How to Make Sheet Pan Mustard Chicken with Roasted Butternut Squash - A Step-by-Step Guide

This Sheet Pan Mustard Chicken with Roasted Butternut Squash recipe is the perfect combination of savory and sweet flavors, and is sure to become a staple in your dinner rotation. The tangy mustard glaze on the chicken perfectly complements the earthy sweetness of the roasted butternut squash, creating a dish that is both comforting and satisfying.

One of the best things about this recipe is that it all comes together on a single sheet pan, making for easy prep, minimal cleanup, and a...

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Ingredients

  • cooking spray
  • ¼ cup olive oil, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider
  • 4 skinless, boneless chicken breasts
  • 1 ½ teaspoons crushed rosemary
  • salt, divided
  • 1 teaspoon ground black pepper, divided
  • 5 cups cubed butternut squash

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
  • Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
  • Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.
  • Nutrition

    344 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 67mg
    • Sodium: 1128mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 26g
    • Vitamin C: 37mg
    • Calcium: 106mg
    • Iron: 2mg
    • Potassium: 830mg