As the leaves start to change and the crisp autumn air sets in, there’s nothing quite like a warm and cozy meal to comfort your soul. And what better way to do that than with a deliciously flavorful chicken dish? This season, we’re trading in our shorts and sandals for scarves and sweaters, and our kitchens are filled with the aroma of roasting vegetables and simmering stews.
To help you get into the fall spirit, we’ve rounded up 18 mouthwatering chicken recipes that incorporate the flavors and ingredients of the season. From hearty sheet pan dinners to creamy casseroles, and from sweet glazes to savory braises, these dishes are sure to become new favorites in your household.
Apple Cider Braised Chicken with Thyme
This hearty dish is perfect for a cozy fall or winter evening. The combination of tender chicken, sweet apple cider, and savory thyme creates a rich and comforting meal.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup apple cider
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the chicken with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes per side.
4. Add the apple cider, garlic, and browned chicken to the pot. Cover and transfer to the preheated oven.
5. Braise for 2-3 hours or until the chicken is tender and falls apart easily.
6. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 2-3 hours
Butternut Squash and Chicken Sheet Pan Dinner
This recipe brings together the flavors of roasted chicken, sweet butternut squash, and savory spices for a deliciously easy dinner. Perfect for a weeknight meal or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium butternut squashes (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– 1/4 tsp black pepper
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, salt, cumin, smoked paprika, and black pepper.
3. Add chicken and butternut squash to the bowl; toss to coat with the marinade.
4. Line a sheet pan with parchment paper; arrange chicken and squash in a single layer.
5. Roast for 35-40 minutes or until chicken is cooked through and squash is tender.
Cooking Time: 35-40 minutes
Maple Glazed Roasted Chicken with Sweet Potatoes
A sweet and savory twist on classic roasted chicken, this recipe combines the richness of maple syrup with the natural sweetness of sweet potatoes. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup pure maple syrup
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together maple syrup, olive oil, thyme, salt, and pepper.
3. Place chicken in a roasting pan and brush with the glaze.
4. Roast chicken for 45-50 minutes or until cooked through.
5. Toss sweet potatoes with a pinch of salt and spread around the chicken.
6. Roast for an additional 30-40 minutes, or until sweet potatoes are tender.
7. Let rest for 10 minutes before serving.
Cooking Time: 1 hour 15 minutes – 1 hour 25 minutes
Pumpkin Alfredo Chicken Bake
A seasonal twist on a classic comfort dish, this Pumpkin Alfredo Chicken Bake combines the warmth of roasted chicken with the comforting creaminess of Alfredo sauce and the sweetness of roasted pumpkin.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 medium pumpkin, peeled and cubed
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss chicken with olive oil, salt, and pepper.
3. Spread pumpkin cubes on a baking sheet lined with parchment paper and roast for 20 minutes, or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a separate saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat, whisking constantly.
6. Add cooked pasta to the saucepan and toss with Alfredo sauce until coated.
7. Place chicken on top of pumpkin cubes and spoon pasta mixture alongside.
8. Bake for 25-30 minutes or until chicken is cooked through.
Cook Time: 45-50 minutes
Cranberry Balsamic Chicken Skillet
A sweet and tangy twist on a classic chicken dish, this Cranberry Balsamic Chicken Skillet is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup fresh or frozen cranberries
– 1/4 cup balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Reduce heat to medium. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cranberries, balsamic vinegar, and honey. Bring to a simmer.
5. Return chicken to skillet and toss to coat with cranberry mixture.
6. Cook for an additional 2-3 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Harvest Chicken and Wild Rice Casserole
This hearty casserole is a perfect blend of flavors and textures, featuring chicken, wild rice, and a medley of autumn vegetables. A satisfying main course or side dish for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked wild rice
– 1 cup mixed autumn vegetables (such as carrots, bell peppers, and mushrooms)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the chicken, onion, and garlic until the chicken is cooked through.
3. Add the mixed vegetables, thyme, salt, and pepper to the skillet; cook until tender.
4. In a separate bowl, combine the cooked wild rice and chicken broth.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Layer the casserole: wild rice mixture, then the chicken and vegetable mixture, followed by shredded cheese.
7. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 25-30 minutes
Cinnamon Spiced Chicken with Roasted Carrots
Elevate your weeknight dinner with this aromatic and flavorful combination of cinnamon-spiced chicken and roasted carrots. Perfect for a cozy night in, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 4 large carrots, peeled and chopped into 1-inch pieces
– 1/4 cup honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, cinnamon, cumin, salt, and pepper.
3. Place the chicken breasts in a shallow baking dish and brush with the spice mixture.
4. Roast the carrots on a separate baking sheet with 1/4 cup honey for 20-25 minutes, or until tender and caramelized.
5. Bake the chicken for 15-20 minutes, or until cooked through.
6. Serve the chicken breasts alongside the roasted carrots.
Cooking Time: 35-40 minutes
Dutch Oven Chicken and Fall Veggie Stew
This comforting stew is a perfect blend of flavors and textures, featuring tender chicken and a medley of fall vegetables. Perfect for a cozy evening meal or a rustic camping trip.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat Dutch oven to medium-high heat.
2. Add olive oil, then sauté chicken until browned, about 5 minutes.
3. Add chopped onion, garlic, carrots, potatoes, and red bell pepper; cook until vegetables are tender, about 10 minutes.
4. Stir in diced tomatoes, thyme, salt, and pepper.
5. Cover Dutch oven and simmer for 30-40 minutes or until chicken is cooked through.
Cooking Time: 45-55 minutes
Autumn Chicken Curry with Butternut Squash
As the seasons change, warm up with this comforting Autumn-inspired chicken curry, featuring tender butternut squash and a blend of aromatic spices. This hearty dish is perfect for a cozy night in or as a flavorful addition to your holiday gatherings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium butternut squashes, peeled and diced
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes; remove from pan.
3. In the same pan, sauté onion and garlic until softened, about 3-4 minutes.
4. Add cumin, coriander, turmeric, and cayenne (if using); cook for an additional minute.
5. Stir in diced tomatoes and cooked chicken; season with salt and pepper to taste.
6. Simmer curry for 15-20 minutes or until the flavors have melded together.
7. Serve hot over rice or with naan bread, garnished with chopped cilantro.
Cooking Time: approximately 30-40 minutes
Rosemary Garlic Roasted Chicken with Brussels Sprouts
Elevate your dinner game with this flavorful and aromatic roasted chicken recipe, perfectly paired with a side of tender Brussels sprouts. This easy-to-make dish is sure to become a family favorite.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– 1 lb Brussels sprouts, trimmed and halved
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Season the chicken with salt and pepper, then rub the garlic-rosemary mixture all over the bird.
4. Place the chicken in a roasting pan and put it in the oven.
5. Roast the chicken for 45 minutes, or until the internal temperature reaches 165°F (74°C).
6. Toss the Brussels sprouts with salt and pepper, then add them to the roasting pan with the chicken.
7. Continue roasting for an additional 20-25 minutes, or until the sprouts are tender and caramelized.
Cooking Time: 65-70 minutes
Pecan Crusted Chicken with Brown Butter Sage Sauce
Elevate your chicken dish with the rich flavors of pecans and brown butter, paired with the earthy sweetness of sage. This recipe is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup pecan halves
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together pecans, olive oil, garlic, salt, and pepper.
3. Dip each chicken breast in the pecan mixture, pressing gently to adhere.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until cooked through.
6. While the chicken is cooking, melt the butter in a small saucepan over medium heat. Add sage leaves and cook for 2-3 minutes or until fragrant.
7. Stir in heavy cream and cook for an additional minute.
8. Serve the brown butter sage sauce over the pecan crusted chicken breasts.
Cooking Time: 25-30 minutes
Creamy Mushroom and Chicken Orzo
This rich and flavorful dish combines sautéed mushrooms, chicken breast, and orzo pasta in a creamy sauce. Perfect for a cozy dinner with family or friends.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 8 oz orzo pasta
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, sauté mushrooms, onion, and garlic until tender.
3. Add chicken breast and cook until browned on both sides.
4. Pour in chicken broth and heavy cream. Stir to combine.
5. Add cooked orzo to the skillet and stir to coat with sauce.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Stuffed Acorn Squash with Ground Chicken and Quinoa
This recipe combines the comforting flavors of roasted squash with the savory goodness of ground chicken and quinoa. A perfect fall-inspired dish for a cozy evening.
Ingredients:
– 2 medium acorn squashes, halved and seeds removed
– 1 lb ground chicken
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the ground chicken over medium-high heat until browned, breaking into small pieces.
3. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper. Cook until the onion is translucent.
4. Stuff each squash half with the cooked quinoa mixture, dividing evenly.
5. Place the stuffed squashes on a baking sheet lined with parchment paper, drizzle with olive oil, and roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Fall Harvest Chicken Salad with Pears and Walnuts
Celebrate the flavors of fall with this sweet and savory chicken salad featuring crisp pears, toasted walnuts, and a hint of cinnamon. Perfect for a cozy lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 ripe pears (Bartlett or Anjou), peeled and diced
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chicken, pears, parsley, and walnuts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and cinnamon.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None required! This salad is ready in just a few minutes of preparation.
One-Pot Creamy Chicken and Sweet Corn Chowder
This hearty and comforting chowder is a perfect blend of tender chicken, sweet corn, and creamy goodness, all cooked to perfection in just one pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup frozen sweet corn kernels
– 1 medium red bell pepper, diced
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Heat the pot over medium heat. Add chicken, onions, garlic, sweet corn, red bell pepper, paprika, and cayenne pepper (if using). Cook until the chicken is browned and vegetables are tender, about 8-10 minutes.
2. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.
3. Stir in heavy cream and season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika (optional).
Cooking Time: 20-25 minutes
Caramelized Onion and Apple Stuffed Chicken Breasts
Caramelized Onion and Apple Stuffed Chicken Breasts: A sweet and savory combination that will elevate your chicken game!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 large onion, thinly sliced
– 2 apples, peeled and diced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh thyme
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sliced onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized.
3. Add the diced apples and cook for an additional 5 minutes, stirring frequently.
4. Stuff each chicken breast with the onion-apple mixture, dividing it evenly among the four breasts.
5. Season the outside of the chicken with salt, pepper, and thyme.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
7. If using cheese, sprinkle on top of the chicken during the last 5 minutes of cooking.
Cooking Time: 45-50 minutes
Smoked Paprika Chicken with Roasted Fall Vegetables
This recipe combines the rich flavors of smoked paprika with the natural sweetness of fall vegetables, perfect for a cozy autumn evening. With minimal preparation and cooking time, this dish is ideal for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large Brussels sprouts, trimmed and halved
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Place the sweet potato, carrot, and Brussels sprouts on a baking sheet lined with parchment paper.
5. Roast the vegetables in the oven for 20-25 minutes or until tender.
6. Place the chicken breasts on the baking sheet with the vegetables and cook for an additional 15-20 minutes or until cooked through.
7. Serve warm, drizzling with chicken broth if desired.
Cooking Time: 35-40 minutes
Honey Mustard Roasted Chicken Thighs with Apples
A harmonious blend of sweet and savory, this recipe brings together the flavors of honey mustard, crisp apples, and juicy chicken thighs. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp honey
– 1 tbsp Dijon mustard
– 2 tbsp olive oil
– 1 large onion, peeled and chopped
– 2 apples, peeled and sliced (Granny Smith or Fuji work well)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together honey and Dijon mustard.
3. Place chicken thighs in a large bowl; brush with olive oil and season with salt and pepper.
4. Add the chopped onion and sliced apples to the bowl with the chicken.
5. Pour the honey-mustard mixture over the chicken and vegetables; toss to coat.
6. Transfer the mixture to a baking sheet lined with parchment paper; roast for 30-35 minutes or until the chicken is cooked through.
Cooking Time: 30-35 minutes
Summary
Get cozy this fall with these delicious and comforting chicken recipes! From hearty sheet pan dinners to flavorful braises, there’s something for everyone. Try Apple Cider Braised Chicken with Thyme or Butternut Squash and Chicken Sheet Pan Dinner for a taste of autumn. Or, indulge in sweet and savory dishes like Maple Glazed Roasted Chicken with Sweet Potatoes or Pumpkin Alfredo Chicken Bake. Whatever your craving, these 18 cozy fall chicken recipes are sure to satisfy.
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