Pumpkin Glazed Chicken with Tahitian Vanilla Balsamic

Pumpkin glazed chicken from oliva di vita

Pumpkin glazed chicken from oliva di vita


For the Chicken:
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 tablespoons olive oil

For the Pumpkin Glaze:
– 1 cup canned pumpkin puree
– 1/4 cup maple syrup
– 2 tablespoons Tahitian Vanilla Dark balsamic vinegar
– 1 tablespoon Dijon mustard
– 1/2 teaspoon cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste


1. Season the chicken breasts with salt and pepper on both sides.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the chicken breasts to the skillet and cook for about 5-6 minutes per side, or until they are cooked through and no longer pink in the center. Cooking time may vary depending on the thickness of the chicken breasts. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

4. While the chicken is cooking, prepare the pumpkin glaze. In a separate saucepan, combine the pumpkin puree, maple syrup, balsamic vinegar, Dijon mustard, cinnamon, and nutmeg. Whisk the ingredients together and cook over medium heat for about 5 minutes, or until the glaze has thickened slightly. Season with salt and pepper to taste.

5. Once the chicken is cooked, pour the pumpkin glaze over the chicken breasts in the skillet.

6. Allow the chicken to simmer in the glaze for a few minutes, turning the chicken to coat it evenly with the glaze.

7. Remove the skillet from heat and let it sit for a couple of minutes to allow the glaze to thicken and coat the chicken.

8. Serve the pumpkin glazed chicken hot, drizzling any extra glaze from the skillet over the top.

This Pumpkin Glazed Chicken combines the savory flavors of tender chicken with the rich and slightly sweet pumpkin glaze. It’s a perfect fall-inspired dish that’s sure to satisfy your taste buds. Enjoy! 🍗🎃🍁

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