Autumn Chicken Dinner with Roasted Vegetables: A Cozy Harvest in One Pan

This autumn chicken dinner with roasted vegetables is a warm and hearty meal perfect for crisp evenings. With seasonal ingredients and comforting flavors, it’s not just nourishing but also a delight to share with family and friends.

Why make this recipe

This recipe brings together tender chicken, roasted butternut squash, and Brussels sprouts with the indulgence of cheese tortellini. It’s a one-pan meal that is easy to prepare, making it ideal for both weeknight dinners and leisurely weekends. Plus, the combination of smoky paprika and fragrant garlic butter elevates the dish, making it special.

Ingredients

• 3 cups butternut squash, peeled and cubed
• 12 oz Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• 9 oz cheese tortellini
• 3 tablespoons butter
• 5 cloves garlic, minced
• 1 tablespoon fresh thyme
• Salt and black pepper to taste

How to make it

1. Roast the Seasonal Vegetables: Preheat your oven to 400 F. Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl. Spread evenly on a parchment-lined baking sheet and roast for 30 minutes. Toss halved Brussels sprouts with oil, salt, and pepper and roast on a separate sheet for 20-30 minutes until golden brown.

2. Prepare the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the water and set the cooked pasta aside until ready to combine.

3. Sear the Chicken: Slice your chicken thighs into thin strips and season them with smoked paprika, salt, and black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes. Add olive oil and sear the chicken in a single layer for 4 minutes without moving it to ensure a golden crust. Flip and cook until fully cooked through, then set aside.

4. Create the Garlic Butter Sauce: In the same empty skillet, melt the butter over low-medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and soft. Be careful not to burn the garlic.

5. Combine and Serve: Add the cooked tortellini to the skillet, tossing to coat in the garlic butter. Return the cooked chicken to the pan, then gently fold in your roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjust seasoning, and serve immediately.

How to serve it

Serve this comforting dinner hot, straight from the pan. A sprinkle of extra fresh thyme on top adds a beautiful finish. You could also pair it with a side salad or some crusty bread to soak up the delicious garlic butter sauce.

How to store it

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

Helpful tips

• Make sure not to overcrowd the baking sheets as that can prevent the vegetables from getting that delightful roasted flavor.
• If you find the garlic butter sauce too rich, you can add a splash of lemon juice for brightness.

Optional variations

• Feel free to swap out the cheese tortellini for another pasta shape or even a grain like quinoa for a different texture.
• You can add other seasonal vegetables, such as carrots or sweet potatoes, based on your preference.

Frequently asked questions

Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts in place of thighs. Just be mindful to not overcook them, as they can dry out more easily.

What can I do if I don’t have fresh thyme?
If you don’t have fresh thyme, you can use dried thyme instead. A general rule of thumb is to use one-third the amount of dried herbs as you would fresh, so about 1 teaspoon of dried thyme would work.

Can I make this dish vegetarian?
Absolutely! You can omit the chicken and use roasted chickpeas or additional vegetables for a plant-based version. Just make sure to use vegetable broth or water for cooking the tortellini.

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