Enter your new favorite fall recipe: Sheet Pan Chicken with Delicata Squash. Now I’m going to say something right now about delicata squash that might surprise you:
This recipe is the first time I had ever tried delicata squash. I shopped for produce at my local farmers market a few weeks ago and ever since it has been sitting on my counter and I had no idea what to do with it.
It’s sweet, its nutty and honestly just TASTES like fall. My boyfriend said it tasted like candy (and he has a sweet tooth, so that’s saying something).
I made this dish in UNDER 40 minutes which makes it a perfect weeknight meal. I am also a huge fan of one-pan meals because obviously the clean-up takes half the time.
You can serve this dish over greens, with grains, or both! I served it on top of some greens and added in a scoop of this cous cous and it was the perfect hearty, warming meal for a chilly fall night. This meal was first inspired by this recipe I saw in EatingWell.
Start by pre-heating your oven to 425 degrees F.
I started by rinsing and cutting the chicken in half so it was thinner which makes the cooking time shorter. For this I used about a pound and a half of chicken which ended up making enough for 4 portions.
After you rinse the chicken, pat it dry with paper towels and season with garlic powder, salt and pepper. Spray or drizzle your sheet pan with olive oil or any other oil and then add the chicken to the pan, spreading it out.
The next step is to de-seed and cut the squash. I cut the squash in rings and just used my fingers to scoop out the seeds and it worked fine. After the squash is done, add the rings to the baking sheet and distribute evenly around the chicken.
Season the squash with salt and pepper and drizzle with olive oil.
Once the oven is pre-heated, put the sheet pan in the oven and set a timer for 18-25 minutes. It took my chicken about 18 to cook but depending on the size and thickness of your chicken it may take a little less or more time.
Once the chicken is fully cooked and the squash is soft, take the sheet pan out of the oven and let it cool for 5 minutes.
Sprinkle the pan with freshly chopped sage and voila!
How to serve:
Seriously you guys this meal was so easy to make. While the chicken and squash were roasting in the oven I sauteed some asparagus and cooked my cous cous and by the time the chicken was done everything was ready to go.
I can’t stress enough how delicious this meal was! I will DEFINITELY be buying delicata squash regularly now as long as I can find it! Hope you all enjoy this recipe as much as I did!
If you want to follow this meal with dessert, I’d highly recommend these Pumpkin Chocolate Chip Blondies!Print
A cozy fall-inspired dinner that cooks and is on the table in less than 45 minutes. Perfect for weeknight cooking and meal prepping!
- 1 1/2 lbs Boneless, Skinless Chicken Breasts (sliced in half lengthwise)
- 1 medium Delicata Squash
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and Pepper, to taste
- 10–15 fresh sage leaves
- Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with olive oil or non-stick spray
- Rinse the chicken breasts and pat dry with paper towels. Season with salt, pepper, and garlic powder.
- Place the chicken breasts on the baking sheet, leaving plenty of room in between them for the squash.
- Wash and scrub your squash – I recommend doing this because you do not take the skin off of the squash for this recipe!
- Slice the squash into about 1/2 inch thick rounds and remove the seeds from the middle of the squash.
- Place the squash rings on the baking sheet in between the chicken breasts
- Sprinkle squash with salt and pepper and drizzle lightly with olive oil or spray with cooking spray
- Place the sheet pan in the oven and bake for 15 to 20 minutes. The squash should be tender and the chicken should be cooked thoroughly.
- Let the pan cool for about 5 minutes before slicing the chicken to let it rest.
- While the chicken and squash cool, finely chop the sage leaves and then sprinkle onto the pan evenly.
- Serve over a bed of greens, on top of grains, or both!
**I served this dish over a bed of greens with cous cous, asparagus and a sprinkle of goat cheese, shown in above photos.
TO STORE: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
TO REHEAT: Gently re-warm the chicken on a baking sheet at 350 degrees F until hot. You can reheat this in the microwave but the chicken will get rubbery and chewy if you microwave for too long.