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Fall Chicken Dinner

ChickenFallOvenStove-Top
Time :1 hour 10 minutes
Yield :4 servings
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The Scoop

Fall called, and this skillet answered with roasted squash, crispy Brussels sprouts, cheesy tortellini, and garlic-butterchicken.
Smoked paprika brings a savory edge while fresh thyme pulls everything together, making this the kind of cozy dinner that practically comes with its own sweater.
Hack it:
Swap the butternut squash for sweet potato, delicata squash, or cauliflower.
Add crispy bacon, pancetta, or Italian sausage for an extra savory hit.
Try pumpkin ravioli or spinach-and-cheese tortellini instead of classic cheese tortellini.
Add a little heat with red pepper flakes or Calabrian chiles in the garlic butter.
Finish with Parmesan, toasted pecans, or crumbled goat cheese for extra richness and texture.
Brighten the whole skillet with a squeeze of lemon or a splash of balsamic vinegar before serving.
Leftovers:
Turn everything into a crispy skillet hash and top with a fried egg.
Toss the leftovers with extra Parmesan and a splash of cream for a quick pasta bake.
Chop the chicken and vegetables and pile them into toasted ciabatta with melted cheese.
Serve over farro or wild rice with greens for a hearty grain bowl.
Fold the tortellini, chicken, and roasted vegetables into a frittata for an autumn-inspired breakfast.

Ingredients

For the roasted butternut squash:

  • 3 cups butternut squash peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste

For the roasted Brussels sprouts:

  • 12 ounces Brussels sprouts
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

For the chicken and tortellini:

  • 9 ounces cheese tortellini
  • 1 pound chicken thighs, skinless, boneless, and cut into thin strips
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt, plus more to taste
  • black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 5 cloves garlic, minced
  • fresh thyme, to taste

Directions

  • Preheat the oven to 400 degrees F.
  • Line 2 baking sheets with parchment paper.
  • In a large bowl, toss the butternut squash in 1 tablespoon of the olive oil, the salt, and the pepper.
  • Spread the coated butternut squash on one of the prepared baking sheets in an even layer, ensuring it does not overcrowd.
  • In the same bowl or a separate medium bowl, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper.
  • Spread the coated Brussels sprouts on the remaining prepared baking sheet in an even layer, ensuring it does not overcrowd.
  • Roast the coated butternut squash and the coated Brussels sprouts on the middle rack until tender, about 20-30 minutes.
  • While the veggies are roasting, cook the tortellini in a large pot of boiling salted water to al dente according to the package instructions. Drain.
  • While the tortellini are cooking, generously season the chicken with the smoked paprika, 1/4 teaspoon of the salt, and the remaining pepper.
  • Heat a large cast-iron skillet over medium heat for 3 minutes.
  • Add the remaining oil to the heated skillet.
  • Add the seasoned chicken to the oil and cook, in batches if needed, on one side without moving them until seared, about 4 minutes.
  • Flip the chicken over and reduce the heat to medium-low.
  • Cook the other side of the chicken until an instant thermometer inserted in the center reads 165 degrees F, about 5 minutes.
  • Transfer the cooked chicken to a plate.
  • In the same skillet over medium-low heat, add the butter and the garlic and cook until the garlic is fragrant, about 1-2 minutes.
  • Add the cooked chicken to the garlic butter and toss to coat.
  • Transfer the skillet away from the heat.
  • Add the roasted butternut squash, the roasted Brussels sprouts, and the cooked tortellini to the skillet with the cooked chicken. Toss to combine, if desired.
  • Top with the thyme and season with more of the salt and the pepper, if needed.
  • Serve.
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