Chicken and Butternut Squash

Made This Recipe? Add Your Photo

Total Time
1hr
Prep
10 mins
Cook
50 mins

Betty Crocker

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. 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.
  2. Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbs or Italian seasoning and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  3. 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.
  4. 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.
  5. On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.