My fall twist on the viral marry me chicken made with pumpkin puree for the season! Pumpkin perfectly complements the chicken, mushrooms and sun-dried tomatoes in this recipe and makes it extra creamy and delicious. Easily made in one pan, this recipe is gluten free and can be made dairy free.
The viral marry me chicken has been on my list to make for so long so I decided why not put a pumpkin spin on it for fall and finally make it for dinner and spoiler alert it came out amazing! Creamy and delicious and so easy to make, I know you’ll love this one pan meal for a cozy fall meal this time of year.
Pumpkin puree complements the mushrooms, sun-dried tomatoes and chicken so well, plus it adds more flavor and nutrition to every bite. The sauce that comes together from the chicken broth, coconut milk and pumpkin puree is one you will want to spoon up and make sure you get every last drop of — it’s that good!
Pair this pumpkin chicken recipe with rice, pasta, or mashed potatoes and store leftovers in the fridge for a great lunch the next day. On busy weeknights in the fall when you want something cozy and uncomplicated, this ones for you!
Ingredients for Mary Me Chicken with Pumpkin
- Chicken Breast
- Avocado or Olive Oil
- Pumpkin Puree
- White Mushrooms
- Sun-dried Tomatoes
- Chicken Broth
- Coconut Milk or Heavy Cream — use coconut milk to keep this recipe dairy free. I found it added to the creaminess without giving a coconut taste.
- Parmesan Cheese — substitute nutritional yeast to keep this recipe dairy free
- Garlic
- Oregano
- Thyme
- Red Pepper Flakes
- Salt and Pepper
equipment / utensils:
- 10 or 12 inch skillet
- wooden spoon
How to Make Marry Me Chicken with Pumpkin
- Prepare the chicken.
- Remove the chicken from the pan.
- Add the aromatics to the pan and the veggies.
- Build the sauce and let it simmer.
- Add the chicken back to pan.
- Finish in the oven.
- Serve immediately and enjoy.
Grab the full recipe below! If you make it, I’d love to see — tag me on Instagram @onceuponapumpkin.
Mary Me Pumpkin Chicken
Equipment
- 1 10 or 12 inch skillet pan
Ingredients
- 1 lb chicken breast, trimmed and tenderized
- 1 1/2 tbsp avocado or olive oil
- 1 cup chicken broth
- 3/4 cup coconut milk or heavy cream
- 1 cup mushrooms, sliced
- 1/2 cup pumpkin puree
- 3/4 cup grated parmesan cheese
- 1/2 cup packed sun-dried tomatoes, sliced
- 2 tsp Italian seasonings
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Pre-heat the oven to 375 degrees F. Season chicken with salt and pepper. Heat a skillet with avocado oil and sear chicken on both sides for about 5 minutes. Remove from skillet.
- To the same skillet add a little more oil, minced garlic and spices. Sautee for a about 1 minute on low heat before adding the mushrooms, chicken broth and coconut cream, pumpkin puree and parmesan cheese. Stir together and cook for another 2-3 minutes.
- Next add sun-dried tomatoes stir together and let simmer. Nestle the chicken back into the skillet and place in the oven for about 10-15 minutes. Checking after 10 minutes to see if the chicken has reached an internal temp of 165 degrees F.
- Remove from the oven. Sprinkle with more parmesan cheese and fresh parsley. Serve immediately and enjoy!
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