Thyme Chicken and Butternut Squash
with Creamed Brussels- Milk
- Tree nuts
Eating wholesome meals doesn't have to be boring. Tonight's elegant chicken dinner is elevated with creamed Brussels, roasted squash, onion petals and a crunchy finish of toasted almonds. Bon appétit! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
2 unit
Chicken Breasts
170 g
Butternut Squash, cubes
7 g
Thyme
3 tbsp
Sour Cream
(Contains: Milk)
113 g
Red Onion
3 g
Garlic
28 g
Almonds, sliced
(Contains: Tree nuts)
170 g
Brussels Sprouts
1 tsp
Garlic Salt
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.66 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Halve, then thinly slice the Brussels sprouts. Peel, then quarter the onion. Separate the onion petals. Peel, then mince the garlic. Pat the chicken dry with paper towels, then season with garlic salt, pepper and thyme.
Toss the onions, squash and 2 tsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast the veggies, in the middle of the oven, until the squash is tender, 12-15 mins.
While the veggies roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Re-heat the same pan over medium heat. Add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Set aside.
Re-heat the pan over medium heat. Add 2 tbsp butter (dbl for 4 ppl). Swirl to melt. Add the Brussels sprouts and garlic. Cook, tossing carefully, until Brussels sprouts are tender, 2-3 min. Add the sour cream and 1/4 cup milk (dbl for 4 ppl) to the pan. Cook, stirring, until mixture thickens slightly, 1-2 min. Season with salt and pepper.
Slice the chicken. Divide the creamed Brussels sprouts between plates. Top with the roasted veggies and chicken. Sprinkle the toasted almonds over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamed Brussels sprouts, calling them "outstanding" and a delicious surprise; some found the thyme on chicken flavorful.
- Ease of prep: Several noted the recipe was easy to follow, though a few mentioned it took longer than expected or had many steps.
- Suggestions: Consider roasting Brussels sprouts instead of creaming; some preferred more seasoning on the chicken for added flavor.
- Leftovers: Several mentioned the dish reheated well the next day, with flavors melding nicely.
- Portions: Some felt there could be more vegetables, particularly squash, to balance the amount of chicken.
