This creamy pumpkin sage chicken bake is a delicious high protein dinner option that fits perfectly into a keto lifestyle. The dish features tender chicken baked in a rich creamy pumpkin sage sauce, making it an ideal low carb weeknight meal.
With a delightful parmesan finish, this baked chicken casserole is both satisfying and nutritious, ensuring you enjoy a wholesome meal without compromising on flavor.
High Protein Keto Chicken Bake
This chicken bake combines juicy chicken breasts with a creamy pumpkin sage sauce, creating a comforting and flavorful dish. It takes about 50 minutes to prepare and cook, serving 4 people.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Sauce: In a bowl, mix together the pumpkin puree, heavy cream, parmesan cheese, sage, garlic, salt, pepper, and onion powder until well combined.
- Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 3-4 minutes on each side until golden brown.
- Combine and Bake: Pour the creamy pumpkin sage sauce over the seared chicken in the skillet. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Once baked, remove from the oven and let it rest for a few minutes. Garnish with chopped parsley if desired, and serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 22g
- Protein: 30g
- Carbohydrates: 8g
