One-Pot Creamy Chicken and Pumpkin Stroganoff

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A comforting one-pot Australian-inspired stroganoff with tender chicken and sweet pumpkin in a creamy sauce infused with paprika and mustard. This Russian-inspired chicken recipe, ready in about 45 minutes, pairs olive oil, yellow onion, sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, sliced
• 2 garlic cloves, minced
• 2 cups pumpkin, peeled and diced
• 1 tsp paprika
• 1 tbsp Dijon mustard
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb boneless chicken thighs cut into 1-inch pieces and sauté for 5-6 minutes until browned but not fully cooked, then remove and set aside.
2. Step 2: In the same skillet, add 1 sliced medium yellow onion and 2 minced garlic cloves. Cook for 4 minutes until softened and fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour and 1 tsp paprika over the onions and garlic, stirring for 1 minute to form a roux.
4. Step 4: Gradually pour in 1 1/2 cups chicken broth while stirring to avoid lumps. Add 2 cups peeled and diced pumpkin, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Return the chicken pieces to the skillet. Simmer uncovered for 15-20 minutes until pumpkin is tender and sauce thickens.
6. Step 6: Remove from heat and stir in 1/2 cup sour cream until creamy and smooth. Garnish with 2 tbsp chopped fresh parsley and serve over rice or noodles.