Description
Experience the warmth of autumn with this effortless one-pan meal. Tender, skin-on chicken breasts are roasted to perfection alongside cubes of sweet butternut squash and fresh apple slices. A rich, caramelized glaze made from apple cider, butter, and savory mustard brings everything together, creating a balanced and deeply satisfying dish that is perfect for busy weeknights.
Ingredients
5 boneless, skin-on chicken breasts
2 tablespoons olive oil (divided)
2 tablespoons paprika
1 tablespoon salt
0.5 tablespoon ground black pepper
1 cup apple cider (non-alcoholic juice)
2 tablespoons softened butter
1 tablespoon mustard
1 tablespoon soy sauce
1 medium butternut squash, peeled and cubed
2 crisp apples, sliced
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with paprika, salt, and pepper.
Heat one tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken skin-side down until golden brown, about 5 minutes; flip and remove from the pan.
In the same skillet, toss the cubed butternut squash and apple slices with the remaining olive oil.
Whisk together apple cider, softened butter, mustard, and soy sauce in a small bowl.
Place the chicken back into the skillet on top of the vegetables.
Pour the cider mixture over the chicken and vegetables.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
Notes
Ensure you use fresh apple juice cider, not vinegar, for the proper sweetness. You can swap the butternut squash for sweet potatoes if preferred. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg