Embrace the flavors of fall with this vibrant and hearty Autumn Chicken Dinner with Roasted Vegetables. This recipe combines smoky paprika chicken, cheesy tortellini, and a garlic butter sauce with roasted butternut squash and Brussels sprouts. Perfect for cozy weeknights or family dinners, this dish is as colorful as it is delicious.
Why You Will Love Autumn Chicken Dinner with Roasted Vegetables
- Rich Fall Flavors: Roasted butternut squash and Brussels sprouts add seasonal sweetness and depth.
- Versatile and Hearty: Packed with protein, vegetables, and pasta, this is a complete meal.
- Simple Yet Elegant: Great for a casual dinner or a more formal autumn gathering.
- Customizable: Swap vegetables or use chicken breasts for a personalized touch.
- Nutritious: Loaded with vegetables and comforting ingredients, this dish satisfies without being overly heavy.
Ingredients Notes for Autumn Chicken Dinner with Roasted Vegetables
This dish relies on fresh autumn produce and pantry staples for a well-rounded and flavorful meal.
Roasted Butternut Squash
- 3 cups butternut squash: Peel, seed, and cube the squash for roasting. It adds a sweet, earthy flavor.
- 1 tablespoon olive oil: Coats the squash for even roasting.
- Salt and pepper: Enhances the natural sweetness of the squash.
Roasted Brussels Sprouts
- 12 oz Brussels sprouts: Trimmed and halved, these add a savory, nutty flavor.
- 2 tablespoons olive oil: Helps achieve caramelization.
- Salt and pepper: Balances the bitterness of the sprouts.
Chicken and Tortellini
- 9 oz cheese tortellini: The pasta element adds creaminess and heartiness.
- 1 lb chicken thighs: Tender and flavorful, seasoned with paprika and salt.
- 1 teaspoon smoked paprika: Provides a smoky, warm flavor profile.
- ¼ teaspoon salt & black pepper: To season the chicken.
- 2 tablespoons olive oil: For searing the chicken.
- 3 tablespoons butter: Forms the base of the garlic butter sauce.
- 5 cloves garlic, minced: Adds aromatic richness.
- Fresh thyme: For garnish and a herby finish.
Kitchen Equipment Needed
- Baking sheets lined with parchment paper
- Large bowl for tossing vegetables
- Cast-iron skillet or large pan
- Pot for cooking tortellini
- Spatula or tongs
How to Make Autumn Chicken Dinner with Roasted Vegetables
Step 1: Roast the Vegetables
Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the peeled, seeded, and cubed butternut squash with olive oil, salt, and pepper in a large bowl.
- Spread the squash on a parchment-lined baking sheet in a single layer.
- Roast on the middle rack for about 30 minutes, flipping halfway through.
Brussels Sprouts
- Trim the ends and halve the Brussels sprouts.
- Toss them with olive oil, salt, and pepper in a medium bowl.
- Spread on a parchment-lined baking sheet in a single layer.
- Roast on the middle rack for 20–30 minutes, flipping halfway through.
Step 2: Cook the Tortellini
- Bring a large pot of water to boil.
- Add tortellini and cook according to package instructions. Drain and set aside.
Step 3: Sear the Chicken
- Slice chicken thighs into thin strips. Season with smoked paprika, salt, and pepper.
- Heat a large cast-iron skillet over medium heat for 3 minutes. Add olive oil.
- Cook chicken slices in a single layer for 4 minutes without moving.
- Flip, reduce heat to low-medium, and cook for an additional 5 minutes until fully cooked. Remove to a plate.
Step 4: Make the Garlic Butter Sauce
- In the same skillet, melt butter over low-medium heat.
- Add minced garlic and cook for 1–2 minutes until softened and fragrant.
Step 5: Combine Everything
- Add cooked tortellini to the skillet, tossing to coat in the garlic butter sauce.
- Return the chicken to the skillet and stir to combine.
- Add the roasted butternut squash and Brussels sprouts. Toss gently to combine.
- Garnish with fresh thyme and adjust seasoning with salt and pepper.
Step 6: Serve
Serve immediately in the skillet or transfer to a large serving dish for a stunning presentation.
Serving and Storage Tips
- Serving: Serve hot with a side of crusty bread or a simple green salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Variations and Substitutions
- Swap the Veggies: Use sweet potatoes or carrots instead of butternut squash. Broccoli can replace Brussels sprouts.
- Change the Protein: Use chicken breasts, turkey, or even shrimp.
- Make It Vegetarian: Omit the chicken and double the tortellini or add chickpeas for protein.
Helpful Notes
- Even Roasting: Spread vegetables in a single layer to ensure even caramelization.
- Seared Chicken Tips: Avoid crowding the skillet to get a nice sear. Work in batches if necessary.
- Timing: Roast both vegetables at the same time if your oven has space.
Tips from Well-Known Chefs
- Ina Garten: “Always season vegetables generously before roasting to bring out their natural sweetness.”
- Martha Stewart: “Let the chicken rest for a few minutes after cooking to lock in the juices.”
- Gordon Ramsay: “A hot skillet is key to achieving a perfect sear on your chicken.”
Frequently Asked Questions (FAQ)
1. Can I use frozen butternut squash or Brussels sprouts?
Yes, but thaw and pat them dry before roasting to avoid excess moisture.
2. Can I make this dish ahead of time?
Yes! Roast the vegetables and cook the chicken and tortellini ahead. Reheat gently in the skillet with the garlic butter sauce before serving.
3. Can I use dried thyme instead of fresh?
Yes, use 1 teaspoon of dried thyme as a substitute.
4. Is this dish gluten-free?
Use gluten-free tortellini and confirm other ingredients are certified gluten-free.
5. Can I add cheese?
Yes! Sprinkle grated Parmesan or crumbled goat cheese over the top before serving for extra flavor.
This Autumn Chicken Dinner with Roasted Vegetables is a wholesome, hearty dish that brings the cozy flavors of fall to your table. Enjoy the warmth of roasted vegetables, tender chicken, and buttery tortellini with your loved ones!
