It takes just one-pan and 15 minutes of active time to make this Chicken with Squash and Mushrooms. It is a great recipe for busy weeknight dinners. It is naturally paleo, gluten-free and grain-free.
Let’s do a little poll. Raise your hand if you don’t like one-pot meals.
Nobody?
Okay, how about one-pan meals? Raise your hand if you hate them.
Hmm, from the lack of hands, I think it is safe to say that we can all agree that they are the best thing that happened to dinner time. Amiright?
This One-pan Chicken with Squash and Mushrooms is so simple to make. All you need is a bowl and a baking sheet pan. That’s it! Now you can raise your hand up to HIGH FIVE me! Oh yeah! 🙂
Here’s how you make it: The butternut squash takes a while to roast, so that has to get a head start in the oven, for about 15 minutes, before the boneless chicken thighs and mushrooms are added. Once the squash is pre-softened a bit, just add in herbs and mushrooms and a drizzle of oil. Stir it up and then nestle the chicken into the pan among the veggies. The chicken is also seasoned with the herbs too. Every thing goes back into the oven and its ready in 20 minutes.
I made a 1 minute cooking video to show you just how simple this is.
Questions:
How often do you rely on one-pan recipes for busy weeknights?
Have you tried adding ingredients in stages onto a baking sheet like this?
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Everyone will love that this easy weeknight meal is cooked on one pan and takes just 15 minutes of prep. The chicken is cooked with butternut squash and mushrooms and herbs. It really is so simple and family friendly. Plus it is naturally gluten-free and paleo.
Ingredients
- 1 pound butternut squash, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil, divided
- 2 teaspoons Herbs de Provance, divided
- 1 ¼ teaspoon coarse kosher salt, divided
- ½ teaspoon ground pepper
- 1 ½ pound boneless, skinless chicken thighs
- 1 8-ounce container baby bella, crimini or white mushrooms, quartered
Instructions
- Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
- Toss squash with 2 teaspoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread out on the baking sheet and place in the oven, roast 15 minutes.
- Meanwhile, brush 2 teaspoons oil over the chicken and sprinkle with 1 teaspoon herbs, ¾ teaspoon salt and ¼ teaspoon pepper.
- Remove the baking sheet from the oven, add mushrooms, the remaining 1 teaspoon herbs, and the remaining 2 teaspoons oil. Toss the squash and the mushrooms until the mushrooms are moistened. Spread back out into an even layer. Nestle the chicken into the vegetables. Return the pan to the oven and continue roasting until the chicken is cooked through, is no longer pink in the center and the squash is tender, 20 minutes more.
Nutrition
- Serving Size: 4.5 ounces chicken and 1 cup vegetables
- Calories: 353
- Sugar: 3
- Sodium: 248
- Fat: 17
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
No, I’ve never added ingredients in stages to a baking sheet like this before and it looks phenomenal. And chicken thighs are so flavorful!!! Score!
Hope you give it a try Allie.
What temperature do I roast the squash and chicken at? Looks great
Oops, looks like I didnt cut and paste step one into the recipe widget! Thanks for catching that. I added it in just now. “1. Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.” You should be able to see it reflected in the zip recipe now.
One pan, 2 pans, as long as there’s a fantastic meal at the end, I’m good 😉
Good point! Though my husband always appreciates less dishes 🙂
This does look tasty! I’ve been getting into one pan meals, but it does feel a bit unnatural to me (like when I am developing recipes). I’m the type of cook that dirties up every pan I own (well… almost haha).
I know what you mean! Lol! When I surveyed my readers, the overwhelming majority asked for more one-pot recipes. So looks like I too am going to have to cut back on my dishes habit. Thanks for visiting today Natasha.
I needed a new recipe for the last of my winter squash cache. This looks delish! Its a good excuse to buy new Herbs de Provence. Mine are about 5 years old.
Our late winter CSA starts this week, I am hoping that there will still be some squash in the weekly mix. Good to know you still have some to try this recipe.
This is a winner. We had it tonight with a light salad of winter greens. Wonderful recipe Katie. Keep the one pan recipes coming!
That’s awesome! Glad you liked it! 🙂
I’m a fan of one pan recipes.This goes into my list. The chicken looks delicious.
Thank you so much Renee.
I’m all about one-pan recipes–this looks super good! <3 I need to go get some squash + mushrooms!
This was delicious!! And so simple! Thank you for such a quick and easy yet healthy recipe
I am so glad to hear it! Thank you so much for coming back by to let me know you made it and it was a hit! Have a great week Nicole.
If I add brussel sprouts, would I put in with the squash or with the mushrooms and chicken?
I would add the Brussels Sprouts with the squash. Please let me know if you try it Emily!
I added sautéed baby spinach . It was delicious!
Hi, Katie
Pleasure to me that you shared the interesting recipe. It is quick and easy yet healthy recipe. Also, thanks to add a video, that help me very much to make easy way.
What is Herbs de Provance
It’s a spice blend from France with savory herbs and lavender. Here’s more on it https://en.wikipedia.org/wiki/Herbes_de_Provence
Made this for dinner last night. So delicious!