My one pan herb roasted chicken recipe features juicy chicken breasts, caramelized acorn squash, and sweet roasted grapes, all finished with creamy dollops of ricotta cheese. It’s an easy way to bring bold, seasonal ingredients together in a single dish in under 1 hour. And it’s perfect for busy weeknights or a simple dinner party.
One Pan Roast Chicken Breast with Grapes, Acorn Squash, and Ricotta
My oven-baked chicken and squash dinner has a unique mix of flavorful ingredients, combined with an effortless one-pan approach. I layer juicy pieces of chicken breast with seedless grapes, acorn squash, and ricotta in one baking dish, then roast until the chicken is tender and the squash is golden. The grapes burst slightly in the oven, creating a light, natural sauce that coats everything with a sweet-savory glaze.
This herb roasted chicken meal looks elegant but takes less than an hour from start to finish, making it one of the easiest hearty and fresh dishes in my fall dinner rotation!
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Dry Brine for Maximum Juiciness
When I have a bit of time for an extra step, I like to season my chicken breasts 30-60 minutes before cooking (a quick dry brine). This gives the seasoning time to penetrate, helps the proteins retain moisture, and ensures the meat stays juicy, even when roasting at 425°F. While the chicken rests with salt, you can prep the squash and grapes so everything goes into the oven at once.
Herb Roasted Chicken with Grapes, Acorn Squash, and Ricotta
Equipment
- 9×13-inch Baking Dish
Ingredients
- 1 medium acorn squash (*)
- 3 tablespoons olive oil (divided)
- 4 boneless, skinless chicken breasts (cut in half crosswise to make 2 thick pieces each; about 2½ pounds total**)
- 1 tablespoon ground paprika
- 1 teaspoon kosher salt
- 1 teaspoon herbes de Provence
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cups red seedless grapes (on the stems***)
- 1 cup ricotta cheese (****)
Instructions
- Preheat oven to 425°F and arrange a rack in the middle position. Lightly grease a 9×13-inch or another large, 4-quart baking dish.
- Cut the acorn squash in half with a sharp knife. Remove the seeds, then slice each half into ½-inch half-moons.1 medium acorn squash
- In the baking dish, toss the acorn squash pieces with 1 tablespoon olive oil and a pinch of salt and pepper. Arrange in a single layer.3 tablespoons olive oil
- Pat the chicken dry and drizzle with 1 tablespoon olive oil, turning to coat. Season with paprika, salt, herbes de Provence, garlic powder, and black pepper. Season all sides of each piece and press gently so the seasoning adheres.4 boneless, skinless chicken breasts, 1 tablespoon ground paprika, 1 teaspoon kosher salt, 1 teaspoon herbes de Provence, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Place the chicken among the squash.
- Lay the grape clusters on top, then drizzle with the remaining olive oil.2 cups red seedless grapes
- Roast 25-30 minutes, until the chicken is cooked through and the squash is tender.
- Remove from the oven and let the chicken rest 5-10 minutes before serving. Top with dollops of ricotta and serve hot.1 cup ricotta cheese
Notes
- Opt for evenly sized chicken breasts so they cook at the same rate. If your chicken breasts are very thick, cutting them in half crosswise as the recipe directs keeps cooking time manageable and ensures tender results.
- A ceramic or glass baking dish works best. If using a sheet pan, keep an eye on it in the oven since the ingredients may brown faster than they cook.
- Pressing the spices lightly into the chicken ensures they coat the surface evenly. No need to worry about them sliding off.
- I like to season the chicken breasts for 30-60 minutes before roasting them. This makes them even juicier!
- I like the presentation of the grapes on the vine, but you can remove them from the stems and scatter them loose in the baking dish if you prefer.
- I tested this recipe on the standard “bake” setting (no fan). If using “roast” or “air-fry,” which circulates air with a fan, set the oven to 400°F instead of 425°F.
- Use an instant-read thermometer to check for doneness. Chicken breasts are done at 165°F, while thighs are best taken to 175°F for tenderness.
- Serve with crusty bread or pair with farro and a crisp green salad.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make One Pan Herb Roast Chicken Step by Step
Prep: Gather the list of ingredients for this herb roasted chicken dinner recipe. Preheat your oven to 425°F and arrange a rack in the middle position. Lightly grease a 9×13-inch baking dish (or another large, 4-quart dish). Cut each of the chicken breasts in half crosswise to create two squat, thick breast pieces.
Cut the Squash: Using a sharp kitchen knife, cut 1 medium acorn squash in half. Remove the seeds (I like to scrape them out with a spoon), then slice each half into ½-inch thick half-moons.
Season the Squash: In the baking dish, toss the acorn squash pieces with 1 tablespoon of olive oil and a pinch of salt and pepper. Then arrange the pieces in a single layer. If you have extra pieces, you can nestle them around the chicken before baking.
Season the Chicken: Pat dry 8 boneless, skinless chicken breast pieces (from 4 large breasts) and drizzle with 1 tablespoon of olive oil, turning to coat. Season with 1 tablespoon of ground paprika, 1 teaspoon of sea salt, 1 teaspoon of herbes de Provence, ½ teaspoon of garlic powder, and ½ teaspoon of ground black pepper. Season all sides of each piece and press gently so the seasoning adheres.
Layer the Dish: Place the herb-coated chicken pieces on top of the squash.
Add the Grapes: Lay 2 cups of red seedless grape clusters on top, then drizzle with the remaining 1 tablespoon of olive oil. I left my grapes in clusters for presentation, but you can scatter the individual grapes around if you prefer. Nestle in any leftover squash around the chicken and grapes now.
Roast the Chicken: Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through to 165°F and the squash is tender.
Garnish and Serve: Remove herb roasted chicken and acorn squash from the oven and let it rest for 5-10 minutes before serving. This will help lock in the juices. Top with 1 cup of ricotta cheese, split into heaping dollops, and serve hot. I like it with crusty bread or a fresh salad!
How to Store, Freeze, and Reheat
Store portions of this one pan herb roasted chicken dinner in an airtight container in the refrigerator for up to 3 days. I recommend leaving off the ricotta until you’re ready to serve.
To freeze, again, leave off the ricotta and place the chicken, grapes, and squash in an airtight container. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Reheat in a covered baking dish in a 350°F oven for 15-20 minutes, or until warmed through. I like to add a splash of chicken broth to help the chicken reheat evenly without drying out. Serve with fresh dollops of ricotta.
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