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Creamy One-Pot Tuscan Chicken with Pumpkin Sage Sauce

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This Creamy One-Pot Tuscan Chicken with Pumpkin Sage Sauce is a cozy, fall-inspired dinner that comes together in one pot with simple ingredients. The pumpkin puree creates a velvety sauce that clings to the chicken, while fried sage adds an aromatic finish.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 1 cup (240 g) pumpkin puree
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (240 ml) chicken broth
  • 10–12 fresh sage leaves
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/3 cup (50 g) sun-dried tomatoes, chopped
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tbsp (28 g) unsalted butter
  • 2 tbsp (30 ml) olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 oz (225 g) pasta (optional, for serving)

Instructions

  1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. If uneven in thickness, pound to an even 1-inch thickness.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove to a plate and set aside.
  3. Fry the Sage: Reduce heat to medium and add 2 tablespoons of butter. Once melted and foamy, add the sage leaves and fry for 30-45 seconds per side until crispy. Transfer to a paper towel-lined plate.
  4. Sauté the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits.
  5. Build the Sauce: Pour in the chicken broth and scrape up any remaining browned bits. Simmer for 1 minute. Add the pumpkin puree, heavy cream, sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Stir until well combined.
  6. Simmer the Sauce: Bring to a gentle simmer, then reduce heat to low. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
  7. Return the Chicken: Nestle the seared chicken breasts back into the sauce. Spoon some sauce over the top. Simmer for 2-3 minutes to reheat and absorb flavors.
  8. Finish with Parmesan: Sprinkle the grated Parmesan cheese over the chicken and sauce. Stir gently to incorporate until melted and creamy.
  9. Garnish and Serve: Crumble the fried sage leaves over the top. Serve immediately over cooked pasta, rice, or with crusty bread.

Notes

Don’t skip searing the chicken—it adds flavor and creates browned bits for the sauce. Use room temperature dairy to prevent curdling. Adjust sauce thickness with broth or milk as needed. Season in layers for best flavor.

Nutrition

Keywords: creamy Tuscan chicken, pumpkin sage sauce, one-pot chicken, fall chicken recipe, easy weeknight dinner, creamy chicken pasta

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