21 Delicious Fall Chicken Recipes You Need to Try

Fall chicken is all about embracing the cozy vibes of autumn with a delightful twist on your usual poultry dishes. It’s the perfect season to enjoy hearty meals that warm you up, and chicken dishes can easily be infused with the flavors of fall, from savory herbs to seasonal veggies. Let’s dive into some tasty ways to make chicken the star of your autumn table!

Apple Cider Braised Chicken Thighs

This Apple Cider Braised Chicken Thighs recipe brings together the comforting flavors of fall in a delightful dish. The chicken thighs, juicy and tender, soak up the sweetness of apple cider and the warmth of spices, creating a dish that’s both hearty and satisfying.

Easy to prepare, this recipe is perfect for a cozy family dinner or a casual gathering with friends. The combination of apples and cider not only adds a subtle sweetness but also enhances the chicken’s flavor, making it a go-to for those chilly evenings.

Ingredients

• 4 chicken thighs, skin-on
• 1 cup apple cider
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 apples, sliced
• 1 teaspoon fresh thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear until the skin is golden brown, about 5-7 minutes.
3. Flip the chicken thighs and add the sliced onion and garlic to the skillet, sautéing for an additional 2-3 minutes.
4. Pour in the apple cider, adding the sliced apples and thyme. Bring the mixture to a simmer.
5. Cover the skillet and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and tender.
6. Serve warm, drizzled with the pan sauce and garnished with additional thyme if desired.

Pumpkin Sage Chicken Alfredo

Pumpkin Sage Chicken Alfredo is a delightful dish that brings together the warm flavors of fall. The creamy pumpkin sauce pairs beautifully with tender chicken and aromatic sage, creating a comforting meal that’s perfect for those chilly evenings. It’s not only rich in taste but also simple to prepare, making it an excellent choice for weeknight dinners or special occasions.

The combination of creamy alfredo and the subtle sweetness of pumpkin results in a unique flavor profile that will surprise and satisfy. Plus, the addition of sage adds an earthy note that complements the dish perfectly. Whether you’re a fan of traditional alfredo or looking to try something new, this recipe is sure to please!

Ingredients

• 2 cups fettuccine pasta
• 1 pound chicken breast, cooked and sliced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a large skillet, melt the butter over medium heat. Stir in the pumpkin puree, heavy cream, garlic powder, dried sage, salt, and pepper. Cook for about 5 minutes until heated through.
3. Add Cheese: Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
4. Combine: Add the cooked fettuccine and sliced chicken to the sauce, tossing to coat evenly.
5. Serve: Garnish with fresh sage leaves and additional Parmesan cheese before serving.

Maple Pecan Crusted Chicken

This Maple Pecan Crusted Chicken is a delightful fall dish that brings together the sweetness of maple syrup and the crunch of pecans. The combination creates a savory-sweet flavor profile that makes your taste buds dance with joy. Plus, this recipe is simple to whip up, making it a great option for busy weeknights or cozy gatherings.

The chicken is coated in a crispy pecan crust and drizzled with maple syrup, providing a deliciously satisfying meal. Serve it with a side of roasted vegetables or a fresh salad for a well-rounded dinner that everyone will love.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup crushed pecans
• 1/2 cup breadcrumbs
• 1/4 cup flour
• 2 large eggs
• 1/4 cup maple syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix crushed pecans, breadcrumbs, salt, pepper, garlic powder, and onion powder.
3. In another bowl, whisk the eggs and maple syrup together until combined.
4. Dredge each chicken breast in flour, dip it into the egg mixture, and then coat it with the pecan mixture, pressing gently to adhere.
5. Place the coated chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
6. Drizzle with extra maple syrup before serving, if desired.

Cranberry Balsamic Chicken

Cranberry Balsamic Chicken is a delightful dish that combines tender chicken breasts with a tangy and slightly sweet cranberry sauce. This recipe is not only simple to make but also brings the flavors of fall right to your dinner table. The tartness of the cranberries pairs beautifully with the balsamic vinegar, creating a dish that’s both comforting and refreshing.

In just a few easy steps, you can whip up a flavorful meal that’s perfect for busy weeknights or special occasions. Serve it with your favorite sides to soak up that delicious sauce, and you’ll have a satisfying meal everyone will enjoy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh cranberries
• 1/2 cup balsamic vinegar
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme (fresh or dried)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and thyme.
3. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and brown them on both sides, about 3-4 minutes per side.
4. In a bowl, mix together cranberries, balsamic vinegar, chicken broth, and brown sugar.
5. Once the chicken is browned, pour the cranberry mixture over the chicken in the skillet.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
7. Let it rest for a few minutes before serving. Enjoy your Cranberry Balsamic Chicken with your choice of sides!

Butternut Squash And Chicken Risotto

Butternut squash and chicken risotto is a delightful dish that captures the essence of fall flavors. The creamy texture of the risotto combined with tender chunks of chicken and sweet, roasted butternut squash creates a comforting meal that’s perfect for chilly evenings. It’s an approachable recipe that even novice cooks can master with a little patience.

This risotto is infused with savory broth and a touch of cheese, providing a rich flavor that pairs wonderfully with the natural sweetness of the squash. Plus, it’s versatile enough to serve as a cozy dinner or a hearty lunch. Let’s dive into the ingredients and how to bring this dish to life!

Ingredients

• 1 cup Arborio rice
• 1 small butternut squash, peeled and diced
• 1 pound boneless, skinless chicken breast, diced
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25 minutes or until tender.
2. Cook the Chicken: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. Sauté the Aromatics: In the same pan, add another tablespoon of olive oil. Sauté the onion until translucent, then add the garlic and cook for an additional minute.
4. Make the Risotto: Add the Arborio rice to the pan and cook for about 2 minutes, stirring frequently. Begin adding the chicken broth one ladle at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
5. Combine and Serve: Once the risotto is creamy and al dente, stir in the roasted butternut squash, cooked chicken, and Parmesan cheese. Adjust seasoning as needed. Garnish with fresh parsley before serving.

Cider-Glazed Chicken With Roasted Fall Vegetables

Cider-glazed chicken is a delightful fall dish that brings together the warmth of roasted vegetables and the sweet-tangy flavor of apple cider. This recipe is simple to follow and perfect for a cozy dinner, showcasing the best of fall’s bounty in a delicious way.

The chicken becomes beautifully caramelized in the cider glaze, while the roasted vegetables add a comforting touch. This meal not only tastes fantastic but also fills your kitchen with an inviting aroma. It’s a great way to celebrate the season with family and friends!

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 cup apple cider
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cups butternut squash, diced
• 2 cups carrots, sliced
• 1 cup red onions, chopped
• Fresh herbs for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the apple cider, olive oil, salt, pepper, and thyme.
3. Place the chicken thighs in a baking dish and pour half of the cider mixture over them. Let marinate for about 15-20 minutes.
4. Meanwhile, toss the butternut squash, carrots, and red onions in the remaining cider mixture.
5. Arrange the marinated chicken on top of the vegetables in the baking dish.
6. Bake for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender. If desired, broil for the last few minutes to achieve a crispy skin.
7. Garnish with fresh herbs before serving and enjoy!

Chicken And Wild Rice Soup

Chicken and wild rice soup is a comforting dish that’s perfect for fall. With tender chunks of chicken, hearty wild rice, and a medley of colorful vegetables, it delivers a warm and satisfying flavor in every spoonful. This recipe is not only delicious but also simple to prepare, making it an ideal choice for busy weeknights or cozy weekend meals.

The combination of savory broth and nutty wild rice creates a rich, hearty soup that feels like a hug in a bowl. It’s a great way to utilize seasonal vegetables, and you can easily adjust the ingredients based on what you have on hand. Let’s dive into this warm and nourishing recipe!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups chicken broth
• 1 cup wild rice, rinsed
• 2 cups cooked chicken, shredded
• 1 cup butternut squash, diced
• 1 cup green beans, trimmed and cut
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. Add the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Stir in the wild rice, followed by the butternut squash and green beans. Reduce heat and let it simmer for about 30 minutes, or until the rice and vegetables are tender.
4. Add the shredded chicken and cook for an additional 5 minutes to heat through. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Harvest Chicken Casserole With Sweet Potatoes

This Harvest Chicken Casserole is a delightful blend of flavors perfect for the fall season. The tender chicken pairs beautifully with sweet potatoes, creating a comforting dish that warms you from the inside out. With its creamy texture and hints of spice, it’s easy to see why this recipe is a family favorite.

What makes this casserole so appealing is how simple it is to prepare. You can have it ready to bake in no time, making it ideal for busy weeknights or cozy gatherings. Just toss everything together, pop it in the oven, and let it do its magic while you relax!

Ingredients

• 2 cups cooked chicken, diced
• 2 cups sweet potatoes, peeled and cubed
• 1 cup broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 teaspoon paprika

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked chicken, sweet potatoes, broccoli, cream of chicken soup, milk, garlic powder, onion powder, paprika, salt, and pepper. Mix well to combine.
3. Transfer the mixture to a greased baking dish and spread it evenly.
4. Sprinkle the shredded cheddar cheese on top.
5. Bake for 30-35 minutes or until the sweet potatoes are tender and the cheese is bubbly and golden.
6. Let cool for a few minutes before serving. Enjoy your hearty casserole!

Chicken Pot Pie With Sage Crust

This Chicken Pot Pie with Sage Crust is a delightful dish that brings the flavors of fall into your home. With tender chicken, fresh vegetables, and a creamy sauce, it offers a comforting bite that warms you from the inside out. The sage in the crust adds a lovely herby flavor that perfectly complements the savory filling.

Not only is this recipe delicious, but it’s also simple to make. With just a few ingredients, you can whip up a hearty meal that’s perfect for family dinners or cozy gatherings. Enjoy a slice of this comforting classic that’s sure to please everyone!

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 3 cups mixed vegetables (carrots, peas, corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 premade pie crust
• 1/4 cup fresh sage, chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
3. Add chicken to the pot, cooking until no longer pink. Stir in mixed vegetables, thyme, salt, and pepper.
4. Sprinkle flour over the mixture and stir well to combine. Gradually add chicken broth and cream, cooking until the mixture thickens.
5. Remove from heat and stir in chopped sage.
6. Pour the filling into a pie dish and cover with the pie crust, sealing the edges. Cut slits in the top for steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown. Let cool slightly before serving.

Bourbon Maple Glazed Chicken Wings

Bourbon Maple Glazed Chicken Wings are a delightful twist on traditional wings, bringing together smoky bourbon and sweet maple syrup for a flavor that’s simply irresistible. These wings are not only delicious but also easy to prepare, making them a perfect choice for game day, gatherings, or just a cozy night in.

The combination of the rich maple sweetness with the warm, robust notes of bourbon creates a glaze that caramelizes beautifully, giving each wing a sticky, flavorful coating. Whether you like them spicy or sweet, this recipe can be adjusted to suit your palate!

Ingredients

• 2 pounds chicken wings
• 1/2 cup bourbon
• 1/4 cup maple syrup
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the bourbon, maple syrup, soy sauce, apple cider vinegar, minced garlic, smoked paprika, black pepper, and salt. Mix well to create the marinade.
3. Add the chicken wings to the bowl, ensuring they are fully coated with the marinade. Cover and let them marinate in the fridge for at least 1 hour, or overnight for more flavor.
4. Line a baking sheet with parchment paper and arrange the marinated wings in a single layer. Reserve any leftover marinade.
5. Bake the wings for 25-30 minutes, flipping them halfway through, until they are crispy and cooked through.
6. While the wings are baking, pour the reserved marinade into a saucepan and bring to a boil. Let it simmer for about 5-10 minutes until thickened.
7. Once the wings are done, brush them with the thickened glaze and return them to the oven for an additional 5 minutes.
8. Remove from the oven, garnish with chopped green onions, and serve hot!

Chicken And Dumplings With Fresh Herbs

Chicken and dumplings is a cozy dish that perfectly captures the essence of fall. It combines tender chicken pieces, fluffy dumplings, and a rich broth that’s infused with fresh herbs, creating a warm and comforting meal. The flavors meld beautifully, making every spoonful a delightful experience.

This recipe is easy to follow, allowing even novice cooks to whip up a satisfying dish. The aromatic herbs enhance the taste, while the dumplings add a light and airy texture that complements the hearty chicken. It’s the kind of meal that encourages gathering around the table and enjoying good company.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 tablespoons unsalted butter, melted
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until vegetables are tender, about 5 minutes.
2. Pour in the chicken broth and bring to a boil. Stir in the shredded chicken, thyme, parsley, salt, and pepper. Reduce the heat to low and let it simmer.
3. In a separate bowl, combine the flour, baking powder, and salt. Stir in milk and melted butter until just mixed.
4. Drop spoonfuls of the dumpling batter into the simmering broth. Cover and let cook for about 15 minutes, or until the dumplings are cooked through.
5. Remove from heat, sprinkle with fresh parsley, and serve hot. Enjoy your delicious chicken and dumplings!

Spiced Cider Slow Cooker Chicken

This Spiced Cider Slow Cooker Chicken is a cozy dish that perfectly captures the flavors of fall. Imagine tender chicken simmered in a sweet and tangy apple cider sauce, infused with warm spices like cinnamon and nutmeg. It’s a simple recipe that requires minimal prep, making it ideal for busy weekdays or special gatherings.

The chicken becomes incredibly moist and flavorful as it cooks slowly, soaking up all the delicious spices. Serve it over rice or with crusty bread to soak up the delightful sauce. With just a few easy steps, you can enjoy a comforting meal that fills your home with a wonderful aroma.

Ingredients

• 4 chicken thighs and drumsticks
• 2 cups apple cider
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Salt to taste
• Fresh thyme for garnish

Instructions

1. In a skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, then sear on both sides until golden brown. This adds flavor but is optional if you’re short on time.
2. Place the sliced onion and minced garlic in the bottom of the slow cooker. Add the seared chicken on top.
3. Pour the apple cider over the chicken, then sprinkle with cinnamon and nutmeg. Stir gently to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
5. Once done, garnish with fresh thyme before serving. Enjoy your warm, spiced cider chicken!

Roasted Chicken With Pears And Brussels Sprouts

This roasted chicken recipe is a delightful blend of flavors that captures the essence of fall. The combination of tender chicken, sweet pears, and savory Brussels sprouts creates a comforting dish that’s perfect for any occasion. It’s simple to prepare, making it great for busy weeknights or a cozy weekend dinner.

The natural sweetness of the pears complements the savory chicken, while the Brussels sprouts add a nice crunch. Roasting everything together allows the flavors to meld beautifully, resulting in a dish that’s both satisfying and nourishing. You’ll love how easy it is to bring this delightful meal to your table!

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups Brussels sprouts, halved
• 2 ripe pears, cored and sliced
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the Brussels sprouts and pear slices. Drizzle with olive oil and honey, and sprinkle with thyme, salt, and pepper. Toss to coat.
3. In a separate bowl, season the chicken thighs with salt and pepper.
4. Place the chicken on a baking sheet, surrounded by the Brussels sprouts and pears.
5. Roast in the oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
6. Let rest for a few minutes before serving. Enjoy your roasted chicken with a side of the roasted pears and Brussels sprouts!

Pumpkin Chicken Chili

Pumpkin chicken chili is a cozy dish perfect for the fall season. This recipe combines tender chicken, hearty beans, and the warm flavors of pumpkin, creating a delightful balance of savory and slightly sweet. It’s easy to make, requiring just one pot and minimal prep time, making it a great option for a weeknight dinner.

The chili is packed with nutrients and spices that warm you up from the inside out. Whether you’re serving it on a chilly evening or bringing it to a gathering, this dish is sure to please everyone at the table. Plus, it’s a fun twist on traditional chili, incorporating seasonal ingredients that enhance the flavors.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
2. Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
3. Add the pumpkin puree, black beans, diced tomatoes, and chicken broth. Stir well to combine.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
5. Let the chili simmer for about 20 minutes, stirring occasionally.
6. Once heated through, serve hot, garnished with fresh cilantro.

Chicken And Acorn Squash Sheet Pan Dinner

This Chicken and Acorn Squash Sheet Pan Dinner is a delightful combination of savory and sweet flavors that perfectly captures the essence of fall. Roasting chicken alongside acorn squash brings out a rich, caramelized taste that is simply comforting. Plus, it’s easy to prepare and requires minimal clean-up, making it a fantastic weeknight meal.

The juicy chicken pairs wonderfully with the tender, sweet squash, and a sprinkle of herbs enhances the dish’s overall aroma. Whether you’re cooking for family or hosting friends, this recipe will surely impress without demanding too much time in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 medium acorn squash, sliced into half-moons
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 tablespoon honey (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the acorn squash slices with olive oil, salt, black pepper, and half of the thyme. Spread the squash in a single layer on a sheet pan.
3. Season the chicken breasts with salt, pepper, garlic powder, and the remaining thyme. Place them on the sheet pan with the squash.
4. If using, drizzle honey over the chicken for added sweetness.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the squash is tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
6. Let it rest for a few minutes before serving, and enjoy the cozy flavors of fall!

Maple Mustard Chicken Thighs

This Maple Mustard Chicken Thighs recipe is a delightful blend of sweet and tangy flavors, perfect for fall. The chicken thighs become wonderfully tender and juicy, coated in a rich maple mustard glaze that brings warmth to any dinner table.

Not only is this dish simple to prepare, but it also requires minimal ingredients, making it a go-to option for weeknight meals. With just a few steps, you can whip up a comforting meal that everyone will love.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper.
3. Place the chicken thighs in a baking dish and pour the maple mustard mixture over them, ensuring they are well coated.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden brown.
5. Garnish with fresh parsley before serving. Enjoy your delicious and savory maple mustard chicken thighs!

Apple Stuffed Chicken Breast

Apple stuffed chicken breast is a delightful dish that perfectly captures the essence of fall. The combination of tender chicken and sweet, tart apples creates a flavor profile that’s both comforting and refreshing. Plus, it’s pretty simple to make, making it a great choice for a weeknight dinner or a cozy gathering.

This recipe features juicy chicken breasts filled with a savory apple stuffing, adding a unique twist to your usual poultry fare. It’s a meal that’s sure to impress without putting too much stress on your cooking skills, allowing you to enjoy the warm flavors of autumn.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups diced apples (preferably a mix of sweet and tart)
• 1 cup stuffing mix
• 1/2 cup chicken broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine diced apples, stuffing mix, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix well until combined.
3. Using a sharp knife, create a pocket in each chicken breast. Stuff each pocket with the apple stuffing mixture.
4. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
6. Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley and serve warm.

Chicken With Cranberry Pecan Wild Rice

This Chicken With Cranberry Pecan Wild Rice is a delightful dish that perfectly captures the essence of fall. The juicy chicken pairs beautifully with the nutty wild rice, sweet cranberries, and crunchy pecans, creating a cozy meal that’s both comforting and satisfying. It’s simple to make, making it a great choice for weeknight dinners or special occasions.

The combination of flavors in this dish is truly enjoyable. The tartness of the cranberries complements the savory chicken, while the pecans add a delightful crunch. It’s a balanced plate that looks as good as it tastes, sure to impress anyone at your table. Let’s dive into the recipe!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup wild rice
• 2 cups chicken broth
• 1 cup fresh cranberries
• 1/2 cup pecans, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Instructions

1. Cook the Wild Rice: In a pot, bring chicken broth to a boil. Add wild rice, reduce heat, cover, and simmer for about 45 minutes or until rice is tender.
2. Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, and thyme. Cook for 6-7 minutes on each side until golden and cooked through. Remove from skillet and set aside.
3. Sauté Vegetables: In the same skillet, add onion and garlic. Sauté until onion is translucent. Then add cranberries and pecans, cooking for another 5 minutes.
4. Combine: Stir the cooked wild rice into the skillet with the vegetables, and mix well. Return the chicken to the skillet, allowing it to warm through.
5. Serve: Plate the chicken on a bed of the cranberry pecan wild rice, garnishing with fresh parsley. Enjoy your hearty fall meal!

Rosemary Cider Roasted Chicken

This Rosemary Cider Roasted Chicken is a delightful dish that combines the savory flavors of roasted chicken with the sweet, fruity notes of apple cider. The aromatic rosemary enhances the overall taste, making it a comforting option for any fall gathering. Plus, it’s simple to prepare, allowing you to spend less time in the kitchen and more time with your loved ones.

The chicken turns golden brown with crispy skin while remaining juicy and tender on the inside. With just a few ingredients, you can create a meal that’s both satisfying and impressive. Your guests will surely enjoy the delightful blend of flavors!

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/2 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 apple, sliced (for roasting)
• 1 onion, quartered (for roasting)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the apple cider, olive oil, rosemary, salt, and pepper.
3. Place the chicken in a roasting pan and pour the cider mixture over it, ensuring it’s well-coated.
4. Stuff the cavity with sliced apples and quartered onion.
5. Roast the chicken for about 1.5 hours, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving and serving.

Harvest Chicken Salad With Apples And Walnuts

This Harvest Chicken Salad is a delightful blend of flavors and textures, making it a perfect dish for the fall season. With tender chicken, crunchy walnuts, and sweet apples, every bite is a celebration of autumn ingredients. It’s not just delicious; it’s also a breeze to whip up, making it ideal for both busy weeknights and relaxed weekend gatherings.

Ingredients

• 2 cups cooked chicken, diced
• 1 large apple, diced (any variety you prefer)
• 1/2 cup walnuts, chopped
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine the diced chicken, diced apple, and chopped walnuts.
2. In a separate small bowl, mix the Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss to combine.
4. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.
5. Garnish with fresh parsley before serving.

Creamy Chicken With Roasted Root Vegetables

This creamy chicken with roasted root vegetables is a delightful dish that captures the flavors of fall. The tender chicken is enveloped in a rich, savory sauce, while the roasted vegetables bring a sweet, earthy contrast. It’s an easy recipe that fits perfectly into busy weeknights or cozy gatherings.

The combination of juicy chicken and caramelized root vegetables, such as carrots, parsnips, and sweet potatoes, creates a comforting meal that warms both the heart and the palate. Plus, it comes together in just a few simple steps, making it a reliable choice for any home cook.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes)
• Fresh herbs (thyme or rosemary) for garnish

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the mixed root vegetables with olive oil, salt, and pepper. Spread them out evenly and roast for 25-30 minutes or until golden and tender.
2. While the vegetables are roasting, season the chicken breasts with garlic powder, onion powder, salt, and pepper. In a large skillet, heat a little olive oil over medium-high heat and sear the chicken for about 5-6 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chicken broth and bring to a simmer. Stir in the heavy cream and Dijon mustard, cooking until the sauce thickens slightly.
4. Add the seared chicken back to the skillet, coating it well with the sauce. Let it simmer for a few minutes to absorb the flavors.
5. Serve the creamy chicken alongside the roasted root vegetables, garnishing with fresh herbs.