemary also go nicely here.
How Do You Get the Chicken Tender and the Cheese Perfectly Golden?
Start by patting the chicken dry, which helps it sear nicely without steaming. Season well for full flavor.
- Heat oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden—this locks in juices.
- Mix pumpkin with half the Parmesan and spread on chicken to keep it moist.
- Top with remaining Parmesan and optional mozzarella for a nice crust.
- Bake in the oven until the chicken reaches 165°F (74°C) and the cheese is bubbly and brown.
- Let it rest for a few minutes—this helps the juices redistribute for juicy chicken.
Using an oven-safe skillet means you can sear and bake without extra dishes, making cleanup easier!
Equipment You’ll Need
- Oven-safe skillet – I use cast iron because it sears chicken evenly and goes straight from stove to oven.
- Tongs – great for flipping the chicken without disturbing the coating.
- Measuring cups and spoons – help you get the seasonings and pumpkin puree just right.
- Grater or microplane – for freshly grating Parmesan, which melts better and tastes fresher.
- Instant-read thermometer – ensures your chicken reaches safe 165°F without overcooking.
Flavor Variations & Add-Ins
- Swap chicken thighs for breasts when you want extra juicy, more flavorful meat.
- Add a pinch of nutmeg to the pumpkin mixture for warm, cozy fall notes.
- Mix in cooked spinach or kale under the cheese for a veggie boost and bright color.
- Try topping with crumbled goat cheese instead of mozzarella for tangy creaminess.
Pumpkin Parmesan Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup grated Parmesan cheese, divided
- ½ cup shredded mozzarella cheese (optional for extra cheesiness)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Fresh parsley or thyme, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20 minutes for baking, with a quick 5-minute resting period at the end. So, plan for approximately 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 375°F (190°C). Pat your chicken breasts dry with paper towels to help with browning. Season both sides with salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika if using. Make sure the seasoning covers the chicken evenly.
2. Sear the Chicken:
In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Once hot and butter has melted, add your seasoned chicken breasts. Sear them for 3 to 4 minutes per side until they’re golden brown, but not fully cooked through yet.
3. Add Pumpkin Parmesan Topping:
In a bowl, mix the pumpkin puree with half of your Parmesan cheese until combined. Spread this mixture evenly over the tops of the chicken breasts. Then sprinkle the remaining Parmesan cheese and the shredded mozzarella (if you’re using it) on top.
4. Bake and Serve:
Transfer your skillet to the preheated oven. Bake for 15 to 20 minutes, or until the chicken is thoroughly cooked (internal temperature should reach 165°F or 74°C) and the cheese topping is melted, bubbling, and golden brown. Remove from oven and let the chicken rest for about 5 minutes.
5. Garnish and Enjoy:
Sprinkle freshly chopped parsley or thyme over the chicken for a fresh finish. Serve this creamy, flavorful Pumpkin Parmesan Chicken Skillet alongside a green salad or steamed vegetables for a complete meal. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture for better searing.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the pumpkin mixture and season the chicken in advance. Store covered in the fridge for up to 24 hours and bake when ready. Reheat leftovers gently in the oven or microwave.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, canned butternut squash or sweet potato puree are great alternatives that give similar creaminess and flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through, adding a splash of water if needed to keep the chicken moist.
