Autumn Chicken Dinner with Roasted Butternut Squash, Brussels Sprouts, and Tortellini Recipe
A wholesome Autumn Chicken Dinner featuring tender seared chicken thighs, roasted butternut squash and Brussels sprouts, combined with cheesy tortellini tossed in a fragrant garlic butter sauce and fresh thyme. This comforting, one-skillet meal balances savory and autumnal flavors perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Roasted Butternut Squash
- 3 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Roasted Brussels Sprouts
- 12 oz Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Chicken and Tortellini
- 9 oz cheese tortellini
- 1 lb skinless, boneless chicken thighs, sliced into thin strips
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- Fresh thyme, for garnish
Instructions
- Preheat Oven and Prepare Squash: Preheat your oven to 400°F (205°C). Ensure the butternut squash is peeled, seeded, and cubed. Toss the cubes in olive oil, salt, and pepper until evenly coated.
- Roast Butternut Squash: Arrange the squash cubes in a single layer on a parchment-lined baking sheet without overcrowding. Roast on the middle rack for about 30 minutes until tender and lightly caramelized, then remove from the oven.
- Prepare Brussels Sprouts: Trim the ends and remove any yellow leaves from the Brussels sprouts. Slice them in half. Toss with olive oil, salt, and pepper in a medium bowl.
- Roast Brussels Sprouts: Spread the sprouts in a single layer on a parchment-lined baking sheet. Roast in the same 400°F oven for 20-30 minutes, until crisp on the outside and tender inside. Remove from oven.
- Cook Tortellini: Bring a large pot of water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- Season Chicken: Season the sliced chicken thighs generously with smoked paprika, salt, and freshly ground black pepper.
- Sear Chicken: Heat a large cast-iron skillet over medium heat for 3 minutes to ensure even heating. Add 2 tablespoons of olive oil, then place the chicken strips in a single layer. Cook undisturbed for 4 minutes to develop a good sear.
- Cook Through Chicken: Flip the chicken strips, reduce heat to medium-low, and cook for about 5 additional minutes or until fully cooked. Remove chicken from the skillet and set aside.
- Make Garlic Butter Sauce: To the empty skillet, add butter and minced garlic. Cook over medium-low heat for 1-2 minutes until the garlic softens but does not brown.
- Toss Tortellini in Garlic Butter: Add the drained tortellini to the skillet and toss thoroughly to coat with the garlic butter sauce.
- Recombine Chicken and Tortellini: Add the cooked chicken back into the skillet with the tortellini. Stir gently to coat the chicken with the sauce.
- Add Roasted Vegetables and Finish: Add the roasted butternut squash and Brussels sprouts to the skillet. Mix everything gently to combine. Garnish with fresh thyme and adjust seasoning with additional salt and freshly ground black pepper to taste.
Notes
- For best results, avoid overcrowding the roasting pans to allow vegetables to crisp up properly.
- You can roast the butternut squash and Brussels sprouts simultaneously on separate baking sheets in the oven.
- If you don’t have a cast-iron skillet, use any large heavy-bottomed pan that can accommodate the ingredients.
- Fresh thyme adds a lovely herbal note, but you may substitute rosemary or sage if preferred.
- Ensure chicken is cooked through and reaches an internal temperature of 165°F (74°C) for food safety.
Keywords: autumn chicken dinner, roasted vegetables, butternut squash, Brussels sprouts, cheesy tortellini, garlic butter sauce, one skillet meal