Grilled Chicken with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, and honestly, it feels fancy enough to impress guests. Butternut squash is absolutely packed with vitamin A, which is wonderful for your immune system, and when you roast it alongside perfectly grilled chicken, the flavors just sing together. The sage brown butter brings this nutty, aromatic richness that ties everything together beautifully. What I love most is how straightforward the whole thing is to make, even if you're not an experienced cook. Just get your grill going and let the ingredients do the work for you.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 1butternut squash(peeled, seeded, and cut into 1-inch cubes (about 4 cups))
- 4 tablespoonsolive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 4garlic cloves(minced)
- 12fresh sage leaves(divided)
- 3 tablespoonsunsalted butter
- 2thyme sprigs
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the butternut squash by tossing the cubes with 2 tablespoons of olive oil, 0.75 teaspoon salt, and 0.5 teaspoon black pepper in a large bowl.
Tip: Cut squash into uniform sizes to ensure even cooking.
- 2
Pat the chicken breasts dry with paper towels and season both sides generously with the remaining salt, pepper, and garlic. Lightly brush with 1 tablespoon of olive oil.
Tip: Dry chicken promotes better browning and prevents sticking on the grill.
- 3
Place the seasoned squash cubes in a grill basket or on a piece of heavy-duty foil with holes poked through it. Place on the grill and cook for 20-25 minutes, stirring occasionally, until the squash is tender and caramelized with golden-brown edges.
Tip: The foil basket prevents small pieces from falling through the grill grates.
- 4
Once the squash is cooking, place the chicken breasts on the grill grates. Grill for 6-7 minutes on the first side without moving them.
Tip: Let the chicken develop a nice char before flipping for better flavor.
- 5
Flip the chicken and grill for another 6-7 minutes on the second side, or until the internal temperature reaches 165°F when measured with a meat thermometer. Transfer to a plate to rest.
Tip: Resting the chicken for 5 minutes helps retain juices when you cut into it.
- 6
In a small saucepan over medium heat, melt the butter with the remaining olive oil. Add 6 fresh sage leaves, thyme sprigs, minced garlic, and red pepper flakes. Cook for 3-4 minutes until the butter turns golden brown and becomes fragrant, stirring occasionally.
Tip: Watch the butter carefully to avoid burning; you want a nutty aroma, not a burnt smell.
- 7
Remove the pan from heat and stir in the lemon juice and remaining fresh sage leaves. Taste and adjust salt and pepper as needed.
Tip: The lemon juice brightens the rich, buttery sauce beautifully.
- 8
Arrange each grilled chicken breast on a plate, top with a generous portion of the caramelized butternut squash, and drizzle the sage brown butter sauce over everything. Serve immediately while warm.
Tip: Spoon extra sauce from the pan over the squash for maximum flavor.
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