This Autumn Chicken Dinner is cozy and full of flavor! With tender chicken and tasty veggies like carrots and sweet potatoes, it’s perfect for a chilly evening.
I love how the kitchen smells like fall while cooking this dish. It’s like a warm hug on a plate! Just toss everything together and let the oven do the magic. 🍂
Key Ingredients & Substitutions
Chicken Breast: I recommend using bone-in, skin-on chicken breasts for juiciness. If you prefer, boneless or skinless chicken would work too; just adjust cooking times, as they may cook faster.
Sweet Potato: Sweet potatoes add a lovely sweetness. You can swap them for butternut squash or regular potatoes if needed.
Brussels Sprouts: These are fantastic roasted! If you’re not a fan, try green beans or broccoli instead.
Bacon: Bacon gives a nice crunch and flavor. Turkey bacon can be a lighter alternative, or you could skip it for a vegetarian version.
Heavy Cream: This adds richness, but you can use coconut cream for dairy-free options or even half-and-half if you prefer a lighter version.
What’s the Best Way to Ensure Juicy Chicken?
The key to juicy chicken lies in searing it before baking. This step locks in moisture and flavor. Here’s how to do it:
- Take the chicken out of the fridge 20-30 minutes before you start to bring it closer to room temperature.
- Be sure to season it generously with salt and pepper; it makes a huge difference!
- When you sear, aim for a golden brown crust by keeping the skillet hot and not overcrowding it.
- Don’t hesitate to let it rest briefly after baking—this allows juices to redistribute for tender chicken.
Autumn Chicken Dinner
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 2 large chicken breasts, bone-in, skin-on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 medium sweet potato, peeled and diced
- 1 cup Brussels sprouts, halved
- 4 slices bacon, chopped
For the Sauce:
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh rosemary, chopped
- Fresh rosemary sprigs, for garnish
How Much Time Will You Need?
This delicious Autumn Chicken Dinner typically requires about 15 minutes for prep and 25-30 minutes for cooking, bringing your total time to around 45 minutes. You’ll have juicy chicken paired with flavorful roasted vegetables—all ready to enjoy in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). This will ensure that everything cooks evenly and nicely caramelizes.
2. Prepare the Chicken:
Generously season the chicken breasts with salt and black pepper on both sides. This is key for flavor!
3. Sear the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts, skin side down, and sear until golden brown—about 5 minutes per side. Once seared, remove the chicken from the skillet and set them aside.
4. Cook the Bacon:
In the same skillet, add the chopped bacon. Cook until it’s crispy, then remove the bacon and drain it on paper towels. Keep the bacon fat in the skillet; it adds great flavor!
5. Cook the Sweet Potatoes:
Add the diced sweet potatoes to the skillet with the reserved bacon fat. Cook them for about 5 minutes, stirring occasionally, until they start to soften up a bit.
6. Add the Brussels Sprouts:
Next, toss in the halved Brussels sprouts. Keep cooking for another 3-4 minutes until they begin to brown. This brings out their delicious flavor!
7. Arrange on the Baking Sheet:
Transfer the sweet potatoes, Brussels sprouts, and the cooked bacon onto a prepared baking sheet. Spread everything out evenly for even cooking.
8. Add the Chicken:
Place the seared chicken breasts on top of the colorful veggies. This will allow the juices from the chicken to flavor the vegetables as they roast.
9. Make the Sauce:
In a small bowl, whisk together the remaining olive oil, minced garlic, chicken broth, heavy cream, thyme, parsley, and rosemary. Pour this mixture over the chicken and veggies, letting it seep in for max flavor.
10. Bake to Perfection:
Put everything in the oven and bake for 20-25 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C) and for the vegetables to be tender.
11. Rest and Garnish:
Once done, carefully remove the dish from the oven and let it rest for a few minutes. Then, garnish with fresh rosemary sprigs and additional parsley for that final touch!
12. Serve and Enjoy:
Serve warm and enjoy every comforting bite of this delightful autumn chicken dinner. It’s sure to warm you up!
Can I Use Boneless Chicken Instead?
Yes, boneless chicken can be used, but adjust the cooking time as it may cook faster—check for an internal temperature of 165°F (74°C) after 15-20 minutes in the oven.
What Can I Substitute for Brussels Sprouts?
If Brussels sprouts aren’t your favorite, you can easily substitute them with green beans or broccoli. Both options roast beautifully and will complement the dish well!
How to Store Leftovers?
Leftover Autumn Chicken Dinner can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Is There a Dairy-Free Alternative for Heavy Cream?
Absolutely! You can substitute heavy cream with coconut cream or a non-dairy milk like almond or oat milk mixed with a bit of cornstarch to thicken it up.
