Description
This Autumn Chicken Dinner with Roasted Vegetables combines juicy smoked-paprika chicken thighs, sweet roasted butternut squash, golden Brussels sprouts, and tender cheese tortellini in a savory garlic butter sauce. Finished with fresh thyme, it’s a cozy, colorful fall dinner that’s easy enough for a weeknight but impressive enough for guests.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the butternut squash: Preheat the oven to 400°F. Toss the cubed butternut squash with some of the olive oil, salt, and black pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for about 30 minutes, or until tender and lightly caramelized.
- Roast the Brussels sprouts: Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Arrange them cut-side down on a separate baking sheet. Roast for 20–30 minutes, until tender and golden brown.
- Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions until al dente. Drain and set aside.
- Season the chicken: Slice the chicken thighs into thin strips. Season evenly with smoked paprika, salt, and black pepper.
- Sear the chicken: Heat a large cast-iron skillet over medium heat for about 3 minutes. Add some of the remaining olive oil. Arrange the chicken in a single layer and sear for about 4 minutes without moving it. Flip and continue cooking until browned and the internal temperature reaches 165°F. Transfer to a plate.
- Make the garlic butter: Reduce the heat to medium-low. Melt the butter in the same skillet. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and softened. Do not let the garlic burn.
- Combine: Add the cooked tortellini to the skillet and gently toss with the garlic butter. Return the chicken to the pan, then fold in the roasted butternut squash and Brussels sprouts.
- Finish and serve: Sprinkle with fresh thyme. Taste and adjust the salt and black pepper as needed. Serve warm.
Notes
- Cut the butternut squash into evenly sized cubes so the pieces roast at the same rate.
- Arrange Brussels sprouts cut-side down for better caramelization.
- Don’t overcrowd the chicken. Cook it in batches if necessary so it sears rather than steams.
- Chicken is safely cooked when the thickest pieces reach 165°F internally.
- Watch the garlic carefully because minced garlic can burn quickly.
- Reserve a little tortellini cooking water before draining. A splash can loosen the garlic butter sauce if necessary.
- Leftovers can be refrigerated in an airtight container for 3–4 days.
- Reheat gently in a skillet with a splash of water or broth and a small amount of butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 135 mg