High Protein Pumpkin Cream Sauce Chicken Breast
Seared chicken breasts in a creamy pumpkin and Greek yogurt sauce with sage. 42g protein — 35 minutes, serves 4.
Equipment
- Large Skillet for searing the chicken and making the sauce in one pan
- Whisk for blending the pumpkin sauce smooth
- Tongs for turning the chicken without tearing it
- Instant-read meat thermometer for checking the chicken is cooked through
Ingredients
- 4 boneless, skinless chicken breasts about 700g total
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 1/2 cup low-sodium chicken broth
- 1/4 cup grated parmesan cheese
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 1/2 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 8–10 fresh sage leaves plus extra to serve
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with the salt, pepper and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, until golden brown and cooked through (74°C / 165°F inside). Transfer to a plate.
- Turn the heat to medium. Add the garlic to the same skillet and cook for 30 seconds, until fragrant.
- Whisk in the pumpkin puree, chicken broth and nutmeg. Simmer for 2–3 minutes, scraping up the browned bits from the bottom of the pan.
- Take the skillet off the heat and whisk in the Greek yogurt and parmesan until the sauce is smooth. Do not boil it after the yogurt goes in, or it can split.
- Return the chicken and any juices to the skillet. Spoon the sauce over the top and warm gently for 2 minutes.
- Scatter the sage leaves over the top and serve straight from the pan, with the extra sauce spooned over each breast.
Notes
Take the pan off the heat before adding the Greek yogurt, or it can split. Use plain pumpkin puree, not pumpkin pie filling. Keeps 3 days refrigerated.