This baked chicken breast with butternut squash brings a simple dinner together in one baking dish. The squash turns tender as it cooks beside the chicken, while garlic, fresh sage, and butter lend the pan juices a savory, fragrant flavor.
The method keeps the focus on ingredients that work well together. A single layer of squash helps it cook evenly, and arranging the chicken among the cubes lets both parts of the meal bake side by side.
Why squash, sage, and chicken work well together
Butternut squash has a mild, gently sweet flavor that complements the savory chicken and garlic. Cutting it into evenly sized cubes helps the pieces soften at a similar pace. A single layer also gives the squash room to cook evenly instead of leaving some pieces tucked beneath others.
Fresh sage adds a distinctive herbal note. Sage leaves scattered over the squash perfume the dish as it bakes, while chopped sage brings its flavor across the chicken and vegetables. Melted butter rounds out the olive oil and helps carry those seasonings into the pan juices.
Set up the dish for even baking
Choose a baking dish that lets the squash spread out in a single layer without crowding. The chicken should fit among the cubes rather than sit on top of a pile of them. If the dish is too crowded, the squash may cook less evenly, so pay attention to the space available as you arrange everything.
Patting the chicken dry before adding the oil and butter helps the seasonings cling to its surface. Rub the fat over the chicken, then season it evenly. Keeping the chicken breasts as similar in thickness as possible also makes it easier for them to finish cooking at about the same time.
Check the chicken and squash for doneness
Chicken breasts can vary in thickness, and the thickest part takes the longest to cook. Check the temperature there, keeping the thermometer from touching the baking dish so the reading reflects the chicken. If the chicken needs longer, continue baking in the intervals specified on the recipe card.
The squash should be tender when pierced, not firm in the center. Since the chicken and squash bake together, check both before taking the dish out. If one needs more time, continue cooking until both are done, checking again as needed. This gives you a better guide than judging by appearance alone.
Rest the chicken and use the pan juices
Letting the chicken rest in the dish gives it a brief pause before you serve it. The pan juices collect the flavors of the chicken, butter, garlic, sage, and squash as they bake. Spoon those juices over the chicken and vegetables at the table so each portion gets some of the seasoned liquid.
The dish is ready to serve with the squash alongside the chicken. Keep the chicken nestled among the vegetables while it rests, then spoon the juices over both. That final touch brings the flavors together without adding any extra ingredients.
Frequently Asked Questions
How can you tell when the chicken is done?
Check the thickest part of a breast with a thermometer, taking care not to touch the baking dish. Use the temperature listed on the recipe card as your guide, since breast thickness can affect how long the chicken takes.
What if the squash is still firm when the chicken is ready?
Check the squash for tenderness as well as checking the chicken. If either needs more time, continue baking in the intervals listed on the recipe card and check again until the chicken is done and the squash is tender.
Why should the chicken rest in the baking dish?
A brief rest gives the chicken time to settle before serving. Keeping it in the dish also leaves it with the seasoned pan juices, which you can spoon over the chicken and squash for extra flavor.
Baked Chicken Breast with Butternut Squash and Sage
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes370
kcal45
minutesBoneless chicken breasts bake alongside tender butternut squash with garlic, fresh sage, and a little butter. Serve with the pan juices spooned over the chicken.
Ingredients
- Chicken and squash
4 boneless, skinless chicken breasts, about 1 1/2 lb total and roughly 1 inch thick
1 1/2 lb butternut squash, peeled, seeded, and cut into 3/4-inch cubes
2 tbsp olive oil, divided
1 tbsp unsalted butter, melted
2 garlic cloves, minced
1 tbsp chopped fresh sage
6 fresh sage leaves
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika
Directions
- Heat the oven to 425°F. Toss the squash with 1 tbsp olive oil, garlic, half the salt, and half the pepper. Spread it in a single layer in a 9×13-inch baking dish and scatter the sage leaves over it.
- Pat the chicken dry. Rub it with the remaining olive oil and melted butter, then season with the remaining salt and pepper and the paprika. Nestle the chicken among the squash and sprinkle the chopped sage over everything.
- Bake uncovered for 25 minutes, until the thickest chicken breast reaches 165°F and the squash is tender. If needed, continue baking in 3-minute increments until both are done.
- Let the chicken rest in the dish for 5 minutes. Spoon the pan juices over the chicken and squash to serve.
Notes
- Chicken breasts vary in thickness, so check the temperature in the thickest part without touching the dish. If your breasts are thicker than about 1 inch, they may need a few extra minutes in the oven.
