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Autumn Chicken Dinner with Roasted Vegetables

This colorful and vibrant Autumn Chicken Dinner with Roasted Vegetables features smoked paprika chicken, cheese tortellini, and garlic butter sauce.  The two main ingredients are amazing Fall veggies: roasted butternut squash and Brussels sprouts.   This dinner might become your new family favorite recipe this Fall!

seared chicken, tortellini with roasted butternut squash and brussels sprouts in a cast-iron pan

Autumn chicken dinner

Butternut squash and Brussels sprouts are two delicious Fall veggies that are often used on their own or in salads.  Or as part of holiday side dishes, as in my very popular Thanksgiving side dish: roasted butternut squash, Brussels sprouts, cranberries, and pecans.

In this autumn chicken dinner, however, they are part of a much larger picture.  Here, those two delicious roasted veggies are combined together with smoked paprika chicken, cheese tortellini, and garlic butter sauce.  The end result is a beautiful, colorful, and vibrant dinner.

  • The sliced skinless, boneless chicken thighs seasoned with smoked paprika and seared to perfection in a cast-iron skillet are so tasty!
  • The roasted butternut squash and Brussels sprouts pair beautifully with the chicken.
  • Cheese tortellini completes this colorful meal together with the garlic butter sauce.  This dish is my new favorite Autumn comfort food!

seared chicken, tortellini with roasted butternut squash and brussels sprouts on a white plate

Fall vegetables

What I love about this autumn chicken dinner is that includes two of my favorite Fall veggies: butternut squash and Brussels sprouts.  They are delicious and so good for you!  If you want a complete meal and dinner involving these two veggies, this is it!

This recipe requires a little bit more work than my usual recipes but it is so worth it!  And the only extra work involved here is roasting the butternut squash and the Brussels sprouts.  Peeling, seeding, and cutting the butternut squash in cubes does take time.  Roasting the veggies also takes time.   This is not a one-pan dinner.  You will use a cast-iron skillet and 2 baking sheets.  But, if you want to implement these 2 wonderful veggies into your menu, it’s totally worth the effort!

What kind of chicken can you use?

  • Skinless, boneless chicken thighs.  This is what I use in this recipe.  The dark meat of chicken thighs goes really well with all the other flavors.
  • Skinless, boneless chicken breast. You can definitely use chicken breasts – slice them thinly similar to how I sliced the chicken here.
  • Chicken Tenderloins or Tenders.  This is another perfect meat to use here.  It’s already sliced, so you can use it as is, or slice it even thinner.

Fresh herbs

Fresh herms are so important in this recipe! They truly make or break it!  I use fresh thyme, and it adds a lot of flavor to this Fall chicken dinner.  I used ¼ of an ounce – or just a few sprigs of fresh thyme.  The more, the better!  I would not recommend using dried thyme.  But if you do use it, use a much smaller quantity.

How to make autumn chicken dinner

First, make sure you have peeled, seeded, and cubed butternut squash.  Toss it with olive oil, salt, and ground black pepper in a large bowl.

If you want to know everything about how to peel, seed, and cube butternut squash – check out my very detailed basic recipe for roasted butternut squash.

cubed butternut squash in a large bowl

Next, roast the butternut squash in the oven until crispy.

roasted butternut squash on a parchment paper lined baking sheet

Then, slice Brussels sprouts in half and toss them with olive oil, salt, and pepper.

brussels sprouts in a bowl

Roast the Brussels sprouts in the oven at the same time you roast the butternut squash.

roasted brussels sprouts on a parchment paper lined baking sheet

The skinless, boneless chicken thighs (sliced) are seasoned with smoked paprika, salt, and ground black pepper.  They are then seared in a cast-iron skillet until the golden crust forms.

seared sliced chicken in a cast-iron skillet

Next, the butter and the minced garlic are cooked together briefly with the chicken juices to create garlic butter sauce and then mixed with cooked cheese tortellini.

cooked tortellini with butter sauce in a cast-iron skillet

Finally, everything is combined together: cooked paprika chicken, cooked tortellini (both coated in garlic butter sauce), roasted butternut squash, and brussels sprouts.

How to store and reheat it

Because this autumn chicken dinner features only a simple garlic butter sauce, this recipe is perfect to make ahead.  Reheating it is a breeze, and you can make this 2 or 3 days in advance.

  • Fridge.  You can store this dish in an airtight container for up to 4 days.
  • Freezer.  This is a perfect meal to freeze.  Freeze it in an airtight container for up to 3 months.
  • How to reheat.  You can reheat this in a microwave oven for 1 minute.  Or, you can melt 1 tablespoon of butter in a large skillet and reheat this over medium heat for about 5 minutes.  So easy!  There is no cream sauce to deal with!  Just reheat everything with butter!

What to serve with it

Since this recipe already has lots of veggies, you don’t really need to serve a veggie side dish with it.  A simple Fall salad will pair beautifully with this autumn dinner.  Try one of these:

Other Autumn recipes you might like

seared chicken, tortellini with roasted butternut squash and brussels sprouts on a white plate

Autumn Chicken Dinner with Roasted Vegetables

This colorful and vibrant Autumn Chicken Dinner with Roasted Vegetables features smoked paprika chicken, cheese tortellini, and garlic butter sauce.  The two main ingredients are amazing Fall veggies: roasted butternut squash and Brussels sprouts.   This dinner might become your new family favorite recipe this Fall!

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Main Course

Cuisine American

Servings 4 people

Calories per serving 768 kcal

Author: Julia

Ingredients

Roasted Butternut Squash

  • 3 cups butternut squash peeled, seeded, cubed
  • 1 tablespoon olive oil
  • salt and pepper

Roasted Brussels sprouts

  • 12 oz Brussels sprouts
  • 2 tablespoons olive oil
  • salt and pepper

Chicken and Tortellini

  • 9 oz cheese tortellini
  • 1 lb chicken thighs skinless, boneless
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • black pepper freshly ground, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 5 cloves garlic minced
  • fresh thyme

Instructions 

Roasted Butternut Squash

  • Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed. Here is a very detailed recipe on how to peel, seed, cube, and roast butternut squash.
  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.

  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

  • Roast on the middle rack in the preheated oven at 400 F for about 30 minutes. Remove from oven.

Roasted Brussels sprouts

  • Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.

  • In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.

  • Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.

  • Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. You can roast them at the same time you roast butternut squash. Remove from oven.

Chicken and tortellini

  • Bring a large pot of water to boil. Add tortellini and cook according to the package instructions. Drain.

  • Slice skinless, boneless chicken thighs into thin strips. Season generously with smoked paprika, salt, and freshly ground black pepper.

  • Heat an empty large cast-iron skillet over medium heat for 3 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add sliced chicken thighs in a single layer, without overcrowding. You might have to work in batches. Cook the chicken on medium heat for 4 minutes, without moving it at all so that it sears nicely.

  • Flip the chicken slices over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it’s cooked through. Remove the chicken from the skillet to a plate.

  • To the same, now empty, cast-iron skillet, add butter and minced garlic. Cook on low-medium heat for about 1 or 2 minutes or until the garlic softens.

  • Add cooked tortellini and coat thoroughly with the garlic butter sauce on low-medium heat.

  • Add back cooked chicken and stir to coat the chicken with the garlic butter sauce on low-medium heat. Remove from heat.

  • Add roasted butternut squash and roasted Brussels sprouts to the skillet with cooked chicken and cooked tortellini. If you used a large skillet, everything should fit. If not, work in batches. Top with fresh thyme. Season with salt and freshly ground black pepper to taste.

Nutrition

Nutrition Information

Autumn Chicken Dinner with Roasted Vegetables

Amount per Serving

% Daily Value*

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Potassium

Carbohydrates

Vitamin A

Vitamin C

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword autumn chicken dinner, autumn dinner

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