Best 3 Horseradish Chicken Butternut Squash And Zucchini Sheet Pan Dinner Recipes

Feast your taste buds on a culinary adventure with our delectable Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner. This vibrant dish tantalizes the senses with a symphony of flavors and textures, making it a delightful weeknight meal or an impressive centerpiece for your next gathering. Succulent chicken breasts, tender butternut squash, and crisp zucchini marinate in a tangy horseradish sauce, infusing every bite with a delightful zing. Roasted to perfection, the vegetables caramelize, adding a touch of sweetness to balance the savory chicken. Accompanying this enchanting main course are three equally tempting recipes: a vibrant Roasted Beet and Goat Cheese Salad, a creamy Horseradish Mashed Cauliflower, and a refreshing Cucumber and Avocado Salad. Each recipe is carefully crafted to complement the main dish, offering a delightful array of flavors and textures. Get ready to embark on a culinary journey that will leave you craving more!

Let's cook with our recipes!

CREAMY HORSERADISH CHICKEN BREAST

Creamy Horseradish Chicken Breast image

A very Quick easy recipe to throw together and it tastes great. I usually serve the chicken breast over spinach, but as I have only just got back into town and all the shops were closed for Easter Monday, I had to use what I had on hand. It worked out well as I had some carrots and broccoli I wanted to use up, so I served them as the vegetable and served the chicken over rice. The cooking time is a little longer if you choose to serve over rice.

Provided by The Flying Chef

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 tablespoon olive oil
4 chicken breasts
2 garlic cloves
3 green onions, sliced thinly
2 tablespoons dry white wine
160 ml cream
2 tablespoons prepared horseradish
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon fresh dill, finley chopped or 1 teaspoon dried dill

Steps:

Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.
Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn).
De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.
Arrange chicken on plate and pour sauce over.
It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

Nutrition Facts : Calories 415.2, Fat 29.5, SaturatedFat 12.2, Cholesterol 138.1, Sodium 145.6, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 31.6

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST

Chicken Breasts with Horseradish-Scallion Crust image

Categories Chicken Mustard Onion Poultry Bake Quick & Easy Dinner Horseradish Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons Dijon mustard
1/4 cup mayonnaise
1 whole boneless chicken breast with skin (about 1 pound), halved
1 tablespoon olive oil
2 tablespoons chopped scallion
1/2 teaspoon minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons drained bottled horseradish
1/2 teaspoon chopped fresh tarragon or a pinch dried, crumbled

Steps:

Preheat oven to 425°F.
In a small bowl whisk together mustard and mayonnaise until combined well.
Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

Tips:

Use a variety of vegetables. This recipe calls for butternut squash and zucchini, but you can use any vegetables that you like. Some other good options include broccoli, carrots, bell peppers, and potatoes.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Season the vegetables well. A simple combination of salt, pepper, and garlic powder is a good starting point.
Don't overcrowd the sheet pan. If the vegetables are too crowded, they won't cook evenly.
Roast the vegetables at a high temperature. This will help them caramelize and get crispy.
Flip the vegetables halfway through cooking. This will ensure that they cook evenly on all sides.
Serve the vegetables immediately. They are best eaten hot and crispy.

Conclusion:

This horseradish chicken, butternut squash, and zucchini sheet pan dinner is a quick and easy weeknight meal. It's also healthy and delicious, and it's a great way to get your vegetables in. With a few simple tips, you can make sure that your sheet pan dinner comes out perfectly every time. So next time you're looking for a quick and easy meal, give this recipe a try.