why make this recipe
This Autumn Chicken Dinner with Roasted Vegetables is perfect for cozy evenings. It celebrates the flavors of fall with colorful vegetables and comforting tortellini. The dish is not only delicious but also healthy—a great way to enjoy seasonal produce. Plus, it takes just over an hour to prepare, making it ideal for a weeknight meal.
how to make Autumn Chicken Dinner with Roasted Vegetables
Ingredients
- 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
Directions
Step 1: Roast the Seasonal Vegetables
Preheat your oven to 400°F (204°C). In a bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes. In a separate sheet, toss halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper, then roast for 20-30 minutes until golden brown.
Step 2: Prepare the Tortellini
Boil a large pot of salted water. Add the cheese tortellini and cook according to the package instructions until al dente. Once cooked, drain the water and set aside.
Step 3: Sear the Chicken
Cut the 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. Add a little olive oil and sear the chicken in a single layer for 4 minutes without moving it. Flip it over and cook until fully done, then set aside.
Step 4: Create the Garlic Butter Sauce
In the same skillet, melt the butter over low-medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
Step 5: Combine and Serve
Add the cooked tortellini to the skillet and toss to coat it in the garlic butter. Then, return the cooked chicken to the pan and gently fold in the roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjust the seasoning, and serve right away.
how to serve Autumn Chicken Dinner with Roasted Vegetables
Serve this dish warm on a big plate. You can sprinkle extra thyme on top for garnish. Pair it with a glass of white wine for a touch of elegance.
how to store Autumn Chicken Dinner with Roasted Vegetables
If you have leftovers, store them in an airtight container in the fridge. It will last for about 3 days. For longer storage, you can freeze it for up to a month. Just make sure to thaw it overnight in the fridge before reheating.
tips to make Autumn Chicken Dinner with Roasted Vegetables
- Cut the vegetables into similar sizes for even roasting.
- Feel free to add other seasonal vegetables like carrots or sweet potatoes.
- You can use leftover roasted chicken if you want to save time.
variation
Try using different types of pasta instead of cheese tortellini, such as penne or fusilli. You could also substitute chicken thighs with turkey if preferred.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just be sure to adjust the roasting time as needed.
2. What should I do if I don’t have smoked paprika?
If you lack smoked paprika, regular paprika or another spice like cumin will also work well.
3. Can I make this dish vegetarian?
Yes, replace the chicken with more vegetables or tofu, and use vegetable broth instead of chicken broth if desired.
Autumn Chicken Dinner with Roasted Vegetables
Ingredients
For the roasted vegetables
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil divided
For the main dish
- 1 lb boneless, skinless chicken thighs cut into thin strips
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme for garnish
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (204°C).
- In a bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
- Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes.
- In a separate sheet, toss halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper, then roast for 20-30 minutes until golden brown.
Preparing the Tortellini
- Boil a large pot of salted water.
- Add the cheese tortellini and cook according to the package instructions until al dente.
- Once cooked, drain the water and set aside.
Searing the Chicken
- Cut the 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.
- Add a little olive oil and sear the chicken in a single layer for 4 minutes without moving it.
- Flip it over and cook until fully done, then set aside.
Creating the Garlic Butter Sauce
- In the same skillet, melt the butter over low-medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
Combining and Serving
- Add the cooked tortellini to the skillet and toss to coat it in the garlic butter.
- Then, return the cooked chicken to the pan and gently fold in the roasted butternut squash and Brussels sprouts.
- Top with fresh thyme, adjust the seasoning, and serve right away.