Seared Chicken & Roasted Acorn Squash with Sautéed Kale & Chestnut Pan Sauce

Seared Chicken & Roasted Acorn Squash

with Sautéed Kale & Chestnut Pan Sauce

30 MIN
4 Servings
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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!

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Roast the squash:
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.

Cook the kale:
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.

Cook the chicken:
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.

Make the pan sauce:
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.

Serve your dish:
6 Serve your dish:

Top the cooked chicken with the pan sauce. Serve with the roasted squash and cooked kale on the side. Enjoy!

Tips from Home Chefs

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.

Roast the squash:
Cook the kale:
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.

Cook the chicken:
Make the pan sauce:
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!

Serve your dish:
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