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Chicken and Butternut Squash
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Prep Time:
10 minutes
Total Time:
50 minutes
Try this delicious roasted chicken and squash dinner made with Progresso® broth.
Ingredients:
  • 4 bone-in chicken breasts (about 2 lb), skinned
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
  • 1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
  • 3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth
Instructions:
  • Preheat oven to 450°F. Grease roasting pan. Place chicken in pan, brush with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt and pepper each.
  • Toss squash in a bowl with remaining 1 1/2 teaspoons oil, fines herbes, and 1/4 teaspoon each of salt and pepper. Arrange around the chicken.
  • Roast uncovered for 35 to 40 minutes until the chicken's juices run clear when the thickest part is cut to the bone (reaching at least 165°F). Remove chicken and squash from the pan and cover to keep warm.
  • Pour the wine into the pan drippings and bring it to a boil over high heat, stirring to release the flavorful brown bits. Lower the heat and simmer for 2 minutes until the sauce thickens to 1/4 cup.
  • Place 1 chicken breast and 1 cup of squash on each of the 4 plates. Drizzle each chicken breast with 1 tablespoon of sauce.

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