Honey Chicken with Crushed Butternut Squash

  • serves 4
Anthony Sedlak
Anthony Sedlak The Main


137 Ratings
Directions for: Honey Chicken with Crushed Butternut Squash


Honey Chicken

½ cup white wine

¼ cup honey

1 Tbsp chopped rosemary

4 whole chicken breast supreme

Butternut Squash

1 Tbsp olive oil

2 medium butternut squashes, peeled and cut into large chunks

3 Tbsp butter, divided

5 sage leaves

juice of 0.5 lemon

salt and pepper

Crispy Shallots

3 cup vegtable oil

3 large shallots, peeled and thinly sliced

1 Tbsp cornstarch


1 8 oz bag spinach, washed

1 Tbsp butter



Honey Chicken

1. Preheat oven to 350 F.

2. In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.

3. Season chicken with salt and pepper.

4. In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.

5. Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.

Butternut Squash

1. Preheat oven to 350 F.

2. In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.

3. Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.

4. Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.

5. Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.

6. Add butter mixture to butternut squash and crush squash to allow flavours to come together.

Crispy Shallots

1. In a large saucepan, heat oil to 350 F.

2. In a medium bowl, toss shallot rings lightly with cornstarch.

3. Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.

4. Transfer to a paper towel lined plate and sprinkle with salt.


1. In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.

2. Serve with shallot rings and pan drippings from chicken.

See more: Bake, Vegetables, Saute, Fry, Poultry, Chicken, Dinner


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