Pumpkin Sage Chicken Bake: How It’s Done

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.