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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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.
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.
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.
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!
Brining the breasts ahead, while adding some additional work, helped to keep the breasts rather moist. This recipe is delicious.
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.
eeek this looks so juicy and delicious!!! totally showing my mom she would love this 🙂 YUM!
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
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!
How do I print these recipes! Help!!
There is a PRINT RECIPE button located in the recipe box.
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!
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.
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!
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!|