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Autumn Chicken Dinner with Roasted Vegetables

Autumn Chicken Dinner with Roasted Vegetables
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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.

Ingredients

Scale

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.

Find it online: https://chocotune.com/autumn-chicken-dinner-with-roasted-vegetables/