Baked Pumpkin Parmesan Chicken

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Here’s a good idea for using up your pumpkin puree all year long:  Baked Pumpkin Parmesan Chicken

Baked Pumpkin Parmesan Chicken recipe from

This easy dinner recipe is something your whole family will enjoy.  I improved the nutrition on classic baked Parmesan Chicken by substituting a large component of the fat with LIBBY’S® 100% Pure Pumpkin.

A lot of people don’t realize that pumpkin can be used as a substitution for butter, oil and eggs- which cuts fat, calories and cholesterol from your favorite recipes.  Pumpkin is considered a superfood!  It’s a good source of fiber and an excellent source of vitamin A and the antioxidant beta-carotine.  I’ve partnered with LIBBY’S Pumpkin to share with you how to use pumpkin in recipes all year long!

Baked Pumpkin Parmesan Chicken recipe from

In this recipe, pumpkin is blended with Parmesan, spices and a tiny bit of mayonnaise to create a delicious topping for baked chicken.  You can store your leftover pumpkin in a re-sealable container in the fridge for up to one week (to use in other recipes).  Or you can store it in a freezer-safe container for up to three months in your freezer.

Baked Pumpkin Parmesan Chicken recipe from

Halfway through baking your chicken, more Parmesan is sprinkled on top.

Baked Pumpkin Parmesan Chicken recipe from

The result is a delicious and moist baked chicken with a flavorful topping.

Cool pumpkin facts!

  • You can improve the nutrition of your cake or brownies by replacing the fat or oil with LIBBY’S® 100% Pure Pumpkin.
  • Add 1/4 cup of LIBBY’S® 100% Pure Pumpkin into 1 cup of store-bought hummus for a touch of color and added natural flavor.
  • LIBBY’S® 100% Pure Pumpkin is exactly that- 100% Pure Pumpkin, which has no added salt, no added sugar, no flavorings or preservatives {it naturally contains sugar (5g) and salt (5mg)}

Baked Pumpkin Parmesan Chicken recipe from

This recipe was taste-test approved by five people who happened to be milling about my house.  I got some big eyebrows when I told them there was pumpkin in the recipe- they were super curious to see how this chicken was going to taste.  Big thumbs-up all around upon tasting a few bites.  The pumpkin works wonders to keep the chicken tender while baking, and it makes for a fabulous pairing with the Parmesan cheese too!

Baked Pumpkin Parmesan Chicken

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

  • 4 medium boneless chicken breasts (or two large... about 1 1/2 pounds)
  • 3/4 cup LIBBY'S® 100% Pure Pumpkin
  • 1 1/4 cups shredded Parmesan cheese, divided
  • 2 tablespoons mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon parsley
  • 1 teaspoon kosher salt
  • freshly ground black pepper
1.  Preheat the oven to 375 degrees F.  Spray a medium casserole dish with nonstick spray. 2.  Place the chicken breasts in the prepared casserole dish.  In a medium bowl, stir together the pumpkin, 3/4 cup Parmesan, mayonnaise, garlic and onion powder, parsley, salt and a generous sprinkle of freshly ground black pepper.  Divide the mixture evenly over the chicken breasts, patting to cover the tops. 3.  Bake 30 minutes, uncovered.  Sprinkle the remaining Parmesan on top of the chicken.  Bake an additional 15 minutes, or until the chicken is cooked through and the cheese is melted.  Serve immediately.
  • WEIGHT WATCHERS Freestyle SmartPoints: 5
  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of mayonnaise that is known to be GF.

Here are a few more recipes utilizing pumpkin for dinner that you might enjoy:

Disclosure:  I’ve partnered with LIBBY’S Pumpkin to share ideas about how you can use pumpkin in your recipes all year long.  I only partner with brands that I use already in the Recipe Girl kitchen.  This is a product that I know and love and use in my kitchen quite often!

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Lori Lange of Recipe Girl

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  • Alison wrote:

     Do you know the calorie content on this? I’m logging my food on my fitness pal and need to know. Thanks in advance! 

    • Lori Lange wrote:

      I do not, but I think MyFitnessPal has a recipe calculator, doesn’t it?

  • Kim wrote:

    Any good substitutes for Parmesan cheese?  My husband is not a fan of this particular cheese.

    • Lori Lange wrote:

      Well, because of the nature of the recipe – the Parm is part of the crust- you’d have to use another hard cheese similar to Parmesan.

  • Nela Holmes wrote:

    I made this today for lunch, and wasn’t sure what to expect flavor-wise. With my first bite, I was hooked!

    Definitely going to make this again for future occasions. 😉

    • Lori Lange wrote:

      Glad you enjoyed!

  • Julianne @ Beyond Frosting wrote:

    I never would have thought to combine chicken and pumpkin! This is great! 

  • Gina | Running to the Kitchen wrote:

    Just bought 2 cans of pumpkin yesterday because I totally agree it’s an all year round kind of thing! Might have to make this chicken with 1 of them 🙂

  • Carla wrote:

    I’ve had pumpkin cream sauce before, so this pumpkin chicken doesn’t sound too far off! I don’t think about pumpkin outside of fall, but I should totally rethink that with this chicken recipe.

  • Laura @ Laura’s Culinary Adventures wrote:

    How unique and fun!

  • Beeta @ Mon Petit Four wrote:

    This looks so delicious, Lori! I am a big believer in enjoying pumpkin all around – it’s such a great ingredient and very versatile, just like you’ve proven here. I love the idea of using the pumpkin as a healthier way to flavor and recreate a chicken parmesan dish. I will definitely be saving this one to try out! 🙂

  • Monique @ Ambitious Kitchen wrote:

    This is super unique and looks amazing. Honestly pumpkin year round is 100% okay with me. Each year I ask for pumpkin pie for my birthday. Now I need to ask for pumpkin chicken!

  • Dorothy @ Crazy for Crust wrote:

    I am SO ready for pumpkin season…but you’re so right. I should have it all year long!

  • Carolyn wrote:

    Wow, I never would have thought of spreading pumpkin puree over chicken but I bet it was delicious! Makes me realize I should use pumpkin in savoury applications more often.

  • Kate @ Framed Cooks wrote:

    WHY don’t we use pumpkin more?  It is so good, and it’s not just for October and November.  You are inspiring me to rock the pumpkin!  🙂