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One-pan Tuscan pumpkin and chicken bake with sage, roasted squash, spinach, sun-dried tomatoes, and melted feta cheese in a baking dish.

One-Pan Tuscan Pumpkin & Chicken Bake with Sage

A rich, Mediterranean-diet compliant autumn chicken bake featuring golden chicken thighs, roasted pumpkin cubes, sun-dried tomatoes, spinach, and garlic-sage cream topped with browned feta.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Chicken & Veggies:
  • - 4-6 bone-in skin-on chicken thighs
  • - 2 cups sugar pumpkin or butternut squash, peeled and cut into 1-inch cubes
  • - 1 large red onion cut into thick wedges
  • - 1/2 cup sun-dried tomatoes packed in olive oil drained and chopped
  • - 1 cup fresh cherry tomatoes halved
  • - 2 cups fresh baby spinach leaves
  • - 1/2 cup crumbled feta cheese
  • - 2 tbsp extra virgin olive oil
  • - 1 tbsp Italian seasoning
  • - 1 tsp smoked paprika
  • - 1/2 tsp garlic powder
  • - 1 tsp sea salt
  • - 1/2 tsp freshly cracked black pepper
  • - Fresh parsley and fresh sage leaves for garnish
For the Mediterranean Garlic-Sage Cream Sauce:
  • - 4 cloves garlic minced
  • - 1 tbsp fresh sage finely chopped
  • - 1/2 cup low-sodium chicken broth
  • - 1/3 cup plain low-fat Greek yogurt or light unsweetened almond milk with 1 tsp arrowroot starch
  • - 1/3 cup freshly grated Parmesan cheese

Method
 

Prep and Preheat:
  1. Preheat oven to 400°F (200°C). Lightly grease a large baking or casserole dish with extra virgin olive oil.
Season & Sear Chicken:
  1. Pat chicken thighs dry with paper towels. Season both sides with smoked paprika, garlic powder, salt, black pepper, and half of the Italian seasoning. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crisp. Flip and sear for 2 minutes. Transfer chicken to the baking dish.
Arrange Veggies:
  1. In a bowl, toss pumpkin cubes, red onion wedges, and cherry tomatoes with remaining olive oil, salt, pepper, and remaining Italian seasoning. Arrange veggies around chicken in the baking dish, then scatter chopped sun-dried tomatoes over top.
Make Sauce:
  1. Reduce skillet heat to medium. Add minced garlic and chopped fresh sage; sauté 1 minute until fragrant. Pour in chicken broth, scraping up browned pan bits. Whisk in grated Parmesan and Greek yogurt base until smooth. Stir in baby spinach to wilt.
Bake:
  1. Pour sauce evenly around chicken and veggies. Bake uncovered at 400°F (200°C) for 30-35 minutes until pumpkin is fork-tender and chicken reaches internal temperature of 165°F (74°C).
Broil & Garnish:
  1. Sprinkle crumbled feta over dish. Broil on high for 2-3 minutes until cheese is golden and bubbling. Garnish with chopped parsley and fresh sage leaves before serving.

Notes

- For low-carb/keto adjustments, halve the pumpkin quantity and double the baby spinach.
- To store leftovers, keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth.