Pan-Roasted Chicken with Brussels Sprouts, Butternut Squash, and Dried Cherries
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Ingredients & Equipment
What we send
- 8 ouncesbutternut squash
- 1 clovegarlic
- 1 ouncewalnuts
- 12 ouncesshredded Brussels sprouts
- 2boneless skinless chicken breasts
- 2 tablespoonsdried cherries
- 3 tablespoonswhite wine
- 1 packetDijon mustard
- 2 packetsmayonnaise
- 4 ouncesricotta salata
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- 2 baking sheets
- aluminum foil
- Tree Nuts
Preheat oven to 450°F. Halve lemon. Cut butternut squash cubes to ¼-inch pieces, if needed. Peel shallot and thinly slice into rings. Mince garlic. Place walnuts in a medium pan over medium heat and toast, stirring frequently to avoid burning, until golden and fragrant, about 3 minutes. Remove pan from heat, transfer walnuts to a small bowl, and set aside. Reserve pan for searing chicken in Step 3.
On 1 baking sheet, toss Brussels sprouts and butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired, then transfer half to a separate baking sheet. Spread in an even layer and roast until squash is softened and sprouts are beginning to crisp, about 15 minutes.
While vegetables roast, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Place pan from walnuts over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside. Reduce heat under pan to medium.
Make pan sauce
Add shallot, garlic, and 1 teaspoon olive oil to pan and cook, stirring, until softened, 3-4 minutes. Transfer half of aromatics to a large bowl and reserve for Step 5, leaving remainder in pan and increasing heat to medium high. Add cherries, wine, and juice of ½ lemon to aromatics in pan and cook, scraping up brown bits from bottom, until slightly reduced, 2-3 minutes. Pour pan sauce over chicken; cover loosely with foil to keep warm.
Add mustard to large bowl with reserved aromatics, along with mayonnaise and juice of remaining lemon. Whisk to combine, then taste and add salt and pepper as desired. Once roasted, add vegetables to bowl with dressing and toss to coat.
Add toasted walnuts to bowl with vegetables and toss to combine, then divide between serving plates. Top with pan-roasted chicken, drizzling over any pan sauce from plate. Crumble over half of ricotta salata (save remainder for pasta night) and dig in!