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Pumpkin Spice Chicken Breast

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This Pumpkin Spice Chicken Breast is a cozy, savory-sweet appetizer perfect for fall parties or holiday gatherings. Juicy chicken breasts are coated in a pumpkin spice glaze and roasted to golden perfection for a crowd-pleasing, protein-packed dish.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons maple syrup (or honey)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pumpkin pie spice blend (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch of cloves)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional: chopped fresh parsley or chives, pomegranate seeds for garnish

Instructions

  1. Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Let chicken breasts rest at room temperature for 10-15 minutes while the oven heats.
  3. In a medium mixing bowl, whisk together pumpkin puree, maple syrup, olive oil, apple cider vinegar, pumpkin pie spice, smoked paprika, garlic powder, salt, and black pepper until smooth. If glaze is too thick, add 1-2 teaspoons water.
  4. Pat chicken breasts dry with paper towels. Arrange on prepared baking sheet.
  5. Spoon about 2/3 of the glaze over the chicken, using a brush or back of a spoon to coat evenly. Reserve the rest of the glaze.
  6. If chicken breasts are thick, pound to even thickness (about 3/4 inch) for even cooking.
  7. Bake for 18-22 minutes, depending on thickness. Halfway through, brush with remaining glaze. Chicken is done when juices run clear and internal temperature reaches 165°F (74°C).
  8. Remove from oven and let rest for 5 minutes.
  9. Slice chicken crosswise into thin strips or bite-sized pieces.
  10. Arrange on a serving tray. Garnish with chopped parsley or chives and pomegranate seeds if desired. Serve warm or at room temperature.

Notes

Let chicken rest after baking for juicier results. For even cooking, pound chicken to an even thickness. Use pure pumpkin puree, not pumpkin pie filling. The glaze can be made ahead and chicken marinated up to 24 hours in advance. Leftovers keep well and can be frozen for up to 2 months.

Nutrition

Keywords: pumpkin spice chicken, fall appetizer, party chicken recipe, savory pumpkin recipe, gluten-free chicken, holiday appetizer, easy chicken breast, pumpkin chicken, maple chicken, oven baked chicken

Find it online: https://hungermind.com/pumpkin-spice-chicken-breast-recipe-easy-appetizer-for-parties/