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!

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!

 Guys.

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.

Weird.

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

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 Parmesna
  • 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.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 687.0 Calories from Fat 203.4
% Daily Value*
Total Fat 22.6g 35%
Saturated Fat 5.0g 25%
Trans Fat 0g
Cholesterol 194.3mg 65%
Sodium 768.2mg 32%
Total Carbohydrate 71.6g 24%
Dietary Fiber 9.4g 38%
Sugars 11.7g
Protein 54.3g 109%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.