Autumn Harvest Keto Chicken with Roasted Pumpkin and Sage Cream
This unique keto chicken recipe features succulent chicken breasts paired with roasted pumpkin and a creamy sage sauce, celebrating the flavors of autumn with a delightful twist.
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Preheat your oven to 400°F (200°C). Cut the pumpkin into small cubes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the pumpkin in the oven for 25-30 minutes until tender and caramelized. While the pumpkin is roasting, season the chicken breasts with salt, pepper, and a sprinkle of smoked paprika.
Heat a skillet over medium-high heat and add olive oil. Sear the chicken breasts for 5-7 minutes on each side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest. In the same skillet, add minced garlic and fresh sage leaves, sautéing for 1-2 minutes until fragrant.
Pour in heavy cream and bring to a simmer, stirring until the sauce thickens slightly. Add the roasted pumpkin to the sauce and mix well.
Slice the chicken and serve it topped with the pumpkin sage cream, garnished with additional sage leaves if desired.
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