Description
A heartwarming fall dish combining succulent chicken and seasonal vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 large red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup chicken broth
- ½ cup shredded cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the diced butternut squash, halved Brussels sprouts, sliced red onion, and minced garlic in a large bowl. Drizzle with olive oil, and sprinkle thyme, rosemary, salt, and pepper. Toss well.
- Place the chicken breasts in a greased baking dish and surround them with the vegetable mixture. Pour the chicken broth around.
- Cover the baking dish with aluminum foil and bake for about 30 minutes. Remove the foil, sprinkle cheese on top if desired, and bake for an additional 15-20 minutes.
- Remove from the oven and let it rest for a few minutes. Garnish with parsley before serving.
Notes
Use fresh ingredients for the best flavor. Adjust cooking time as needed for chicken thickness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American