One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus
Yield: 4servings
Prep: 10 minutesminutes
Cook: 35 minutesminutes
Total: 45 minutesminutes
An easy fool-proof sheet pan dinner! And the chicken comes out so moist and tender!
4.8 stars (4 ratings)
Ingredients
1cupItalian bread crumbs
1tablespoonlemon zest
4boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
¼cupall-purpose flour
2large eggs, beaten
1large butternut squash, about 3 pounds, peeled, seeded and cut in 1-inch chunks
4tablespoonsolive oil, divided
1teaspoondried thyme
1poundasparagus, trimmed
¼cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine bread crumbs and lemon zest; set aside.
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.
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.
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.
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.
Serve immediately, garnished with parsley, if desired.