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Baked Parmesan Chicken and Butternut Squash

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Baked Parmesan Chicken and Butternut Squash

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Course: Main Course
Cuisine: American
Keyword: Baked Parmesan Chicken and Butternut Squash
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 593kcal


  • 1 none cooking spray
  • 1 pound chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/4 cup flour, all-purpose
  • 1 large egg
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup bread crumbs, seasoned
  • 1 teaspoon garlic powder
  • 2 cup spaghetti or marinara sauce

Serve With

  • 1 cup vegetable broth
  • 4 cup, cubes butternut squash
  • 1 cup cranberries, dried
  • 1/4 cup pecans, chopped
  • 1 tablespoon butter, unsalted


  • Preheat oven to 400°F. Coat a baking dish with a cooking spray.
  • Season chicken with salt and pepper. Cube squash; set aside.
  • Set out 3 shallow bowls or dishes (pie plates work great). Add flour to the first dish, whisk egg in the second, and combine Parmesan, bread crumbs, and garlic powder in the third.
  • Dip each piece of chicken into the flour, then into the egg wash, then finally into the bread crumb mixture, shaking off excess after each step.
  • Place coated chicken into prepared dish and bake for 25-30 minutes until golden and completely cooked through.
  • Meanwhile, warm marinara sauce in a small saucepan over low, and bring broth to a boil in a large skillet.
  • Add the cubed squash to the boiling broth, then cover and simmer 10-12 minutes until tender.
  • Once tender, remove cover, increase heat, and allow most of the liquid to cook off.
  • Stir in cranberries, pecans, and butter to taste. (A dash of cinnamon could be added as well just before serving.)
  • Top chicken with marinara sauce; serve squash on the side.
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Calories: 593kcal | Carbohydrates: 74g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 1202mg | Fiber: 8g | Sugar: 39g

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