Pumpkin Marry Me Chicken is a cozy fall dinner featuring tender golden chicken simmered in a creamy pumpkin-Parmesan sauce with sun-dried tomatoes, garlic, and fresh sage. This easy one-pan recipe is rich, savory, and ready in about 30 minutes, making it perfect for a comforting weeknight meal.
How I Gave Marry Me Chicken a Fall Twist
I wanted to give Marry Me Chicken, the most popular recipe on my site, a cosy fall twist, and I love this version so much. I added pumpkin puree and fresh sage to the creamy sun-dried tomato sauce, which gives it a rich, savoury flavour without making it taste sweet.
I seasoned the chicken with smoked paprika for a little extra warmth and skipped the flour coating because the pumpkin naturally gives the sauce plenty of body. For the juiciest chicken, I sear the cutlets until they are golden and nearly cooked through, then let them finish gently in the sauce.
A Few Important Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken cutlets: Slicing the chicken breasts into thin cutlets helps them cook quickly and evenly. Try to keep them similar in thickness so they finish cooking at the same time.
- Pumpkin puree: Use plain 100% pumpkin puree, not pumpkin pie filling. The pumpkin gives the sauce its velvety texture and mild earthy flavor without making it taste sweet.
- Oil-packed sun-dried tomatoes: These add a tangy, concentrated tomato flavor that balances the richness of the cream and pumpkin. I also use some of the oil from the jar to sear the chicken for even more flavor.
- Fresh sage: Sage is what gives this version its cozy fall flavor. Chop it finely so it blends into the sauce rather than leaving large pieces.
- Heavy cream: Heavy cream creates the richest, smoothest sauce and holds up better over heat than lower-fat dairy.
- Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds the salty, savory flavor that keeps the pumpkin sauce balanced.
How to Make Pumpkin Marry Me Chicken
1. Season the chicken.
Season the chicken cutlets with salt, pepper, and smoked paprika.
2. Sear until golden.
Brown the chicken on both sides, then transfer it to a plate.
3. Cook the aromatics.
Sauté the garlic, sage, and sun-dried tomatoes until fragrant.
4. Add the pumpkin and cream.
Stir in the chicken stock, pumpkin puree, and heavy cream.
5. Finish the sauce.
Add the Parmesan and stir until the sauce is smooth and creamy.
6. Return the chicken.
Simmer the chicken in the sauce until cooked through, then garnish with basil.
Tips for the Best Pumpkin Marry Me Chicken
- Do not overcook the chicken. The cutlets will finish cooking in the sauce, so remove them from the skillet once they are golden and nearly cooked through.
- Keep the heat gentle. Lower the heat before adding the cream and Parmesan to help the sauce stay smooth.
- Adjust the consistency as needed. The pumpkin sauce thickens as it sits, so add a splash of chicken stock or warm water if it becomes too thick.
What to Serve With Pumpkin Marry Me Chicken
Serve this creamy chicken over mashed potatoes, pasta, rice, crusty bread, or polenta so none of the pumpkin Parmesan sauce goes to waste. For something lighter, pair it with roasted broccoli, green beans, Brussels sprouts, or a simple tossed green salad.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short intervals, adding a splash of chicken stock or water if the sauce has thickened.
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Pumpkin Marry Me Chicken
Equipment
- Large skillet (12-inch)
- Tongs
- sharp knife
- cutting board
- Wooden spoon or silicone spatula
- Instant-read thermometer (optional but recommended)
Ingredients
Chicken
- 3 large boneless skinless chicken breasts sliced lengthwise into thin cutlets
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons (30 ml) olive oil from the jar of sun-dried tomatoes
Pumpkin Marry Me Sauce
- 1 tablespoon (14 g) unsalted butter
- 3 cloves garlic minced
- 1 tablespoon chopped fresh sage
- ⅓ cup (50 g) sundried tomatoes chopped oil-packed
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ¾ cup (180 ml) chicken stock
- ¾ cup (180 g) pumpkin puree
- ¾ cup (180 ml) heavy cream
- ½ cup (43 g) grated Parmesan cheese
For Garnish
- Fresh basil leaves
- grated Parmesan cheese
Instructions
- Season the chicken cutlets with the salt, black pepper, and smoked paprika.
- Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, until golden brown and nearly cooked through. Transfer to a plate.
- Reduce the heat to medium and add the butter to the same skillet.
- Add the garlic, chopped sage, and sun-dried tomatoes. Cook for about 1 minute, stirring frequently, until fragrant.
- Stir in the red pepper flakes and oregano and cook for 30 seconds.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet.
- Whisk in the pumpkin puree until smooth, then stir in the heavy cream.
- Add the Parmesan cheese and stir until melted and the sauce is smooth. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally.
- Return the chicken and any accumulated juices to the skillet. Simmer for 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened enough to coat the chicken.
- Taste and adjust the seasoning with additional salt and black pepper if needed. Garnish with fresh basil and extra Parmesan before serving.
Notes:
- Use 100% pumpkin puree, not pumpkin pie filling.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- If the sauce becomes too thick, stir in a splash of chicken stock or water until it reaches your desired consistency.
- Serve over mashed potatoes, pasta, rice, or crusty bread.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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