Pan-Seared Chicken with Sage and Roasted Butternut Squash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared with fresh sage and served alongside sweet roasted butternut squash cubes, perfect for a cozy meal. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel, seed, and cut 1 small butternut squash into 2 cups of 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet. Roast for 25 minutes, stirring halfway, until tender and caramelized.
  2. Step 2: While squash roasts, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add chicken breasts to the skillet and sear for 5 minutes per side until golden brown and cooked through (internal temp 165°F). During the last 2 minutes, add 2 tbsp unsalted butter, 8 fresh sage leaves, and 2 minced garlic cloves, basting the chicken with the melted butter and fragrant sage.
  4. Step 4: Remove chicken from skillet and rest for 5 minutes. Serve alongside the roasted butternut squash, spooning any pan juices over the chicken.

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