Autumn Chicken Dinner with Roasted Vegetables

Why You’ll Love This Recipe

I like this recipe because it’s balanced, flavorful, and versatile. The roasted vegetables bring a natural sweetness and caramelization, while the chicken adds heartiness and the tortellini gives a creamy, cheesy bite. I also love that it all comes together in under an hour, making it a great choice for a weeknight dinner or a casual autumn gathering.

Ingredients

Roasted Butternut Squash
3 cups butternut squash peeled, seeded, cubed
1 tablespoon olive oil
salt and pepper

Roasted Brussels sprouts
12 oz Brussels sprouts
2 tablespoons olive oil
salt and pepper

Chicken and Tortellini
9 oz cheese tortellini
1 lb chicken thighs skinless, boneless
1 teaspoon smoked paprika
¼ teaspoon salt
black pepper freshly ground, to taste
2 tablespoons olive oil
3 tablespoons butter
5 cloves garlic minced
fresh thyme

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 400°F.
2. I toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. I roast it for about 25–30 minutes until tender and caramelized.
3. I prepare the Brussels sprouts by trimming and halving them, then tossing them with olive oil, salt, and pepper. I roast them on a separate sheet for about 20–25 minutes until browned and crispy.
4. While the vegetables roast, I cook the cheese tortellini according to the package instructions, then drain and set aside.
5. I season the chicken thighs with smoked paprika, salt, and black pepper.
6. In a skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through, about 6–7 minutes per side. I remove it from the pan and set it aside.
7. In the same skillet, I melt butter, add garlic, and sauté until fragrant. I stir in fresh thyme leaves to infuse the butter with flavor.
8. I return the chicken to the skillet, spooning the garlic butter sauce over it.
9. I serve the chicken alongside the roasted vegetables and tortellini, letting the flavors come together on the plate.

Servings and Timing

This recipe makes about 4 servings. It takes me around 15 minutes to prepare and about 35 minutes to cook, so I usually have it ready in 50 minutes.

Variations

Sometimes I use chicken breasts instead of thighs when I want a leaner option. I also like swapping cheese tortellini for spinach or mushroom tortellini for a different flavor profile. For extra richness, I toss the tortellini in a bit of the garlic butter sauce. If I’m craving more greens, I throw in some sautéed kale or spinach at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and vegetables in a skillet over low heat with a splash of broth or water to keep them moist. The tortellini reheats best in the microwave or tossed briefly in the skillet with butter.

FAQs

Can I roast the vegetables together on one pan?

Yes, I can, but I prefer roasting them separately since Brussels sprouts and squash cook at slightly different times.

Can I make this with frozen butternut squash?

Yes, I can use frozen squash, but I roast it straight from frozen and allow for a few extra minutes of cooking.

What other vegetables work well in this dish?

I like adding carrots, parsnips, or sweet potatoes for more autumn flavors.

Can I use dried thyme instead of fresh?

Yes, I can substitute dried thyme, but I use about one-third of the amount since dried herbs are stronger.

How do I know when the chicken is done?

I check with a meat thermometer to make sure it reaches 165°F internally.

Can I make this recipe vegetarian?

Yes, I can leave out the chicken and just serve the roasted vegetables with tortellini for a satisfying vegetarian version.

Can I prepare the vegetables ahead of time?

Yes, I often roast the vegetables in advance and reheat them before serving.

What kind of tortellini works best?

I like cheese tortellini, but spinach and ricotta or mushroom tortellini also pair beautifully with the flavors.

Can I add a sauce to the tortellini?

Yes, I sometimes toss it with a light cream sauce or extra garlic butter for more richness.

Can I cook the chicken in the oven instead of the skillet?

Yes, I can bake it at 400°F for about 25 minutes, then finish with garlic butter for flavor.

Conclusion

I love making this Autumn Chicken Dinner with Roasted Vegetables because it captures the best flavors of the season in one satisfying meal. The roasted butternut squash, crispy Brussels sprouts, tender chicken, and cheesy tortellini all come together in a way that’s both cozy and delicious. It’s a dish I look forward to every fall.

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