Chicken with Pumpkin and Brown Champignons

Fantastic, easy to digest and healthy, autumn menu, also suitable for celiacs. Real explosion of flavours.

Preparation time xx minutes


  • 500 g chicken cubes or breast
  • 1 tbsp fresh thyme or ½ tsp dried
  • 2 tbsp olive oil, divided
  • 3 tbsp flour, divided
  • 250 g mushrooms, sliced or quartered
  • 1 small onion, chopped
  • 3 tbsp butter, divided
  • 2 cups cubed pumpkin
  • 400 ml coconut milk
  • 1 tbsp fresh sage, chopped
  • 3 cloves garlic, pressed
  • 1 tbsp chopped parsley
  • salt & pepper


Sprinkle the chicken cubes with salt, freshly ground pepper, and thyme. Place in large ziploc bag. Drizzle with1 tablespoon of olive oil. Mix thoroughly. Then add 2 tablespoons of flour and thoroughly coat the cubes in it. Set aside.

Melt 1 tablespoon of butter in large pan oven over medium-high heat. Add chicken breasts, cook for about 2 minutes without stirring until lightly browned on bottom. Turn each piece, frying for about 2 minutes until lightly browned on that side. Remove to a plate.

To the same pot, pour 1 tablespoon of olive oil. Add the mushrooms, onions and garlic, stirring to coat with oil. Add the sage and cook for about 1-2 minutes, stirring until browned. Remove from pot to bowl for later.

Add 1 tablespoon of butter to the pot. Add pumpkin and cook for about 2-3 minutes. Add chicken and simmer together for 1-2 minutes, taking care not to burn the pumpkin. Add coconut milk and bring to boil. Chicken breasts do not need to be completely immersed in the milk (just halfway). Cover and cook over medium to medium low heat (gently bubbling) for about 3 minutes or until pumpkin is tender.

Add the parsley and gently mix to evenly distribute the sauce. Add made mushrooms and onions back to pot. Cook, uncovered, for about 1 minute, until the sauce has thickened slightly. If desired, serve over mashed potatoes.


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