Autumn Chicken Dinner with Roasted Vegetables
This warm and hearty fall dinner features roasted butternut squash, Brussels sprouts, juicy chicken, cheese tortellini, and garlic butter sauce for the ultimate seasonal comfort meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Sautéing, Skillet
- Cuisine: American
Ingredients
Roasted Butternut Squash:
3 cups butternut squash, peeled, seeded, cubed
1 tablespoon olive oil
Salt and black pepper, to taste
Roasted Brussels Sprouts:
12 oz Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and black pepper, to taste
Chicken & Tortellini:
9 oz cheese tortellini
1 lb chicken thighs, boneless and skinless
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, for garnish
Instructions
Roast the Butternut Squash:
Preheat oven to 400°F (200°C).
Toss squash with olive oil, salt, and pepper. Spread on a lined baking sheet.
Roast for about 30 minutes until tender and golden.
Roast the Brussels Sprouts:
Slice sprouts in half, toss with olive oil, salt, and pepper.
Spread on a lined baking sheet and roast at 400°F for 20–30 minutes until crispy and browned.
Cook Tortellini:
Boil a large pot of water and cook tortellini according to package instructions. Drain and set aside.
Cook the Chicken:
Slice chicken thighs into strips and season with smoked paprika, salt, and pepper.
Heat a cast-iron skillet with olive oil over medium heat.
Cook chicken for 4 minutes per side until golden and fully cooked (165°F internal temperature). Remove from skillet.
Make the Garlic Butter Sauce:
In the same skillet, melt butter over low-medium heat.
Add garlic and sauté for 1–2 minutes until softened.
Toss in tortellini, stirring to coat in sauce.
Assemble the Dish:
Add cooked chicken back to the skillet.
Gently stir in roasted butternut squash and Brussels sprouts.
Top with fresh thyme, and season with extra salt and pepper if needed.
Serve:
Divide among plates and enjoy a hearty autumn meal!
Notes
Use pre-cut butternut squash to save prep time.
Substitute chicken breasts if preferred.
Add shaved Parmesan for extra richness.
Leftovers store well in the fridge for up to 3 days.
