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Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner

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  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 4
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Chicken, bacon and butternut squash come together on one sheet pan for an easy supper you won’t forget.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Squash

  • 1 tablespoon olive oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon salt
  • 1 butternut squash (2 to 2 1/2 lb), halved, seeded, cut crosswise into 1/2-inch slices

Chicken

  • 4 oz cream cheese, softened
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 4 slices thick-cut bacon
  • 1 tablespoon butter, melted
  • 1 tablespoon packed brown sugar
  • 1 tablespoon soy sauce

For Serving

  • Additional chopped fresh parsley, thyme and oregano

Steps

  • 1
    Heat oven to 450°F. Line large, rimmed sheet pan with foil. Spray with cooking spray. In large bowl, mix olive oil, chili garlic sauce and 1/4 teaspoon salt. Add squash, and toss to coat; place squash in single layer on foil. Place wire rack on top of squash. Spray rack with cooking spray.
  • 2
    In medium bowl, mix cream cheese, herbs and 1/2 teaspoon salt. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 tablespoons cheese mixture into pocket in each chicken breast. Wrap each breast with one piece of bacon, and secure with toothpicks. Place chicken on rack.
  • 3
    Bake chicken and squash 30 minutes. Meanwhile, in small bowl, mix melted butter, brown sugar and soy sauce. Brush chicken with butter mixture; bake about 5 minutes longer or until chicken stuffing reaches internal temperature of 165°F and squash is tender. Top with more fresh herbs, as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chili garlic sauce is more complex and slightly less spicy than Sriracha. Try swapping it in anywhere you’d usually use Sriracha.
  • tip 2
    Make sure to use thick-cut bacon to wrap the chicken breasts. A thin-cut bacon would cook too quickly.

Nutrition

510 Calories, 26g Total Fat, 45g Protein, 24g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
155mg
51%
Sodium
1150mg
48%
Potassium
920mg
26%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
24%
Sugars
8g
Protein
45g
% Daily Value*:
Vitamin A
380%
380%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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