One Pan Baked Chicken with Parmesan Asparagus and Butternut Squash

One Pan Baked Chicken with Parmesan Asparagus and Butternut SquashAn easy fool-proof sheet pan dinner! And the chicken comes out so moist and tender!


  • 1 cup Italian bread crumbs
  • Zest of 2 lemons
  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 4 tablespoons olive oil, divided
  • 1 teaspoon dried thyme
  • 1 pound asparagus, trimmed
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine bread crumbs and lemon zest; set aside.
  3. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
  4. Place butternut squash in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil and thyme; season with salt and pepper, to taste.
  5. Place chicken in a single layer in the middle of the prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 18-20 minutes.
  6. Add asparagus onto the opposite side of the prepared baking sheet in a single layer during the last 10-12 minutes of cooking time. Drizzle with remaining 2 tablespoons olive oil and sprinkle with Parmesan.
  7. Serve immediately, garnished with parsley, if desired.