One Pan Chicken and Squash Dinner
This One Pan Chicken and Squash Dinner puts the whole meal – juicy baked chicken thighs, caramelized butternut squash, garlic, thyme, and paprika – on a single sheet pan. No three pots, no sink full of dishes. You toss everything together, slide it into the oven, and walk away.
The squash around the chicken is the best part. As the thighs roast, their juices seep into the butternut squash and season every cube from the inside out.
Love a dinner that cooks itself in one pan? My One Pan Chicken and Potatoes and this Potato, Salmon and Asparagus One Pan Dinner work the same magic.
Originally published 2015 – Updated August 2026
My fall one pan rotation
Do you know why one pan dinners are so popular? Because nobody likes doing dishes if they don’t have to. I can think of a dozen things I’d rather do than scrub pots after dinner – and I’m guessing I’m not the only one.
This one is my ultimate fall comfort food. There’s no searing, no flipping, no sauce to babysit. You toss all the ingredients together in no particular order, put the pan in the oven, and wait. The hardest part of this recipe is the wait.
Why you’ll love this One Pan Chicken and Squash Dinner
- One pan, whole dinner – protein and vegetable roast together, so cleanup is a single sheet of parchment you throw away.
- The squash tastes like more than squash – it roasts in the chicken juices, garlic, and thyme, soaking up flavor a plain side dish never gets.
- Zero technique required – if you can toss things in a bowl, you can make this. No searing, no basting, no guesswork.
- Naturally gluten-free and low-mess – real food, simple seasonings, nothing from a packet.
- Feeds the family with leftovers worth fighting over – the squash is arguably even better reheated the next day.
Ingredients for one pan chicken and squash
Exact amounts live in the recipe card below – here’s what each ingredient is doing:
- Bone-in chicken thighs – the bone keeps the meat juicy through a long roast, and the rendered fat seasons the squash. You can swap in drumsticks. Just bake 5-10 minutes less.
- Butternut squash – the key ingredient. It holds its shape in the oven while drinking up all the pan juices. Never wrestled one before? My step-by-step guide to cutting and prepping squash makes it painless.
- Garlic – whole smashed cloves turn sweet and mellow as they roast.
- Thyme – the herb that says fall. Fresh sprigs perfume the whole pan.
- Paprika – gives the chicken skin that deep golden, roasted color.
- Red pepper flakes – a little kick to keep the squash’s sweetness in check. Skip them if you’re feeding heat-averse eaters.
- Olive oil, salt, and pepper – the glue that carries the seasoning onto every piece.
If you like your chicken and squash crispier, roast on a large rimmed baking sheet so everything sits in a single layer. A simple glass baking dish works too – you’ll just get a softer, juicier result.
How to make this one pan chicken and squash dinner
Method overview – full amounts, times, and temperatures are in the recipe card at the bottom of the post.
- Preheat the oven to 375F with the rack in the middle, and line a large rimmed baking sheet with parchment paper. The parchment is your entire cleanup.
- Prep the butternut squash. Peel, seed, and cut it into even chunks so every piece cooks at the same pace (see my squash prep tutorial if you need it).
- Toss everything together. Combine the chicken, squash, garlic, herbs, spices, and oil right in the pan or in a big bowl, and toss until every piece is evenly coated. Order does not matter here – that’s the beauty of it.
- Spread in one layer and bake at 375F for 1 hour. Keep the chicken skin side up and give the pieces a little breathing room – a crowded pan steams instead of roasting.
- Crank the heat to 425°F for the last 10-20 minutes until the chicken is deeply golden. This two-stage bake is the secret: low and slow makes everything tender, then high heat paints on the color.
Warning: never use the “broil” setting with a glass baking dish; the high heat might shatter it.
- Serve straight from the pan. Two thighs and a generous helping of squash per person, with chopped parsley on top if you’re feeling fancy.
Marina’s Pro Tips for
the Best One Pan Chicken and Squash
- Cut the squash into even, chunky pieces. Small cubes turn to mush during the hour-long bake. Chunks around 1.5 inches come out tender with caramelized edges.
- Keep the chicken skin side up the whole time. The skin bastes the meat as it renders and crisps during the 425°F finish.
- Don’t crowd the pan. Use one layer, with a little space between pieces. If your sheet pan is small, use two – crowding is the difference between roasted and steamed.
- Nestle the squash around (not under) the thighs. The cubes catch the drippings without getting soggy under the meat.
- Using drumsticks instead of thighs? Bake 5-10 minutes less. They’re smaller and cook faster. Chicken is done at 165F at the bone.
- Sheet pan for crispy, glass dish for saucy. The rimmed sheet gives you browned edges. A glass baking dish holds the juices for spooning over the top.
- Season boldly. An hour in the oven mellows spices, so what looks like a lot of paprika going in tastes just right coming out.
What else can I roast with the chicken?
Butternut squash is my fall favorite here, but this formula forgives almost any sturdy vegetable: potatoes, zucchini, carrots, or acorn squash all work. In colder months I also love it next to baked acorn squash. Softer vegetables like zucchini go in for only the last 30 minutes, so they don’t overcook.
How to Store One Pan Chicken and Squash
- Fridge: Store in an airtight container for up to 4 days. The squash soaks up even more flavor overnight.
- Freezer: Freeze cooled chicken and squash up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: A 375F oven for 10-15 minutes brings back the roasted edges. The microwave works for quick lunches – the bone-in thighs stay juicy either way.
Make It Ahead
Cut the squash and season the chicken up to a day ahead – keep them covered in the fridge in separate containers, then toss with oil and roast when you’re ready. The seasoning works on the chicken like a dry brine overnight, so the flavor actually improves. I don’t recommend tossing squash with salt too far ahead, though. It draws out moisture, and you lose those caramelized edges.
One Pan Chicken and Squash FAQ
Why did my squash turn out mushy?
Can I use chicken drumsticks instead of thighs?
Can I make this with chicken breasts?
How long does chicken and squash take in the oven?
Do I need to peel the butternut squash?
Can I use frozen butternut squash?
More one pan dinners to try
- One Pan Chicken and Potatoes – the garlicky cousin of this recipe, and a reader favorite.
- One Pan Baked Chicken and Potatoes – drumsticks and potatoes in garlic, paprika, and olive oil.
- Potato, Salmon and Asparagus One Pan Dinner – clean, easy, and just as hands-off.
- Cheesy Chicken and Rice One Pan Dinner – for nights when you have 30 minutes, not 90.
- Garlic Ranch Baked Chicken Thighs – when you want the chicken to be the whole show.
Put this one on the menu for the first chilly week of fall and let the oven do the work. One pan in, dinner out – and the sink stays empty. That’s my kind of comfort food.
Gave it a try? Spare a second for a star rating ⭐⭐⭐⭐⭐ and a quick comment. Ratings are the reason a recipe travels at all, and hearing how yours went is my favorite part of the day.
[ ↓ RECIPE CARD BELOW ↓ ]
One Pan Chicken and Squash Dinner
This One Pan Chicken and Squash Dinner is a simple baked chicken recipe with roasted butternut squash. A delicious roasted chicken thighs recipe with garlic, thyme, and paprika - One Pan Meal your whole family will enjoy!
Ingredients
- 1 butternut squash prepped according to these directions {How to cut and prep squash}
- 8 chicken thighs fat trimmed
- 10 cloves garlic peeled
- 3 Tbsp olive oil
- 3/4 Tbsp kosher salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 1/2 tsp crushed chili peppers optional
- 2-3 twigs fresh thyme optional
- 1/4 cup finely chopped parsley for garnish (optional)
Instructions
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Preheat oven to 375°F with the baking rack in the middle. Line a jelly roll baking sheet with parchment paper.
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Combine all ingredients in a bowl or in the prepared baking pan.
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Toss everything together until all ingredients are coated evenly.
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Distribute everything in the jelly roll pan. Bake in a preheated to 375°F oven for 45 min to 1 hour. Increase heat to 425 and bake for another 10-20 minutes until the chicken is golden in color and the internal temp of the thickest part of the meat registers at 160F. Keep an eye on it the first time you make it to determine the right amount of bake time for your oven, as all ovens are different.
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Remove from the oven and serve 2 chicken thighs with about 8 pieces of squash per serving. Sprinkle with chopped parsley as garnish if desired.
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I first published this one pan chicken and squash dinner back in 2015, and it has stayed in my regular dinner rotation ever since. In August 2026 I updated the post with a rewritten introduction, a cleaner step-by-step section with the photos right in the steps, and simpler instructions from start to finish.
Marina | Let the Baking Begin
I love this recipe. However my wolf oven had it all done by 45 minutes at 375. All golden as well. Not sure if my oven diffs that much but I am glad I checked.
I made this tonight and made a few significant modifications. I added halved Brussel Sprouts and cooked all the veggies for 20 min before adding chicken. The Brussel Sprouts were getting overcooked, so I pulled them out and threw them back in for the last 10 minutes of cooking. I used only one Tbsp of olive oil, 1/4 tsp of salt and added 1/2 tsp of powdered garlic. Dinner was delicious and nothing was over cooked.
This is one of my favorite recipes, period. The only real work in preparing the butternut squash. I’ve recently started using a potato peeler first, then a knife to cut it up. (Lightbulb went off). I used to just use a knife, and it caused some extra waste. Maybe I’d been doing it wrong before.
I use the potato peeler too. So much easier!
Great recipe. Quick and easy. I used buttermilk and salt brine for the chicken 24 hrs prior to cooking. I also only cooked the recipe for 45 min, and another 10 minutes under the broil to crisp up the chicken.
This was so simple and good! I really appreciated the other page about dealing with the squash, too – it seems like it should be obvious, but it always seemed like such a hassle.
The next time I make it I think I would cut the olive oil down to more like 1 T, though. Between the skin on the thigh and the olive oil, it ended up being a bit greasy for me. But it was delicious.
This recipe has potential. I did not need the final half hour as everything was done in an hour. Probably could have done it in 50 minutes,
The chicken was very dry. We rescued it with some sauces from the fridge. Next time, I will make some kind of sauce to go with this. Any suggestions?
Thanks
I made this last night – wow – really great flavors together – I love Autumn comfort food! thanks for sharing!
Lisa
This was delicious! Going into the rotation. Thank you!
This was really yummy and will definitely make again!
I haven’t tried your recipe yet but heard about it from a friend. The Ingredients just says 1 butternut squash but doesn’t give and idea of it’s weight. There are so many sizes – do you have an average weight for this recipe?
Hi Grace, my squash was almost 2 lbs.
This was simple to make and absolutely delicious! My husband and I practically fought over the roasted garlic cloves
Absolutely delicious! Thank you for sharing this recipe.
This came out great! And it was easy (I cheated with store cut up butternut squash). Cooked it on parchment paper. Added some garlic powder and onion powder, and a sprinkle of dried thyme on each piece of chicken. Cooked with the underside facing up first, then flipped it to brown the skin side. My oven runs less hot so cooked it on convection for a total of an hour. Tested with a thermometer. This is a keeper. Thanks!
Had a Butternut Squash hat I needed to use so I googled Butternut squash and chicken thighs. This recipe come up first. So glad it did. Easy to make and so delicious. I added a chopped jarge white onion, some dried Thyme and parsley. My husband loved it and said I should make it again soon. I definitely will.
This looks delicious! Can I use frozen squash? Would I need to thaw it first?
Can you use pre cut squash from the store and skinless chicken thighs?
yes
Delicious! Only made a couple changes: skinned the chicken thighs, and tossed with rosemary sprigs, thyme sprigs, and sage that came in a bundle. Also bought pre-peeled butternut squash, which made this dish really easy. Easy clean-up, too! Nice, comforting but healthy fall dinner.
The squash and chicken roasted nicely but I recommend cutting back on the black pepper as it overwhelmed the dish. If I make this dish again, I will use half of the recommended pepper, no fresh thyme and less olive oil.
This is a great recipe. I will admit that I did not follow the measurements but I did use all the ingredients in the recipe. I also added kale to it and it was yummy! I would recommend chopping the garlic because they do blend in with the chicken. Will definitely make this again! Wish I could add a picture of my finished dinner with the kale.
What is a jelly roll pan and what can I substitute for this pan
Any rimmed baking sheet Pan (12”x18” or larger)
Easily a new staple for me in our kitchen. This was so so easy and tasty!!!! THANK YOU
Hey Marina,
I really liked the recipe and tried out this weekend. I would like to share the same on https://holisticfoods.com. Would that be ok.
PS: Mentioning the source of article.
Hi,
You’re welcome to share it on your page, just make sure to put the recipe in your own words and include a link back to this page.
Best of luck!
Delicious! I live on a boat so always look for one pan meals. The flavors were incredible. Saving to make this again.
This looks so good and I hope to make it soon! Thought you’d want to know though that the link in instruction #1 for how to cut and prep a butternut squash doesn’t seem to be working.
Hi Lydia!
Thank you!
I’ve looked at the instructions and all of the links open for me. Although, there’s no links in the steps #1. Only in step 2. Are you sure this is the recipe where the link doesn’t open? Let me know if it’s still giving you trouble, or if it was just a temporary glitch.
I hope you have a good day Lydia!
I am not a huge fan of butternut squash but have a ton frozen from the garden. This was so tasty! I added some broccoli also from the freezer. This idea is a keeper!
So awesome! Thank you for sharing your feedback!
Hi I am trying this recipe tonight with a few adjustments (never had butternut squash before) I am adding a few other veg I need to use up otherwise go in the bin, I am using boneless thighs. Will let you know how I go on.
What if I wanted to use boneless skinless chicken breasts?
Could you use chicken breast for this recipe?
This was SO good, but chicken was dry. Should I have covered everything with foil?
Hi Dawn, the size of chicken thighs varies greatly so it could be that your chicken thighs were a lot smaller then mine, so they cooked faster and dried out. Next time, just reduce the cooking time or use a thermometer and remove the chicken from the oven when it reaches 165F.
Delicious! I threw in 1/2 cup of cranberries that I needed to use up plus a few splashes of apple cider. Used boneless thighs and kept close watch in case they needed less time.
Looks like you definitely know what you’re doing in the kitchen! That sounds delicious!
Easy to make, and tasted great. Just I added some red onion for richer flavor.
That’s a great idea! Slightly charred onions are my favorite!
Made this for dinner tonight – it was super easy ( I used pre-cut squash) and delicious!
Thank you for sharing your feedback Sue!
We love this recipe! So easy and so delicious! When I first made this my husband was very skeptical and I could tell he wasn’t too excited about dinner until he tried it. The squash is phenomenal!
Thank you Valentina! I’m glad you guys enjoyed this dinner!
Hi,
Is this for boneless chicken thighs or bone-in?
Regarding the one-pot chicken and squash dish… One and one quarter TABLESPOONS of salt?? Yikes. Good recipe, but I’m wondering if that’s a typo. I plan to try this recipe soon, but I will use a lot less salt, like maybe a few sprinkles from my salt shaker..
Hi Shary, The butternut squash is pretty big and there’s 8 chicken thighs which is a lot too. You can of course put less salt to your taste 🙂
Love your one pan dishes! They are always so delicious!
Thanks Chels!