Savory Pumpkin Rice Stuffed Chicken Recipe to Delight You

Imagine walking into your kitchen, where the rich aroma of seasoned chicken mingles with the warm, comforting scent of pumpkin rice. The moment you slice into your perfectly cooked Pumpkin Rice Stuffed Chicken, colorful grains spill out like a hidden treasure, ready to delight everyone at the table. It’s like a surprise party for your taste buds every time you serve this dish.

Now, picture Sunday family dinners or cozy autumn evenings where this recipe takes center stage. It brings people together, warming hearts and filling bellies. Trust me; it’s a flavor explosion that will have your loved ones begging for seconds and asking for the recipe. You might even find yourself pinching the last bite—no judgment here!

Sharing this dish at family gatherings always earns me applause and hungry eyes waiting for more.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts; adjust based on your crowd size.

• Cooked Rice: Use pumpkin-flavored or regular rice; both options work beautifully.

• Pumpkin Puree: Go for pure pumpkin puree; it adds that rich autumn flavor.

• Fresh Spinach: Choose vibrant green spinach for color and nutrition.

• Garlic Powder: This spice enhances the dish with a subtle warmth.

• Onion Powder: A sprinkle of onion powder adds depth without overpowering.

• Olive Oil: Use extra virgin olive oil for drizzling; it adds richness.

• Salt and Pepper: Essential for seasoning; adjust according to taste.

• Parmesan Cheese: Grated cheese adds a savory touch to the stuffing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Rice Stuffed Chicken

Preheat oven to 375°F (190°C). Start by greasing your baking dish with olive oil to prevent sticking. Season each chicken breast generously with salt and pepper—don’t hold back!

Prepare the stuffing by mixing cooked rice, pumpkin puree, fresh spinach, garlic powder, onion powder, and grated Parmesan cheese in a large bowl until everything is well combined. The mixture should be colorful and aromatic.

Use a sharp knife to create pockets in each chicken breast without cutting all the way through. Gently stuff each pocket with the flavorful pumpkin rice mixture until generously filled but not overflowing.

Place each stuffed chicken breast seam-side down in your greased baking dish. Drizzle a little olive oil over the tops for that golden finish as they bake.

Cover the baking dish tightly with aluminum foil and bake in preheated oven for 30 minutes. Remove foil and continue baking for another 15 minutes until chicken reaches an internal temperature of 165°F (74°C) and is beautifully browned.

Let the stuffed chicken rest for about five minutes before slicing into it. This allows those delicious juices to settle back into the meat—trust me; it’s worth waiting just those few extra moments.

Serve your Pumpkin Rice Stuffed Chicken hot with a side salad or roasted vegetables. Enjoy every flavorful bite!

Perfecting the Cooking Process

Sear the chicken on high heat for a golden crust, then finish baking it in the oven for juicy perfection.

Add Your Touch

Consider swapping the pumpkin for butternut squash or adding cranberries for extra sweetness. Experiment with spices like sage or thyme to tailor the flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F until warmed through to preserve texture.

I once made Pumpkin Rice Stuffed Chicken for a family gathering, and it disappeared faster than I could say “seconds, please.” My cousin even asked if I’d consider opening a restaurant!

FAQ

What can I substitute for pumpkin in this recipe?

You can use butternut squash or sweet potatoes as great alternatives to pumpkin.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and bake it just before serving.

What sides pair well with Pumpkin Rice Stuffed Chicken?

Roasted vegetables or a fresh green salad complement this dish perfectly and add balance.

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Pumpkin Rice Stuffed Chicken

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Pumpkin Rice Stuffed Chicken is a delightful dish that combines juicy, seasoned chicken breasts with a vibrant stuffing of pumpkin rice and fresh spinach. This recipe not only pleases the palate but also makes for an impressive centerpiece at any gathering. Perfect for autumn dinners or family gatherings, each bite offers a burst of rich flavors and comforting aromas that will have everyone asking for seconds.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup cooked rice (pumpkin-flavored or regular)
• 1/2 cup pumpkin puree
• 1 cup fresh spinach, chopped
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp extra virgin olive oil (plus more for greasing)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Season each chicken breast generously with salt and pepper.
3. In a bowl, mix cooked rice, pumpkin puree, spinach, garlic powder, onion powder, and Parmesan until well combined.
4. Create pockets in each chicken breast without cutting through; stuff with the mixture.
5. Place seam-side down in the baking dish; drizzle with olive oil.
6. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until chicken reaches an internal temperature of 165°F (74°C).
7. Let rest for 5 minutes before slicing. Serve hot.

Nutrition

• Serving Size: 1 stuffed chicken breast (200g)
• Calories: 360
• Sugar: 4g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Keywords: For added sweetness, consider incorporating cranberries into the stuffing. If you want a different flavor profile, substitute pumpkin with butternut squash or sweet potatoes.