This creamy pumpkin chicken skillet offers a delicious and healthy solution for busy weeknights.
Featuring tender chicken and sweet butternut squash bathed in a rich, savory sauce, it’s a meal that feels both comforting and wholesome. Paired with a vibrant kale orzo, this dish provides a complete and satisfying dinner that the whole family will love.
Forget complicated recipes and endless cleanup. This skillet meal is designed for efficiency without sacrificing flavor, making it an ideal choice for those evenings when you need a nutritious meal on the table fast. It’s a fantastic way to incorporate seasonal vegetables into your diet in a way that’s genuinely enjoyable.
Creamy Pumpkin Chicken Skillet with Butternut Squash and Kale Orzo
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This creamy pumpkin chicken skillet offers a delicious and healthy solution for busy weeknights. Featuring tender chicken and sweet butternut squash bathed in a rich, savory sauce, it’s a meal that feels both comforting and wholesome. Paired with a vibrant kale orzo, this dish provides a complete and satisfying dinner that the whole family will love.
Ingredients
Instructions
1. Prepare the butternut squash and chicken: Start by heating 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken to the hot skillet and cook until browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set aside.
2. Saute the aromatics and squash: In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, cubed butternut squash, dried sage, dried thyme, and red pepper flakes (if using). Cook for another 5-7 minutes, stirring occasionally, until the squash begins to soften slightly and the herbs are fragrant.
3. Build the creamy pumpkin sauce: Pour in the pumpkin puree and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for 8-10 minutes, or until the butternut squash is tender when pierced with a fork.
4. Finish the chicken skillet: Return the browned chicken to the skillet. Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Continue to simmer gently for another 3-5 minutes, allowing the sauce to thicken slightly and the chicken to cook through. Season with salt and freshly ground black pepper to taste. Keep warm while you prepare the orzo.
5. Cook the kale orzo: While the chicken skillet is simmering, heat 1 tablespoon of olive oil in a separate medium saucepan over medium heat. Add the orzo and toast it for 1-2 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth or water and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
6. Incorporate the kale and serve: Stir the chopped kale into the cooked orzo until it wilts, which should only take about 1-2 minutes. Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed. Serve the creamy pumpkin chicken skillet immediately, alongside the kale orzo. Garnish with extra Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: skillet
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: chicken, pumpkin, butternut squash, kale, orzo, creamy, skillet, weeknight, comfort food, healthy
What You’ll Love About This Quick And Easy Recipe
You’ll quickly discover why this creamy pumpkin chicken skillet with butternut squash and kale orzo will become a regular in your dinner rotation. It’s designed for real life – for busy parents, for those new to cooking, and for anyone who appreciates a hearty, flavorful meal without a huge time commitment. The beauty of this dish lies in its simplicity and its ability to deliver complex flavors with minimal effort. The chicken cooks up tender and juicy, perfectly complemented by the sweetness of the butternut squash, all brought together by a luscious, creamy pumpkin sauce.
This recipe is perfect for a weeknight family dinner, offering a balanced meal with protein, vegetables, and a satisfying grain. It’s also versatile enough to be a fantastic option for meal prepping, as it reheats beautifully. If you’re looking to introduce more vegetables into your family’s diet in a way that’s appealing and delicious, this recipe is your answer. It’s a comforting dish that feels special but comes together in a flash, making it suitable for any occasion where you want to impress without the stress.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients is the first step to a smooth cooking experience. This recipe uses readily available items that you might already have in your pantry or can easily find at any grocery store. Focus on fresh, quality produce for the best flavor, and don’t hesitate to look for pre-cut butternut squash to save on prep time.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups cubed butternut squash (about 1-inch cubes)
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional, for a hint of heat)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 3 cups vegetable broth or water
- 2 cups packed fresh kale, stems removed and chopped
- 1 tablespoon lemon juice
For the chicken, boneless, skinless chicken thighs can be used instead of breasts for a richer flavor and even more tender texture. If fresh butternut squash isn’t available or you’re short on time, frozen pre-cubed butternut squash works wonderfully; just be sure to thaw it slightly before adding it to the skillet. Feel free to adjust the amount of dried herbs to your preference; rosemary would also be a lovely addition. For a dairy-free option, coconut milk can be substituted for heavy cream, though the flavor profile will be slightly different. Vegetable broth can be used in place of chicken broth for a vegetarian-friendly base for the sauce. When it comes to the cheese, Pecorino Romano can be a good substitute for Parmesan if you prefer a sharper, saltier kick.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy weeknights. You’ll be surprised how quickly you can get a wholesome and delicious meal on the table.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
These times are estimates and can vary slightly depending on your knife skills and the efficiency of your kitchen setup. The key is to have all your ingredients prepped and ready to go before you start cooking, which makes the process much smoother and faster.
How To Make It Step By Step With Visual Cues
Creating this creamy pumpkin chicken skillet is a straightforward process. Follow these steps for a perfectly cooked and flavorful meal.
- Prepare the butternut squash and chicken: Start by heating 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken to the hot skillet and cook until browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set aside.
- Sauté the aromatics and squash: In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, cubed butternut squash, dried sage, dried thyme, and red pepper flakes (if using). Cook for another 5-7 minutes, stirring occasionally, until the squash begins to soften slightly and the herbs are fragrant.
- Build the creamy pumpkin sauce: Pour in the pumpkin puree and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for 8-10 minutes, or until the butternut squash is tender when pierced with a fork.
- Finish the chicken skillet: Return the browned chicken to the skillet. Stir in the heavy cream and ½ cup of grated Parmesan cheese. Continue to simmer gently for another 3-5 minutes, allowing the sauce to thicken slightly and the chicken to cook through. Season with salt and freshly ground black pepper to taste. Keep warm while you prepare the orzo.
- Cook the kale orzo: While the chicken skillet is simmering, heat 1 tablespoon of olive oil in a separate medium saucepan over medium heat. Add the orzo and toast it for 1-2 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth or water and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Incorporate the kale and serve: Stir the chopped kale into the cooked orzo until it wilts, which should only take about 1-2 minutes. Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed. Serve the creamy pumpkin chicken skillet immediately, alongside the kale orzo. Garnish with extra Parmesan cheese if desired.
Easy Variations And Serving Ideas That Fit Real Life
This creamy pumpkin chicken skillet with butternut squash and kale orzo is already a star, but a few simple tweaks can make it even more adaptable to your family’s tastes and various occasions.
For a kid-friendly twist, if your children are hesitant about kale, you can either finely chop it so it blends more seamlessly into the orzo, or simply serve the orzo plain and offer the kale as an optional side for the adults. Another idea is to add a touch of sweetness to the butternut squash by roasting it separately with a drizzle of maple syrup before adding it to the skillet. You could also swap out the chicken for turkey or even a hearty plant-based protein like cannellini beans for a vegetarian option.
When it comes to serving, this dish is fantastic on its own, but it also pairs beautifully with a simple green salad dressed with a light vinaigrette. If you want to make it a bit more substantial for a larger gathering or buffet, consider adding a crusty loaf of bread for dipping into the delicious creamy sauce. For an extra pop of flavor and texture, sprinkle some toasted pumpkin seeds or chopped fresh parsley over the top just before serving. A dollop of plain Greek yogurt or sour cream can also add a nice tangy contrast to the rich sauce. This meal is hearty enough for a main course but could also be served in smaller portions as part of a larger spread.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect results every time with your creamy pumpkin chicken skillet.
One frequent mistake is overcooking the chicken. Chicken breasts can dry out quickly, so aim to sear them until just browned on the outside in the first step, and then allow them to finish cooking gently in the sauce. This ensures they remain tender and juicy. Another common error is not cooking the butternut squash long enough before adding the cream. If the squash isn’t tender when pierced with a fork before the cream goes in, it might remain slightly firm, as the cream can slow down the cooking process. Ensure it’s fork-tender for that melt-in-your-mouth texture.
Using pumpkin pie filling instead of pumpkin puree is another easy mix-up. Pumpkin pie filling is sweetened and spiced, which will drastically alter the savory flavor profile of this dish. Always double-check your can to ensure you’re using plain pumpkin puree. Finally, when cooking the orzo, don’t forget to toast it first. This step adds a wonderful nutty depth of flavor that significantly enhances the overall taste
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
