Autumn Chicken Dinner with Roasted Vegetables
Autumn Chicken Dinner with Roasted Vegetables is the ultimate comfort meal for chilly evenings. This flavorful dish features tender chicken thighs seasoned with smoked paprika, creamy cheese tortellini, and a vibrant mix of roasted seasonal vegetables including butternut squash and Brussels sprouts. The garlic butter sauce ties everything together, creating a warm, inviting experience perfect for family dinners or cozy get-togethers. With its colorful presentation and rich textures, this recipe is sure to become a beloved staple in your autumn menu.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: American
Ingredients
Scale
- 1 lb skinless, boneless chicken thighs
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts
- 9 oz cheese tortellini
- 5 cloves garlic, minced
- Olive oil
- Butter
- 1 teaspoon smoked paprika
- Salt
- Pepper
- Fresh thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper in a mixing bowl. Halve Brussels sprouts and toss similarly.
- Spread vegetables on a baking sheet and roast for 25–30 minutes until tender.
- In a skillet over medium-high heat, season chicken thighs with smoked paprika, salt, and pepper. Cook for 6–7 minutes per side until golden brown.
- Cook cheese tortellini according to package instructions; drain.
- In the same skillet used for chicken, reduce heat to medium-low and sauté butter and garlic until fragrant.
- Add roasted vegetables and tortellini to the skillet; toss gently with fresh thyme before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 560
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 140mg