One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus
An easy fool-proof sheet pan dinner! And the chicken comes out so moist and tender!
Ingredients
- 1 cup Italian bread crumbs
- 1 tablespoon lemon zest
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 1 large butternut squash, about 3 pounds, peeled, seeded and cut in 1-inch chunks
- 4 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1 pound asparagus, trimmed
- ¼ cup freshly grated Parmesan
- 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 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.