One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus — Damn Delicious

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One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus

An easy fool-proof sheet pan dinner! And the chicken comes out so moist and tender!

Um, can we talk about how I’m completely and utterly obsessed with sheet pan dinners now?

I mean, I love a good one pot meal BUT a sheet pan dinner is off. the. hook.

Wait, I’ve never used that phrase before.

But my point is, this one single sheet pan dinner needed to be made yesterday.

Crisp-tender chicken breasts coupled with thyme-roasted butternut squash and cheesy asparagus spears.

You have your greens, your side and your main – basically a full-course meal for those nights when you can’t be bothered to do anything else.

One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

An easy fool-proof sheet pan dinner! And the chicken comes out so moist and tender!

Ingredients:

  • 1 cup Italian bread crumbs
  • Zest of 2 lemons
  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 4 tablespoons olive oil, divided
  • 1 teaspoon dried thyme
  • 1 pound asparagus, trimmed
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine bread crumbs and lemon zest; set aside.
  3. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
  4. Place butternut squash in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil and thyme; season with salt and pepper, to taste.
  5. Place chicken in a single layer in the middle of the prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 18-20 minutes.
  6. Add asparagus onto the opposite side of the prepared baking sheet in a single layer during the last 10-12 minutes of cooking time. Drizzle with remaining 2 tablespoons olive oil and sprinkle with Parmesan.
  7. Serve immediately, garnished with parsley, if desired.

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38 comments

Wait!! How did you prepare the butternut squash?

Please refer to step #4:

Place butternut squash in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil and thyme; season with salt and pepper, to taste.

Do you have a Trader Joe’s or maybe an Albertson’s near you? If so, you can buy the squash already cubed, prepackaged and ready to cook. Just buy as much as you need.

I so wish peeps would think carefully and thoughtfully about what they write. To wit, you cannot line up the swuash in a single layer and then STIR in olive oil. Better said: in a large bowl place the butternut squash, stir in olive oil, coating the swuash, then line up each piece on one sode of the cook sheet in a single layer…. much more sensible, capice?

Considering at step 4 there is no other ingredients on the baking sheet, it is quite feasible to “stir” the olive oil then arrange the squash on the side. I too wish people would thoughtfully read, attempt to comprehend before they comment. And I would go a step further and also wish that these people would take some time to spell check and draft a tactful comment to a post. But sometimes I wish too much.

Chungah, Another GREAT recipe! One question: in the picture of the One Pan Chicken and veggies, are those chicken cutlets or regular thick chicken breasts? KEEP UP YOUR FANTASTIC BLOG!!

Thank you, Reenie. I actually used chicken breasts.

This looks incredibly yummy (but then….ALL of your recipes do)! I was wondering if you could estimate how many ounces one of your chicken breasts were? Sometimes I get gi-normous ones and I am sure they would not cook in the same amount of time….so if you could guess at average ounces I would totally appreciate it.

I used average-sized, boneless chicken breasts, about 6-8 ounces each.

Oh my! Three of my favorite things! This is awesome. Although, for my tastes I would put the chicken in last!

I like my veggies with that roasted — what do you call that? Roasted caramelization? Anyway . . . this is really a great idea usually I have a pan of each and end up eating too much. This will help with that.

Oh, I wish I had all these ingredients NOW! Thanks for this! YUM.

Holy cow this is just a recipe not an English grammar class. If you know how to cook a little I think you could figure it out. Either enjoy the recipe or delete it. Don’t be so critical, life’s too short.

Just reading through the comments and I must say, I love yours, Lane! It made me smile. Anyway this recipe looks perfect for my family. Thank you for bringing a quick and healthy dinner idea to our table, Chungah.

You are so welcome, Erica! 🙂

Chungah, I am going to make this for guests tomorrow, if it’s as fabulous as the rest of your recipes it’s a slam dunk. One thing – I don’t understand about the timing. Do you add the asparagus after the chicken breast have baked 18-20 minutes, or 8-10 minutes?

You can add the asparagus during the last 10-12 minutes of cooking time, so once the chicken has cooked initially for about 10 minutes.

That was my question as well. Thanks for the clarification! I’m so excited to try this recipe out, so far everything I taste from your site is darn delicious! 😛

Me encantó esta receta y la entendí perfectamente

Do you think this would work with chicken thighs instead of breasts or would they dry out too much?

Yes, chicken thighs can be substituted.

Could you sub in sweet potato cubes instead of squash?

This looks great! I am obsessed with sheet pan dinners too. I am making your lemon chicken with squash right now for dinner!

I made this tonight and loved it. The flavors of all three main ingredients were “damn delicious!” The chicken was slightly over cooked, so next time I will cut off 5 minutes before adding the asparagus.
I may also use chicken thighs next time.
Thank you for sharing.

Could I make this with out breading the chicken and not dry it out? I am working on phasing to clean eating and I have not tackled the breading portion. Any suggestions, this looks amazing.

Did you feel like the butternut squash took a while longer than the cook time to soften? I always have the hardest time with butternut squash. It seems like it takes forever to cook!

It really depends on the size of the squash – the smaller it is, the faster it will cook through!

This was wonderful!! And healthy, too!
Thanks for posting such a great recipe 🙂
Only change is I had to increase the cooking time and put the chicken and squash under the broiler for a bit, but every oven is different!

What size baking pan do you use? We managed to squeeze everything on ours, but it was a very very tight fit!! 🙂

I prefer to use an XL sheet pan, about 20.25 x 14.25 x 1 inches.

I made this last evening and feel the timing is off. The chicken was done way before the squash was tender so I had to take the chicken off the pan and try to broil the squash.

Excellent recipe. Used the leftovers the next day in a salad…another great meal. Cooked all for another 5 minutes and it was perfect. Used large chicken breasts.

Are you pounding your chicken breasts to make them thinner?

No, but you certainly can!

Just found this site and I’m so glad to have this kind of help with cooking. Two questions, could I use red new potatoes in place of the squash? Would the potatoes need to pre cook a bit in the microwave to be sure they are cooked thoroughly?

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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