Autumn Harvest One-Pan Chicken Delight: A Cozy Sunday Feast

Cooking a meal that reflects the senses of fall can be a challenge. But what if you could capture the crisp air, the vibrant colors, and the aroma of roasted chestnuts in a single skillet? This one-pan fall chicken dinner is a celebration of seasonal produce and comforting flavors, all cooked together to simplify your busy weekend.

Imagine tender chicken breasts nestled among sweet butternut squash, tangy apples, and fragrant herbs. The skillet sizzles with a warm, inviting aroma that promises a hearty yet light dish. It’s a perfect way to make the most of autumn’s bounty without the fuss of multiple pots and pans.

This recipe is not just about taste; it’s about embracing those cozy, lazy weekends when a simple, nourishing meal can turn a regular day into a celebration of fall.

One-Pan Fall Chicken Dinner

This skillet dish features tender chicken breasts cooked with roasted butternut squash, sliced apples, and fragrant herbs, creating a hearty yet comforting autumn meal. The ingredients are browned and simmered together, resulting in a colorful, aromatic dish with a tender texture and a golden, caramelized appearance.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts skinless, boneless
• 2 cups butternut squash peeled and diced
• 2 apples sliced apples any tart variety like Granny Smith
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme chopped
• 1 teaspoon ground cinnamon
• to taste salt and pepper
• 1 cup chicken broth

Equipment

• Skillet or large ovenproof frying pan
• Knife
• Cutting board
• Tongs or spatula
• Measuring spoons

Method

 

1. Pat the chicken breasts dry, then season both sides generously with salt, pepper, and a pinch of cinnamon.
2. Heat the skillet over medium heat and add a tablespoon of olive oil. Once hot, carefully place the chicken breasts in the pan and sear for 5-6 minutes on each side until golden brown.
3. Remove the chicken from the skillet and set aside on a plate. In the same pan, add the remaining tablespoon of oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant.
4. Add the diced butternut squash to the skillet and cook for 8-10 minutes, stirring occasionally, until it begins to soften and develops light caramelization.
5. Stir in the sliced apples, chopped thyme, and a pinch more cinnamon. Cook for another 4-5 minutes until the apples are slightly tender but still holding their shape.
6. Place the browned chicken breasts back into the skillet among the vegetables. Pour in the chicken broth and bring to a gentle simmer.
7. Cover the skillet with a lid or foil and cook for 15-20 minutes, until the chicken is cooked through and the squash is tender, with the sauce slightly thickened.
8. Remove the skillet from heat, check seasoning, and adjust with salt and pepper as needed. Let the dish rest for a couple of minutes so flavors meld.
9. Jane the skillet gently and serve the chicken and vegetables warm, spooning the flavorful pan juices over each portion.

With the seasons changing, embracing ingredients like apples, squash, and fresh herbs feels just right. This recipe offers a warm, filling option that’s ideal for chilly nights or lazy weekends. It’s a small, delicious celebration of everything autumn has to offer.