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One Pot Creamy Chicken with Pumpkin and Sage

Creamy chicken with pumpkin simmers in one pot with fresh sage, Parmesan, and a rich, velvety sauce. The chicken thighs are seared first, then gently simmered until tender and finished with cream.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tbsp fresh sage chopped
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the chicken dry.
  2. Season the chicken all over with the salt and pepper.
  3. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  4. Sear the chicken in batches for 4 to 5 minutes per side, until browned.
  5. Transfer the chicken to a plate.
  6. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  7. Stir in the garlic and sage and cook for 30 seconds.
  8. Stir in the pumpkin puree and chicken broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a simmer.
  9. Return the chicken and any juices to the pot.
  10. Cover, reduce the heat to low, and simmer for 18 to 25 minutes, until the thickest part of each thigh reaches 165°F.
  11. Stir in the heavy cream and Parmesan.
  12. Simmer uncovered over low heat for 2 to 3 minutes, stirring gently, until the sauce is creamy and hot.
  13. Remove from the heat and let rest for 5 minutes before serving.

Notes

For a smooth sauce, stir in the cream and Parmesan gently over low heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce may separate. For a dairy-free variation, replace the heavy cream and Parmesan with dairy-free alternatives.