Pumpkin – Chicken Pan

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

1 onion (s), finely chopped
400 g chicken breast fillet (s), cut into bite-sized pieces
400 g pumpkin (se) (Hokkaido), diced
1 red pepper (s), diced
250 ml vegetable stock
200 g crème fraîche
salt and pepper
some nutmeg, ground
some oil, for frying

Instructions

Briefly roast the chopped onion in a pan with a little oil. Add the sliced chicken breast fillet and fry well all over. Then add the sliced pumpkin and bell pepper and mix everything well. Pour in the vegetable stock and bring to the boil. Season with salt, pepper and ground nutmeg and cover and simmer gently for about 5-10 minutes (depending on the size of the pumpkin pieces). The pumpkin should be soft but still bite.
Then stir in the creme fraiche and let it boil down briefly. Maybe a little more seasoning.
Serve with pasta.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.