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Parmesan-Infused Chicken and Roasted Butternut Squash

Name: Parmesan-Infused Chicken and Roasted Butternut Squash
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 4 tbsp olive oil; 2 tsp Italian seasoning mix; 1/2 tsp black pepper, freshly ground; 1 tbsp fresh thyme leaves, finely chopped; 1.25 tsp kosher salt; 1 cup fresh cream; 1 medium-sized butternut squash, peeled and cut into 1-inch cubes; 5 oz parmesan cheese, finely grated plus extra for garnish; 6 oz fresh spinach leaves, washed and drained; 4 cloves garlic, minced; A handful of fresh thyme sprigs for garnish; 2 lbs boneless, skinless chicken breasts; 1 cup chicken broth, low sodium

Indulge in a comforting dinner, brimming with the nutritious goodness of butternut squash and tender chicken in a creamy parmesan sauce. The luscious notes of garlic, spinach, thyme, and Italian seasonings create a unique, vibrant flavor profile. Delight in a one-pan meal that harmoniously blends si...

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1 hr 15 min

TOTAL TIME

687

CALORIES

$3.16

PER SERVING

Parmesan-Infused Chicken and Roasted Butternut Squash

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Ingredients

13 INGREDIENTS

6 SERVINGS

4 tbsp olive oil

2 tsp italian seasoning mix

1/2 tsp freshly ground black pepper

1 tbsp fresh thyme leaves

finely chopped

1 1/4 tsp kosher salt

1 cup fresh cream

1 medium butternut squash

peeled and cut into 1-inch cubes

5 oz parmesan cheese

finely grated plus extra for garnish

6 oz fresh spinach leaves

washed and drained

4 cloves garlic

minced

1 handful fresh thyme sprigs

for garnish

2 lbs boneless skinless chicken breasts

1 cup low sodium chicken broth

Directions

10 STEPS

30 min

PREP TIME

45 min

COOK TIME

1 hr 15 min

TOTAL TIME

Preheat your oven to 375°F.

In a small bowl, combine the thyme, salt, pepper, and Italian seasoning.

Rub the chicken breasts with half of this seasoning mix.

Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden on both sides, about 4 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the remaining olive oil and butternut squash with the rest of the seasoning mix. Cook until the squash begins to brown, about 5 minutes.

Add the spinach to the skillet and cook until wilted. Then mix in the minced garlic, cook until fragrant.

Pour in the chicken broth, cream and parmesan cheese into the skillet. Stir until everything is well combined and cheese is melted.

Nestle the chicken back into the skillet among the squash and spinach, skin side up.

Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is thoroughly cooked and cheese is bubbling. The squash should be tender at the end of the cooking time.

Let the skillet rest for 5-10 minutes before serving. Garnish with extra grated parmesan and fresh thyme sprigs just before serving.