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A close-up view of a perfectly roasted chicken breast next to golden, caramelized butternut squash cubes on a sheet pan.

Chicken and Butternut Squash Recipe (Easy & Flavorful!)

This one-pan Chicken and Butternut Squash Recipe is the ultimate easy and healthy weeknight dinner! Tender chicken and caramelized squash are roasted with savory herbs for a cozy, flavorful meal the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 1 tbsp fresh parsley, chopped for garnish Optional

Equipment

  • 1 Baking Sheet
  • 1 Large Bowl
  • 1 Meat Thermometer Optional but recommended

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the butternut squash cubes with 1 tablespoon of olive oil, half of the thyme, half of the sage, salt, and pepper. Toss to coat evenly.
  3. Spread the seasoned squash in a single, even layer on the prepared baking sheet.
  4. Pat the chicken dry with paper towels. Rub with the remaining 1 tablespoon of olive oil and season all over with the remaining thyme, sage, salt, and pepper.
  5. Arrange the seasoned chicken on the baking sheet among the squash cubes, ensuring nothing is too crowded.
  6. Roast for 25-30 minutes, until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the squash is tender and lightly browned.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Tip 1: For extra flavor, add a chopped red onion and a few whole garlic cloves to the pan before roasting.
Tip 2: Ensure the butternut squash is cut into uniform pieces to promote even cooking.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 3 days.