One Pan Autumn Chicken Dinner

This One Pan Autumn Chicken Dinner is super tasty and super easy to clean up with only using one pan! You will love these Fall flavors!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American

Keyword: Autumn Chicken Dinner, One Pan Autumn Chicken Dinner

Servings: servings

Author: Jennie Duncan

Ingredients

1-2 pounds chicken breast (cut into strips)
salt
5 tablespoons olive oil
1 tablespoon minced garlic
1/2 tablespoon dried thyme
1/2 tablespoon dried Oregano
1/2 tablespoon dried rosemary
1 cup petite red potatoes (cut into 1/4ths)
1 cup Brussel sprouts (cut in half)
1 cup Butternut squash cubed
fresh parsley for garnish
Pepper

Instructions

Preheat oven to 400 degrees F.
Pound and cut boneless and skinless chicken breast into smaller strips. Season chicken with salt and pepper and place it on a baking sheet.
Add diced veggies around the chicken on the baking dish.
In a small mixing bowl mix together oil, garlic, and all seasonings.
Brush the oil mixture over your chicken and veggies on the baking dish.
Place in the oven to bake for 30-35 minute until chicken is cooked to a safe temperature and veggies are tender.

Notes

Cooking Tip: This will help all your chicken cook evenly and prevent it from getting over cooked and dried out.

Why you should slice your chicken breasts:

Chicken Breasts are very thick and need a longer time to bake in the oven. If you do not slice your chicken breasts into thinner strips your veggies will burn before the breasts are cooked.

Alternatives to chicken breasts:

Bone-in Chicken Thighs - thighs do not take as long to bake as chicken breasts, so you could try this option.
Chicken Tenders - Chicken tenders are thinner than chicken breasts and would bake in this same time frame for this recipe.

Nutrition