The Cozy Fall One-Pan Chicken Dinner You Didn’t Know You Needed

Imagine carving into tender chicken breast nestled among roasted squash and brussels sprouts, all bursting with the essence of fall. This recipe turns busy weeknights into cozy seasonal gatherings, with minimal fuss and maximum warmth. The aroma of cinnamon, sage, and roasted garlic fills your kitchen, instantly making everything feel more comforting.

What sets this apart is the magical blend of simplicity and seasonal ingenuity. One pan, a handful of ingredients, and a few steps bring a vibrant harvest to your dinner table. It’s a reminder that the coziest meals often come from streamlined, thoughtful cooking tailored for cooler nights and craving hearts.

Roasted Chicken with Fall Vegetables

This dish features chicken breasts roasted alongside seasonal vegetables such as squash and Brussels sprouts, with fragrant spices and aromatics. The result is tender, juicy chicken and caramelized vegetables with a rustic, golden-brown finish, all cooked in one pan for ease and flavor.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces boneless chicken breasts skinless, evenly thick
• 2 cups butternut squash or acorn squash peeled and cubed
• 2 cups Brussels sprouts halved
• 3 cloves garlic minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried sage
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Baking Sheet or Large Ovenproof Skillet
• Chef’s knife
• Cutting board
• Measuring Spoons

Method

 

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet or ovenproof skillet by lining it with parchment paper or lightly greasing it.
2. Pat the chicken breasts dry and season both sides generously with salt, pepper, and a pinch of cinnamon to enhance the warm flavors.
   4 pieces boneless chicken breasts
3. Toss the cubed squash and halved Brussels sprouts with olive oil, minced garlic, sage, and a sprinkle of salt and pepper until evenly coated.
   4 pieces boneless chicken breasts
4. Arrange the seasoned vegetables in a single layer on the prepared baking sheet and place the chicken breasts on top or alongside, ensuring space for even roasting.
5. Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are golden and caramelized.
6. Remove from the oven and let the chicken rest for 5 minutes, allowing juices to redistribute for a tender, juicy bite.
7. Slice the chicken breasts and serve alongside the roasted squash and Brussels sprouts, spooning any pan juices over the top for extra flavor.

This dish embodies the spirit of autumn by celebrating local produce and a rustic, inviting vibe. Its unpredictable flavors and textures make each bite a delightful surprise, perfect for chilly evenings.

As the season shifts, having a go-to one-pan meal that’s as easy as it is hearty becomes a treasured secret. It’s a little bit nostalgic, a little bit chaotic—just like fall itself—and undeniably satisfying to share with loved ones.