Enjoy this easy and delicious Sheet Pan Chicken and Butternut Squash this season. It’s healthy, tasty, and clean-up is a breeze!Â
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Sheet Pan Chicken and Butternut Squash
It’s fall and time for cozy sweaters and comforting delicious home-cooked food.
This Sheet Pan Chicken and Butternut Squash recipe is just that. It gets its flavor from Dijon mustard and fresh garlic and a hint of sweetness from maple syrup. Plus, it’s super simple and nutritious!Â
On nights when practice runs late, and dinner needs to get on the table pronto, we love an easy recipe that takes just one pan to make. The roasting of the vegetables is definitely a match made in heaven for cold nights.Â
Speaking of vegetables, we picked up a beautiful butternut squash at our local farmer’s market because it’s in season and has a sweet, nutty taste. Butternut squash is an excellent choice for a healthy addition to your meal since it’s rich in calcium, magnesium, potassium, and vitamins B6 and E.
Roasted Brussels Sprouts take on a rich, nutty flavor as they crisp and caramelize in the oven. No hard, flavorless leafy greens here. When prepared this way, we can’t get enough and eat them several times a week.
The two vegetables complement each other so well; you’ll love this recipe! Plus, clean-up is a dream!
Sheet pan dinners are the best!
So Easy. We enjoy Sheet Pan Sesame Chicken and Veggies and Sheet Pan Fajitas on a regular basis!
Ingredients for Sheet Pan Chicken and Butternut Squash
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage
- 4 ROXYâ„¢ Organic Boneless Skinless Chicken Breasts
- salt and pepper (to taste)
- 2-3 cups peeled and cubed butternut squash
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon olive oil
How to Make Sheet Pan Chicken and Butternut Squash
Step 1
Gather your ingredients and place your sheet pan in the oven, and preheat to 425 degrees F. Take care when taking it out and placing your chicken and veggies on it. It will be hot!
Step 2
In a small bowl, mix mustard, maple syrup, garlic, sage and salt, and pepper. Set aside.
Step 3
Put butternut squash, Brussels sprouts, and salt and pepper in a mixing bowl and toss with olive oil.
Step 4
Take the hot pan out of the oven and place chicken breasts on the pan. Season with salt and pepper and then brush the maple mustard sauce all over the chicken.
Now, spread mixed vegetables around the chicken, making sure not to overcrowd them. Make sure you place Brussels sprouts cut side down to get a good roasted flavor.
Tip: For added flavor, brush a bit of the maple mustard sauce on the veggies before placing them in the oven.
Step 5
Place pan back in the oven and bake for 15-18 minutes. Stir vegetables and place back in the oven for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees F.
If you’d like, brush the remaining sauce on the chicken and broil to get a little crisp on the top of the chicken.Â
Tips for Making One Pan Chicken and Butternut Squash
- To cut down on prep time, you can buy a bag of precut butternut squash in the produce department of your local grocery store.
- Make sure you place your sheet pan in the oven while it gets to the desired temperature. Preheating your pan prevents your food from sticking and ensures a crisp, brown crust.
- Make sure to cut your Brussels sprouts in half, so they have a nice flat surface to caramelize on your sheet pan.
- Cutting your butternut squash to about the size of your cut Brussels sprouts ensures they’ll cook at the same rate.
- So your vegetables actually roast, and not steam don’t overcrowd your pan.
- Although not necessary, if you have time to marinate your chicken in the mustard-maple mixture before roasting, this will enhance the overall flavor.Â
Can You Use Other Vegetables?
If Brussels sprouts aren’t your thing, other vegetables are tasty in this recipe as well like:
Broccoli
Cauliflower
Parsnips
Easy Sheet Pan Chicken and Butternut Squash
Equipment
- sheet pan
Ingredients
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons maple syrup
- 2 cloves garlic (minced)
- 1/2 teaspoon dried sage
- 4 ROXYâ„¢ Organic Boneless Skinless Chicken Breasts
- salt and pepper (to taste)
- 2-3 cups peeled and cubed butternut squash
- 2 cups Brussels sprouts (trimmed and halved lengthwise)
- 1 tablespoon olive oil
Instructions
- Place your sheet pan in the oven, and preheat to 425 degrees F. Take care when taking it out and placing your chicken and veggies on it. It will be hot!
- In a small bowl, mix mustard, maple syrup, garlic, sage and salt, and pepper. Set aside.
- Put butternut squash, Brussels sprouts, and salt and pepper in a mixing bowl and toss with olive oil.
- Take the hot pan out of the oven and place chicken breasts on the pan. Season with salt and pepper and then brush the maple mustard sauce all over the chicken. Now, spread mixed vegetables around the chicken, making sure not to overcrowd them. Make sure you place Brussels sprouts cut side down to get a good roasted flavor.
- Place pan back in the oven and bake for 15-18 minutes. Stir vegetables and place back in the oven for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- If you’d like, brush remaining sauce on chicken and broil to get a little crisp on the top of the chicken.
Notes
- To cut down on prep time, you can buy a bag of precut butternut squash in the produce department of your local grocery store.Â
- Make sure you place your sheet pan in the oven while it gets to the desired temperature. Preheating your pan prevents your food from sticking and ensures a crisp, brown crust.
- Make sure to cut your Brussels sprouts in half, so they have a nice flat surface to caramelize on your sheet pan.Â
- Cutting your butternut squash to about the size of your cut Brussels sprouts ensures they’ll cook at the same rate.Â
- So your vegetables actually roast, and not steam don’t overcrowd your pan.Â
Nutrition
Other Easy Chicken Recipes
Sheet Pan Honey Garlic Chicken
Healthy Baked Chicken Tenders
Sheet Pan Chicken Fajitas
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