Recipe Image
Sheet Pan Chicken with Butternut Squash
Photo Credit:
NDSU Extension
Serving Size
Serving Size:
1 cup

Sheet Pan Chicken with Butternut Squash

Recipe Type

A delicious dinner in one pan.



  • 6 ½ pounds boneless, skinless chicken breasts
  • 1 medium Honeycrisp apple, unpeeled and diced*
  • 1 medium Butternut squash, diced
  • 12 ounces packaged brussels sprouts fresh or dethawed, halved
  • 2 tablespoons honey 
  • 2 tablespoons brown sugar 
  • 2 tablespoons olive oil, vegetable oil, or your favorite cooking oil
  • ½ teaspoon salt 
  • ½ teaspoon pepper 
  • Parsley for garnish, optional 

*Can substitute any apple of your choice



Preheat oven to 425℉ and place the rack in the center of the oven. 

Rinse chicken breasts and pat dry. Season with ¼ teaspoon salt and ¼ teaspoon pepper. 

Place chicken on a large rimmed baking sheet lined with parchment paper. Drizzle chicken with 1 tablespoon honey and 1 tablespoon olive oil and top with 1 tablespoon of brown sugar. 

Add vegetables and apple to a medium bowl and drizzle with 1 tablespoon honey, 1 tablespoon oil, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon of brown sugar. Toss gently and place on the same pan around the chicken.

Roast until chicken comes to an internal temperature of 165℉, roughly 35-45 minutes. 

Dietary and Nutrition


Squash is a good source of vitamin B6 which is important for normal brain development and a healthy nervous and immune system.

Learn More
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This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.