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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Loved this recipe but… the prep time for me was 1 hour and 20 mins. (not 10 Mins) Well worth it but you should really change the timing on the recipe.
Made this last night with brussel sprouts and it was delicious, my husband loved it. Thank you for another great recipe!
This is so delicious. The only word to describe it is YUMMMM. The aroma while cooking had our mouths watering. My husband loved it. I needed a recipe to use up the rest of the brussels spouts from our Christmas dinner and the butternut squash I was too lazy to make soup out of. I did read reviews and used only 1 TB honey, no brown sugar. I used thyme instead of basil because my plant had frozen. I would give this 10 stars! I think it would also be good with pork chops and throw in sage, and maybe apples.Thank You
Oh My! This is so delicious! And easy! And easy to clean! The chicken was so tender and the lemon sauce paired so well with the veggies! Was a huge hit! Thanks for sharing!
Good basic idea – but needed a little tweaking. The glaze was a bit too sweet – could probably cut brown sugar in half. And the veggies needed @15 min more roasting than the chicken breasts did (checked meat temp with thermometer, pulled them at 160° F and then stirred veggies to roast until done, returned chicken breasts to pan and broiled)
5 stars as my almost 88 year-old mother raved about this dish…and she dislikes chicken breasts very, very much! I didn’t have brussels sprouts so roasted broccolini in a separate pan. I didn’t have lemon zest (and completely forgot I had fresh lemons in the fridge, lol) so used lime zest that I had frozen. I did use fresh orange zest (and that orange was sitting right beside the lemons in a bag in the fridge–geesh, must have been in a hurry). I hesitated about using oregano and basil as I didn’t want an “Italian” flavor but used them anyway. Definitely wasn’t an “Italian” flavor, just a nice flavor. I tossed the chicken, cut into smaller pieces, in the sauce. I thought there was plenty of sauce but it disappeared at such a high heat. Next time, I will make extra sauce to serve on the side. I may even replace the oregano with ground lemon grass and/or savory–two of my mother’s favorite flavors on chicken.
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.
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!
It’s such a good Fall recipe!
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?!
Either option could work, Lisa! 🙂
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.
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.
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!
This is pretty much amazing
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!
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!
Yes, that is correct but you can always add, to taste, to suit your preferences. Hope that helps!
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!
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!
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!
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!
Thank you! Absolutely loved this.