Autumn Chicken Dinner with Roasted Vegetables

Few meals capture the comfort and warmth of the season quite like an Autumn Chicken Dinner with Roasted Vegetables. When the air turns crisp and evenings grow cooler, this is the kind of dish that feels grounding, nourishing, and deeply satisfying. It combines tender smoked-paprika chicken, buttery cheese tortellini, and caramelized roasted vegetables—each element bringing its own texture and flavor while coming together in one cohesive, cozy dinner.

This Autumn Chicken Dinner with Roasted Vegetables is more than just a recipe—it’s a seasonal ritual. The roasted butternut squash adds natural sweetness, the Brussels sprouts provide savory depth and crisp edges, and the garlic butter sauce ties everything together with rich, comforting flavor. Finished with fresh thyme and served warm straight from the skillet, this dish feels rustic yet elegant enough for a family gathering or a relaxed fall dinner party.

Whether you’re looking for a hearty weeknight dinner, a cozy Sunday meal, or a seasonal recipe to add to your fall rotation, this Autumn Chicken Dinner with Roasted Vegetables delivers balance, flavor, and comfort in every bite.

Why You’ll Love This Autumn Chicken Dinner with Roasted Vegetables

There are countless reasons this dish earns a permanent spot in your autumn meal plan:

• Perfect fall flavors – Roasted squash, Brussels sprouts, garlic, thyme, and smoked paprika create a warm, earthy profile ideal for cooler months.

• Hearty and filling – Chicken thighs and cheese tortellini make this a satisfying, protein-rich dinner that doesn’t need side dishes.

• Balanced and colorful – This meal is visually vibrant and nutritionally balanced, combining protein, vegetables, and carbs in one skillet.

• Comfort food without heaviness – Rich garlic butter flavor without being overly creamy or heavy.

• Family-friendly – Mild yet flavorful, making it approachable for adults and kids alike.

• Great for meal prep – Holds up well for leftovers and reheats beautifully with gentle warming.

This Autumn Chicken Dinner with Roasted Vegetables is proof that comfort food can feel both indulgent and nourishing at the same time.

Ingredients + Tips

Roasted Butternut Squash

• Butternut squash – Choose squash with deep orange flesh for the sweetest flavor.

• Olive oil – Helps with caramelization and enhances natural sweetness.

• Salt & black pepper – Simple seasoning allows the squash to shine.

Tip: Cut the squash into evenly sized cubes to ensure consistent roasting and avoid mushy pieces.

Roasted Brussels Sprouts

• Brussels sprouts – Look for small to medium sprouts for better texture.

• Olive oil – Coats evenly and encourages crispy edges.

• Salt & pepper – Enhances their nutty flavor.

Tip: Always place Brussels sprouts cut-side down on the pan for maximum caramelization.

Chicken and Tortellini

• Cheese tortellini – Adds richness and turns this dish into a complete one-bowl meal.

• Chicken thighs – Juicy, forgiving, and full of flavor.

• Smoked paprika – Adds warmth and subtle smokiness without overpowering.

• Butter & garlic – The backbone of the savory sauce.

• Fresh thyme – Brightens the dish and adds classic autumn aroma.

Tip: Let the chicken rest briefly after cooking so it stays juicy when tossed with the tortellini.

Step-by-Step Instructions

1. Roast the Butternut Squash

Preheat your oven to 400°F (205°C). Toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet, leaving space between pieces. Roast for about 30 minutes, flipping once halfway through, until fork-tender and lightly caramelized. Remove from the oven and set aside.

2. Roast the Brussels Sprouts

Toss halved Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down on a separate baking sheet. Roast at 400°F for 20–30 minutes, until golden brown and crisp around the edges. Set aside.

3. Cook the Tortellini

Bring a large pot of generously salted water to a boil. Cook the cheese tortellini according to package instructions until tender. Drain well and set aside.

4. Cook the Chicken

Slice the chicken thighs into thin strips. Season evenly with smoked paprika, salt, and freshly ground black pepper. Heat a large cast-iron skillet over medium heat and add olive oil. Once hot, add the chicken in a single layer. Let it sear undisturbed for about 4 minutes, then flip and cook an additional 5 minutes until fully cooked and golden. Remove chicken from the skillet and set aside.

5. Make the Garlic Butter Sauce

Reduce heat to low-medium. Add butter to the same skillet and allow it to melt. Stir in minced garlic and cook for 1–2 minutes until fragrant but not browned.

6. Combine Everything

Add the cooked tortellini to the skillet and toss gently to coat in the garlic butter sauce. Return the chicken to the pan and mix carefully. Remove from heat and fold in the roasted butternut squash and Brussels sprouts. Finish with fresh thyme and adjust seasoning as needed.

Flavor Variations

This Autumn Chicken Dinner with Roasted Vegetables is flexible and easy to customize:

• Creamy version – Add a splash of heavy cream or half-and-half to the garlic butter sauce.

• Spicy twist – Sprinkle in red pepper flakes or add chili oil.

• Cheesy upgrade – Finish with freshly grated Parmesan or Pecorino Romano.

• Protein swap – Use turkey breast or rotisserie chicken for convenience.

• Vegetarian option – Skip chicken and add mushrooms or white beans for protein.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. While microwaving works, stovetop reheating preserves texture best.

Note: Tortellini will soften slightly after storage, so this dish is best enjoyed fresh or reheated gently.

Serving Suggestions

This Autumn Chicken Dinner with Roasted Vegetables is a complete meal on its own, but you can pair it with:

• Crusty artisan bread

• A simple arugula salad with lemon vinaigrette

• Roasted garlic bread

• A glass of dry white wine or sparkling cider

Autumn Chicken Dinner with Roasted Vegetables

Print Recipe

This Autumn Chicken Dinner with Roasted Vegetables is a colorful, comforting meal that celebrates fall flavors. Smoked paprika chicken, tender cheese tortellini, and a rich garlic butter sauce come together with roasted butternut squash and Brussels sprouts. It’s hearty, cozy, and perfect for family dinners during the cooler months.

• Author: salah saloh

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 3 cups butternut squash, peeled, seeded, and 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 and Tortellini

• 9 oz cheese tortellini

• 1 lb chicken thighs, skinless and boneless

• 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

1. Preheat the oven to 400°F (205°C).

2. Toss the cubed butternut squash with olive oil, salt, and pepper.

3. Spread evenly on a parchment-lined baking sheet without overcrowding.

4. Roast on the middle rack for about 30 minutes, until tender. Remove from oven.

Roast the Brussels Sprouts

1. Toss halved Brussels sprouts with olive oil, salt, and pepper.

2. Spread on a parchment-lined baking sheet in a single layer.

3. Roast at 400°F for 20–30 minutes, until lightly browned and crisp on the edges. Remove from oven.

Cook the Chicken and Tortellini

1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain and set aside.

2. Slice chicken thighs into thin strips and season with smoked paprika, salt, and black pepper.

3. Heat a large cast-iron skillet over medium heat for 3 minutes. Add olive oil.

4. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 4 minutes to sear.

5. Flip chicken, reduce heat to low-medium, and cook 5 more minutes, until fully cooked. Remove chicken to a plate.

6. In the same skillet, add butter and minced garlic. Cook for 1–2 minutes, until fragrant.

7. Add cooked tortellini and toss to coat in the garlic butter sauce.

8. Add chicken back to the skillet and stir gently. Remove from heat.

9. Add roasted butternut squash and Brussels sprouts. Toss gently to combine.

10. Top with fresh thyme and season with additional salt and pepper if needed.

Notes

• Cut vegetables evenly so they roast at the same rate.

• Avoid overcrowding the baking sheets to ensure caramelization.

• Chicken thighs stay juicy, but chicken breast can be used if preferred.

• A cast-iron skillet gives the chicken the best sear and flavor.

• Add grated Parmesan or a splash of cream for extra richness, if desired.

Nutrition Information (Per Serving)

• Calories: 768 kcal

• Fat: 51 g

• Saturated Fat: 15 g

• Cholesterol: 158 mg

• Sodium: 611 mg

• Potassium: 962 mg

Final Thoughts

This Autumn Chicken Dinner with Roasted Vegetables is the kind of recipe that defines the season. It’s warm, comforting, and deeply satisfying without feeling heavy or overly indulgent. Every component—from the smoky, golden chicken to the caramelized vegetables and buttery tortellini—works together to create a meal that feels intentional and nourishing.

What makes this dish especially special is its balance. The sweetness of roasted butternut squash complements the savory richness of garlic butter and chicken, while Brussels sprouts add depth and texture. It’s the type of dinner that feels like a reward at the end of a long day, filling your kitchen with aromas that signal comfort and home.

This recipe is also incredibly adaptable. You can dress it up for guests, simplify it for busy weeknights, or customize it based on what you have on hand. That flexibility is what makes it a true fall staple—reliable, comforting, and endlessly enjoyable.