Damn Delicious

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts

An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

I hope you all had a wonderful Easter holiday. Butters and I started off our weekend like this.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

Then we had this.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

And this.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

And it’s not a holiday without Sprinkles, showcased by my favorite fashion blogger, of course.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

We also had more drinks.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

And carrot cake. DUH. But don’t mind that knife slice there. They cut the cake prematurely. Thanks, Kate!

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

So basically, this was a holiday with Butters’ turkey-legging, cocktails, cupcakes, cake, and this one pan meal.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts - An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

With our Easter spread and all, I had no energy but to throw everything on a single sheet pan and be set. Plus, that lemon glaze is everything.

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts

An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

10 minutes35 minutes

Ingredients:

  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Zest of 1 lemon
  • Zest of 1 orange
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 1/2 pounds brussels sprouts, halved
  • 4 boneless, skinless chicken breasts
  • 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 small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.
  3. Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 641.7 Calories from Fat 206.1
% Daily Value*
Total Fat 22.9g 35%
Saturated Fat 6.4g 32%
Trans Fat 0.3g
Cholesterol 113.3mg 38%
Sodium 196.5mg 8%
Total Carbohydrate 70.2g 23%
Dietary Fiber 12.8g 51%
Sugars 24.4g
Protein 47.6g 95%

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

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75 comments

  1. This sounds good. But there’s no way I am peeling and chunking a squash, zest ing a lemon and an orange, and halving all those Brussels sprouts in 10 minutes of prep time. Maybe make a little more realistic?

    • Judy, I find it super helpful to use pre-cut butternut squash. The prep time will be amazingly short! 🙂

    • By gosh, it really did take longer than 10 minutes!!!!! A whopping twenty minutes to prepare dinner for my family. Chungah, how do you sleep at night? I’ll never get that time back, you know. *snicker*
      Anyway…thank you for the recipe, and all of your delicious recipes that you provide for free, out of the goodness of your heart, and the genius of your stomach. I’ve tried about 6 of your recipes now, all fantastic, all will be repeated. <3<3<3

    • It is super easy to zest citrus fruit with the finest grater side of a cheese grater. Use the side that would make really fine shredded cheese. The really fine bumpy side is for fresh nutmeg and cinnamon and things like that.

    • The market also has Brussels Sprouts cut in half along with the squash in small pieces. So the only time it takes is peeling off the plastic wrap… No time at all and ENJOY!|

  2. What an awesome line-up of treats you had! I would love for you to come host special gatherings for me!! This one pan dish is going to be the perfect go-to when we have close friends in town and we want a good meal, but one that keeps me from slaving away in the kitchen the whole time. Perfect to throw in the oven and then sit back and socialize with guests!

  3. Do you have any nutritional breakdown for your recipes?  That would really help me.
    This recipe came in my mailbox this morning and we had it this evening.  Another winner!!!!
    Thanks so much.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  4. I made this up last night and it was wonderful Chungah, thanks!

    I followed your recipe exactly, except (Don’t you love the “except”?) I baked it for almost an hour and then omitted the broiler step. I was using fairly large chicken breasts and they seemed happy staying in much longer, and it had no deleterious effect on the vegetables. The wife insists that we keep the recipe and do it again some cold and rainy night!

  5. How do I print these recipes! Help!!

  6. I absolutely loved this! My favorite out of the recipes I have tried (Maybe 5 total). My husband loves the shrimp scampi♡
    Thank you, Thank you, Thank you!

  7. Wow this looks amazing, I’ll have to put it on the list for next time we have guests. Love the idea of brussels sprouts in there too – sneaky greens!

    http://www.thefoodspill.com

  8. eeek this looks so juicy and delicious!!! totally showing my mom she would love this 🙂 YUM!

  9. I love the combination of flavors in this recipe.  To make a more complete meal, I created a step 1.5 where I used a large skillet and started with 1 1/2 cups rice with three cups chicken broth and got that to a boil on the stove.  I placed it in the oven, covered for 20 minutes. I then followed the rest of this recipe placing the butternut squash, brussels sprouts and chicken on top of the rice and just followed the rest of the recipe.  The rice has a chance to absorb all the flavors.  Next I’m going to experiment with a wild rice mix which takes a little longer to cook.

  10. Brining the breasts ahead, while adding some additional work, helped to keep the breasts rather moist.  This recipe is delicious.

  11. This looks amazing, but I really don’t care for brussels sprouts. Any good veggies come to mind that would sub well? Thanks! 

    • Asparagus, green beans, and/or potatoes would be great substitutes, although cooking time may have to be adjusted accordingly.

    • Broccoli! I’m not a fan of Brussels sprouts so I substituted broccoli and it is amazing. The broccoli ends up being my favorite part of the meal because it absorbs all those flavorful juices (without getting soggy). The same cook time worked just fine. 

      I’ve made this meal twice this month and it was SO delicious. Even my two year old loves it! Thanks, Chungah! 

  12. This was delicious, the prep time was way more than 10 minutes, but well worth it. I’d much rather clean & pare my own veggies, just be prepared to commit to the additional time. My veggies also took longer to cook than the chicken, probably because I slice the breasts in half crosswise, they’re too thick otherwise. No problem, I just put the chicken on a plate when it was done, covered it with foil, and left it on my stove-top (gas stove) to keep it warm. I also used all the honey mixture – I drizzled what was left after the chicken over the exposed veggies. It smelled too good to waste! Oh, and I felt so healthy eating this for dinner & there are plenty of leftovers for my hubby and me for additional dinners & lunches! This recipe is definitely a keeper.

  13. This is my first time trying one of your one pan recipes and we loved it!  I used butternut squash and red potatoes because I forgot to buy brussel sprouts.  Love the touch at the end by broiling it for a few minutes.  Another awesome and super easy recipe.  I can’t wait to make this again. Thank you, Chungah!  Love your site.

  14. The combination of ingredients is amazing. I tried it at my wedding anniversary last week and everyone loved it. To give it a personal touch, I added 2 extra cloves of garlic and ½ teaspoon of oregano but didn’t use dried basil. Thanks a lot for this wonderful recipe. Try out some more healthy cooking recipes with wonderful combination of ingredients at Simply Native Foods.

  15. I subbed asparagus for the sprouts, but it still turned out great — LOVE the one pan cleanup, and this sauce is the shiz!

  16. This recipe looks amazing, thank you! I’m going to make it this weekend with some gnocchi sauteed in browned butter and sage☺
    My question is… my husband and I both don’t care for Brussel sprouts or asparagus. Do you think I could use broccoli in replace??

    • Yes, absolutely! Sounds amazing.

      • I made it tonight with the broccoli and it came out AMAZING!. So glad I found this recipe. It’s funny because I normally don’t comment on recipes about how they turned out, because I always have to tweak the recipe so much to make it taste good that it ends up becoming my own recipe LOL. But with this recipe I did exactly what you said and it was marvelous!! Do you post other recipes?

  17. We just had this for dinner; it was so delicious! I served it over rice and my husband and two teenagers loved it! The honey mixture drizzled down amongst the veggies along with the chicken  juices as it cooked, so the spectacular flavors  mixed in with the veggies, too. I used frozen precut squash (Costco sells a massive bag , way more than you need for this), which I steamed in the bag before putting everything in the oven.  This was easy and we loved the flavors!

  18. I have never ever tried brussel sprouts, so this, might be a first, looks so delicious!

  19. Do you think I could substitute baby carrots for the squash?

    • Yes, absolutely.

    • Rated 5 out of 5

      I make this all the time. I use chicken tenders instead of breasts. I use sweet potatoes, turnips, white potatoes, carrots, butternut squash. All together and it is delicious. A great recipe for eating healthy!

  20. Just finished this delicious meal. My husband said it was like something at a restaurant, something you’d drive to go get. Later he said it was a good meal to have someone over and serve. He was right on all accounts. I cooked the chicken for over an hour and it was very juicy and tender and the glaze was beautiful. The butternut squash was sweet and roasted brussel sprouts are always a hit. Thank you for the terrific recipe.

  21. Made this dish and it is delicious! Two thoughts- would mushrooms pair well with this dish? If so, would I roast them along with the chicken? Could I make extra of the honey mixture to use as a “sauce” for dipping or to top the chicken before serving?

    • Yes, both the additions of mushrooms and extra “dipping sauce” sounds amazing! You can stir in the mushrooms during the last 10-15 minutes of cooking time.

  22. I’ve made this a few times now and it’s amazing.  I do have a question though. When I put the chicken on the pan do I put the chicken directly on top of the veggies? Or do I push the veggies to around the chicken so that it is all one layer? Thank you

  23. Could I substitute margarine for butter to make it non-dairy?

  24. Absolutely delicious and relatively easy!

  25. Have you ever substituted salmon for the chicken with this recipe?

  26. Hi! I get skiddish about cooking raw meat mixed in with veggies (I know, nervous novice cook here). Could you cook the chicken and veggies separately then combine at the end? Thanks!

  27. This was the best meal I’ve made of yours so far! My husband and even my toddler loved it as well! Delicious!

  28. Do you cover the dish with foil before broiling it?
    Thank you

  29. Can I make the sauce days ahead and keep on fridge ? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  30. It’s well worth the money for the pre-chopped squash if your grocery store offers. Another 5star easy meal. Thank you!!!!

  31. As a new recruit to the love of cooking…and having the time to finally pursue it (now retired), thank you for this great recipe. I am starting off my new career of cooking for my wife slowly and this one was easy and tasted oh so good. I impressed her

  32. Love this recipe, I’ve made it easily 5 times now, never disappoints! I always use the pre-cut squash, a life saver!

  33. this recipe saved dinner tonight!  After a listless search through the fridge for dinner options, I googled “chicken potatoes Brussels sprouts”.  Literally.  And this came up. Yes, it calls for sweet potatoes, but I made do with what I had, which were small white potatoes.  Also a couple other modifications (not because there was anything wrong with the original recipe – all of your stuff is AMAZING- but because I suck at life right now and desperately need to grocery shop). Didn’t have honey, so subbed in maple syrup (and only a tblspn of that- REALLY need to shop!) and cut the brown sugar in half because of the maple syrup.  I added another tablespoon of butter to make up for the lack of the second tablespoon of syrup and because butter.  It is filling my kitchen with heavenly aromas that make it worth turning on the oven in Arizona when it’s 100 degrees outside and I can’t wait for it to be done cooking! Thank you for another great recipe! 

  34. How would this work with boneless skinless thighs? Less cooking time?

  35. Thank you! Absolutely loved this.

  36. At least you had one Bunny Butt present! I liked Butters the best! Used to breed Corgis in Healdsburg, but now I am so busy being retired I have no time for it, Thanks for all your recipes. Being busy, means I need them!

  37. That was FanDamnTastic!!  Used precut butternut squash as did many reviewers – saved a ton of time!  Complex flavors in true comfort food – much needed today, 10/2/17.  God Bless the victims in Las Vegas and God Bless us all!

  38. This was absolutely divine. I made it b/c it has a fall feel. The seasoning was perfectly blended and I kept saying “oh my this is absolutely delicious, I can’t wait to try out some other recipes. I added a small amount of salt pork just to keep with the fall flavors and it was perfection!

  39. Very good.  Had all ingredients on hand (except orange) and didn’t miss it. Love roasting vegetables, do it all the time now.  Prep was longer than 10 minutes for sure – but since I’m retired now it wasn’t an issue. Husband liked it also.  Will make again!

  40. Brand new to cooking to here!! : ) I must ask, is the zest of 1 lemon and the zest of 1 orange the WHOLE fruit rind? Meaning, do I zest the entire peel? That seems like a lot to me, but again, I don’t really know what I ‘m doing!
    Thank you!

  41. This was so delicious and healthy! thank you! Although it did take waaaaay longer than 10 minutes to prep. Peel and chop the squash, zest the orange and lemon, chop all the brussels. It was very good though and will be a keeper recipe!

  42. This is pretty much amazing

  43. Rated 4 out of 5

    Made this tonight and while it was a little too sweet for my husbands liking, I thought it was delicious! I used a bag of frozen butternut squash which I think made it more mushy than either of us would’ve liked and I didn’t have any orange on hand so I only used lemon zest. I will not make this one again because I was the only one who enjoyed it here! 

  44. Rated 5 out of 5

    Ok yeah the prep took more than 10 minutes but oh my goodness this recipe was so so good. To be honest the chicken was a bit forgettable compared to the veggies which ended up coated in citrus butter heaven. I also added lemon slices (from my friends tree) to cook up in the juices, I love cooked lemon! I will be making this sauce with everything I can think of!
    Thank you!!!
    I did leave out the sugar, but kept the honey.

  45. Rated 5 out of 5

    This was a super easy, quick after work dish that came out great! I used pumpkin instead of squash and lime instead of lemon since that was what I had on hand.  I will be making this again soon since we are into squash season, and I’m always looking for an easy dinner. 

  46. I got all the ingredients I need to make this tomorrow but suddenly my oven doesn’t work! I have the option of stove top (gas) or the grill. What do you recommend?!

  47. Rated 5 out of 5

    My favorite recipe ever, especially in the Fall! It’s so easy and so delicious. I love one-pan meals and this is just great. The sauce is amazzzzing, however I double or triple the recipe sometimes. 10/10 recommend!

  48. Rated 5 out of 5

    YUM! didn’t use orange zest or extra sugar (didn’t have an orange and seemed like the honey was plenty).
    subbed broccolini for brussel sprouts, which I put on separate baking pan for less time (20 min). Cooked everything else longer than recommended – 50 minutes. The sauce is genius – ingredients that are generally always on hand and quick to mix. Will definitely make again with brussel sprouts.