Description
A delightful fall-inspired dish featuring juicy chicken breasts glazed with honey and cranberry, served alongside roasted butternut squash, apples, and creamy brie.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/2 cup cranberry sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled and cubed
- 2 apples, cored and sliced
- 8 ounces brie, cut into wedges
- Salt and pepper to taste
- Fresh rosemary for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix honey, cranberry sauce, and Dijon mustard. Set aside.
- In a large bowl, toss butternut squash and apple slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While vegetables roast, heat a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken for 5-6 minutes per side until golden and cooked through.
- Brush chicken with honey-cranberry glaze during the last few minutes of cooking. Remove from heat.
- In the last 5 minutes of roasting, add brie wedges to the baking sheet with squash and apples, and continue roasting until brie is soft.
- Serve chicken with roasted vegetables and brie on the side. Garnish with fresh rosemary if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American