Autumn Chicken Dinner with Roasted Vegetables

Why You’ll Love This Recipe

This Autumn Chicken Dinner is a true celebration of fall’s best produce and flavors. Roasted butternut squash and Brussels sprouts add depth and richness, while the combination of tender chicken thighs, garlic, and cheese tortellini provides heartiness to the meal. With smoked paprika and fresh thyme adding a lovely earthy aroma, this dish is both flavorful and filling, and it comes together with minimal effort. The balance of textures, from crispy vegetables to creamy tortellini, makes every bite a delight.

Ingredients

For the Roasted Butternut Squash:

• 3 cups butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Roasted Brussels Sprouts:

• 12 oz Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Chicken and Tortellini:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roasting the Vegetables:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Butternut Squash: Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the Butternut Squash: Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Prepare the Brussels Sprouts: While the squash is roasting, trim and halve the Brussels sprouts. Place them on another baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
5. Roast the Brussels Sprouts: Add the Brussels sprouts to the oven and roast for 20-25 minutes, or until crispy and golden on the edges, shaking the pan halfway through for even cooking.

Cooking the Chicken and Tortellini:

6. Cook the Tortellini: While the vegetables are roasting, bring a pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
7. Season the Chicken: Pat the chicken thighs dry and season both sides with smoked paprika, salt, and freshly ground black pepper.
8. Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes per side, or until the chicken is browned and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
9. Sauté the Garlic and Butter: In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant.
10. Combine the Chicken, Tortellini, and Vegetables: Add the cooked tortellini to the skillet with the garlic butter and toss to coat. Slice the cooked chicken thighs into bite-sized pieces and return them to the skillet with the tortellini. Add fresh thyme and stir everything together until heated through.

Serve:

11. Plate the Dish: Serve the chicken and tortellini mixture alongside the roasted butternut squash and Brussels sprouts.
12. Garnish and Enjoy: Garnish with more fresh thyme if desired and serve immediately.

Servings and Timing

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 40-45 minutes
• Total time: 1 hour

Variations

• Add Cheese: For extra creaminess, stir in some grated Parmesan cheese or a dollop of ricotta to the tortellini mixture.
• Use Different Vegetables: Swap the Brussels sprouts for roasted carrots, sweet potatoes, or cauliflower for variety.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic butter for a spicy twist.
• Use Chicken Breasts: If you prefer chicken breasts, you can substitute them for the thighs. Just be sure to adjust the cooking time as breasts cook faster.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat, adding a little butter or chicken broth to prevent the dish from drying out.

FAQs

Can I make this dish ahead of time?

While the vegetables and tortellini can be prepared ahead of time, the chicken is best cooked fresh. You can store the cooked vegetables and tortellini separately and heat them up when ready to assemble.

Can I make this dish gluten-free?

To make this dish gluten-free, use gluten-free tortellini and ensure the seasoning and other ingredients are gluten-free.

Can I use frozen vegetables?

Yes, you can use frozen Brussels sprouts and butternut squash. Just be sure to thaw the vegetables and pat them dry before roasting to prevent excess moisture.

Can I use a different type of sausage?

While this recipe uses chicken, you can substitute sausage (such as Italian sausage or turkey sausage) if you prefer.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (75°C) or when it is no longer pink in the center.

Can I make this dish without the tortellini?

Yes! You can skip the tortellini and add extra vegetables or serve the chicken and roasted vegetables over rice or quinoa for a different twist.

Can I add more vegetables?

Yes, you can add other vegetables like mushrooms, zucchini, or bell peppers to the dish. Just make sure to adjust the roasting time accordingly for the new vegetables.

Can I use fresh thyme in the roasted vegetables?

Yes, feel free to sprinkle some fresh thyme on the butternut squash and Brussels sprouts before roasting for added flavor.

Can I freeze this dish?

While the vegetables and chicken can be frozen separately, the tortellini may lose its texture when frozen. It’s best to store the components in separate containers and freeze them for up to 2 months.

How do I prevent the Brussels sprouts from getting soggy?

Make sure to cut the Brussels sprouts in half and toss them well with oil before roasting. Roasting them at a high temperature ensures they get crispy edges, avoiding sogginess.

Conclusion

Autumn Chicken Dinner with Roasted Vegetables is the perfect fall dish, combining all the comforting flavors of the season. The roasted butternut squash and Brussels sprouts pair beautifully with tender chicken and cheesy tortellini, making for a hearty, flavorful, and nutritious meal. This dish is easy to prepare, customizable, and full of warmth—perfect for enjoying during the colder months. Whether you’re cooking for your family or hosting guests, this meal is sure to impress and leave everyone satisfied.

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