Creamy chicken & pumpkin

Creamy chicken & pumpkin

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(34 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
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  • 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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 lemon, halved



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

  • 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.

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Comments, questions and tips

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5th Oct, 2018
I made this exactly following the recipe, but it lacked flavour. I had to add some whole grain mustard and Lee and Perrins to give it some taste.I think a chicken stock cube would help too. My family liked enjoyed it, but I don't think I would make it again.
12th Nov, 2017
A lovely easy and delicious meal. Very warming and comforting. I just added a teaspoon of wholegrain mustard when I was cooking it as it seemed that it might be a little bland. I also added a few petit pois. Served with couscous, I'll definitely will be making this again soon.
8th Jan, 2016
A creamy delicious easy dish and a great way to use up pumpkin given to me by my French neighbour. I didn't use porcini, added herbs de Provence and some chicken stock, and used Creme fraiche instead of cream. I didn't find this bland and would definitely do again.
16th Dec, 2014
I made this with boneless chicken thighs instead of the whole jointed chicken, mixed fresh mushrooms instead of the dried (added after the pumpkin), a small pot half-fat crème frâiche and some chicken stock to make up the extra liquid. I also added some dried sage and served it with gnocchi. It was heavenly! The whole family enjoyed it :)
1st Nov, 2014
I'm 14 and I made this meal and it turned out really well. I used 4 turkey breasts, 6 normal mushrooms and butternut squash instead but it still worked! Made rice with this meal and served in the butternut squash skin and so the presentation looked much better. REALLY EASY!
21st Dec, 2013
Made this tonight for our family meal. Followed the recipe as written, but cooked for an hour in the oven rather than 30-40mins. Still really needed longer. Was very disappointed. Very bland. Would not cook again.
22nd May, 2013
Made this on two occasions now and it is delicious. Need to watch it drying out if making it the day before.
3rd Feb, 2013
Lovely dish used chicken breast and butternut squash and half fat creme fresh I also added pancetta it was delicious !
13th Nov, 2012
Lovely dish, easy to make it lower in fat by substituting the cream for half fat creme fraiche (as recommended by the other posters). Really nice with butternut squash. Can't recomend it enough.
cookingshirls's picture
18th Feb, 2012
Update on my above comment. Didn't put bacon in and used creme fraiche. It was delish. Definitely a keeper. But next time I will make double the sauce as I love lots of sauce. Leftovers going in the freezer for another day. Yum yum yum.....


29th Oct, 2019
If I am making this for a dinner party the following day - is it best to prepare it all and then do the final cooking the next day? Or to cook it today and just reheat tomorrow?
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. You can do either but we'd suggest the latter as this will really give the flavours a chance to develop and will give you less to do on the day. We'd suggest reheating on the hob.
yettimonster's picture
14th May, 2016
Delicious! Useful advice from other members; Used: 8 x Chicken thighs (skinless and boneless) *Add garlic (4 cloves); big helping of fresh herbs (Sage, Rosemary and Oregano) Added 4 slices of smoked streaky bacon, celery, carrots x 2 and 1 x vegetable stock cube dissolved in 3 to 4 TBSPs water. salt and pepper. Stuck with the cream option, but will try Creme Fraiche next time - quite rich; only needed a small portion. I used 5 x Shallots as hanging around in the fridge. Overnight in the slow cooker - meat fell apart and really tender; added a 1 x TBSP of flour in cold water to thicken up at the end. Served up with mash and veggies - nom nom A real crowd pleaser
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