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Easy One-Pan Creamy Pumpkin Sage Chicken

creamy pumpkin sage chicken - featured image
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A quick and comforting one-pan chicken dinner with a velvety pumpkin cream sauce and crispy sage leaves. Ready in 40 minutes using simple pantry ingredients, this gluten-free dish is perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1 cup pumpkin puree (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup chicken broth (120 ml), low-sodium
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 teaspoon red pepper flakes (optional)
  • 10–12 fresh sage leaves
  • 1 tablespoon butter
  • Fresh parsley, chopped (for garnish, optional)
  • Parmesan cheese, freshly grated (for garnish, optional)

Instructions

  1. Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the pan, not crowding them. Cook undisturbed for 6-7 minutes until skin is deep golden brown and releases easily.
  3. Flip the chicken using tongs and cook the other side for 4-5 minutes. Transfer to a plate and set aside. Do not wipe out the pan.
  4. Reduce heat to medium. Add butter to the pan and let it melt. Add fresh sage leaves and fry for about 30 seconds per side until crispy. Remove to a paper towel-lined plate.
  5. Add minced garlic to the remaining butter and sauté for about 30 seconds until fragrant.
  6. Pour in chicken broth and deglaze the pan, scraping up browned bits with a wooden spoon. Let simmer for 1 minute, stirring constantly.
  7. Whisk in pumpkin puree until smooth. Add heavy cream, dried thyme, nutmeg, and red pepper flakes (if using). Stir until well combined. Taste and adjust salt and pepper.
  8. Return chicken to the pan, skin-side up, nestling into the sauce. Spoon a little sauce over the tops if desired.
  9. Cover the skillet and reduce heat to low. Simmer gently for 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  10. Garnish with crispy sage leaves, fresh parsley, and Parmesan if using. Let rest for 5 minutes before serving.

Notes

Don’t skip drying the chicken for crispy skin. Let chicken sear undisturbed until it releases naturally. Use a meat thermometer to ensure 165°F (74°C). Scrape fond thoroughly when deglazing. Let rest 5 minutes before serving. For dairy-free, swap heavy cream with full-fat coconut milk and use olive oil instead of butter. Leftovers keep in refrigerator for up to 4 days; freeze for up to 3 months.

Nutrition

Keywords: one-pan chicken, creamy pumpkin chicken, sage chicken, fall dinner, gluten-free chicken, easy chicken recipe, pumpkin sage chicken

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