Autumn Chicken Dinner with Roasted Vegetables Recipe

Introduction

This Autumn Chicken Dinner with Roasted Vegetables is a warm, comforting meal perfect for crisp fall evenings. Featuring tender chicken thighs, roasted butternut squash, Brussels sprouts, and cheesy tortellini, it brings a delicious balance of flavors and textures to your plate.

Ingredients

• 3 cups butternut squash (peeled, seeded, cubed)
• 1 tablespoon olive oil (for butternut squash)
• Salt and pepper, to taste
• 12 oz Brussels sprouts
• 2 tablespoons olive oil (for Brussels sprouts)
• 9 oz cheese tortellini
• 1 lb chicken thighs (skinless, boneless)
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt (for chicken)
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil (for cooking chicken)
• 3 tablespoons butter
• 5 cloves garlic (minced)
• Fresh thyme, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper in a large bowl. Spread it evenly on a parchment-lined baking sheet without overcrowding.
2. Step 2: Place the baking sheet in the oven and roast the squash for about 30 minutes until tender and slightly caramelized. Remove and set aside.
3. Step 3: Prepare the Brussels sprouts by trimming their ends, removing any yellow leaves, and slicing them in half. Toss with 2 tablespoons olive oil, salt, and pepper in a medium bowl.
4. Step 4: Spread the Brussels sprouts on a parchment-lined baking sheet in a single layer and roast in the oven alongside the squash for 20 to 30 minutes until golden and tender. Remove from oven once done.
5. Step 5: Bring a large pot of water to a boil. Cook the cheese tortellini according to package instructions, then drain and set aside.
6. Step 6: Slice the skinless, boneless chicken thighs into thin strips. Season generously with smoked paprika, salt, and freshly ground black pepper.
7. Step 7: Heat an empty large cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons olive oil, then add chicken strips in a single layer without overcrowding. Cook undisturbed for 4 minutes to achieve a good sear.
8. Step 8: Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until cooked through. Remove chicken to a plate.
9. Step 9: In the same skillet, add butter and minced garlic. Cook over low-medium heat for 1 to 2 minutes until the garlic softens and becomes fragrant.
10. Step 10: Add the cooked tortellini to the skillet and toss it to coat thoroughly with the garlic butter sauce.
11. Step 11: Return the chicken to the skillet and stir to combine and coat with the sauce.
12. Step 12: Add the roasted butternut squash and Brussels sprouts to the skillet. Toss everything together gently and finish with fresh thyme. Adjust seasoning with salt and freshly ground black pepper to taste.

Tips & Variations

• Use a combination of fresh herbs like rosemary or sage alongside thyme for an extra autumnal flavor.
• Substitute chicken thighs with chicken breasts if you prefer leaner meat, but be careful not to overcook them.
• To make it vegetarian, omit the chicken and add sautéed mushrooms or tempeh for protein.
• For a spicy kick, sprinkle some red pepper flakes into the garlic butter sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid reheating in high heat to keep the chicken tender and the vegetables intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

While fresh vegetables roast better, you can use frozen butternut squash and Brussels sprouts. Thaw and pat dry before roasting to avoid excess moisture and ensure they crisp up nicely.

Can I prepare parts of this recipe ahead of time?

Yes, you can roast the vegetables and cook the chicken ahead of time. Store them separately in the refrigerator and combine them just before serving with the tortellini and garlic butter sauce.

Autumn Chicken Dinner with Roasted Vegetables Recipe

Print Recipe

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4.5 from 114 reviews

This Autumn Chicken Dinner with Roasted Vegetables combines tender seared chicken thighs with roasted butternut squash and Brussels sprouts, served alongside cheesy tortellini all tossed in a flavorful garlic butter sauce and fresh thyme. A comforting and hearty one-pan meal perfect for cozy fall evenings.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 3 cups butternut squash (peeled, seeded, cubed)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Roasted Brussels Sprouts

• 12 oz Brussels sprouts (trimmed, halved, yellow leaves removed)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Chicken and Tortellini

• 9 oz cheese tortellini
• 1 lb skinless, boneless chicken thighs, sliced thin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, minced
• Fresh thyme, for garnish

Instructions

1. Preheat the oven and prepare butternut squash: Preheat your oven to 400°F. Peel, seed, and cube the butternut squash. In a large bowl, toss the cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment paper-lined baking sheet without overcrowding.
2. Roast butternut squash: Place the baking sheet on the middle rack of the oven and roast for about 30 minutes, until tender and slightly caramelized. Remove from oven and set aside.
3. Prepare Brussels sprouts: Trim the ends and remove any yellow leaves from the Brussels sprouts, then slice them in half. In a medium bowl, toss with 2 tablespoons olive oil, salt, and pepper.
4. Roast Brussels sprouts: Spread the Brussels sprouts on a parchment paper-lined baking sheet in a single layer. Roast alongside or separately in the oven at 400°F for 20 to 30 minutes, until crisp on the outside and tender inside. Remove from oven.
5. Cook tortellini: Bring a large pot of water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside.
6. Season and sear chicken: Season the sliced chicken thighs evenly with smoked paprika, salt, and freshly ground black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes. Add 2 tablespoons olive oil and arrange chicken slices in a single layer without overcrowding. Cook undisturbed for 4 minutes to achieve a good sear.
7. Finish cooking chicken: Flip the chicken strips, reduce heat to medium-low, and cook for an additional 5 minutes or until cooked through. Remove chicken from skillet and place on a plate.
8. Make garlic butter sauce: To the now-empty skillet, add butter and minced garlic. Sauté on low-medium heat for 1 to 2 minutes until the garlic softens and becomes aromatic, being careful not to burn it.
9. Toss tortellini in garlic butter: Add the drained tortellini to the skillet and stir to coat them thoroughly in the garlic butter sauce over low-medium heat.
10. Combine chicken with tortellini and sauce: Return the cooked chicken to the skillet and stir gently to coat the chicken pieces in the garlic butter.
11. Add roasted vegetables and finish the dish: Add the roasted butternut squash and Brussels sprouts to the skillet. Stir gently to combine all ingredients evenly. Garnish with fresh thyme and adjust seasoning with salt and freshly ground black pepper as needed. Serve warm.

Notes

• You can roast the butternut squash and Brussels sprouts simultaneously on separate baking sheets in the oven to save time.
• Use a cast-iron skillet for optimal searing of chicken and even heat distribution.
• Make sure not to overcrowd the pan when cooking chicken to allow for proper searing.
• Fresh thyme added at the end enhances the autumn flavor profile.
• This recipe can be adapted to use pumpkin or other winter squash if desired.

Keywords: autumn chicken dinner, roasted butternut squash, roasted Brussels sprouts, garlic butter tortellini, cozy fall meal, one-pan chicken dinner