Name: Seared Chicken and Butternut Squash with Maple Vinaigrette
Total time: 45 min
Yield: Serves 4
Ingredients: 7 tablespoons extra-virgin olive oil, divided; 1 shallot, minced; 2 tablespoons cider vinegar; 1 tablespoon maple syrup; 2 teaspoons table salt, divided; 1¼ teaspoons pepper, divided; 1 teaspoon Dijon mustard; ¼ teaspoon ground cinnamon; 4 slices bacon, chopped; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 1½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups)

Why This Recipe Works

A sweet-and-tangy maple vinaigrette gussies up this quick, simple meal of seared chicken breasts, crispy bacon bits, and butternut squash. We first cooked chopped bacon slices in a skillet, then used the smoky rendered fat to sear the breasts. After removing the chicken, we added squash cut into ½-inch pieces that took almost no time to cook through once we covered the pan. A drizzle of the maple vinaigrette, bolstered with Dijon mustard, shallot, and cinnamon, brought all the flavors of the dish together on the plate.

Before You Begin

Garnish with pomegranate seeds.

Instructions

Whisk ¼ cup extra-virgin olive oil, 1 minced shallot, 2 tablespoons cider vinegar, 1 tablespoon maple syrup, ¼ table teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Dijon, and ¼ teaspoon ground cinnamon together in bowl; set aside. Cook 4 chopped slices bacon in 12-inch nonstick skillet over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Pound 4 trimmed chicken breasts ½ inch thick. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat fat remaining in skillet over medium-high heat. Add chicken and cook until golden brown and chicken registers 160 degrees, 6 to 8 minutes per side. Transfer chicken to plate and tent with foil.

Add 5 cups butternut squash cut into ½-inch pieces and remaining 3 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper to now-empty skillet. Cover and cook until squash is softened and browned, 5 to 8 minutes (reduce heat as needed if squash begins to char). Stir in bacon. Serve, drizzling chicken and squash with vinaigrette.