Tired of the same old dinner routine? Craving a healthy, flavorful, and satisfying meal that's surprisingly easy to make? Then look no further! This butternut squash and chicken recipe is the perfect solution for busy weeknights or a relaxed weekend dinner. It's packed with wholesome ingredients, vibrant flavors, and a satisfying blend of sweet and savory notes that will leave you wanting more. This recipe is a fantastic example of healthy meals that are also quick dinner ideas, perfect for homemade cooking enthusiasts of all skill levels.
Ingredients:
This recipe serves 4.
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley (for garnish)
Instructions:
Get started: Preheat your oven to 400°F (200°C). This ensures your butternut squash and chicken cook evenly and achieve that perfect tenderness.
Prep the vegetables: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl. Spread the seasoned squash in a single layer on a baking sheet. Roasting the squash separately before adding it to the chicken ensures a perfectly caramelized texture.
Roast the squash: Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. This step elevates the dish’s flavor profile, giving the squash a delightful sweetness.
Cook the chicken: While the squash is roasting, heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until browned on all sides. Seasoning the chicken before cooking helps lock in the flavors.
Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the chicken. Cook for about 3-5 minutes, until softened. The aroma at this stage is incredibly inviting.
Simmer and combine: Stir in the dried sage, thyme, and chicken broth. Bring the mixture to a simmer, then transfer the skillet to the preheated oven.
Bake together: Add the roasted butternut squash to the skillet. Stir gently to combine. Bake for another 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
Serve and enjoy: Garnish with fresh parsley before serving. This simple garnish adds a touch of freshness and vibrancy.
Tips and Variations:
- For extra flavor, consider adding a splash of white wine or apple cider to the skillet along with the chicken broth.
- Feel free to experiment with different herbs and spices. Rosemary, oregano, or paprika would all be delicious additions.
- If you prefer a creamier sauce, stir in a dollop of sour cream or crème fraîche at the end of cooking.
- This recipe is easily adaptable; you can use other winter squashes like acorn squash or kabocha squash.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 25-30g
This butternut squash and chicken recipe is a perfect example of delicious dishes that are both easy to prepare and nutritious. It’s a versatile recipe that can be adapted to your taste preferences and dietary needs, making it a great addition to your repertoire of easy recipes and healthy meals. Enjoy!