Baked Chicken with Pumpkin Rice: A fall dinner to remember

  • Ready in 1h 40m

  • Serves 4

  • 675 calories

  • 50.27g carbs

If you have about 1 hour and 40 minutes to spend in the kitchen, Baked Chicken with Pumpkin Rice: A fall dinner to remember might be a tremendous gluten free recipe to try. This recipe makes 4 servings with 675 calories, 44g of protein, and 32g of fat each. For $2.37 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Weary Chef requires skin-on chicken breasts, pumpkin, chili powder, and seasoned salt. 1144 people were glad they tried this recipe. Several people really liked this main course. Autumn will be even more special with this recipe.

10 ingredients

  1. 2 lb skin-on chicken breasts
  2. 3 cups chicken broth
  3. 1 tsp chili powder
  4. 1/2 tsps kosher salt
  5. 1 tbsp olive oil
  6. 1/2 onion
  7. 1/2 cups pumpkin
  8. 1 cups rice blend
  9. 4 servings seasoned salt
  10. 1/2 cups whipping cream

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray and set aside.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add onion, and saute until starting to brown, 5-8 minutes.
  4. Add rice, and saute 3 minutes longer, then transfer rice mixture to prepared baking dish.
  5. Whisk together chicken broth, whipping cream, pumpkin, chili powder, and salt.
  6. Pour over rice mixture.Arrange chicken pieces skin-side up over rice mixture, and sprinkle very liberally with seasoned salt. Cover tightly with foil, and bake in preheated oven for 60 minutes.
  7. Remove foil. There will probably still be a lot of liquid left in the pan at this point. Return uncovered pan to oven, and bake for 30-45 minutes longer, or until almost all liquid is absorbed and chicken is cooked to an internal temperature of 165 degrees F. (A digital probe thermometer will be your best friend for this part.) Enjoy!
Baked Chicken with Pumpkin Rice: A fall dinner to remember

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