Chicken Autumn Recipes

As the leaves change color and the air turns crisp, it's time to embrace the flavors of the season with some delightful Chicken Autumn Recipes. Autumn is the perfect time to experiment with hearty, comforting dishes that warm the soul. Chicken, with its versatility, is an excellent choice for a variety of autumn-inspired meals. Whether you're looking for a quick weeknight dinner or a show-stopping dish for a gathering, these recipes will inspire you to make the most of the season's bounty.

Why Chicken for Autumn Recipes?

Chicken is a staple in many households due to its versatility and affordability. It pairs well with a wide range of flavors, making it an ideal protein for autumn dishes. The rich, earthy flavors of fall ingredients like apples, squash, and root vegetables complement chicken beautifully, creating a harmonious blend of tastes and textures.

Top Chicken Autumn Recipes

Chicken and Apple Stew

This hearty stew is perfect for a chilly autumn evening. The combination of tender chicken, sweet apples, and aromatic spices creates a comforting dish that's sure to please.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 apples, peeled and diced
• 2 cups chicken broth
• 1 cup red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Stir in the diced apples, chicken broth, red wine (if using), thyme, and rosemary. Bring the mixture to a simmer.
5. Return the chicken to the pot, reduce the heat to low, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
6. If you prefer a thicker stew, mix the cornstarch with a little water and stir it into the pot. Simmer for an additional 5 minutes.
7. Season with salt and pepper to taste. Serve hot with crusty bread or over mashed potatoes.

🍴 Note: You can use any variety of apples for this recipe, but sweeter apples like Gala or Fuji work particularly well.

Chicken and Vegetable Pot Pie

This classic comfort food is perfect for a cozy autumn dinner. The flaky crust and rich, savory filling make it a crowd-pleaser.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons butter
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 double pie crust (homemade or store-bought)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the garlic and cook for an additional 1 minute.
5. Stir in the peas, corn, chicken broth, heavy cream, flour, thyme, and rosemary. Bring the mixture to a simmer.
6. Return the chicken to the skillet and cook until the chicken is cooked through and the sauce has thickened, about 10 minutes.
7. Season with salt and pepper to taste.
8. Transfer the filling to a 9-inch pie dish. Top with the pie crust, sealing the edges and cutting slits for ventilation.
9. Bake for 30-35 minutes, or until the crust is golden brown.
10. Let the pot pie cool for a few minutes before serving.

🍴 Note: For a healthier option, you can use a single pie crust and top the filling with a layer of mashed potatoes instead of a second crust.

Chicken and Butternut Squash Curry

This flavorful curry is a great way to incorporate the flavors of autumn into a comforting dish. The combination of chicken, butternut squash, and aromatic spices creates a rich, satisfying meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for an additional 1 minute.
4. Stir in the butternut squash, diced tomatoes, coconut milk, curry powder, cumin, coriander, and turmeric. Bring the mixture to a simmer.
5. Return the chicken to the skillet and cook until the chicken is cooked through and the butternut squash is tender, about 20-25 minutes.
6. Season with salt and pepper to taste. Garnish with fresh cilantro and serve over rice or with naan bread.

🍴 Note: You can adjust the spice level by adding more or less curry powder and other spices to suit your taste.

Chicken and Sweet Potato Chili

This hearty chili is perfect for a chilly autumn day. The combination of chicken, sweet potatoes, and beans creates a filling and flavorful dish.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Shredded cheese and chopped green onions for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Stir in the sweet potato, kidney beans, black beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer.
5. Return the chicken to the pot and cook until the chicken is cooked through and the sweet potatoes are tender, about 20-25 minutes.
6. Season with salt and pepper to taste. Garnish with shredded cheese and chopped green onions and serve with cornbread or crackers.

🍴 Note: For a spicier chili, you can add diced jalapeños or a pinch of cayenne pepper.

Chicken and Quinoa Stuffed Bell Peppers

These stuffed bell peppers are a delicious and nutritious option for an autumn meal. The combination of chicken, quinoa, and vegetables creates a flavorful and satisfying dish.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 2 cups cooked quinoa
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheese (cheddar or mozzarella)
• 4 large bell peppers, halved and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Stir in the diced tomatoes, oregano, basil, and cooked quinoa. Cook for 5 minutes.
5. Add the shredded chicken and half of the shredded cheese. Mix well.
6. Place the bell pepper halves in a baking dish and spoon the chicken and quinoa mixture into each pepper half.
7. Top each pepper with the remaining shredded cheese.
8. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
9. Let the stuffed peppers cool for a few minutes before serving.

🍴 Note: You can use any color of bell peppers for this recipe. For a spicier dish, you can use poblano or jalapeño peppers instead.

Chicken and Mushroom Risotto

This creamy risotto is a perfect Chicken Autumn Recipes for a cozy dinner. The combination of chicken, mushrooms, and Arborio rice creates a rich and comforting dish.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1.5 cups Arborio rice
• 4 cups chicken broth
• 1 cup white wine (optional)
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
5. Add the Arborio rice and stir to coat the grains in the butter and mushroom juices.
6. Pour in the white wine (if using) and cook until the liquid is absorbed.
7. Begin adding the chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes.
8. Return the chicken to the skillet and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with additional parsley if desired.

🍴 Note: For a vegetarian version, you can omit the chicken and add more vegetables like spinach or peas.

Chicken and Pumpkin Soup

This comforting soup is perfect for a chilly autumn day. The combination of chicken, pumpkin, and aromatic spices creates a warm and soothing dish.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Croutons and chopped fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional 1 minute.
4. Stir in the pumpkin puree, chicken broth, heavy cream, cinnamon, nutmeg, and ginger. Bring the mixture to a simmer.
5. Return the chicken to the pot and cook until the chicken is cooked through, about 10-15 minutes.
6. Season with salt and pepper to taste. Blend the soup until smooth using an immersion blender or regular blender.
7. Garnish with croutons and chopped parsley and serve hot.

🍴 Note: For a smoother soup, you can blend the entire mixture until smooth before returning the chicken to the pot.

Chicken and Brussels Sprouts Sheet Pan Dinner

This one-pan wonder is a quick and easy Chicken Autumn Recipes that's perfect for a busy weeknight. The combination of chicken, Brussels sprouts, and sweet potatoes creates a balanced and flavorful meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chicken pieces, Brussels sprouts, and sweet potatoes with olive oil, thyme, rosemary, salt, and pepper.
3. Spread the mixture evenly on a large baking sheet.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.
5. Serve hot, garnished with additional fresh herbs if desired.

🍴 Note: For a spicier dish, you can add a pinch of red pepper flakes to the mixture before baking.

Chicken and Apple Cider Glazed

Related Terms:

• fall chicken slow cooker recipes
• autumn harvest chicken skillet
• autumn harvest chicken pan
• fall recipes with chicken thighs
• fall chicken breast dinner recipes
• one pan fall chicken dinner