Autumn Harvest Chicken Skillet
A comforting skillet meal featuring tender chicken thighs cooked with seasonal butternut squash, Brussels sprouts, and sage, creating a warm and hearty autumn dish. Perfect for weeknight dinners, this recipe uses simple pan-searing and roasting techniques to highlight classic fall flavors.
Overview
This Autumn Harvest Chicken Skillet is a delicious and hearty one-pan meal perfect for cozy fall evenings. Juicy chicken thighs are pan-seared and then roasted together with cubed butternut squash, halved Brussels sprouts, fresh sage, and a touch of garlic. The blend of savory herbs and seasonal vegetables makes this dish a comforting centerpiece that's easy to prepare on busy weeknights.
Why you’ll love it
- One-pan simplicity with minimal cleanup
- Uses affordable, easy-to-find seasonal ingredients
- Perfectly crispy chicken skin with tender vegetables
- Full of warm autumn flavors from sage and roasted vegetables
- Great for meal prep or family dinners
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs ensure juicy meat and crispy skin; substitute boneless if preferred but adjust cooking time.
- Butternut squash: Peeled and cut into 2.5 cm (1-inch) cubes for even roasting; can substitute with sweet potato if desired.
- Brussels sprouts: Trimmed and halved to cook through evenly and caramelize nicely.
- Sage: Fresh sage leaves add an earthy, aromatic note that complements poultry and squash perfectly.
Serving & storage
Serve this dish warm, garnished with an extra sprinkle of fresh sage or a squeeze of lemon juice to brighten flavors. It pairs well with crusty bread or a simple green salad.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispy chicken skin. This dish is suitable for freezing for up to 1 month; thaw overnight in the refrigerator before reheating.
Chef tips
- Ensure chicken skin is patted dry for optimal crispiness when searing.
- Use a meat thermometer to check that internal temperature of chicken thighs reaches 75°C (165°F) to guarantee safe cooking.
- If your skillet is not oven-safe, transfer the vegetables and chicken to a roasting pan before placing in the oven.
Ingredients
- 4bone-in, skin-on chicken thighs (about 700 g / 1.5 lbs)
- 400 gbutternut squash, peeled and cut into 2.5 cm (1-inch) cubes
- 300 gBrussels sprouts, trimmed and halved
- 2 tbspolive oil
- 4fresh sage leaves
- 3 clovesgarlic, minced
- 1 tspsalt
- ½ tspblack pepper
- ½ tspsmoked paprika
- 1 tbspunsalted butter (optional)
- 1 tsplemon juice (optional)
Equipment
- large oven-safe skillet (cast iron preferred)
- chef’s knife
- cutting board
- measuring spoons
Nutrition per serving
- Calories480
- Protein35 g
- Carbs20 g
- Fat28 g
Step-by-step
Step 1
Preheat your oven to 200°C (390°F). Pat the chicken thighs dry with paper towels, then season both sides with salt, pepper, and smoked paprika.
Step 2
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden brown and crispy. Flip and cook for 2 minutes on the other side. Remove the chicken from the skillet and set aside.
Step 3
Add the butternut squash cubes and halved Brussels sprouts to the same skillet. Stir in minced garlic and sage leaves, and season with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until vegetables start to brown.
Step 4
Nestle the seared chicken thighs on top of the vegetables in the skillet. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and vegetables are tender.
Step 5
Remove from oven, optionally stir in butter and lemon juice for extra richness and brightness. Let rest for 5 minutes before serving.
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