Butternut squash, chicken, shallots and sourdough bread combine to form a tasty fall Panzanella salad, all cooked on a single sheet pan, it's an easy option for weeknight dinner without a lot of kitchen chaos!
If you want to use up the rest of the butternut squash, this Butternut Squash Tart makes a unique dessert for two. Add a nice green salad, and you've got a complete meal for two!
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I’ve said it before, having a collection of go-to everyday recipes is one of my key strategies for getting dinner on the table during the week.
Everyday recipes are go-to meals that use simple ingredients you likely have on hand, are quick to prep or have components that can be made in advance. A couple of my favorite weeknight meals are this Baked Chicken Milanese, which gets topped with a salad to create an elegant weeknight meal, and this Deconstructed Skillet Lasagna, which gives you that great lasagna taste without all the fuss of traditional lasagna, making it an easy weeknight meal for two!
Maybe you're having a crazy week but with this easy sheet pan meal at least you've got dinner covered! Read on to learn more about how to make this Chicken and Butternut Sheet Pan Dinner, or jump straight to the recipe to start cooking!
Ingredient Notes
- Butternut squash: Frozen butternut squash is an option but the result is not quite the same, so I recommend using fresh squash. If you don't want to take the time to peel and cube fresh squash, many grocery stores sell it already peeled and cubed. You'll need about half of a large squash.
- Bread: I like sourdough best for this recipe, but any crusty bread will work.
How to make this recipe
I love this dish because it’s a one-pan meal and super easy to make, which means it's ideal for a weeknight dinner.
- Chop the squash and cube the bread. Then season each per the recipe instructions.
- Brush both sides of the chicken breasts with olive oil and sprinkle them with salt and pepper.
- Give the squash a headstart by adding it to the baking pan first.
- After about 10 minutes, remove the tray and add the bread cubes, garlic cloves and chicken. Put the tray back in the oven and continue baking.
Make the vinaigrette. While the squash and chicken are cooking, you can assemble the vinaigrette. A small bowl and whisk work for this step but I like to use a small mason jar when making dressings. You just add the ingredients to the jar and seal the lid tightly then shake until everything is combined. It's super easy and saves the step of whisking.
Recommended Tools
Half sheet pan – Half sheet pans are a kitchen essential. The low sides make them ideal for baking things that have some juice. They work great for cooking bacon in the oven and baking cookies too!
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Sheet Pan Roasted Butternut Squash & Chicken Dinner
Ingredients
For the sheet pan:
- 3 cups cubed butternut squash, about half a squash
- 2 tablespoons olive oil, divided
- 2 tablespoons thinly sliced shallots
- ¼ teaspoon dried thyme
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 2 cups sourdough bread cubes
- 8 ounces boneless, skinless chicken breast
- 4 whole garlic cloves, peeled
- salt and pepper to taste
- ¼ cup shredded parmesan cheese
For the vinaigrette:
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- 2 tablespoon minced shallot
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil
Instructions
- Heat the oven. Preheat oven to 400°F. In a large bowl mix the squash, 1 tablespoon olive oil, shallots, thyme, pepper and salt. Toss to coat.
- Roast the squash. Cover ⅓ of the baking tray with parchment paper. Add the squash to the side of the tray not covered with parchment. Roast for 10 minutes.
- Prepare the bread cubes. While the squash is roasting, add the bread cubes to the bowl. Add 1 tablespoon olive oil and toss to coat.
- Season the chicken. Brush both sides of the chicken breast with olive oil and sprinkle them with salt and pepper.
- Cook the chicken. After 10 minutes remove the baking tray from the oven. Add the bread cubes and garlic cloves to the squash. Place the chicken on the side of the tray covered with parchment paper. Return pan to the oven and bake for an additional 25 minutes.
- Make the vinaigrette. While the squash and chicken are cooking, make the vinaigrette by combining the sherry and dijon mustard in a small bowl. Whisk until well mixed. Add pepper, shallots and olive oil. Continue whisking until fully combined. Set aside until ready to serve.
- Chop the chicken. When the chicken and squash are done cooking, remove the tray from the oven. Slice or shred the chicken into bite-sized pieces. Remove the garlic cloves from the pan and set aside.
- Serve. Divide the squash and bread cubes between two salad-size bowls. Add half of the chicken to each bowl. Squeeze one roasted garlic clove into each bowl. Add the shallot vinaigrette and grated parmesan, and toss to combine. Serve immediately.
Notes
This post was originally published in December 2016. It was updated in March 2025 with some new information and photos. No changes were made to the original recipe.
Katrin
We're all looking forward to eating lighter again in this house. This dish is the perfect start!
Marisa Franca @ All Our Way
This sounds delicious! In our household, we are planning to eat lighter in the coming months. This is really a keeper.
FoodieGirlChicago
Thanks Marisa!
Amy Nash
I love one-pan meals as well but don't have one using butternut squash! This sounds really good! I'm starting a round of Whole 30 in January so I would have to leave out the sourdough bread cubes & parmesan. Maybe I could replace them with brussel sprouts? Or cubed potatoes?
FoodieGirlChicago
Hi Amy - I'm impressed with you starting Whole30; I keep saying I need to do it! I think that either brussels or potatoes would work in this recipe. Let me know how it turns out with the substitution!
Sara
I love the idea of a traybake! And the combination of flavors you've got in this recipe sound amazing together. Seems like a huge win with the ease of cleanup, but also sounds really delicious!
Christine
Love meals like this - Definitely pinning this for later!
Anne
Yum i love sheet pan meals.