Servings
Font
Back
4.8 from 36 votes

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts

An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 4 tablespoons olive oil divided
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Zest of 1 lemon
  • Zest of 1 orange
  • Kosher salt and freshly ground black pepper to taste
  • 1 large butternut squash about 3 pounds, peeled, seeded and cut in 1-inch chunks
  • 1 ½ pounds Brussels sprouts halved
  • 4 boneless skinless chicken breasts
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.
  3. Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.