Chicken tenders and acorn squash recipes - Main course

Author: Luis Keylon  

Tender chicken breasts are seasoned in a sweet and savory rub and baked with McCormick Grill Mates Brown Sugar Bourbon Bacon, plenty of sweet acorn squash, and lots of fresh sage. This easy sheet pan dinner is full of fall flavors, thanks to thick wedges of acorn squash, crispy sage leaves, and a honey-mustard balsamic glaze.

One Pan Chicken with Bacon and Acorn Squash

One Pan Chicken with Bacon and Acorn Squash
One Pan Chicken with Bacon and Acorn Squash is a fall weeknight dream. Tender chicken breasts are seasoned in a sweet and savory rub and baked with McCormick Grill Mates Brown Sugar Bourbon Bacon, plenty of sweet acorn squash, and lots of fresh sage. From start to finish One Pan Chicken takes less than 45 minutes to make, of which, most is hands off.
Provided by: Nicole
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 5 slices mccormick brown sugar bourbon bacon, cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp packed brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1 1/4 tsp kosher salt, divided
  • 4 small chicken breasts
  • 1/2 large acorn squash, sliced into half moons about 1/4-inch thick
  • 1 tbsp chopped sage, plus a 5-6 whole leaves for garnish
Nutrition:
  • Serving Size: 1 serving
  • Calories: 460 kcal
  • Carbohydrate: 10 g
  • Protein: 52 g
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Cholesterol: 178 mg
  • Sodium: 1175 mg
  • Fiber: 1 g
  • Sugar: 3 g
How to cook:
  1. 30 minutes before cooking, if you have time, set the chicken out so it can come to room temperature. Preheat oven to 375 degrees.
  2. Spread bacon on a large rimmed baking sheet. Bake in the oven for about 8 minutes or until the bacon begins to render about 1 tablespoon of fat. While using oven mitts, drain the bacon fat from the corner of the pan. Reserve.
  3. While the bacon cooks, add butter to a small skillet. Turn the heat on medium-high. Once the butter begins to melt and brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown and smells nutty. Pour into a medium bowl to cool.
  4. Once the butter has cooled slightly (about 1 minute), add brown sugar, paprika, garlic powder, cinnamon, and half of the sage to the bowl. Whisk to combine. Add the chicken breasts and use your hands to massage the rub into the breasts. Season the chicken on both sides with about 1 teaspoon of salt and a little bit of freshly cracked black pepper. Place the chicken breasts around the bacon on the sheet pan. Make sure there is no bacon under the chicken, as you want the bacon to crisp up.
  5. Add the squash to the bowl you tossed the chicken in. Toss the squash with one tablepsoon of the bacon grease and remaining salt, sage, and black pepper. Spread the squash on the baking sheet around the chicken. Use tongs to make sure the bacon isn't being covered by the squash or chicken.
  6. Bake until chicken is cooked through, squash is roasted, and bacon is crisp, about 30-35 minutes. If the bacon begins to get too crisp or starts to burn, use the tongs to remove the bacon. Add it back to the pan when the chicken and squash are finished cooking. Garnish with fresh sage leaves.
Notes: Chicken and Acorn Squash Coconut Curry, 2 tablespoons ghee · 1 small onion, small diced · 1 tablespoon minced ginger · 4 garlic cloves · 1 lb chicken tenderloins, diced · 1 acorn squash, seeded and diced (

Maple Roasted Chicken with Acorn Squash

Maple Roasted Chicken with Acorn Squash
Pure maple syrup and fresh rosemary pull the sweet flavor out of acorn squash in this gorgeous fall supper.
Provided by: Ivy Manning
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 1 acorn squash (about 1 1/2 lb), halved, seeded and cut into 1/2-inch- thick slices
  • 1 tbsp olive oil
  • 1 red onion, cut into 1/2-inch wedges
  • 3/4 tsp each sea salt and ground black pepper, divided
  • 4 large boneless chicken thighs (about 1 lb), trimmed
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp finely chopped fresh rosemary
  • 1 tbsp coarsely chopped garlic
Nutrition:
  • Calories: 401 calories
How to cook:
  1. Preheat oven to 375°F. In a large bowl, toss squash with oil; spread in a single layer on a large rimmed parchment-lined baking sheet. Arrange onion wedges around squash. Sprinkle 1/4 tsp each salt and pepper over vegetables. Bake for 15 minutes. Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper. Increase oven temperature to 425°F. Place chicken on same baking sheet on top of squash and onions. Pour any remaining syrup mixture from bowl over chicken. Return to oven and bake until an instant-read thermometer inserted into the largest thigh registers 165°F, 25 to 30 minutes. Baste chicken once or twice during baking time using juices from bottom of baking sheet.
Notes: Balsamic Roasted Chicken Thighs with Acorn Squash and Sage, Ingredients · 1. medium acorn squash (about 1 1/2 pounds) · 1. medium red onion · 3 tablespoons. olive oil, divided · 1 1/2 teaspoons. kosher salt,

Balsamic Roasted Chicken Thighs with Acorn Squash and Sage

Balsamic Roasted Chicken Thighs with Acorn Squash and Sage
This easy sheet pan dinner is full of fall flavors, thanks to thick wedges of acorn squash, crispy sage leaves, and a honey-mustard balsamic glaze.
Provided by: Sheela Prakash
Yields: 4 servings
Number of ingredients: 11
Ingredients:
  • 1 medium acorn squash (about 1 1/2 pounds)
  • 1 medium red onion
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 bone-in, skin-on chicken thighs (1 1/2 to 2 pounds total)
  • 8 fresh sage leaves
  • 1 clove garlic
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard
Nutrition:
  • Saturated Fat: 10.3 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 27.2 g
  • Sugar: 9.0 g
  • Serving Size: Serves 4
  • Protein: 33.8 g
  • Fat: 42.7 g
  • Calories: 630 cal
  • Sodium: 918.3 mg
  • Fiber: 3.5 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.
  3. Step 2
  4. Position 1 medium acorn squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits. Place the halves cut-side down and cut into 1/2-inch-thick half-moons. Transfer the squash to a rimmed baking sheet.
  5. Step 3
  6. Cut 1 medium red onion in 1/2-inch wedges and add it to the baking sheet. Drizzle with 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat, then arrange the squash and onion cut-side down in a single layer.
  7. Step 4
  8. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Tuck 2 fresh sage leaves under the skin of each thigh. Drizzle with the remaining 1 tablespoon olive oil and rub to coat. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Nestle the chicken skin-side up among the vegetables.
  9. Step 5
  10. Roast on the lower rack until the squash is tender and caramelized and the chicken is almost cooked through (registering about 155°F on an instant-read thermometer), 18 to 20 minutes.
  11. Step 6
  12. Meanwhile, smash and peel 1 garlic clove and place in a small saucepan. Add 1/2 cup balsamic vinegar and 1 tablespoon honey or maple syrup and bring to a boil over medium-high heat. Cook until syrupy and reduced by half, 5 to 8 minutes. Remove from heat and whisk in 1 tablespoon Dijon mustard.
  13. Step 7
  14. Remove the baking sheet from the oven and turn the oven to broil. Spoon some balsamic mixture onto each chicken thigh, using the back of the spoon to generously coat, then drizzle the remaining over the vegetables. Broil on the upper rack until the chicken is crispy in spots, golden-brown, and cooked through (registering 165°F), about 3 minutes. Serve the chicken and vegetables drizzled with the pan juices.
Notes: Roasted Acorn Squash with Curry Chicken (FM), Add the other tbsp of olive oil and the small pieces of chicken tenders. Cook the chicken pieces in the curry and onions until golden brown on all sides.

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash

Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash
So good, the sweet brown sugar roasted squash mixed with the spicy chicken, the spinach and then couscous filling - so good! Then topped off with some sharp cheddar cheese and finished with browned butter bread crumbs!!
Provided by: Tieghan Gerard
Total time: 122 minutes
Cook time: 90 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American,Mexican
Number of ingredients: 23
Ingredients:
  • 2 acorn squash (halved and seeded)
  • 2 tablespoons butter (softened to room temp or melted)
  • 4 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound boneless skinless chicken tenders or breast
  • 1/4 cup olive oil
  • 2 tablespoon lime juice
  • 2 cloves garlic (minced or grated)
  • 3 in whole canned chipotle chilies adobo (minced (use less for less heat))
  • 2 tablespoon fresh cilantro (chopped)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cooked couscous (may sub rice or quinoa)
  • 1 cup fresh spinach (chopped)
  • 1 cup sharp cheddar cheese (shredded)
  • 1/2 cup panko bread crumbs
  • 2 tablespoons butter
Nutrition:
  • Serving Size: 4 g
  • Calories: 598 kcal
  • Carbohydrate: 47 g
  • Protein: 22 g
  • Fat: 37 g
  • Saturated Fat: 15 g
  • Cholesterol: 113 mg
  • Sodium: 738 mg
  • Fiber: 4 g
  • Sugar: 12 g
How to cook:
  1. Preheat the oven to 425 degrees F.
  2. Brush the insides of each acorn squash with 2 tablespoons melted butter and then sprinkle on the brown sugar, salt and pepper. Place in roasting pan and bake for 45 to 50 minutes or until the flesh of the squash is fork tender. Remove from the oven and swirl the liquid around the flesh of the squash and coat it well, trying to use up all the sauce/butter that formed while baking, then discard any remaining liquid.
  3. While the squash the squash is baking also bake the chicken. Place the chicken in a baking dish and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Bake for 15 to 20 minutes or until the chicken is no long pink in the middle. During the last 10 minutes of cooking add the chopped spinach to one side of the baking dish and toss with a drizzle of olive oil. Place back in the oven until the spinach is wilted, about 5 -10 minutes. Remove from the oven and allow to cool 10 minutes, then shred the chicken with two forks or your hands.
  4. In a medium size bowl combine the remaining olive oil, lime juice, garlic, chipotle peppers, fresh cilantro, oregano, cumin, chili powder, cinnamon, salt and pepper. Set aside.
  5. Mix the spinach, chicken, cooked couscous and chipotle sauce together. Now grab the acorn squash halves and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and acorn squash is crisp.
  6. While the squash bakes make the brown butter bread crumbs. Heat a heavy-bottomed sauce pan over medium heat, add the butter. Melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Quickly remove from the stove and whisk about 30 seconds longer. Let sit 2 minutes and them stir in the Panko bread crumbs.
  7. Remove the acorn squash from the oven and top with fresh cilantro and the browned butter bread crumbs. Devour!
  8. The squash can be made ahead, stuffed and then refrigerated until ready to eat. Just bake as directed.
Notes: Recipe | Chicken and Walnut Stuffed Acorn Squash, Ingredients · 3 acorn squash (1 3/4 to 2 lb. each) · 1/4 cup olive oil, divided · 1/2 teaspoon salt and pepper, divided · 1/2 pound lean ground chicken · 1 onion,
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