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Easy Parmesan Crusted Chicken with Roasted Butternut Squash

Parmesan crusted chicken with butternut squash is baked at 425°F for a crisp, golden panko-Parmesan crust and tender, browned squash. The chicken cutlets and squash roast on separate baking sheets for an easy complete dinner.
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Prep Time 20 minutes
Cook Time 52 minutes
resting 5 minutes
Total Time 1 hour 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the squash and chicken
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
For the squash
  • 1.5 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
For the chicken
  • 1.5 lb boneless, skinless chicken breasts cut into 4 cutlets about 1/2 inch thick
  • 0.25 cup all-purpose flour
  • 2 eggs large
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder

Equipment

  • 2 rimmed baking sheets

Method
 

Roast the squash
  1. Heat the oven to 425°F with racks in the upper and lower thirds, and line one of two rimmed baking sheets with parchment paper.
  2. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread it in a single layer on the unlined baking sheet.
  3. Roast for 25–30 minutes, stirring halfway through, until tender and browned at the edges; transfer to a serving dish and loosely cover with foil.
Bread and bake the chicken
  1. While the squash roasts, season the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Set out three shallow bowls; place the flour in one, beat the eggs with the water in the second, and combine the panko, Parmesan, Italian seasoning, and garlic powder in the third.
  3. Dredge each cutlet in flour, dip it in the egg, then press it into the panko mixture to coat both sides.
  4. Brush the parchment-lined baking sheet with 1 tablespoon olive oil, arrange the cutlets in a single layer, and drizzle the remaining 1 tablespoon oil over them.
  5. Bake at 425°F for 18–22 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part of each cutlet reads 165°F.
  6. Rest for 5 minutes, then serve with the roasted squash.

Notes

For even cooking, make sure the chicken cutlets are about 1/2 inch thick. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months, though the squash may soften. For a gluten-free variation, use gluten-free flour and panko.