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Butternut squash, sourdough croutons and roasted chicken form a panzanella salad

Sheet Pan Roasted Butternut Squash & Chicken Dinner

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Oven roasted
  • Cuisine: American

Description

Butternut squash, chicken, shallots and sourdough bread combine to form a tasty Panzanella salad, all cooked on a single sheet pan!


Ingredients

Scale

For the sheet pan:

  • 3 cups cubed butternut squash, about half a squash
  • 2 tablespoons olive oil, divided
  • 2 tablespoons thinly sliced shallots
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 2 cups sourdough bread cubes
  • 8 ounces boneless, skinless chicken breast
  • 4 whole garlic cloves, peeled
  • salt and pepper to taste
  • 1/4 cup shredded parmesan cheese

For the vinaigrette:

  • 1 tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoon minced shallot
  • 1/4 teaspoon ground pepper
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven to 400°F.  In a large bowl mix the squash, 1 tbsp olive oil, shallots, thyme, pepper and salt. Toss to coat.
  2. Cover 1/3 of the baking tray with parchment paper. Add the squash to the side of the tray not covered with parchment. Roast for 10 minutes.
  3. While the squash is roasting, add the bread cubes to the bowl. Add 1 tbsp olive oil and toss to coat.
  4. Season the chicken with salt and pepper.
  5. 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.
  6. While the squash and chicken are cooking, make the vinaigrette by combining the sherry and dijon 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.
  7. When the chicken and squash are done, 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.
  8. Divide the squash and bread cubes between two bowls. Squeeze one roasted garlic cloves onto each bowl. Add the chicken and parmesan. Add the shallot vinaigrette and toss to combine. Serve immediately.

Notes

If you are saving the 2nd serving to eat later, remove the bread cubes and store in a plastic bag or airtight container out of the refrigerator. Combine the squash, garlic and chicken and refrigerate. Add the bread cubes and dressing just before serving.

Keywords: Sheet pan meal, butternut squash recipes