Autumn Chicken Roasted Vegetables

This rich and cozy Autumn Chicken Dinner with Roasted Vegetables is a true fall celebration dish packed with comforting flavors. You get golden seared smoked paprika chicken, pillows of cheese tortellini, and roasted butternut squash and Brussels sprouts tossed in a lush garlic butter sauce. This meal brings together the sweetest vegetables of the season and plenty of hearty goodness for cool evenings.

The first time I made this dish it was chilly outside and we needed something special to warm up I was hooked by the caramelized veggies and silky pasta and now it is my most requested autumn dinner

Ingredients

• Butternut squash: peeled seeded and cubed so it roasts up sweet and creamy Choose squash that feels heavy and has matte skin for best flavor
• Brussels sprouts: halved for even roasting Look for tight firm sprouts without yellowing leaves
• Cheese tortellini: fresh or refrigerated for best texture These bite-sized dumplings add creaminess and comfort
• Chicken thighs: skinless and boneless for moist tender chicken Dark meat holds up beautifully to searing and roasting
• Smoked paprika: for a deep warm flavor with subtle smoky complexity Spanish smoked paprika has the best aroma
• Fresh thyme: to bring a fragrant herbal note Use lots and make sure to choose lively sprigs with green leaves
• Butter: for a luscious rich sauce Always use real butter for the richest result
• Garlic: minced for irresistible savory heat Choose plump fresh cloves
• Olive oil: for roasting Choose extra virgin olive oil with a fruity taste
• Salt and black pepper: for seasoning Season generously and always taste as you go

Step-by-Step Instructions

Prep the Vegetables:

Peel cut and cube the butternut squash then halve the Brussels sprouts Trim off stems and discard any damaged leaves Toss both vegetables separately with olive oil salt and pepper in bowls until evenly coated

Roast the Veggies:

Spread the butternut squash and Brussels sprouts out on separate parchment-lined baking sheets Keep pieces in single layers for max caramelization Roast on the middle rack at four hundred degrees Fahrenheit until squash is golden and sprouts are browned about thirty minutes for squash and about twenty to thirty minutes for sprouts

Cook the Tortellini:

Bring a big pot of water to a rolling boil Salt it generously and add the tortellini Cook according to package instructions until tender then drain well

Sear the Chicken:

Slice chicken thighs into thin strips Pat dry with paper towels for good browning Season all over with smoked paprika salt and black pepper Heat a cast iron skillet for three minutes add olive oil and lay chicken in a single layer Cook undisturbed for four minutes so a deep golden crust forms Flip pieces over and lower heat Cook for five more minutes until just cooked through Remove chicken to a plate

Make the Garlic Butter Sauce:

In the empty skillet melt butter over medium low heat Add minced garlic and stir gently for one to two minutes until softened and fragrant scraping up any browned bits

Toss Chicken and Tortellini:

Add cooked tortellini to the skillet and toss in the garlic butter until coated Add the chicken back in and stir gently until every piece is glossed with sauce

Finish the Dish:

Add the roasted butternut squash and Brussels sprouts right into the skillet Gently fold everything together Top with lots of fresh thyme Taste and adjust the seasoning with more salt and pepper as needed Serve warm

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My favorite part is always the deep golden crust on the smoked paprika chicken It reminds me of Sunday dinners growing up when everyone would gather and sneak pieces straight from the pan before it hit the table We always laugh about it

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days The dish reheats beautifully in either the microwave or a skillet on the stove For longer storage freeze in portions and thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap chicken thighs for boneless chicken breast or even turkey tenderloin For a vegetarian twist try plant based sausage or hearty white beans Gluten free tortellini or different pasta shapes both work well

Serving Suggestions

Serve this dish for a cozy fall supper or as a holiday main course I love pairing it with a crisp green salad or crusty bread to soak up the garlic butter sauce It is also lovely garnished with extra thyme or cracked pepper

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Cultural Context and Background

Butternut squash and Brussels sprouts are classic North American fall vegetables often featured at harvest meals and Thanksgiving gatherings Pairing them with smoked paprika chicken and creamy tortellini draws from both American comfort food and European pasta dishes making this meal feel both familiar and a little bit special

Recipe Questions

→ What cuts of chicken work best for this dish?

Skinless, boneless thighs offer juicy flavor, but chicken breast or tenderloins are also delicious and can be used as alternatives.

→ How do I get perfectly roasted butternut squash and Brussels sprouts?

Toss cubed squash and halved sprouts with olive oil, salt, and pepper, then roast on separate baking sheets without overcrowding for crisp, caramelized edges.

→ Can I use dried thyme instead of fresh?

Fresh thyme imparts brighter flavor, but if using dried, use only a small amount as it is more concentrated.

→ How can I make this meal ahead?

Prepare and assemble the dish, then refrigerate in an airtight container for up to four days or freeze for three months. Reheat gently with a bit of butter.

→ What pairs well with this chicken and vegetables dinner?

Simple fall salads with cranberry, goat cheese or pears are excellent complements to this hearty dish.

→ Can I substitute the tortellini?

Try another filled or plain pasta, such as ravioli or penne, for a different texture while maintaining the comfort of the meal.