Spanish Sheet Pan Chicken & Butternut Squash Mash

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Sheet Pan Spanish Chicken thighs on a plate with Butternut Squash Mash, Olives, and Brussels Sprouts!  It's warm, hearty, and smoky.

Warm, hearty, and smoky, this rustic Sheet Pan Spanish Chicken with Butternut Squash Mash and Brussels Sprouts is everything! Tender chicken thighs, brussels sprouts, butternut squash and olives are roasted with a savory spice blend. Then the squash is pureed into a delicious slightly sweet and savory mash for a perfect finish!  

If you have picky kids, do not write this one off!  The olives add fantastic flavor, but can easily be separated or even left out.  The Brussels Sprouts can be substituted with your favorite veggies.  See below for ideas on how to make this fit your family needs.

This recipe was originally developed for my new Cookbook eBook, but I ended up not including it as I narrowed the book down to 30 recipes.  It is soooo good, I just had to share it with you!  

Sheet Pan Dinners Save the Day!

One Pan with everything for the meal that cooks in the oven?  What could be easier than that?  Sheet pan dinners are such a lifesaver when it comes to dinners on a busy weeknight!

Here are some other sheet pan dinners that I love!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special, just a large sheet pan (I use a 17×11) and a food processor for the butternut squash mash. My go-to mini food processor was perfect for the job.

PREP-AHEAD STEPS FOR YOUR SPANISH SHEET PAN CHICKEN DINNER

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The prep for this recipe is to rub the chicken and prep the veggies.  You can do these steps 1-2 days ahead and store in the fridge.

Can I use Chicken Breasts instead of thighs?

Yes, you can use boneless and skinless chicken breasts.  You will want to cut them into approximately 4 ounce portions to cook within the same time as the thighs.  Prep them the same way you would the thighs.

Can I swap the brussels sprouts?

The brussels sprouts get a delicious flavor when roasted, but if your family just really doesn’t like them, you can replace them.  For the same cooking time, you can use broccoli florets, cauliflower florets, thin slices of carrots, or other firm veggies instead.  You could also use sliced zucchini, chopped red pepper, sliced kale, or other thin/delicate veggies.  For these more delicate veggies however, I would add them during the last 10 minutes vs. the entire time so as to not overcook them.

COOK YOUR SPANISH SHEET PAN CHICKEN DINNER 

This dinner cooks on high heat – 425 F degrees.  Therefore, if you make any veggie swaps, check above for my recommendations.

To a large sheet pan, add the Brussels sprouts on one side and the cut butternut squash to the other side. Drizzle the olive oil over the veggies and then sprinkle with the salt, paprika, and garlic powder. Rub the oil and seasonings all of the veggies with hands, keeping the 2 veggies separate. Add the chicken thighs onto the pan in the center between the Brussels and squash.  

Sheet Pan Spanish Chicken thighs on a pan with Butternut Squash cubes in one side and Brussels Sprouts on the other! It's warm, hearty, and smoky.

Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash).  Roast in the oven for 20 minutes, just until the squash is fork tender. When the squash is soft, transfer it to a food processor. Put the chicken and Brussels back in the oven for a final 5 minutes.

Blend until a smooth mash. If you need to add a tablespoon of water to help it along, do so.

When the Squash Mash is done, remove the sheet pan from the oven. To serve, scoop a spoonful of the Butternut Squash onto the plate, top with a chicken thigh, olives and then scoop Brussels sprouts on top. 

Can I cook this ahead and reheat it?

Yes, you can roast everything 1-3 days in advance.  It’s best to puree the butternut squash when it first comes out of the oven.  It will blend easier and you’ll get a smoother consistency.  To reheat, you can place everything in the microwave or put the chicken and Brussels sprouts back in the oven covered for 10 minutes on 400 F degrees.  Remove the cover for just the last few minutes.  Covering will hold in the moisture and prevent the chicken and veggies from drying out.  The Butternut squash can reheat in the oven in an oven-safe bowl if pureed.

Can I freeze this?

You can freeze the chicken seasoned and raw or after cooking it.  It will thaw and then cook or reheat nicely.  The butternut squash can be cooked and pureed and then frozen as well.  Finally, the Brussels Sprouts can be frozen as well, though they can get mushy.  To reheat, I recommend uncovering them when you reheat them in the oven to allow the moisture to evaporate and the brussels to get crispy.

ENJOY!  😍 Carrie

Sheet Pan Spanish Chicken thighs on a plate with Butternut Squash Mash, Olives, and Brussels Sprouts! It's warm, hearty, and smoky.

Spanish Sheet Pan Chicken and Butternut Squash

Warm, hearty, and smoky, this rustic Sheet Pan Spanish Chicken with Butternut Squash Mash is everything! Tender chicken thighs, brussels sprouts, butternut squash and olives are roasted with a savory spice blend. Then the squash is pureed for a perfect finish!
Course Main Course
Cuisine Spanish
Keyword butternut squash, chicken, chicken thighs, sheet pan dinner, spanish recipes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

CHICKEN

  • 1 pound Chicken Thighs, boneless, skinless
  • 1 tablespoons smoked paprika
  • 1 teaspoons garlic powder
  • 1 teaspoons dried oregano
  • 1/4 teaspoons ground thyme
  • 1/4 teaspoons Cayenne Pepper optional
  • 1/2 teaspoons salt
  • 1 teaspoons black pepper
  • 2 tablespoons Water
  • 1 tablespoons Olive Oil

OTHER INGREDIENTS

  • 1 pound Butternut Squash pre-cut cubes
  • 1 pound Brussels Sprouts
  • 2 teaspoons Olive Oil
  • 1/2 teaspoons Salt
  • 1/2 teaspoons paprika
  • 1/2 teaspoons garlic powder
  • 1 cup Green Olives Stuffed with Pimiento

Instructions

Prep Ahead Steps

  1. To rub the chicken, add all of the ingredients for the chicken (paprika, garlic powder, oregano, thyme, cayenne, salt, pepper, water, oil) into a glass container or plastic storage bag. Mix to combine into a thick paste. Add the chicken and rub the paste all around. Set aside.

  2. Cut off the stem end of the Brussels sprouts and then slice in half. Slice the olives in halves or thirds. The butternut squash pieces should be no larger than ½ inch by ½ inch so trim them down as needed. Slice the Olives (I like 3 slices per olive).

Cooking Steps

  1. Preheat the oven to 425 F degrees
  2. To a large sheet pan, add the Brussels sprouts on one side and the cut butternut squash to the other side. Drizzle the olive oil over the veggies and then sprinkle with the salt, paprika, and garlic powder. Rub the oil and seasonings all of the veggies with hands, keeping the 2 veggies separate. Add the chicken thighs onto the pan in the center between the Brussels and squash. Sprinkle the olives over the chicken and the Brussels sprouts (not over the squash).

    Sheet Pan Spanish Chicken thighs on a pan with Butternut Squash cubes in one side and Brussels Sprouts on the other! It's warm, hearty, and smoky.
  3. Roast in the oven for 20 minutes, just until the squash is fork tender. When the squash is soft, transfer it to a food processor. Put the chicken and Brussels back in the oven for a final 5 minutes.

  4. Blend until a smooth mash. If you need to add a tablespoon of water to help it along, do so.

  5. When the Squash Mash is done, remove the sheet pan from the oven. To serve, scoop a spoonful of the Butternut Squash onto the plate, top with a chicken thigh, olives and then scoop Brussels sprouts on top. Enjoy!

Glorious Greek Chicken Pasta Casserole with Kale

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Easy one-pan casserole dinners are great for weeknight dinners.  But dinner goes from great to GLORIOUS with this Greek Ground Chicken Pasta Casserole with Feta and Kale.  It’s kind of like a Greek Mac n Cheese because it’s so incredibly creamy and cheesy from the parmesan and feta cheeses.  The glorious thing about Feta is that while it has a very pungent flavor when served cold, it becomes a more mellow, rich, and flavorful backdrop – which is great for kids.  You still get just a hint of funk from the Feta, but in a good way;)  

This is the ultimate in easy dinners; the ultimate in flavor.  Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Hail to the Kale

Kale adds fiber, nutrients, vitamins, folate and magnesium…it’s a beautiful thing.  It’s not only incredibly healthy, it’s incredibly versatile.  I put kale in my morning smoothie, lunch salads or one-bowl concoctions, and into a variety of dinner dishes.  

If your kids are not fans of Kale, try this recipe anyway because it completely melts into this dish and becomes one with it.  

Here are a few more recipes that I love with Kale:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a 9×13 Casserole Dish or similar size – 10×10, 12×12, 10×13 will all work..

You also need a medium-large skillet/frying pan for cooking the ground chicken before it goes into the pan. This will allow you to break it up and give it a wonderful browned sear, which equals FLAVOR!

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR GREEK CHICKEN PASTA CASSEROLE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

This easy recipe has only a few easy steps and very little prep required.  For the prep, if not already done, mince 3 garlic cloves.   

Prep the kale by rinsing it with cold water and drying it.  Then strip the leaves off the woody stems, and discard the stems. Rough chop the kale and set aside.

What kind of Kale should I buy?

Kale is one of those vegetables that is highly likely to have pesticides unless you buy it organic.  That’s because it grows above ground and is quite appealing to little critters.  Therefore, I recommend buying organic kale that is still on the stem.  If you cannot find organic, make sure you wash it with cold water and rub the leaves with your fingers to remove as much residue as possible.  If organic, you should still clean it the same way to remove possible bugs or dirt.

I also do not buy kale already chopped, as it has a shorter shelf life than fresh whole leaves still on the stems.

COOK YOUR GREEK CHICKEN PASTA CASSEROLE 

There are two steps to cooking this recipe and you do not want to skip the first one.  The first is to precook the ground chicken and the second step is to mix and cook the casserole. 

You can actually precook the chicken 2-3 days in advance if you want! Preheat a large frying pan or skillet on high heat. Add the olive oil and then the ground chicken. Break up the chicken with a spatula and then season with the oregano, salt, and pepper. Stir together and then let sear in the pan for 3-4 minutes.  Add the garlic and stir. Cook for another 3-4 minutes until all pink is gone.  

Finally, add the broth to the pan and scrape up all of the chicken brown bits from the bottom of the pan.  Turn off the heat.

Pour the ground chicken and broth into the casserole dish.

In measuring cup, add 1 cup milk and the 4 tablespoons of cornstarch. Whisk to dissolve and then add to the casserole dish. Add in 1 more cup of milk, plus the other 2 cups of broth, the additional dried oregano, parmesan, and the dried pasta. Stir to combine and ensure that the pasta is submerged in the liquid.

Last, mix in the chopped kale, parmesan cheese, and feta cheese. Mix again and press down with a spoon to ensure that again the pasta is submerged into the liquid.

Hand adding measuring cup of parmesan cheese to dish with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

Fork pressing down dry pasta and kale into liquid with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

Cover with aluminum foil and place on the center rack in the oven. Bake for 20 minutes.  After 20 minutes, remove the casserole and give it a stir to ensure that all pasta is getting cooked through evenly. Cover again and bake for the last 20 minutes.

Greek Ground Chicken Pasta Casserole in oven with aluminum foil on top. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

Can I use any other meat?

You can use any ground meat you prefer.  The ground chicken really keeps this a lean recipe, however, you can use ground beef, ground pork, or ground lamb.  All would be delicious.  Cooking times will be the same regardless of the meat.  

ENJOY!  😍 Carrie

Fork with bite of Glorious Greek Ground Chicken Pasta Casserole with plate below and casserole in background. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
Glorious Greek Ground Chicken Pasta Casserole in a casserole dish with wood spatula. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
5 from 1 vote
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Magical Greek Chicken Pasta Casserole with Kale

This Glorious Greek Ground Chicken Pasta Casserole is easy and delicious! It has lean ground chicken with garlic, oregano, parmesan, feta and Kale.  It's kind of like a Greek Mac n Cheese because it's so incredibly creamy and cheesy from the parmesan and feta cheeses.  The Feta melts into a more mellow, rich, and flavorful backdrop – which is great for kids! #casseroleideas #easydinnerideas #familydinnerrecipes #greekchicken #chickenpasta

Course Main Course
Cuisine Greek
Keyword casserole, chicken, ground chicken, kale, pasta
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Ground Chicken

  • 16 oz Ground Chicken Breast
  • 2 teaspoons Extra-virgin olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1 teaspoon Dried Oregano
  • 3 teaspoons Garlic, minced (3 garlic cloves)

Casserole

  • 3 cups Chicken Broth
  • 2 cups 1% Milk (any milk will work)
  • 4 tablespoons Corn starch
  • 1 teaspoon Dried Oregano
  • 10 ounces Campanelle Pasta, dry (or any short cut pasta)
  • 3/4 cup Parmesan Cheese, grated
  • 6 ounces Feta, crumbled
  • 2 cups Fresh Kale, chopped

Instructions

Prep Ahead Steps

  1. If not already done, mince 3 garlic cloves.

  2. Clean the kale leaves by rinsing with cold water. Strip the leaves off the woody stems and discard the stems. Rough chop the kale and set aside.

Cooking Steps

  1. Preheat your oven to 400 F degrees

  2. Preheat a large frying pan or skillet on high heat. Add the olive oil and then the ground chicken. Break up the chicken with a spatula and then season with the oregano, salt, and pepper. Let sear in the pan for 3-4 minutes and then add the garlic and stir. Cook for another 3-4 minutes until all pink is gone. Last, pour in 1 cup of the broth and scrape up all of the browned bits from the bottom of the pan with a spatula. Turn off the heat.

    Measuring cup of broth being added to ground chicken in pan cooking for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
  3. In measuring cup, add 1 cup milk and the 4 tablespoons of cornstarch. Whisk to dissolve and then add to the casserole dish. Pour the ground chicken and broth into the casserole dish. Add in 1 more cup of milk, plus the other 2 cups of broth, the additional dried oregano, parmesan, and the dried pasta. Stir to combine and ensure that the pasta is submerged in the liquid.

    Hand adding measuring cup of parmesan cheese to dish with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
  4. Last, mix in the chopped kale and feta cheese. Mix again and press down with a spoon to ensure that again the pasta is submerged into the liquid.

    Fork pressing down dry pasta and kale into liquid with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
  5. Cover with aluminum foil and place on the center rack in the oven. Bake for 20 minutes.

    Greek Ground Chicken Pasta Casserole in oven with aluminum foil on top. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
  6. After 20 minutes, remove the casserole and give it a stir to ensure that all pasta is getting cooked through evenly. Cover again and bake for the last 20 minutes.

  7. Remove from the oven and let sit for 5 minutes, then serve and enjoy!

    Glorious Greek Ground Chicken Pasta Casserole in a casserole dish with wood spatula. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale.