Recipe Background
Fall meals aren't just for turkey dinners! This Fall Chicken Dinner is here to show you why. It celebrates the cool weather harvest by roasting some sweet butternut squash and tender Brussels sprouts. Then, they're brought together with some seared seasoned chicken and cheesy tortellini to make you fall in love with the flavors, no pun intended. Seriously, your cozy autumn will be even cozier and, oh, so delicious with a big bowl of Fall Chicken Dinner in hand!
Fall meals aren't just for turkey dinners! This Fall Chicken Dinner is here to show you why. It celebrates the cool weather harvest by roasting some sweet butternut squash and tender Brussels sprouts. Then, they're brought together with some seared seasoned chicken and cheesy tortellini to make you fall in love with the flavors, no pun intended. Seriously, your cozy autumn will be even cozier and, oh, so delicious with a big bowl of Fall Chicken Dinner in hand!
Ingredients
For the roasted butternut squash:
- 3 cups butternut squash peeled seeded, and cubed
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
For the roasted Brussels sprouts:
- 12 ounces Brussels sprouts
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
For the chicken and tortellini:
- 9 ounces cheese tortellini
- 1 pound chicken thighs skinless, boneless, and cut into thin strips
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt plus more to taste
- black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic minced
- fresh thyme to taste
Directions
- Preheat the oven to 400 degrees F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, toss the butternut squash in 1 tablespoon of the olive oil, the salt, and the pepper.
- Spread the coated butternut squash on one of the prepared baking sheets in an even layer, ensuring it does not overcrowd.
- In the same bowl or a separate medium bowl, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper.
- Spread the coated Brussels sprouts on the remaining prepared baking sheet in an even layer, ensuring it does not overcrowd.
- Roast the coated butternut squash and the coated Brussels sprouts on the middle rack until tender, about 20-30 minutes.
- While the veggies are roasting, cook the tortellini in a large pot of boiling salted water to al dente according to the package instructions. Drain.
- While the tortellini are cooking, generously season the chicken with the smoked paprika, 1/4 teaspoon of the salt, and the remaining pepper.
- Heat a large cast-iron skillet over medium heat for 3 minutes.
- Add the remaining oil to the heated skillet.
- Add the seasoned chicken to the oil and cook, in batches if needed, on one side without moving them until seared, about 4 minutes.
- Flip the chicken over and reduce the heat to medium-low.
- Cook the other side of the chicken until an instant thermometer inserted in the center reads 165 degrees F, about 5 minutes.
- Transfer the cooked chicken to a plate.
- In the same skillet over medium-low heat, add the butter and the garlic and cook until the garlic is fragrant, about 1-2 minutes.
- Add the cooked chicken to the garlic butter and toss to coat.
- Transfer the skillet away from the heat.
- Add the roasted butternut squash, the roasted Brussels sprouts, and the cooked tortellini to the skillet with the cooked chicken. Toss to combine, if desired.
- Top with the thyme and season with more of the salt and the pepper, if needed.
- Serve.
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