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Autumn Chicken Dinner with Roasted Vegetables

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 650
A hearty and flavorful autumn-inspired chicken dinner featuring roasted vegetables and cheesy tortellini, perfect for cozy evenings.

Ingredients

Vegetables

  • 3 cups butternut squash (peeled, seeded, cubed)
  • 12 oz Brussels sprouts
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 9 oz cheese tortellini

Chicken

  • 1 lb chicken thighs (skinless, boneless)
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon salt
  • black pepper (freshly ground, to taste) black pepper (to taste)
  • 3 tablespoons butter
  • 5 cloves garlic (minced)
  • fresh thyme fresh thyme

Instructions 

  • Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25-30 minutes.
  • Season chicken thighs with smoked paprika, salt, and pepper. Cook in a skillet with 1 tablespoon olive oil until browned and cooked through, about 8-10 minutes per side.
  • Cook tortellini according to package instructions. Drain and set aside.
  • In a large skillet, melt butter with minced garlic and fresh thyme. Add cooked chicken, roasted vegetables, and tortellini. Toss to combine and heat through.
  • Serve hot, garnished with additional thyme if desired.

Notes

For extra flavor, add a splash of lemon juice before serving.
Calories: 650kcal
Cost: $15
Course: Dinner
Cuisine: American
Keyword: autumn, Chicken, Roasted Vegetables