Creamy chicken & pumpkin

Creamy chicken & pumpkin

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

Ready in 1hr 20-30 mins-2 hrs


Serves 4
Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.

Nutrition and extra info

  • Freezable


  • kcal666
  • fat49g
  • saturates27g
  • carbs8g
  • sugars0g
  • fibre2g
  • protein48g
  • salt1.72g
Save to My Good Food
Please sign in or register to save recipes.


  • 20g pack dried porcini
  • 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you)



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 lemon, halved



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g unsalted butter
  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g/10oz pumpkin, peeled, seeded and cut into 2cm cubes



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 200g chestnut mushrooms, roughly chopped
  • 284ml carton double cream


  1. Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.

  2. Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.

  3. Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.

  4. Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.

  5. Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Jan, 2012
Made this for friends who all enjoyed it. Used butternut squash instead of pumpkin. Think 'mushroom, should be in the title as to me that was the predominant flavour of the sauce. Not a problem though as we love mushrooms. Would make again.
22nd Nov, 2011
I did this using chicken and turkey breasts, without the porcini, added garlic with the pumpkin, and a bit of stock from a cube, served with spaghetti, it was de-li-ci-ous, my boyfriend told me it was the best meal I had ever cooked :)) I admit I'm not a great cook, but this dish was great indeed!
20th Nov, 2011
Used butternut squash instead of pumpkin; and half fat creme fraiche. Still filling and no doubt fattening. But easy, and everyone seemed to like it - served with mash and roast veg (pretty design); fennel and peas together.
1st Nov, 2011
delicious! did it with chicken breasts & tights and rice...
25th Aug, 2011
Added bacon and garlic to mine as just used chesnut mushrooms. And half creme fraiche (just feel a little less guilty!) Very tasty
25th May, 2011
I made this using diced chicken breast, chestnut mushrooms, creme fraiche and butter nut squash, also added a chicken stock cube and a few fresh herbs from the garden - lovely flavour. Family loved it will def make again.
3rd May, 2011
I made this tonight using creme fraiche (half fat) and butternut squash instead of cream and was unbelievable! I didn't adapt the recipe in any other way other than cooking it in the oven for about 15 mins longer and adding garlic at the butter/onion stage. Seved it with quinoa and griddled asparagus spears...with a glass of sauvignon blanc...the perfect meal.
katycooks's picture
14th Nov, 2010
Easty and very tasty. Lovely autumnal flavours. Like a few others, I used Creme Fraiche instead of the cream and it worked out beautifully.
6th Nov, 2010
Cooked this dish for a dinner party, but added bacon and stock as above. Came out lovely and everyone enjoyed it!
31st Oct, 2010
Made this for dinner last night and everyone loved it!!!! I altered the ingredients to suit what I had in the kitchen - so used four chicken breasts, low fat creme fraiche, shallots, pumpkin, chestnut mushrooms, added 6 thinly sliced bacon rashers & minused the dried porcini. I also added a cupful of chicken stock and cooked in the oven for just over an hour. It came out perfect, very very pleased!!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.