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Autumn Chicken Dinner with Roasted Vegetables

A warm, hearty meal featuring juicy chicken thighs and vibrant autumn vegetables, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 3 cups Butternut squash, peeled and cubed
  • 12 oz Brussels sprouts, halved
  • 3 tablespoons Olive oil
  • to taste Salt & black pepper
Main Ingredients
  • 1 lb Boneless, skinless chicken thighs
  • 1 teaspoon Smoked paprika
  • 9 oz Cheese tortellini
  • 3 tablespoons Butter
  • 5 cloves Garlic, minced
  • 1 tablespoon Fresh thyme

Method
 

Roasting the Seasonal Vegetables
  1. Preheat your oven to 400°F.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl.
  3. Spread the squash evenly on a parchment-lined baking sheet and roast for 30 minutes.
  4. Toss the halved Brussels sprouts with oil, salt, and pepper and roast on a separate sheet for 20-30 minutes until golden brown.
Preparing the Tortellini
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the cheese tortellini and cook according to the package instructions until al dente.
  3. Drain the water and set the cooked pasta aside until ready to combine.
Searing the Chicken
  1. Slice chicken thighs into thin strips and season with smoked paprika, salt, and black pepper.
  2. Heat a large cast-iron skillet over medium heat for 3 minutes.
  3. Add olive oil and sear chicken in a single layer for about 4 minutes until golden crust forms. Flip and cook until fully cooked, then set aside.
Creating the Garlic Butter Sauce
  1. In the same empty skillet, melt the butter over low-medium heat.
  2. Add the minced garlic and sauté for about 1-2 minutes until fragrant and soft, being careful not to burn the garlic.
Combining and Serving
  1. Add cooked tortellini to the skillet, tossing to coat in the garlic butter.
  2. Return the cooked chicken to the pan, then gently fold in the roasted butternut squash and Brussels sprouts.
  3. Top with fresh thyme, adjust seasoning, and serve immediately.

Notes

Allow vegetables to roast until caramelized for enhanced sweetness. Serve on a large platter and drizzle with balsamic vinegar for added flavor.