Chicken With Pumpkin Recipes


This page is about Chicken With Pumpkin Recipes. The other day I bought a pumpkin, and you know that pumpkin is not supposed to stay in my kitchen for too long! There are so many great recipes that you can cook with pumpkin, but personally, I love chicken with pumpkin the most.

Pumpkin season is in full swing, and I have a great chicken recipe that you will love.

Related Post: Pumpkin Pecan Cobbler

Creamy chicken and pumpkin bake

  • 20m prep
  • 45m cook
  • 4 servings
Creamy chicken and pumpkin bake

Health Score*


710 calories per serve

Allergens: The recipe may contain gluten, wheat, mustard, yeast, and milk.

More nutrition information >

  • 12 Ingredients
  • 5 Method Steps
  • 500g kent pumpkin, peeled, cut into 4cm pieces
  • 1/2 (480g) cauliflower, cut into florets
  • 1 cup pure cream
  • 1 cup grated cheddar
  • 2 tsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 2 rashers streaky bacon, trimmed, chopped
  • 1/2 cup fresh breadcrumbs
  • 2 tbsp parmesan, finely grated
  • 2 tbsp fresh chives, finely chopped
  • 6 (650g) Lilydale Free Range Chicken Thigh, quartered
  • 120g salad leaves, to serve
  • Select all ingredients


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  • Step 1 Preheat oven to 220C/200C fan-forced. Arrange pumpkinUnsure of the quantity needed. Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT and cauliflower in a 4cm deep, 19.5cm x 28cm (8-cup-capacity) oval roasting pan.
  • Step 2 Heat cream in a small saucepan over medium heat until just simmering. Remove from heat. Whisk in cheese and mustard until smooth. Pour over vegetables.
  • Step 3 Bake, uncovered, for 20 to 25 minutes or until vegetables are almost tender.
  • Step 4 Meanwhile, heat 1 tsp oil in a large frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until just golden. Transfer to a bowl. Add breadcrumbs, parmesan, and 1 tbs chives. Season with salt and pepper.
  • Step 5 Heat the remaining 2 tsp oil in a pan over medium-high heat. Cook chicken for 2 minutes on each side or until browned. Remove vegetables from the oven. Add chicken. Stir to combine. Sprinkle with breadcrumb mixture. Bake for a further 10 minutes or until the chicken is cooked through and the breadcrumb mixture is golden. Sprinkle with the remaining 1 tbsp of chives. Serve with salad leaves.

Related Post: Food With Pumpkin Recipes


This chicken pumpkin curry recipe combines the sweetness of roasted pumpkin with fabulous Indian spices for a delicious chicken curry dish.

This is an all-time favorite curry recipe in our house. It is simple to make yet so flavorful and delicious.

Chicken and pumpkin curry

We like to serve this curry with rice or naan bread and with either yogurt or cucumber raita.


This curry recipe uses some classic Indian ingredients, including our own homemade curry powder. Here are a few things to note:

  • Butternut Pumpkin – I prefer to use a butternut pumpkin for this pumpkin and chicken curry due to its amazing sweetness when roasted. You could substitute it with another type of pumpkin or squash or even sweet potato.
  • Chicken Breasts – I like this chicken curry with chicken breast, however, I know a lot of people prefer to use chicken thighs in a curry and that is fine too. Whichever you like best!
  • Onion, Garlic, Ginger – the classic base of many an Indian curry
  • Curry Powder – whenever I make this chicken curry with curry powder I use our own homemade curry powder, which I highly recommend! It gives an amazing flavor to the curry. It takes just minutes to put together a jar, and then you have it in the store cupboard to use whenever you make a curry.
  • Tinned diced tomatoes
  • Chicken stock – I use our homemade chicken bone broth as it adds amazing flavor and nutrients. But you can use any kind of chicken stock here.
  • Cream – cooking cream, single cream, double cream… whatever you have! You could also substitute it with yogurt for a healthier option, but you need to add it slowly and off the heat to ensure it doesn’t curdle.
  • Brown sugar – just a tablespoon is added, so you can leave it out if you want, but I think it helps elevate the flavor of the spices.
  • Spinach – baby spinach leaves for added texture and nutrients.


The first thing to do when making this homemade chicken curry is to roast the pumpkin.

To do this, chop it into 1-inch pieces, toss it with olive oil, salt and pepper, and a pinch of cayenne pepper, and roast in the oven for around 20 minutes.

Roast pumpkin for curry

It will be lovely and soft and sweet. Set aside until you are ready to add it to the curry.

Meanwhile, you can make the chicken curry:

  • Start with cooking the chicken and then set it aside
  • Next fry the onion
  • Add the garlic and ginger
  • Add the spices
  • Add the tomatoes, stock, sugar, and cream
  • Add the chicken
  • Let it all bubble away for a while to thicken the sauce and infuse the flavors
  • Add the pumpkin
  • Add the spinach and cook til it wilts
  • Serve!

Related Post: Food With Pumpkin

Crockpot Moroccan Pumpkin Chicken

The ultimate healthy comfort food, this Crockpot Moroccan Pumpkin Chicken goes together in 15 minutes, and slowly cooks, leaving the chicken tender and coated in a delicious spicy sauce. This easy crockpot chicken recipe is a great low-carb and Whole30 option.

Two plates with cauliflower rice, broccoli, and crockpot pumpkin chicken, topped with toasted almonds.


This is a dish I’ve made for years. Crockpot recipes are just so cozy, and in the fall, I love how the warming smells fill the house reminding me that a delicious and comforting dinner will be ready soon.

The chicken in this dish slowly cooks to be perfectly tender, the kind of chicken that just falls apart when pressed with a fork.

Because of my undying love of pumpkin, I decided to try a curry-like pumpkin sauce – cinnamon, ginger, turmeric, and a touch of cayenne. Simmered together, this dish is magic!

The ingredients needed to make Moroccan Pumpkin Chicken.


  • Chicken breasts (or thighs!), cut into pieces
  • Pumpkin puree (fresh is best, but canned works!)
  • Vegetable Broth
  • Onion
  • Spices – Cinnamon, Cumin, Ginger, Turmeric, and Cayenne
  • Salt & Pepper

Related Post: Ground Beef For Spaghetti


Step 1: First, saute the onion in a skillet until it’s translucent.

Step 2: Add the chicken and brown over high heat. It’s only important to get a little color on the chicken, it doesn’t need to cook all the way through.

Step 1 shows to saute the onions, step 2 shows to add the chicken and the spices to the frying pan.

Step 3: Add the salt and spices, and stir to coat the chicken and onions.

Step 4: Add the browned chicken and onions into the crockpot, along with the pumpkin puree and vegetable broth.

Step 3 shows to add the chicken and onions to a crockpot along with the broth and pumpkin. Step 4 show to slow cook the chicken until tender.

Note: I have made this recipe with both fresh pumpkin and pumpkin puree. It is best with fresh pumpkin. You can learn how to roast sugar pumpkins here. After the pumpkin is roasted, I scoop the flesh into a food processor and process it until it’s smooth.


How to Garnish Pumpkin Chicken: This is delicious topped with chopped cilantro and toasted almonds.

How to Serve Pumpkin Chicken: This saucy chicken dish is deliciously served over rice, couscous, or quinoa. Add some vibrant green veggies for a beautiful dish.

Keep it Low Carb: Serve it with cauliflower rice, or “couscous” to keep the Moroccan theme.

To turn cauliflower rice into a “couscous” type dish, I just add some fresh lemon juice and chopped parsley.

We have also served this over mashed cauliflower, which is a really comforting cold weather meal.

Related Post: healthy low carb breakfast ideas

A serving of pumpkin chicken on top of cauliflower rice, next to steamed asparagus.


  • Make it Ahead: I love starting crockpot meals on Sunday nights! If you want to make Slow Cooker Moroccan Pumpkin Chicken come home on Monday evening, just sauté the chicken (I make sure to cook the chicken through if I am not planning on slow cooking until the next day- just don’t overcook it), the onion and the spices, and add to your slow cooker with the pumpkin and broth. Put the crockpot container in the fridge, and on your lunch break on Monday, pop it on, and then come home to your house smelling heavenly! You can just cook a pot of rice, or you can prep the cauliflower rice the night before, and just sauté and add seasonings when ready to eat.
  • For the Family: Xander loves this chicken just the way it is! It’s spicy, but he seems to prefer foods with lots of flavor and spice, so I just gave it to him as is. If you or your family don’t like spicy foods, cut the cayenne in half, or sub paprika.

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