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Seared Chicken & Roasted Acorn Squash
with Sautéed Kale & Chestnut Pan Sauce
30 MIN
4 Servings
From the Test Kitchen
Seared in a hot pan, juicy, crispy-skinned chicken is delicious enough on its own. But in this recipe, we’re serving our chicken under a very special pan sauce—made with honey, lemon juice, fresh rosemary and (in true holiday spirit) chestnuts. As sides for this gourmet entrée, we’re serving sautéed kale with seasonal acorn squash, roasted with a little nutmeg to accent its delightfully nutty, sweet flavor. Let’s celebrate great company with great food, chefs!
Get Cooking-
NutritionPER SERVING
-
Calories540 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skin-On Chicken Breasts
- 1 Acorn Squash
- 1 bunch Kale
- 1 Lemon
-
1 Yellow Onion
- 1 bunch Rosemary
- 2 Tbsps Butter
- 2 Tbsps Roasted, Peeled Chestnuts
- 1 Tbsp Honey
- 1 tsp Ground Nutmeg
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash crosswise into ½-inch-thick slices. Peel, halve and thinly slice the onion. Remove and discard the kale stems; roughly chop the leaves. Finely chop the chestnuts. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon.
2
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the nutmeg; toss to coat. Arrange the seasoned squash in a single, even layer. Roast, flipping halfway through, 24 to 26 minutes, or until golden brown and tender when pierced with a knife. Remove from the oven and transfer to a serving dish. Set aside in a warm place.
3
Cook the kale:
While the squash roasts, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
4
Cook the chicken:
While the squash continues to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.
5
Make the pan sauce:
To the pan of reserved fond, add the honey, chestnuts, rosemary, the juice of all 4 lemon wedges and ¼ cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until slightly reduced in volume. Stir in the butter until melted and thoroughly combined. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Top the cooked chicken with the pan sauce. Serve with the roasted squash and cooked kale on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash crosswise into ½-inch-thick slices. Peel, halve and thinly slice the onion. Remove and discard the kale stems; roughly chop the leaves. Finely chop the chestnuts. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon.
2
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the nutmeg; toss to coat. Arrange the seasoned squash in a single, even layer. Roast, flipping halfway through, 24 to 26 minutes, or until golden brown and tender when pierced with a knife. Remove from the oven and transfer to a serving dish. Set aside in a warm place.
3
Cook the kale:
While the squash roasts, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
4
Cook the chicken:
While the squash continues to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.
5
Make the pan sauce:
To the pan of reserved fond, add the honey, chestnuts, rosemary, the juice of all 4 lemon wedges and ¼ cup of water; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until slightly reduced in volume. Stir in the butter until melted and thoroughly combined. Remove from heat and season with salt and pepper to taste.
6
Serve your dish:
Top the cooked chicken with the pan sauce. Serve with the roasted squash and cooked kale on the side. Enjoy!
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