CHICKEN BUTTERNUT SQUASH RECIPES RECIPES

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CHICKEN AND BUTTERNUT SQUASH RECIPE - BETTYCROCKER.COM



Chicken and Butternut Squash Recipe - BettyCrocker.com image

Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (about 2 lb), skinned
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

Steps:

  • Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
  • Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  • Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
  • Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
  • On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 370 , CarbohydrateContent 37 g, FatContent 1 , FiberContent 6 g, ProteinContent 40 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 540 mg

LEMON CHICKEN WITH BUTTERNUT SQUASH RECIPE - FOOD NETWORK



Lemon Chicken with Butternut Squash Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

3/4 pounds cubed peeled butternut squash (about 6 cups)
2 lemons (1 sliced, 1 juiced)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
3 cloves garlic, thinly sliced

Steps:

  • Preheat the oven to 450 degrees F. Toss the squash, sliced lemon, 2 tablespoons olive oil, 1 tablespoon oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a rimmed baking sheet. Roast, undisturbed, until the squash is tender and lightly browned around the edges, about 30 minutes.
  • Meanwhile, season the chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the chicken; cook until well browned on the bottom, 3 to 5 minutes. Flip the chicken and transfer the skillet to the oven. Roast until the chicken is just cooked through, 5 to 8 minutes.
  • Return the skillet to the stovetop over medium heat. Add the garlic and cook until softened, about 1 minute. Add the lemon juice and the remaining 1 tablespoon oregano. Cook, spooning the pan juices over the chicken, 1 minute. Serve the chicken with the roasted squash and lemon; drizzle with the remaining pan juices.

Nutrition Facts : Calories 400 calorie, FatContent 18 grams, SaturatedFatContent 3 grams, CholesterolContent 110 milligrams, SodiumContent 340 milligrams, CarbohydrateContent 21 grams, FiberContent 3 grams, ProteinContent 38 grams

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