Description

This Autumn Chicken Dinner is a flavorful and easy recipe featuring tender seared chicken breasts roasted with a medley of seasonal vegetables and apples. Finished with a tangy maple and honey glaze and a rich mustard apple cider sauce, this dish perfectly embodies the cozy flavors of fall and makes for a comforting weeknight or weekend meal.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (about 6–8 ounces each)
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Roasted Vegetables and Fruit

1 butternut squash, peeled, seeded, and cubed (about 1 inch pieces)
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red onion, cut into wedges
2 apples (such as Honeycrisp or Gala), cored and chopped
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh sage (optional)

Sauce

1/2 cup chicken broth
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon cornstarch

Instructions

Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine dried thyme, dried rosemary, garlic powder, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the chicken breasts, pressing lightly to help the seasonings adhere well.
Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss together the cubed butternut squash, chopped carrots, chopped parsnips, red onion wedges, and chopped apples. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Season with salt, pepper, and the optional fresh sage. Mix thoroughly to coat all the pieces evenly. Spread the vegetable and apple mixture in a single layer on a large baking sheet; use two sheets if necessary to avoid overcrowding.
Cook the Chicken and Vegetables: Place the baking sheet with the vegetables into the preheated oven and roast for 20 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken breasts in the skillet for 3-4 minutes per side, allowing a golden brown crust to form. Once the vegetables have roasted for 20 minutes, remove the baking sheet from the oven and transfer the vegetables around the seared chicken breasts in the skillet. Return the skillet to the oven and roast for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Make the Sauce: While the chicken and vegetables finish roasting, whisk together chicken broth, apple cider vinegar, Dijon mustard, honey, and cornstarch in a small bowl until smooth. After removing the skillet from the oven, transfer the chicken and vegetables to a serving platter and cover with foil to keep warm. Place the skillet back on the stovetop over medium heat, then pour in the sauce mixture, scraping up any browned bits from the skillet bottom. Stir constantly and bring to a simmer, cooking for 2-3 minutes until the sauce thickens slightly.
Assemble and Serve: Pour the thickened sauce over the chicken and vegetables on the serving platter. Garnish with extra chopped fresh sage if desired. Serve immediately for a warm, comforting meal that highlights autumn flavors.

Notes

For best results, use a cast iron or other heavy oven-safe skillet for searing and roasting.
Adjust seasoning to taste, especially salt and pepper, depending on your preference.
The chicken breasts can vary in size; ensure they reach a safe internal temperature of 165°F (74°C).
Optional fresh sage adds a wonderful aromatic quality to the dish, but you can omit if unavailable.
Leftover roasted vegetables and sauce can be refrigerated and reheated within 2 days for a quick meal.
Use apples that hold their texture well during roasting, such as Honeycrisp or Gala.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Keywords: autumn chicken dinner, roasted chicken and vegetables, fall recipe, easy chicken dinner, maple roasted vegetables, one pan chicken