One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus

Make One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus for a bright, easy weeknight tray bake in under 45 minutes.

Ingredients

• 1 cup Italian bread crumbs
• 1 tablespoon lemon zest
• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper (to taste)
• 1/4 cup all-purpose flour
• 2 large eggs (beaten)
• 1 large butternut squash (about 3 pounds, peeled, seeded and cut in 1-inch chunks)
• 4 tablespoons olive oil (divided)
• 1 teaspoon dried thyme
• 1 pound asparagus (trimmed)
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 400°F and lightly oil a rectangular baking sheet or coat it with nonstick spray; place the prepared tray on the painted pine surface so it’s ready when the assemble steps begin. This is also the time to have a small bowl of oil and a little dish of thyme nearby — everything staged neatly but left in its vessel.

Step 2: Make the lemon breadcrumb mixture

In a medium matte bowl combine the Italian bread crumbs with bright lemon zest and a pinch of salt and pepper, tossing until evenly distributed; set this bowl to the side so the citrus-scented crumb mix is ready for dredging. Keep the bowl and any measuring spoons visible for utensil persistence.

Step 3: Season and bread the chicken

Season the boneless chicken breasts with kosher salt and freshly ground black pepper. Working one at a time, dredge each breast in flour, dip into the beaten eggs held in a small white bowl, then press into the lemon-breadcrumb mixture until thoroughly coated, the crust clinging and textured with flecks of zest.

Step 4: Toss the squash and assemble everything on the sheet

Place the one-inch cubes of peeled butternut squash in a shallow bowl, stir in 2 tablespoons olive oil and dried thyme so the cubes gleam and are lightly coated, then arrange the squash in a single layer along one side of the rectangular baking sheet. Nestle the breaded chicken breasts in a single row down the middle of the sheet and give them a quick spritz of nonstick spray.

Step 5: Bake, then add asparagus late in the bake

Slide the assembled tray into the oven and bake until the chicken is golden brown and crisp — about 18–20 minutes total. During the last 10–12 minutes, arrange trimmed asparagus stalks in a single layer on the opposite side of the baking sheet, drizzle with the remaining 2 tablespoons of olive oil from its glass jar, and sprinkle with freshly grated Parmesan so it begins to soften and cling to the spears.

Step 6: Finish and serve

When everything is blistered and cooked through, remove the rectangular tray from the oven and transfer it back to the painted pine surface. Scatter chopped fresh parsley over the chicken, squash and asparagus for a bright finishing note and serve immediately, still on the same rectangular baking tray so the geometric composition remains intact.

Notes

• Use panko for an extra-crispy breadcrumb layer.
• Cut squash uniformly so cubes roast evenly.
• Keep asparagus away from the chicken until the last 10 minutes to avoid overcooking.
• Reheat in a hot oven to restore crust crispness.
• Substitute sweet potato for butternut squash if desired.