Description
Creamy Pumpkin Parmesan Chicken Boats are the ultimate autumn dinner that feels like a warm hug on a plate. Tender chicken cutlets swim in a velvety pumpkin Parmesan sauce and wear a blanket of bubbling mozzarella. Every bite delivers savory herbs, nutty cheese, and that subtle sweetness only pure pumpkin can bring.
Ingredients
Scale
- Ingredients for the Chicken Boats:
- 2 large thick-cut chicken breasts, halved horizontally to make 4 thin cutlets
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 1 cup shredded mozzarella cheese
- Ingredients for the Creamy Pumpkin Parmesan Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pure pumpkin puree
- 1 cup heavy cream
- ½ cup chicken broth
- ⅔ cup Parmesan cheese, freshly grated
- 1 tbsp fresh sage, finely chopped (plus extra leaves for garnish)
- ¼ tsp ground nutmeg
- Salt and black pepper, to taste
Instructions
- Instructions:
- Prep Chicken: Preheat oven to 375°F (190°C). Season both sides of the chicken cutlets with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken cutlets for 2–3 minutes per side until lightly golden (they will finish cooking in the oven). Remove chicken and set aside on a plate.
- Make Pumpkin Sauce: In the same skillet over medium heat, melt the butter. Add minced garlic and chopped fresh sage; cook for 1 minute until fragrant. Whisk in the pumpkin puree, heavy cream, chicken broth, and ground nutmeg. Bring to a gentle simmer for 3 minutes until smooth.
- Stir in Parmesan: Reduce heat to low and stir in grated Parmesan cheese until melted and silky. Season with salt and black pepper to taste.
- Assemble & Bake: Return the seared chicken cutlets back into the skillet, spooning the rich pumpkin Parmesan sauce generously over each piece. Top each cutlet with shredded mozzarella cheese.
- Bake & Garnish: Transfer skillet to the oven and bake for 15–20 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the mozzarella is melted and bubbly. Garnish with crisp fried sage leaves and extra Parmesan before serving hot!
Notes
- Use a sharp chef’s knife to butterfly breasts into two thin cutlets for even thickness and uniform cooking.
- Use an oven-safe skillet to transfer from stovetop to oven and capture all flavor.
- Grate your own Parmesan; pre-shredded contains anti-caking agents that prevent smooth melting.
- Sear in batches to avoid overcrowding, which steams chicken instead of creating a golden crust.
- Let Parmesan come to room temperature before adding to sauce for smoothest melt.
- Allow baked chicken to rest briefly so juices redistribute.
- Keep sauce at gentle simmer to prevent heavy cream from breaking or separating.
Nutrition
- Serving Size: 1 serving
- Calories: 580
Keywords: pumpkin, chicken, parmesan, mozzarella, sage, autumn, skillet, one-pan, comfort food