Autumn Chicken Dinner with Roasted Vegetables
Indulge in the cozy flavors of fall with this Autumn Chicken Dinner with Roasted Vegetables. This delightful dish features succulent chicken thighs paired with creamy cheese tortellini, vibrant butternut squash, and Brussels sprouts, all drizzled with a rich garlic butter sauce. Perfect for family gatherings or weeknight dinners, it promises warmth and comfort in every bite. With quick preparation and easy cleanup thanks to its one-pan approach, this recipe is sure to become a staple in your autumn culinary repertoire.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb skinless, boneless chicken thighs
- 3 cups butternut squash (peeled, cubed)
- 12 oz Brussels sprouts
- 9 oz cheese tortellini
- 5 cloves garlic (minced)
- Olive oil
- Butter
- Smoked paprika
- Fresh thyme
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes until golden.
- Season chicken thighs with smoked paprika, salt, and pepper. In a skillet over medium heat, sear the chicken for about 5–7 minutes per side until cooked through.
- Cook tortellini according to package instructions; drain.
- In the same skillet used for chicken, melt butter and sauté garlic until fragrant. Add fresh thyme and cooked tortellini.
- Combine the roasted vegetables with the chicken and tortellini mixture before serving warm.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 135mg