Ditch the multiple pots and pans and embrace the magic of one pan cooking with this recipe for Sheet Pan Boneless Chicken Breast.
Made with a Homemade Garlic Dijon Mustard Sauce and Roasted Butternut Squash, this is a flavor-packed easy recipe that's perfect for busy weeknights.
Craving more mouthwatering dishes to serve for dinner? Don't miss our collection of Family Favorite Chicken Recipes for more delicious ideas to add to your weekly meal plan!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Get ready for tender, juicy chicken enveloped in a creamy, tangy sauce, paired with perfectly caramelized butternut squash.
This one-pan wonder is not only incredibly delicious but also incredibly simple to prepare, making it a weeknight hero in your kitchen.
Looking for more One Pot Meals and Recipes? Try my Sheet Pan Chicken Breast, One Pan Chicken and Potatoes or my Sheet Pan Chicken Cutlets recipe.
Table of Contents
Recipe Notes
Before adding the marinade, pat the chicken breasts dry. This will help them brown better while baking.
Arrange the chicken and the butternut squash in a single layer on the baking pan. Leave some space between for even cooking.
For even browning, flip the chicken breasts about halfway through the cooking time.
Use a meat thermometer to ensure the chicken is cooked through, but not overcooked. It should reach an internal temperature of 165°F.
Allow the chicken to rest for a few minutes before slicing. If you cut into it immediately, those juices will spill out onto the cutting board, leaving you with dry chicken.
What vegetables go well with chicken on a sheet pan?
For this recipe I chose butternut squash. If you've never had this vegetable roasted, you're in for a great surprise! As the vegetable roasts, the natural sugars intensify, that compliment the savory chicken perfectly.
Another great option would be potatoes or you can add a mixture of vegetables like zucchini, carrots and potatoes for a variety.
Remember to choose vegetables with similar cooking times to chicken (around 20-30 minutes) so everything is done at the same time.
Remember to cut vegetables into uniform sizes for even cooking and toss them in olive oil, salt, pepper, and any other desired seasonings before roasting.
Helpful Kitchen Tools
Baking Sheet Pan Set, Cookie Sheets for Oven, Nonstick Half/Quarter/Jelly Roll Pans with Diamond Texture Pattern, Heavy Duty Cookie Tray
2 Pack Spatulas, Solid & Slotted Silicone Spatula Set, Stainless Steel Handle Coated with Silicone, Non Stick Turners, Heat Resistant BPA Free Rubber Spatulas for Fish, Eggs, Pancakes, WOK, BlackSilicone Baking Sheet - Non Slip German Silicone Mats for Baking, Oven - Reusable, Non Stick Half Sheet Set of 2McCormick Crushed Red Pepper, 4.62 oz
Ingredients
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
If you don't want to use butternut squash, choose other root vegetables like sweet potatoes, or carrots.
You can also add broccoli florets and Brussels sprouts, zucchini, bell peppers, and even red onions.
Try this recipe One Pan Honey Garlic Chicken for that uses chicken thighs!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the ingredients for the marinade in a bowl. Stir to make sure everything is blended.
Step 2: Add the chicken and butternut squash cubes into a large bowl. Pour the marinade on top.
Step 3: Arrange the butternut squash in a single layer on one half of the prepared baking sheet. Roast for 15 minutes. Keep the chicken breasts in the marinade.
Step 4: Remove the sheet pan from the oven. Add the chicken breasts and garlic cloves.
Step 5: Return the tray to the oven and bake for 25 minutes until the chicken is juicy and tender.
Quick Tip
Remember to flip the vegetables and chicken halfway through cooking to ensure even browning and crispness.
Step 6: You'll know the squash is done roasting when it's tender and easily pierced with a fork. The edges should be lightly browned and caramelized.
Step 6: Always use an instant read meat thermometer to check that the chicken is cooked to an internal temperature of 165°F.
Storage and Reheating Instructions
Refrigerate: Allow the chicken and vegetables to cool to room temperature before storing. Place the leftovers in airtight containers or resealable bags and store in the refrigerator for 3-5 days.
Freezer: You can also freeze the leftovers by placing them in an airtight container. They can be frozen for up to 2-3 months.
Thaw and Reheat: Defrost in the refrigerator overnight. When reheating, avoid microwaving the vegetables as they can become mushy. Instead, reheat them in a skillet or oven at a low temperature until warmed through. The chicken can be reheated in the microwave or oven.
More Recipes You'll Love!
- Check out my other recipe for (Similar recipe from my site)
- Or you might enjoy this recipe for Sheet Pan Quesadillas.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 Recipe Card
Sheet Pan Chicken Breast
Video
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups butternut squash diced
- 5 cloves garlic crushed and peeled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
Method
- Preheat the oven to 375°F.
- In a small bowl, combine the garlic dijon mustard ingredients.
- Add the chicken breasts, diced butternut squash and the garlic cloves. Toss to coat.
- Remove only the butternut squash from the marinade and place on one half of the baking sheet that's been been sprayed with non-stick baking spray. Bake for 15 minutes.
- Let the chicken marinate while the butternut squash bake.
- Remove the baking tray from the oven and add the chicken breasts and garlic cloves on the other half of the tray.
- Return the baking tray back to the oven and cook for 25 minutes or until the chicken reaches an internal temperature of 165°F.
- Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Debbie Duncan says
This is very good and very easy! Definitely spicy with all the black pepper and crushed red pepper, so be aware of that and adjust according to taste. The butternut squash was absolutely delicious!
I will make it again!
(We watch carbs here so I only used 1 Tbsp honey and it was still so yummy!)
Lois says
Thank you for coming back and leaving a review!