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Autumn Chicken Dinner with Roasted Vegetables

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A warm and hearty chicken dinner featuring roasted butternut squash, Brussels sprouts, and cheese tortellini, perfect for crisp autumn evenings.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Toss halved Brussels sprouts with oil, salt, and pepper and roast on a separate sheet for 20-30 minutes until golden brown.
  3. Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
  4. Slice your chicken thighs into thin strips and season with smoked paprika, salt, and black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes.
  5. 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.
  6. Melt the butter in the same empty skillet over low-medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and soft.
  7. Add the cooked tortellini to the skillet, tossing to coat in the garlic butter. Return cooked chicken to the pan, gently fold in the roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjust seasoning, and serve immediately.

Notes

Serve hot with a sprinkle of extra fresh thyme. Pairs well with a side salad or crusty bread.

Nutrition

Find it online: https://mydailyrecipeideas.com/autumn-chicken-dinner-roasted-vegetables-cozy-harvest/

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