Roasted chicken breast with creamy butternut squash and chilli

I’m always on the lookout for simple ‘one-pot’ suppers that can be assembled in no time at all, bunged in the oven and served with a simple salad or a side serving of steamed greens. To fit the bill the recipe needs to be warming, spicy and delicious too. This is the perfect example – works for one and scale for a family. Just delicious!


  • 1 chicken breast
  • half a red chilli
  • fresh oregano or thyme
  • salt and pepper
  • quarter of a butternut squash
  • 50ml double cream
  • nutmeg
  • olive oil
  • greens


Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh oregano and a pinch of sea salt and freshly ground black pepper. Toss together.

Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken.

Carefully pour a little double cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

Serve with a green salad.


Experiment with celeriac instead of squash, salmon instead of chicken.

Prep time: 10 mins

Cook time: 30 mins

Servings: 1

Source: Cook with Jamie

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