You’ll Love This Roasted Chicken and Butternut Squash with Herbed Wine Sauce Recipe

Updated: January 14, 2024 by Olivia Mittak | Leave a comment

A recipe that tastes fancy and expensive doesn't actually have to cost you an arm and a leg. With the right combination of ingredients, you can have a delicious, elegant dinner that's kind to your wallet. This recipe for roasted chicken with butternut squash is a real winner on all fronts.

The use of an herbed wine sauce is really what elevates this meal to such fantastic heights. White wine is one of those ingredients that manages to make any dinner feel like a five-star meal. You'll need a dry white wine for this recipe. Don't go with anything too expensive; a cheap, but still good quality, wine will do.

Make sure your butternut squash is peeled and cubed before starting this recipe. You'll want about five cups worth. We recommend choosing fresh butternut squash if possible; otherwise, frozen can work. Your chicken breasts need to be skinned and bone-in.

Making the sauce for this recipe is very easy. This is a great recipe to make for a date night, or when you want to impress some guests without a ton of effort. Your guests won't believe you when you tell them how easy this recipe is!

Roasted Chicken and Butternut Squash with Herbed Wine Sauce

Ingredients:

4 bone-in chicken breast halves (about 2 pounds), skinned
Cooking spray
1 tablespoon olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
5 cups (½-inch) cubed peeled butternut squash (about 2¼ pounds)
1 teaspoon fine herbs
3 tablespoons dry white wine

Directions:

1. Preheat oven to 450°F.

2. Place chicken in a large roast pan coated with cooking spray. Brush chicken with 1½ teaspoons olive oil; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.

3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450°F for 38-40 minutes or until chicken is done. Transfer chicken and squash to a serving platter; keep warm.

4. Add wine to pan drippings; bring to a boil over high heat, scraping pan to loosen brown bits. Reduce heat; cook 2 minutes or until reduced to ¼ cup. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.