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close up of chicken breasts baked on sheet pan.
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Sheet Pan Chicken Breast

Easy recipe for Sheet Pan Boneless Chicken Breast with garlic Dijon mustard sauce and butternut squash, a perfect weeknight meal.
Prep Time10 minutes
Cook Time38 minutes
Course: Main Dishes
Cuisine: American
Keyword: sheet pan dinner
Servings: 4
Calories: 313kcal
Author: Lois

Equipment

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups butternut squash diced
  • 5 cloves garlic crushed and peeled

Garlic Dijon Mustard Sauce

  • 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

Instructions

  • 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.

Notes

About halfway through the cooking, remove the baking tray and flip the chicken. 

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 23g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 808mg | Potassium: 740mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8493IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg