Pumpkin Parmesan Chicken Skillet is a delicious one-pan meal that brings together tender chicken breasts, creamy pumpkin, and a crispy Parmesan topping. The pumpkin adds a subtle sweetness and smooth texture that pairs beautifully with the savory, cheesy crust. It’s a warm, comforting dish that feels just right for cozy nights in.
I love how easy this skillet comes together, and it’s perfect for a simple weeknight dinner when you want something tasty but not fussy. The pumpkin not only adds great flavor but also gives the whole dish a lovely rich color. I usually sprinkle a bit more Parmesan on top before serving—it makes the cheese crust extra golden and crunchy, which is my favorite part.
Serving this chicken skillet alongside a fresh green salad or some roasted vegetables makes for a complete meal that feels both wholesome and satisfying. It’s the kind of recipe that everyone at the table can enjoy, and I always find myself making it again when I crave something comforting but with a little twist. Plus, it’s a nice way to sneak in some pumpkin outside of dessert time!
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless chicken breasts for even cooking and easy coating. If you prefer, chicken thighs work well too, giving a richer flavor and staying juicy.
Pumpkin puree: Unsweetened canned pumpkin is best for creamy texture and mild sweetness. You can swap with butternut squash puree if you want a similar flavor.
Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty flavor. Grated prepackaged cheese works too, but fresher tastes best. If you’re vegan, nutritional yeast can be a good substitute.
Breadcrumbs: Use panko breadcrumbs for a crispier crust. Regular breadcrumbs are fine, or try crushed cornflakes or gluten-free crumbs if needed.
Mozzarella cheese: Melts beautifully and adds creaminess. You can swap for provolone or a mild cheddar for a different but tasty option.
How Do You Get a Crispy, Flavorful Crust on the Chicken?
The crust is key to this skillet! Here’s how to nail it every time:
- Mix pumpkin puree with Parmesan first, which helps the coating stick better.
- Press the chicken firmly into the breadcrumb-Parmesan mix to create a thick crust layer.
- Cook the chicken in medium heat with enough oil to get a golden crust without burning.
- Turn carefully so the crust stays intact and cooks evenly on both sides.
- After browning, baking finishes the cooking and melts the cheese nicely without drying the chicken.
I find using an oven-safe skillet makes it easy to go from stovetop to oven without losing the crust’s texture. Wiping the pan lightly if it feels too oily before adding broth helps keep crispiness.
Equipment You’ll Need
- Large oven-safe skillet – perfect for browning chicken and finishing it in the oven without extra dishes.
- Shallow bowls – great for mixing the pumpkin-Parmesan and breadcrumb coatings easily.
- Tongs – help you turn chicken gently without scraping off the crust.
- Meat thermometer – ensures your chicken is cooked perfectly to 165°F without guessing.
- Grater – for fresh Parmesan, adds better flavor than pre-grated cheese.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops – they pair nicely with pumpkin and Parmesan for a richer taste.
- Stir in chopped sage to the pumpkin mixture – sage adds a warm, earthy flavor that complements pumpkin well.
- Add a sprinkle of crushed red pepper flakes to the breadcrumb mix for a mild kick.
- Top finished chicken with toasted pumpkin seeds for crunch and extra pumpkin flavor.
How to Make Pumpkin Parmesan Chicken Skillet?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup canned pumpkin puree (unsweetened)
- ½ cup grated Parmesan cheese, divided
- ½ cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme (plus fresh thyme sprigs for garnish)
- ½ cup breadcrumbs (panko or regular)
- 2 tablespoons olive oil
- ½ cup chicken broth or stock
- ½ teaspoon dried oregano
- Optional: fresh parsley or additional herbs for garnish
How Much Time Will You Need?
It takes about 10 minutes to prepare and coat the chicken, 6-8 minutes for browning on the stove, and 15-20 minutes baking time in the oven. Altogether, plan for roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Season and Prepare the Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and season them with salt, pepper, garlic powder, paprika, dried thyme, and oregano. This seasoning mix really helps bring out great flavor.
2. Make the Pumpkin-Parmesan and Breadcrumb Coatings:
In a shallow bowl, mix the pumpkin puree with half of the Parmesan cheese until smooth. In another bowl, mix the breadcrumbs with the remaining Parmesan cheese.
3. Coat the Chicken:
Spread the pumpkin-Parmesan mixture over each chicken breast, then press each side into the breadcrumb mixture to form a nice crust. Make sure the coating is even to get that perfect golden crunch.
4. Brown the Chicken:
Heat the olive oil in a large oven-safe skillet over medium heat. Place the coated chicken breasts in the pan and cook for 3 to 4 minutes on each side until the crust turns golden brown. Be gentle when flipping so the coating stays on.
5. Add Broth and Cheese, Then Bake:
Carefully pour the chicken broth around the chicken in the skillet, avoiding washing off the crust. Sprinkle the shredded mozzarella cheese evenly on top of each piece. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, until the chicken is cooked through (internal temp of 165°F or 74°C) and the cheese is bubbly and golden.
6. Serve and Garnish:
Remove the skillet from the oven and garnish with fresh thyme sprigs or parsley. Serve the chicken hot, spooning some of the delicious pan juices over the top for extra flavor.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw in the fridge overnight or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to avoid excess moisture that can prevent the crust from crisping up.
Can I Make Pumpkin Parmesan Chicken Skillet Ahead of Time?
Absolutely! You can prepare and coat the chicken in advance, then refrigerate for up to 24 hours before cooking. Just bring the chicken to room temperature before browning and baking for best results.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to maintain the crispy crust and prevent the chicken from drying out.
What Can I Serve with This Dish?
This skillet pairs wonderfully with roasted vegetables, steamed greens, or a fresh salad. For a comforting meal, serve it alongside mashed potatoes, rice, or buttered pasta to soak up the flavorful pan juices.
