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.
Then we had this.
And this.
And it’s not a holiday without Sprinkles, showcased by my favorite fashion blogger, of course.
We also had more drinks.
And carrot cake. DUH. But don’t mind that knife slice there. They cut the cake prematurely. Thanks, Kate!
So basically, this was a holiday with Butters’ turkey-legging, cocktails, cupcakes, cake, and this one pan meal.
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!
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 ½ pounds brussels sprouts, halved
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- 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.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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How would this work with boneless skinless thighs? Less cooking time?
Honestly, it depends on the size of the thighs. As always, please use your best judgment regarding substitutions and modifications.
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!
Love this recipe, I’ve made it easily 5 times now, never disappoints! I always use the pre-cut squash, a life saver!
Precut squash – GENIUS idea! 🙂
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
It’s well worth the money for the pre-chopped squash if your grocery store offers. Another 5star easy meal. Thank you!!!!
I totally 100% agree! 🙂
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.
Do you cover the dish with foil before broiling it?
Thank you
No, you do not.
This was the best meal I’ve made of yours so far! My husband and even my toddler loved it as well! Delicious!
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!
Sure.
Have you ever substituted salmon for the chicken with this recipe?
I have not but that sounds amazing! Please let me know how it turns out!
Absolutely delicious and relatively easy!
Could I substitute margarine for butter to make it non-dairy?
Yes, absolutely.
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
It is best to arrange everything in a single layer to ensure even cooking.
The recipe says to put vegetables in pan evenly and then add the chicken on top of vegetables. Maybe you could clarify that for users.
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.
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.
Do you think I could substitute baby carrots for the squash?
Yes, absolutely.
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!
I have never ever tried brussel sprouts, so this, might be a first, looks so delicious!
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!
Your making me jealous!! I can’t wait to make this! Hopefully Saturday. . Any tips?
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?
Yes! 🙂
I subbed asparagus for the sprouts, but it still turned out great — LOVE the one pan cleanup, and this sauce is the shiz!