Simple and healthy, this Easy Lemon Chicken with Butternut Squash features roasted chicken breasts finished with bright lemon juice served over caramelized roasted butternut squash.
If you love lemon and chicken, try this lighter weeknight option—fresh, simple, and satisfying.
I hope you had a wonderful holiday if you celebrated—this is the kind of meal that helps reset after a day of indulgence. It’s light, flavorful, and ready in under an hour with minimal effort.
This Easy Lemon Chicken with Butternut Squash works great for the day after a big meal, for using up leftovers, or for a simple weeknight dinner. With just a handful of ingredients and about 400–450 calories per serving, it’s a healthy choice you can feel good about.
Ingredients
- Butternut squash: Peel and cube the squash. Using a vegetable peeler can speed this up—some skins may need a couple passes.
- Lemons: One lemon is roasted with the squash (leave the peel on—scrub well) and another is juiced to finish the pan sauce. Organic lemons are ideal if available.
- Olive oil: Extra virgin olive oil brings good flavor; avocado oil is a fine substitute.
- Oregano: Fresh oregano is recommended since the recipe has few ingredients and each flavor is noticeable.
- Chicken: Boneless skinless chicken breasts are used here; thighs would also work but add more fat and calories.
- Garlic: Thinly sliced garlic provides a milder, gentler garlic note than minced garlic; if you prefer a stronger flavor you can mince, taking care not to let it burn.
How to Make This Easy Lemon Chicken
Step 1: Toss cubed butternut squash with sliced lemon, half the olive oil, half the chopped oregano, salt, and pepper. Spread on a rimmed baking sheet and roast at 450ºF until tender and browned around the edges, about 30 minutes.
Step 2: Season the chicken on both sides with salt and pepper. Heat an ovenproof skillet over medium-high heat with the remaining oil. Brown the chicken on one side for 3–5 minutes, flip, then transfer the skillet to the oven and roast until cooked through, about 5–8 minutes.
Step 3: Return the skillet to the stove over medium heat. Add the sliced garlic and cook 1 minute. Stir in the lemon juice and the remaining oregano, spoon the pan juices over the chicken for about a minute, then serve with the roasted squash and lemon wedges.
Tips and Tricks
To help the chicken cook evenly, slice two larger chicken breasts horizontally to create four thinner pieces or pound them to an even thickness. Thinner pieces cook quickly and remain tender.
Be sure to spoon the pan juices over the chicken when serving—those juices carry concentrated flavor and bright lemon notes.
If you’re short on prep time, many stores sell pre-cubed butternut squash; it’s convenient though sometimes a bit drier than fresh-cut squash.
More Healthy Chicken Dinner Ideas
Baked Chicken Parmesan
Chicken Tacos with Mango and Jicama
Honey Balsamic Chicken Drumsticks
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Easy Lemon Chicken with Butternut Squash
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Ingredients
- 1 3/4 to 2 lbs cubed, peeled butternut squash
- 1 lemon, sliced
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh oregano, chopped, divided
- 4 (6 oz each) boneless, skinless chicken breasts
- 3 cloves garlic, thinly sliced
- 1 lemon, juiced
Instructions
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Preheat the oven to 450ºF.
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In a large bowl, toss the squash with the sliced lemon, 2 tablespoons olive oil, and 1 tablespoon oregano. Season with salt and pepper. Spread on a rimmed baking sheet and roast until tender and browned at the edges, about 30 minutes.
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Season the chicken with salt and pepper. Heat an ovenproof skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Brown the chicken on one side for 3–5 minutes, flip, and transfer the skillet to the oven. Roast until cooked through, about 5–8 minutes.
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Return the skillet to the stove over medium heat. Add the garlic and cook 1 minute, then add the lemon juice and the remaining 1 tablespoon oregano. Spoon the pan juices over the chicken for about 1 minute.
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Serve the chicken with the roasted butternut squash and the roasted lemon slices, drizzling any pan juices over the top.
Recipe Notes:
Nutrition information is an estimate and can vary by product and preparation.
Nutrition Information
Calories: 417 kcal,
Carbohydrates: 24 g,
Protein: 42 g,
Fat: 19 g