Chicken with Pumpkinseed Pesto

When I think of comfort food that warms both the heart and the home, Chicken with Pumpkinseed Pesto springs to mind. This dish came to life on a crisp fall evening, the kind where the air is fragrant with the promise of warmth and coziness. I remember the first time I made it, experimenting with flavors and textures that dance together in perfect harmony. The rich, nutty profile of the pumpkinseed pesto envelops each tender piece of chicken, making it feel like a warm hug at the dinner table. It quickly became a favorite in my household, not just for its taste but also for the vibrant colors it brings to the plate. Each bite is a reminder that the best meals are those that tell a story—my story of love and creativity in the kitchen.

Ingredients for Chicken with Pumpkinseed Pesto

The ingredients in Chicken with Pumpkinseed Pesto work in perfect harmony, creating a dish that bursts with flavor and texture. From the nutty pumpkin seeds to the creamy richness of the cheese, each component plays a vital role in crafting a memorable meal.

• 1 cup raw, hulled pumpkin seeds (pepitas) – These seeds provide a delightful crunch and a rich, nutty flavor that’s essential to the pesto.
• 2 tablespoons extra virgin olive oil – A staple in many kitchens, this oil brings a smooth texture and fruity notes to the dish.
• 4 medium garlic cloves, minced – Garlic is the aromatic backbone of countless dishes, adding a savory depth.
• 2 medium jalapeño peppers, seeded and coarsely chopped – For a touch of heat, jalapeños add excitement without overpowering the dish.
• ¾ cup chicken broth – This helps to build flavor and moisture as the ingredients meld together.
• 1 large leek, washed thoroughly and sliced (white and pale green parts only) – Leeks provide a mild onion flavor that enhances the overall profile.
• 1 pound butternut squash, peeled and cut into ¾-inch pieces – Sweet and earthy, squash adds body and a hint of sweetness.
• ¼ teaspoon ground cumin – This spice adds warmth, complementing the other flavors beautifully.
• ¼ teaspoon salt – Essential for enhancing all the flavors in the dish.
• ¼ cup whipping cream – This creaminess makes the sauce luscious and rich.
• 4 boneless, skinless chicken breast halves (about 1½ pounds total) – The star of the dish, chicken provides protein and absorbs all the flavors.
• ½ cup grated white cheddar cheese – Adds a creamy texture and irresistible cheesy flavor.
• 2 tablespoons unsalted butter – Butter enriches the dish and adds a velvety finish.
• ½ cup all-purpose flour for dredging – This helps create a beautiful crust on the chicken.

How to Cook Chicken with Pumpkinseed Pesto

Preparing Chicken with Pumpkinseed Pesto is a delightful journey filled with rich aromas and satisfying textures. Follow these steps for a meal that will impress everyone at your table.

1. Heat a large skillet over medium heat. Add the pumpkin seeds and toast them, stirring occasionally, until they become fragrant and slightly golden, about 4 minutes. Watch out as they may pop! Once toasted, transfer them to a paper towel to cool.
2. In the same skillet, add extra virgin olive oil over medium-low heat. Once hot, toss in the minced garlic and sauté until softened, about 2 minutes. The aroma will be intoxicating!
3. Next, add the chopped jalapeños and cook for another minute. Pour in the chicken broth and let it simmer over medium-low heat until the liquid reduces slightly and the chilies soften.
4. Transfer the skillet mixture along with the cooled pumpkin seeds into a food processor. Blend until you achieve a coarse paste, perfect for spreading. Set this pesto aside in a bowl while you make the sauce.
5. Wipe the food processor clean, then heat a bit more olive oil in a large skillet. Add the leeks and sauté for about 3 minutes until soft.
6. Incorporate the butternut squash and another splash of chicken broth. Increase the heat to high, bringing it to a boil before reducing to a simmer. Cook covered until the squash is tender, around 10 to 15 minutes.
7. Once cooked, transfer everything back to the food processor, adding the ground cumin, salt, and whipping cream. Puree until smooth, then return this sauce to the skillet. If it’s too thick, add a bit more broth until it reaches your desired consistency.
8. While the sauce is simmering, prepare the chicken. Lay each breast flat between two pieces of wax paper and pound them to about ¼-inch thickness. Spread a quarter of the pumpkinseed pesto over each breast, followed by a sprinkle of grated cheese. Fold them like a pocket.
9. In another skillet, heat butter with more olive oil over medium heat. Dredge the chicken pockets in flour, shaking off any excess before placing them gently in the skillet. Cook until both sides are golden brown and no longer pink, about 5 minutes per side.
10. Once the chicken is cooked, remove it from the skillet. Reheat the sauce and serve each piece of chicken topped with a generous spoonful of sauce. Enjoy the amazing flavors!

Ways to Customize

Customization is the key to making any dish your own, and Chicken with Pumpkinseed Pesto is no exception! Here are some ways to put your unique spin on this delightful recipe.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to develop!
• Freezing: This dish is freezer-friendly. Just make sure to freeze the sauce and chicken separately for best results.
• Pairing: Serve with a side of roasted vegetables or a light salad for a balanced meal. Quinoa or couscous also pairs nicely.
• Spice Level: Adjust the heat by adding more or fewer jalapeños or even incorporating a pinch of chili flakes into the sauce.
• Cheese Choices: Feel free to experiment with different cheeses like mozzarella or gouda for varied flavors.
• Herb Infusion: Add fresh herbs like basil or parsley to the pesto for a fresh twist.

Side Dish Ideas for Chicken with Pumpkinseed Pesto

When it comes to serving Chicken with Pumpkinseed Pesto, there are a multitude of delightful options to consider. Here are some ideas that complement the dish beautifully:

• Rice Pilaf: A fluffy rice pilaf is an excellent base to soak up the delicious sauce, making each bite flavorful.
• Garlic Bread: Serve with toasted garlic bread for a crispy, buttery side that everyone will love.
• Roasted Vegetables: Seasonal roasted vegetables such as Brussels sprouts, carrots, or asparagus add a nutritious and colorful side.
• Simple Green Salad: A light arugula salad with a lemon vinaigrette can brighten up the meal and provide a fresh contrast.
• Mashed Potatoes: Creamy mashed potatoes make for a comforting side dish that pairs wonderfully with the rich sauce.
• Pasta Salad: A refreshing pasta salad with cherry tomatoes and mozzarella gives a nice, light touch to the meal.
• Seasonal Fruit: Consider serving a fresh fruit salad or roasted apples for a delightful contrast to the savory chicken.

FAQ

Conclusion

Chicken with Pumpkinseed Pesto is truly a dish that embodies warmth and comfort, bringing delicious flavors to your table. I encourage you to give it a try; you won’t be disappointed! It’s perfect for cozy dinners or special occasions, and I’m sure it will quickly become a favorite in your household.

Chicken with Pumpkinseed Pesto

The ultimate comfort food, Chicken with Pumpkinseed Pesto combines tender chicken with a rich, nutty pesto that will have you craving seconds. It's an easy weeknight dinner that impresses with its vibrant flavors. Make it tonight for a dish that delights every palate!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 520 kcal

Equipment

• Skillet
• Frying Pan
• Food Processor
• Peeler
• Large Pot
• Saucepan
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 cup raw, hulled pumpkin seeds
• 2 tablespoons extra virgin olive oil
• 4 medium garlic cloves minced
• 2 medium jalapeño peppers seeded and coarsely chopped
• ¾ cup chicken broth
• 1 large leek washed thoroughly and sliced (white and pale green parts only)
• 1 pound butternut squash peeled and cut into ¾-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 cup chicken broth (add more, if needed)
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ cup whipping cream (or half and half cream)
• 4 pieces boneless, skinless chicken breast halves (about 1½ pounds total)
• ½ cup grated white cheddar cheese (or Monterey Jack)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• ½ cup all-purpose flour for dredging

Instructions

 

• Heat a large skillet over medium heat. Add the pumpkin seeds and toast them, stirring occasionally, until they become fragrant and slightly golden, about 4 minutes. Watch out as they may pop! Once toasted, transfer them to a paper towel to cool.
• In the same skillet, add extra virgin olive oil over medium-low heat. Once hot, toss in the minced garlic and sauté until softened, about 2 minutes. The aroma will be intoxicating!
• Next, add the chopped jalapeños and cook for another minute. Pour in the chicken broth and let it simmer over medium-low heat until the liquid reduces slightly and the chilies soften.
• Transfer the skillet mixture along with the cooled pumpkin seeds into a food processor. Blend until you achieve a coarse paste, perfect for spreading. Set this pesto aside in a bowl while you make the sauce.
• Wipe the food processor clean, then heat a bit more olive oil in a large skillet. Add the leeks and sauté for about 3 minutes until soft.
• Incorporate the butternut squash and another splash of chicken broth. Increase the heat to high, bringing it to a boil before reducing to a simmer. Cook covered until the squash is tender, around 10 to 15 minutes.
• Once cooked, transfer everything back to the food processor, adding the ground cumin, salt, and whipping cream. Puree until smooth, then return this sauce to the skillet. If it’s too thick, add a bit more broth until it reaches your desired consistency.
• While the sauce is simmering, prepare the chicken. Lay each breast flat between two pieces of wax paper and pound them to about ¼-inch thickness. Spread a quarter of the pumpkinseed pesto over each breast, followed by a sprinkle of grated cheese. Fold them like a pocket.
• In another skillet, heat butter with more olive oil over medium heat. Dredge the chicken pockets in flour, shaking off any excess before placing them gently in the skillet. Cook until both sides are golden brown and no longer pink, about 5 minutes per side.
• Once the chicken is cooked, remove it from the skillet. Reheat the sauce and serve each piece of chicken topped with a generous spoonful of sauce. Enjoy the amazing flavors!

Notes

The chicken is terrific served over rice, too.

Keyword Chicken Pesto Recipe, Easy Dinner Ideas, Fall Chicken Dishes, Pumpkinseed Recipes

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!