One-Pan Fall Chicken Dinner: A Cozy Autumn Escape

Imagine the crisp air of fall swirling around your kitchen as the aroma of roasted vegetables and succulent chicken fills the air. This one-pan fall chicken dinner isn’t just a recipe; it’s a symphony of seasonal flavors, perfect for those chilly evenings when comfort food is all you crave. The beauty lies in its simplicity, turning humble ingredients into a heartwarming feast in just one skillet.

What’s more satisfying than tossing everything into a single pan and walking away? The sizzling sound as the chicken browns, the fragrant burst of thyme and rosemary, and the sight of vibrant squash and apples all together create a visual and sensory treat. This meal embraces the essence of fall—cozy, effortless, and deeply satisfying, all in one tray.

One-Pan Fall Chicken Dinner

This skillet dish combines tender chicken thighs with roasted fall vegetables like squash and apples, seasoned with fragrant thyme and rosemary. The dish is cooked in a single pan, resulting in a hearty, visually vibrant meal with crispy edges and tender, caramelized ingredients.

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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: 450

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in, skin-on chicken thighs
• 1 medium butternut squash peeled and cubed
• 2 medium apples preferably tart, cored and sliced
• 3 tablespoons olive oil
• 2 teaspoons fresh thyme chopped
• 1 teaspoon dried rosemary crushed or chopped
• 3 cloves garlic minced
• to taste salt and pepper

Equipment

• Large ovenproof skillet or cast-iron pan
• Sharp Knife
• Cutting board
• Tongs
• Measuring spoons

Method

 

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season them generously with salt, pepper, and half of the chopped thyme.
2. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down, and cook until the skin is golden brown and crispy—about 6-8 minutes. Flip and cook the other side for another 4 minutes. Remove the chicken and set aside.
3. Add another tablespoon of olive oil to the same skillet if needed. Toss in the cubed squash and sliced apples, stirring to coat with the flavorful pan juices. Cook until slightly caramelized and tender around the edges, about 8 minutes, while fragrant aromas fill the air.
4. Stir in the minced garlic, remaining thyme, and crushed rosemary, cooking for about 1 minute until fragrant. Season the vegetables with additional salt and pepper to taste.
5. Nestle the browned chicken thighs back into the skillet among the vegetables, skin side up. Transfer the entire skillet to the preheated oven and roast until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), approximately 20-25 minutes.
6. Remove the skillet from the oven, and let the chicken rest for 5 minutes. The vegetables will be tender and caramelized, with the chicken skin crispy, creating a colorful, hearty dish ready to serve directly from the skillet.

This dish perfectly captures the essence of autumn with its medley of roasted vegetables and fragrant herbs. It’s ideal for busy weeknights when time is short but flavor is non-negotiable.

Sharing a plate of this fall chicken dinner feels like wrapping yourself in a favorite sweater—warm, familiar, and just a little bit nostalgic. Embrace the season’s bounty and enjoy the comforting simplicity of a meal that’s as easy as it is delicious.