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Chicken and Butternut Squash

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By Betty Crocker Kitchens
Updated Apr 2, 2013
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Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.

Chicken and Butternut Squash

  • Prep Time 10 min
  • Total 50 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 4 bone-in chicken breasts (about 2 lb), skinned
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
  • 1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
  • 3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
  • Step 
    2
    Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
  • Step 
    3
    Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
  • Step 
    4
    Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
  • Step 
    5
    On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition

370 Calories
8g Total Fat
40g Protein
37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
540mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
6g
0%
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 4 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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