Description
A warm and comforting chicken dinner featuring roasted butternut squash and Brussels sprouts in a garlic butter sauce, perfect for fall gatherings.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 12 oz Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 9 oz cheese tortellini
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 F. In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes. In a separate bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper, then roast on another sheet for 20-30 minutes until they are golden brown and crispy.
- Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Drain the water and set the cooked pasta aside until you’re ready to combine it.
- Slice the chicken thighs into thin strips, seasoning them with smoked paprika, salt, and black pepper. Heat a large cast-iron skillet over medium heat for 3 minutes. Add a drizzle of olive oil and sear the chicken in a single layer for 4 minutes without moving it—this is crucial for achieving that beautiful golden crust. Flip the chicken and continue cooking until fully cooked through, then set aside.
- In the same empty skillet, melt the butter over low-medium heat. Add the minced garlic and sauté for 1-2 minutes until it’s fragrant and soft, being careful not to burn the garlic.
- Add the cooked tortellini to the skillet, tossing to coat in the garlic butter. Return the seared chicken to the pan, and gently fold in your roasted butternut squash and Brussels sprouts. Top with fresh thyme, adjusting the seasoning to taste, and serve immediately for a cozy dinner experience.
Notes
Make it ahead by preparing roasted veggies and tortellini in advance. Use bone-in chicken thighs for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 100mg