Baked Chicken with Pumpkin Rice: A fall dinner to remember
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 spectacular gluten free recipe to try. One serving contains 675 calories, 44g of protein, and 32g of fat. For $2.37 per serving, you get a main course that serves 4. 1144 people were impressed by this recipe. If you have bone in skin on chicken breasts, chicken broth, onion, and a few other ingredients on hand, you can make it. It is brought to you by Weary Chef. It will be a hit at your Autumn event. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is tremendous. If you like this recipe, take a look at these similar recipes: Spicy Fall Stew Baked in a Pumpkin, Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta, and One Pan Fall Dinner.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
2-3 lbs. bone-in skin-on chicken breasts
2½ c. chicken broth
1 tsp. chili powder
½ tsp. kosher salt
1 tbsp. olive oil
½ onion, diced
½ c. pureed pumpkin
1¼ c. wild rice blend (I used brown and wild rice, but white rice is fine too)
seasoned salt
½ c. whipping cream
Equipment:
baking pan
oven
frying pan
whisk
aluminum foil
kitchen thermometer
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray and set aside.Heat olive oil in a skillet over medium-high heat. Add onion, and saute until starting to brown, 5-8 minutes. Add rice, and saute 3 minutes longer, then transfer rice mixture to prepared baking dish.Whisk together chicken broth, whipping cream, pumpkin, chili powder, and salt. 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.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!
Step by step:
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!
Nutrition Information:
covered percent of daily need
