One Pan Chicken and Butternut Squash
One pan chicken and butternut squash is your go-to for cozy weeknight meals with zero fuss. Try this easy recipe tonight and taste the comfort.
Ingredients
For the sheet pan
- 3 cups cubed butternut squash
- 2 tablespoons olive oil divided
- 2 tablespoons thinly sliced shallots
- ¼ teaspoon dried thyme
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 2 cups sourdough bread cubes
- 8 ounces boneless skinless chicken breast
- 4 whole garlic cloves peeled
- Salt and pepper to taste
- ¼ cup shredded parmesan cheese
For the vinaigrette
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons minced shallot
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine cubed butternut squash, one tablespoon of olive oil, sliced shallots, thyme, salt, and pepper. Toss to coat.
- Line one third of a sheet pan with parchment. Spread the squash mixture on the remaining two thirds. Roast for 10 minutes.
- While the squash is roasting, toss bread cubes in the remaining olive oil. Brush both sides of the chicken with oil and season with salt and pepper.
- After 10 minutes, remove the pan. Add the bread cubes and garlic cloves around the squash. Place chicken breasts on the parchment-lined side. Return to the oven and roast for 25 more minutes.
- While it cooks, whisk together the vinaigrette ingredients in a bowl or shake in a jar until combined.
- Once roasted, slice or shred the chicken. Squeeze a garlic clove into each bowl. Top with vinaigrette and parmesan. Toss gently and serve.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 530 kcal |
| Protein | 35 g |
| Carbohydrates | 36 g |
| Sugars | 6 g |
| Fiber | 5 g |
| Fat | 27 g |
| Saturated Fat | 6 g |
| Cholesterol | 85 mg |
| Sodium | 620 mg |