Description
A succulent chicken breast bake smothered in a creamy pumpkin and parmesan sauce, infused with fresh sage for a savory autumn flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup unsweetened pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 12–16 fresh sage leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
- Season chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear chicken for 3 minutes per side until golden.
- In a bowl, whisk together pumpkin puree, heavy cream, minced garlic, and parmesan cheese until smooth.
- Pour half of the pumpkin sauce into the bottom of the baking dish.
- Place fresh sage leaves over the sauce, then lay the seared chicken breasts on top of the leaves.
- Spoon the remaining sauce over the chicken breasts, spreading it evenly.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Let the dish rest for 5 minutes before serving.