Pumpkin Sage Chicken Bake

Autumn’s rich flavors come alive in this Pumpkin Sage Chicken Bake, a comforting dish that combines tender chicken breasts with the earthy sweetness of pumpkin and the aromatic touch of fresh sage. This recipe is an effortless way to bring the cozy, savory tastes of the season right to your dinner table. It’s creamy, hearty, and perfectly balanced with garlic and onion powder, making it an ideal weeknight dinner or a special weekend treat. Whether you’re craving something new or want to impress guests with a seasonal twist, this dish delivers every time.

Why I Love This Recipe

What makes this Pumpkin Sage Chicken Bake truly special is how it brings together simple ingredients into a harmonious, flavorful meal. The pumpkin puree adds a subtle sweetness and creaminess without overpowering the tender chicken breasts. Fresh sage elevates the dish with its warm, woodsy aroma, complementing the garlic and onion powder perfectly. Plus, the mozzarella cheese on top melts into a golden, bubbly crust that’s simply irresistible.

This recipe is also wonderfully straightforward. It requires minimal prep, uses pantry staples, and cooks in one dish, which means less cleanup and more time to enjoy your meal. If you love dishes like Sheet Pan Chicken Thighs that offer bold flavors with simple methods, you’ll adore this bake. It’s a perfect example of how fall-inspired ingredients can be combined for a comforting, family-friendly dinner.

Shopping List

• 4 boneless, skinless chicken breasts
• 2 cups pumpkin puree (canned or homemade)
• 1 tablespoon fresh sage, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/2 cup chicken broth (low sodium preferred)

Appliances & Accessories

• Oven – for baking the chicken to juicy perfection
• Baking dish (9×13 inch recommended) – to hold and bake all the ingredients evenly
• Mixing bowl – to combine pumpkin puree, sage, and seasonings
• Measuring cups and spoons – for precise ingredient amounts
• Knife and cutting board – to chop fresh sage and prep chicken breasts
• Aluminum foil (optional) – to cover the dish while baking if needed

Pumpkin Sage Chicken Bake: How It’s Done

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) and let it preheat while you prepare the ingredients. This temperature ensures the chicken cooks through without drying out and allows the pumpkin sauce to thicken beautifully.

Step 2: Prepare the Chicken

Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. This seasoning base is crucial for flavoring the chicken deeply.

Step 3: Sear the Chicken

Heat the olive oil in a skillet over medium-high heat. Add the chicken breasts and sear them for about 2-3 minutes per side, just until golden brown. This step locks in juices and adds a lovely color and texture to the chicken before baking.

Step 4: Mix the Pumpkin Sage Sauce

In a mixing bowl, combine the pumpkin puree, chopped fresh sage, and chicken broth. Stir well until smooth and evenly mixed. The broth helps thin the pumpkin puree slightly, creating a sauce that will coat the chicken beautifully without being too thick.

Step 5: Assemble the Bake

Place the seared chicken breasts in your baking dish. Pour the pumpkin and sage sauce over the chicken, spreading it evenly to cover each piece. Top the chicken and sauce with shredded mozzarella cheese, ensuring a generous, even layer for that golden cheesy crust.

Step 6: Bake to Perfection

Transfer the baking dish to the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If the cheese starts browning too quickly, loosely cover the dish with aluminum foil.

Step 7: Serve and Enjoy

Once out of the oven, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite stays juicy and flavorful. Pair it with roasted vegetables or a light salad for a complete meal.

Health-Conscious Tweaks

• Use part-skim mozzarella cheese to reduce fat content without sacrificing flavor.
• Swap chicken breasts for turkey cutlets for a leaner protein option.
• Replace olive oil with avocado oil for a higher smoke point if preferred.
• Use low-sodium chicken broth to control sodium levels.
• Add a handful of spinach or kale to the baking dish for extra greens and nutrients.

What Not to Do

• Don’t skip searing the chicken; it’s essential for flavor and texture.
• Avoid using canned pumpkin pie filling instead of pumpkin puree, as it contains added sugars and spices that can overwhelm the dish.
• Don’t overbake the chicken; it can become dry and less appetizing.
• Resist the urge to add too much salt at the beginning; seasoning can be adjusted after baking if necessary.

Refrigerate, Freeze, Reheat

This Pumpkin Sage Chicken Bake stores well in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain freshness.

To freeze, place the cooled chicken bake in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. Alternatively, microwave on medium power in short intervals to avoid drying out the chicken.

Frequently Asked Questions

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly here. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will affect the flavor.

Is fresh sage necessary, or can I use dried sage?

Fresh sage provides a brighter, more aromatic flavor, but if you only have dried sage, you can substitute about 1 teaspoon. Keep in mind dried herbs are more concentrated, so use less to avoid overpowering the dish.

What sides pair well with Pumpkin Sage Chicken Bake?

This dish is delicious alongside roasted vegetables, mashed potatoes, or a crisp green salad. For more seasonal inspiration, try pairing it with a bowl of Roasted Butternut Squash Soup for a complete autumn meal.

Can I make this recipe dairy-free?

Absolutely! Simply replace the mozzarella cheese with a dairy-free cheese alternative or omit it entirely. The pumpkin sauce is rich enough to keep the dish moist and flavorful without cheese.

Our Most-Loved Recipes

• Sheet Pan Chicken Thighs – Another effortless chicken dinner with bold flavors.
• Turkey Meatballs In Pumpkin Sage Sauce – A creative twist on pumpkin and sage in a comforting meatball dish.
• Roasted Butternut Squash Soup – A velvety, warming soup perfect for chilly days.

See You at the Table

From the first bite of this Pumpkin Sage Chicken Bake, you’ll understand why it’s a fall favorite. The combination of creamy pumpkin, fragrant sage, and tender chicken creates a cozy meal that’s both satisfying and nourishing. Whether it’s a simple family dinner or an elegant weekend feast, this recipe fits right in. So preheat that oven, gather your ingredients, and treat yourself to the wholesome flavors of autumn. Your taste buds will thank you!

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