As the leaves begin to change colors and the crisp autumn air sets in, our thoughts turn to warm, comforting meals that evoke the cozy feelings of the season. And what better way to do that than with a deliciously seasoned chicken dish? This fall, why not try one of these 18 mouthwatering recipes that combine the flavors of the harvest with the simplicity and ease of cooking chicken? From classic roasted chicken with sweet potatoes and root vegetables to creative twists like pumpkin spice chicken casserole and cranberry balsamic chicken skillet, there’s something for everyone on this list. So go ahead, get cozy, and let the aromas of fall fill your kitchen with the warm, comforting scent of home.
Maple Glazed Roasted Chicken with Sweet Potatoes
Maple Glazed Roasted Chicken with Sweet Potatoes: A sweet and savory twist on a classic roasted chicken dinner!
Ingredients:
– 1 whole chicken (3-4 lbs)
– 1/2 cup pure maple syrup
– 2 tbsp olive oil
– 2 large sweet potatoes, peeled and cubed
– Salt and pepper to taste
– Optional: fresh herbs like thyme or rosemary for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together maple syrup and olive oil.
3. Season the chicken with salt and pepper. Place it in a roasting pan and brush the maple glaze all over the bird.
4. Toss sweet potato cubes with a pinch of salt and spread them around the chicken.
5. Roast for 45-50 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving. Serve with roasted sweet potatoes.
Cooking Time: 45-50 minutes
Apple Cider Braised Chicken Thighs
This recipe brings together the warmth of autumn with the tender comfort of braised chicken thighs, all wrapped up in a rich apple cider and spice infused sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup apple cider
– 2 tbsp butter
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, melt butter over medium-high heat.
3. Add sliced onion and cook until caramelized, stirring occasionally.
4. Add garlic and cook for an additional minute.
5. Add chicken thighs and cook until browned on all sides, about 5 minutes.
6. Pour in apple cider, cinnamon, nutmeg, salt, and pepper. Stir to combine.
7. Cover pot and transfer to preheated oven.
8. Braise for 2-3 hours or until chicken is tender and falls apart easily.
Cooking Time: 2-3 hours
Butternut Squash and Chicken Curry
This flavorful curry combines the natural sweetness of roasted butternut squash with tender chicken, aromatic spices, and a hint of coconut. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and dice the butternut squash into 1-inch cubes.
3. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
4. In a large pan, cook chicken in 1 tbsp olive oil over medium-high heat until browned. Add onions, garlic, cumin, curry powder, and turmeric. Cook until onions are translucent.
5. Stir in diced tomatoes, coconut milk, salt, and pepper. Simmer for 10-15 minutes or until sauce has thickened.
6. Serve chicken curry over roasted butternut squash, garnished with cilantro leaves.
Cooking Time: 45 minutes to 1 hour
Pumpkin Spice Chicken and Rice Casserole
This comforting casserole combines the warmth of pumpkin spice with tender chicken, creamy rice, and a crispy topping. Perfect for a chilly fall evening or a busy weeknight dinner.
Ingredients:
– 1 1/2 cups cooked white rice
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 cup canned pumpkin puree
– 1 teaspoon pumpkin pie spice
– 1/2 cup chicken broth
– 1 tablespoon butter
– 1/2 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, chicken, pumpkin puree, pumpkin pie spice, and chicken broth. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Dot the top with butter.
5. Sprinkle shredded cheddar cheese and breadcrumbs evenly over the casserole.
6. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Cranberry Balsamic Chicken Skillet
A sweet and tangy twist on traditional chicken skillet recipes, this dish combines juicy chicken, tender cranberries, and a rich balsamic glaze for a flavorful one-pot meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup fresh or frozen cranberries
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the cranberries, balsamic vinegar, thyme, salt, and pepper. Stir to combine.
5. Return the chicken to the skillet and stir to coat with the cranberry mixture.
6. Reduce heat to medium-low and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 15-18 minutes
Harvest Chicken Stuffed Acorn Squash
As the seasons change, warm up with this comforting dish that combines the flavors of roasted squash, savory chicken, and fragrant herbs. This recipe is perfect for a cozy fall or winter evening.
Ingredients:
– 2 medium acorn squashes
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/4 cup chopped fresh sage
– 1/4 cup chopped fresh thyme
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large bowl, combine chicken, sage, thyme, garlic, salt, and pepper. Mix well.
4. Stuff each squash half with the chicken mixture, dividing it evenly.
5. Drizzle the tops with olive oil and sprinkle with cheese (if using).
6. Roast the squashes for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Rosemary Garlic Roasted Chicken with Root Vegetables
Rosemary Garlic Roasted Chicken with Root Vegetables: A flavorful and aromatic main dish perfect for a cozy evening meal.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large onion, peeled and chopped
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and surround with chopped onion, carrots, and parsnips.
5. Roast in the preheated oven for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
6. Baste the chicken with juices from the pan every 20 minutes to keep it moist.
Cooking Time: 45-50 minutes
Caramelized Onion and Mushroom Chicken Pot Pie
Elevate your comfort food game with this rich and savory pot pie, featuring tender chicken, caramelized onions, and earthy mushrooms. A flaky puff pastry crust adds a satisfying crunch to this hearty dish.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large onions, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup butter
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, onions, and mushrooms until the chicken is cooked through and the vegetables are caramelized.
3. Add garlic, flour, butter, broth, cream, thyme, salt, and pepper. Stir until smooth.
4. Roll out pie crust to fit a 9×13-inch baking dish. Fill with the chicken mixture and top with puff pastry.
5. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40-45 minutes
Spiced Apple and Chicken Sausage Skillet
This hearty skillet dish combines the sweetness of apples with the savory flavor of chicken sausage, all wrapped up in a warm, aromatic spice blend. Perfect for a quick weeknight dinner or a cozy brunch.
Ingredients:
– 1 lb chicken sausage, sliced
– 2-3 apples, peeled and diced (Granny Smith work well)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken sausage and cook until browned, about 5 minutes. Remove from skillet.
3. Add the chopped onion and minced garlic; cook until softened, about 3-4 minutes.
4. Add the diced apples, cinnamon, nutmeg, salt, and pepper. Cook for an additional 5 minutes or until apples are tender.
5. Return the cooked chicken sausage to the skillet and stir to combine with the apple mixture.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 20-25 minutes
Autumn Harvest Chicken and Wild Rice Soup
Celebrate the flavors of fall with this hearty and comforting soup, featuring tender chicken, nutty wild rice, and a medley of autumn vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice blend (includes brown rice, wild rice, and other grains)
– 4 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup diced butternut squash
– 1 cup diced carrots
– 1/2 cup diced red bell pepper
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chicken in a little oil until cooked through.
2. Add the chopped onion and minced garlic; cook until softened.
3. Stir in the wild rice blend and cook for 1-2 minutes.
4. Add the chicken broth, diced squash, carrots, and red bell pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Season with thyme, salt, and pepper to taste.
Cooking Time: 30-40 minutes
Pecan Crusted Chicken with Cranberry Sauce
Elevate your dinner game with this sweet and savory combination of crispy pecan-crusted chicken and tangy cranberry sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup pecans, chopped
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup granulated sugar
– 1/2 cup cranberry sauce (homemade or store-bought)
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together pecans, salt, and pepper.
3. Dip each chicken breast in the pecan mixture, pressing gently to adhere.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with sugar.
6. Bake for 25-30 minutes or until cooked through.
7. Serve with cranberry sauce and garnish with thyme leaves if desired.
Cooking Time: 25-30 minutes
Slow Cooker Chicken and Sweet Potato Stew
This hearty stew is a perfect comfort food for a chilly evening. Tender chicken, sweet potatoes, and flavorful spices come together in a rich and creamy broth that’s sure to warm your soul.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Place the chicken, sweet potatoes, onion, and garlic in a slow cooker.
2. In a separate bowl, whisk together the chicken broth, heavy cream, and thyme. Pour the mixture over the ingredients in the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Brown Butter Sage Chicken with Roasted Brussels Sprouts
This recipe combines the rich flavors of brown butter and sage with succulent chicken, perfectly balanced by the earthy sweetness of roasted Brussels sprouts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– 1/2 cup brown sugar
– 1/4 cup chicken broth
– Salt and pepper to taste
– 1 pound Brussels sprouts, trimmed and halved
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Continue cooking until butter turns golden brown and develops a nutty aroma.
3. Add chopped sage and cook for 1 minute, stirring constantly.
4. Season chicken with salt, pepper, and brown sugar. Cook in the skillet with the browned butter and sage for 5-6 minutes per side, or until cooked through.
5. Toss Brussels sprouts with chicken broth, salt, and pepper. Roast in a separate baking dish at 400°F (200°C) for 20-25 minutes, or until tender and caramelized.
Cooking Time: 30-40 minutes
Pumpkin Alfredo Chicken Pasta Bake
Get ready for a creamy, savory, and autumnal take on classic pasta bake! This Pumpkin Alfredo Chicken Pasta Bake combines the warmth of pumpkin puree with the richness of Alfredo sauce, tossed with chicken, penne pasta, and melted mozzarella.
Ingredients:
• 8 oz penne pasta
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups pumpkin puree
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup Alfredo sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook penne pasta according to package directions; set aside.
3. In a large skillet, cook chicken with butter, garlic powder, salt, and pepper until cooked through.
4. Add pumpkin puree, heavy cream, and Alfredo sauce; stir until combined.
5. Combine cooked pasta, chicken mixture, and mozzarella cheese in a 9×13 inch baking dish.
6. Top with Parmesan cheese and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Smoky Chipotle Chicken and Black Bean Chili
This spicy chili recipe combines tender chicken, smoky chipotle peppers, and creamy black beans for a flavorful and filling meal. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 chipotle peppers in adobo sauce
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Water or chicken broth (as needed)
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the chipotle peppers, onion, garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, and water or broth (if needed). Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Roasted Chicken with Figs and Honey
Elevate your roasted chicken game with the unexpected combination of sweet figs and honey. This simple recipe yields a juicy, flavorful bird that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1/4 cup honey
– 2 ripe figs, stemmed and chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together honey and olive oil.
3. Rinse the chicken and pat dry with paper towels.
4. Stuff the cavity with chopped figs and minced garlic.
5. Brush the outside of the chicken with the honey-olive oil mixture.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 10 minutes before carving and serving.
Cooking Time: 45-50 minutes
Cinnamon Apple Chicken Salad with Walnuts
A sweet and savory twist on traditional chicken salad, this recipe combines the warmth of cinnamon with the crunch of walnuts and the freshness of apple. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup chopped fresh apple (Granny Smith or Honeycrisp)
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons plain Greek yogurt
Instructions:
1. In a large bowl, whisk together olive oil, honey, and cinnamon until well combined.
2. Add diced chicken, chopped apple, and walnuts to the bowl. Toss until everything is coated with the dressing.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Just before serving, stir in Greek yogurt to give the salad a creamy touch.
Cooking Time: None required! This recipe is ready when you are.
Savory Pumpkin and Chicken Risotto
Elevate your dinner game with this creamy and comforting Savory Pumpkin and Chicken Risotto, perfect for a chilly fall evening. This recipe combines the warmth of roasted pumpkin with tender chicken and aromatic Arborio rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups roasted pumpkin puree (see note)
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the chicken in a skillet with olive oil until cooked through.
2. In a large pot, sauté the onion and garlic until softened. Add Arborio rice and cook for 1-2 minutes.
3. Add warmed broth, 1/2 cup at a time, stirring continuously until absorbed.
4. After 20-25 minutes of cooking, stir in roasted pumpkin puree and cooked chicken. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to cozy up with these delicious fall chicken recipes! From sweet potatoes to squash, apples to pecans, these dishes are perfect for the season. Try Maple Glazed Roasted Chicken with Sweet Potatoes or Apple Cider Braised Chicken Thighs. For a warm and comforting meal, make Butternut Squash and Chicken Curry or Pumpkin Spice Chicken and Rice Casserole. These 18 recipes will keep you satisfied all fall long.
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