Autumn Chicken Dinner with Roasted Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cook tortellini: Bring a large pot of water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
