One Dish Cheesy Bacon Apple Chicken with Butternut Squash


This recipe literally has all of the delicious fall things. From bacon and cheese to apples and butternut squash. There's something for everyone!

This dish is a delicious mash up between a meat and potatoes dish and a stew, both perfect comfort dishes for a cold night. The chicken is stuffed, the veggies are hearty and everything is so darn good.

Cheddar cheese would be delicious with the bacon and apple flavors. I got fancy and used the cinnamon toscana (a seasonal cheese from Trader Joe's). It has a similar flavor to cheddar but a hint of cinnamon to compliment the salty bacon, fall vegetables and seasonings.


One Dish Cheesy Bacon Apple Chicken with Butternut Squash

4 Servings | Cook time: 30 minutes

Notes: all of the fall flavors in a one dish masterpiece!


Ingredients:

  • 1.5 lbs chicken breast

  • 2 tbsp flour

  • 1 tsp salt, divided

  • 1/2 tsp pepper, divided

  • 1 tbsp olive oil

  • 1 large or 2 small apples, diced (~400g)

  • 1 small butternut squash, peeled and diced (4-6 cups, ~800g)

  • 1/3 cup onions, diced

  • 1 tsp dried rosemary

  • 1/2 tsp dried thyme

  • 1/2 tsp pumpkin pie spice

  • 2 cups low sodium chicken broth

  • 4 slices turkey bacon

  • 2 oz cheese (cheddar is a classic but I really turned things up with cinnamon dusted Toscana from Trader Joe’s)

Directions:

  1. Preheat oven to 350F.

  2. Butterfly chicken breasts by slicing them in half almost to the end but being carefully not to cut all the way through.

  3. Mix flour, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/4 tsp pumpkin pie spice and 1/4 tsp rosemary together.

  4. Toss chicken in the flour mixture until evenly covered. Please cheese on half of each butterflied breast and recluse to the cheese is tucked inside.

  5. Heat an oven safe dish over medium heat and add bacon to sear for 2-3 minutes. Once browned, flip and repeat until cooked through. Remove bacon from dish.

  6. Heat 1/2 tbsp olive oil in dish. Once hot, sear the chicken breasts in the oil until brown, about 2-3 minutes, flip and sear the second side.

  7. Use tongs to carefully remove the chicken.

  8. Add remaining olive oil along with onions, squash, apples, thyme, rosemary, pumpkin pie spice, salt and pepper to the dish. Sauté the fruit and vegetables together 5-6 minutes or until everything starts to brown.

  9. Pour in chicken broth and use a wooden spoon to deglaze the pan of any stuck bits and toss the contents. Use the back of a spoon to push everything into the liquid. Return the chicken to the pan atop the veggies.

  10. Cook uncovered for 20-25 minutes or until the chicken has entirely cooked through, an internal temp of 165F, and the veggies are soft.

  11. Remove from the oven and serve the chicken over a pile of apples and squash, spooned over some mashed or roasted potatoes or with some crusty French bread to sop up the sauce.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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