Autumn Chicken Dinner Delight

This autumn chicken dinner brings together the best flavors of the season in one skillet. Tender cheese tortellini, perfectly seared chicken thighs, and seasonal vegetables are combined with a simple garlic butter sauce that ties everything together beautifully. It's a complete meal that celebrates fall produce while providing comfort on cooler evenings.

I created this recipe during that first cool weekend of autumn when I wasn't quite ready to let go of summer but needed something more substantial. My family now requests it weekly throughout the fall season as it perfectly bridges the gap between light summer meals and hearty winter fare.

Ingredients

• Butternut squash: Offers natural sweetness and loads of vitamin A, perfect for roasting
• Brussels sprouts: Provide a nutty flavor and slight bitterness that balances the sweetness of the squash
• Cheese tortellini: Adds a creamy texture and makes the dish more substantial without much effort
• Boneless chicken thighs: Stay juicy and tender even if slightly overcooked, making them more foolproof than breasts
• Smoked paprika: Brings a subtle smoky depth that elevates the entire dish
• Fresh thyme: Offers an earthy aroma that perfectly complements fall vegetables
• Garlic: Creates an aromatic base for the butter sauce that brings everything together
• Butter: Creates a silky sauce that coats every component beautifully

Step-by-Step Instructions

Prep Butternut Squash:

Peel, seed, and cube butternut squash into 1-inch pieces, ensuring they're relatively uniform for even cooking. Toss with olive oil, salt, and pepper, then spread on a parchment-lined baking sheet without crowding. Roast at 400°F for 30 minutes until the edges begin to caramelize and the centers are tender.

Prepare Brussels Sprouts:

Trim the woody ends and remove any yellow outer leaves from the Brussels sprouts before slicing them in half lengthwise. The flat cut surface will caramelize beautifully in the oven. Toss with olive oil, salt, and pepper, then arrange cut-side down on a parchment-lined baking sheet. Roast at 400°F for 20-30 minutes until the edges are crispy and centers tender.

Cook The Tortellini:

Bring a large pot of generously salted water to a rolling boil before adding tortellini. Cook according to package directions, usually 3-5 minutes since they're fresh pasta. Drain but do not rinse to preserve the starchy exterior that helps the butter sauce adhere.

Sear The Chicken:

Slice chicken thighs into thin strips and season generously with smoked paprika, salt, and pepper. Preheat your cast iron skillet for 3 minutes before adding oil, ensuring a proper sear. Arrange chicken in a single layer and resist the urge to move it for 4 minutes, allowing a golden crust to form. Flip and finish cooking until no longer pink, about 5 minutes more.

Create The Sauce:

In the same skillet with all those flavorful chicken bits, add butter and minced garlic, cooking just until fragrant, about 1-2 minutes. Keep the heat moderate to prevent burning the garlic, which would impart bitterness.

Combine Components:

Add cooked tortellini to the garlic butter sauce, tossing gently to coat each pasta piece. Return the chicken to the skillet and mix carefully. Finally, fold in the roasted vegetables and sprinkle with fresh thyme leaves. Season to taste with additional salt and freshly ground pepper if needed.

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The butternut squash is truly the star of this dish for me. I discovered its versatility years ago when my garden produced more than I knew what to do with. The natural sweetness intensifies with roasting, creating an almost candy-like quality that contrasts beautifully with the savory chicken and earthy Brussels sprouts.

Make-Ahead Options

This recipe works wonderfully for meal preparation throughout the week. The vegetables can be roasted up to 3 days ahead and refrigerated in airtight containers. The chicken can be seasoned and sliced a day before cooking. When ready to serve, simply reheat the vegetables briefly in the oven while you cook the chicken and tortellini, then combine everything as directed. The entire assembled dish can be refrigerated for up to 3 days, making weeknight dinners a breeze.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Sweet potatoes work beautifully in place of butternut squash with a similar roasting time. Broccoli florets can substitute for Brussels sprouts but will need only about 15-20 minutes roasting time. For a vegetarian version, omit the chicken and add an extra cup of roasted vegetables or a can of drained white beans for protein. Any short pasta like orecchiette or farfalle can replace the tortellini if needed, though you may want to add a sprinkle of parmesan to maintain that cheesy element.

Serving Suggestions

Serve this autumn chicken dinner in shallow bowls to capture all the delicious sauce. A glass of unoaked Chardonnay or light Pinot Noir pairs wonderfully with the fall flavors. For an extra special touch, add a sprinkle of toasted pepitas or pine nuts for crunch just before serving. If you need to stretch the meal for unexpected guests, a simple green salad with vinaigrette and a loaf of crusty bread are perfect accompaniments.

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This recipe brings the flavors of fall into every bite with its perfect blend of sweet, savory, and earthy notes.

Frequently Asked Questions

→ Can I substitute the butternut squash with another vegetable?

Yes, you can substitute butternut squash with sweet potatoes, pumpkin, or acorn squash. Each will provide a similar sweet, earthy flavor that complements the dish while maintaining the autumn theme.

→ How do I know when the chicken thighs are fully cooked?

Chicken thighs are fully cooked when they reach an internal temperature of 165°F (74°C). If you don't have a thermometer, cut into the thickest part - the meat should be opaque throughout with no pink remaining.

→ Can I make this dish ahead of time?

Yes, you can roast the vegetables and cook the chicken a day ahead. Store separately in the refrigerator. When ready to serve, reheat the vegetables in the oven and warm the chicken and cook fresh tortellini before combining all components.

→ What can I use instead of cheese tortellini?

Ravioli, gnocchi, or any short pasta like bow ties or penne work well as substitutes. For a lower-carb option, consider using cauliflower gnocchi or additional roasted vegetables.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water to maintain moisture, or microwave on medium power.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and increase the amount of tortellini and roasted vegetables. You could also add mushrooms sautéed with smoked paprika to provide a savory element that complements the butternut squash and Brussels sprouts.