10 Quick and Easy Fall Dinner Recipes You’ll Love

Fall is here, and it’s the perfect time to whip up some cozy dinners that are quick and easy to make. These recipes will not only warm your belly but also fit into your busy schedule, so you can spend more time enjoying the season. From hearty soups to delectable pastas, there’s something for everyone to savor.

Quick Chicken and Wild Rice Casserole

This Chicken and Wild Rice Casserole is a cozy dish that captures the essence of fall. It’s creamy, hearty, and packed with flavor, making it a perfect choice for a quick weeknight dinner. With tender chicken, earthy wild rice, and a blend of veggies, every bite is satisfying and delicious.

Not only is it simple to whip up, but it also offers the convenience of being a one-pan meal. You can easily customize it with your favorite vegetables or spices. Gather your ingredients, and let’s get cooking!

Ingredients

• 2 cups cooked wild rice
• 2 cups cooked chicken, shredded
• 1 cup cream of mushroom soup
• 1/2 cup sour cream
• 1 cup chicken broth
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked wild rice, shredded chicken, cream of mushroom soup, sour cream, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
4. Top with shredded cheddar cheese to add a melty layer on top.
5. Bake for 25-30 minutes, or until the casserole is bubbling and golden brown. Serve hot.

Crispy Roasted Brussels Sprouts and Bacon

Crispy roasted Brussels sprouts and bacon are a fantastic fall dish that combines earthy flavors with a savory crunch. The Brussels sprouts become tender on the inside while the outside gets perfectly crispy, thanks to roasting. Adding crispy bacon takes the dish to a whole new level, infusing it with delicious smoky flavor. This recipe is not only easy to make, but it also brings out the best flavors of the autumn season.

The combination of Brussels sprouts and bacon creates a mouthwatering side that pairs well with any main course. It’s a great way to enjoy those seasonal veggies and can easily be prepared for a weeknight dinner or a festive gathering. Plus, it takes just a few simple steps to achieve that perfect crispy texture!

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Scatter the chopped bacon over the top.
4. Bake for about 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy and the bacon is cooked.
5. If desired, drizzle with balsamic vinegar before serving for an extra kick of flavor.

One-Pan Honey Garlic Chicken with Vegetables

One-Pan Honey Garlic Chicken with Vegetables is a delightful dish that’s perfect for fall. The combination of juicy chicken and colorful veggies all tossed in a sweet and savory honey garlic sauce makes for a tasty and comforting meal. It’s simple to make and requires minimal cleanup, making it an excellent option for busy weeknights.

The flavors of honey, garlic, and soy sauce blend beautifully as they cook, creating a mouthwatering glaze that pairs perfectly with the tender chicken. Plus, the vibrant vegetables add not just nutrition but also a lovely pop of color to your plate.

Ingredients

• 4 chicken drumsticks
• 2 cups mixed vegetables (like bell peppers, carrots, and broccoli)
• 1/4 cup honey
• 3 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix honey, soy sauce, minced garlic, olive oil, salt, and pepper.
3. Add the chicken drumsticks to the bowl and coat them well with the honey garlic mixture.
4. In a baking dish, arrange the mixed vegetables and place the chicken on top.
5. Pour any remaining sauce over the chicken and vegetables.
6. Bake for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
7. Garnish with chopped green onions before serving.

Spicy Sausage and Kale Soup

This Spicy Sausage and Kale Soup is a perfect choice for a quick and easy dinner. Packed with bold flavors and hearty ingredients, it warms you right up on chilly fall evenings. The combination of spicy sausage, tender kale, and vibrant vegetables creates a satisfying meal that is both delicious and comforting.

What’s great about this soup is how simple it is to prepare. With just a few ingredients and a one-pot method, you can have a hearty dinner ready in no time. Plus, the heat from the sausage balances perfectly with the freshness of the kale, making each spoonful a delight.

Ingredients

• 1 pound spicy Italian sausage, casings removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 4 cups chopped kale
• 2 medium potatoes, diced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned.
2. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the diced tomatoes, chicken broth, potatoes, and Italian seasoning. Bring to a boil, then reduce heat and simmer for about 15 minutes.
4. Add the chopped kale and cook for an additional 5-7 minutes, until the kale is tender.
5. Season with salt and pepper to taste. Serve hot and enjoy!

Fall Harvest Salad with Apples and Pecans

This Fall Harvest Salad is a delightful mix of fresh greens, crisp apples, and crunchy pecans, making it the perfect dish for cozy autumn evenings. The sweetness of the apples pairs beautifully with the nutty flavor of the pecans, creating a tasty balance that’s both satisfying and refreshing. Plus, it’s super simple to whip up, making it an easy go-to for weeknight dinners or holiday gatherings!

With just a few ingredients, this salad showcases the best flavors of fall. You can make it in no time and even customize it with your favorite toppings. Here’s how to make it:

Ingredients

• 4 cups mixed greens (spinach, arugula, or spring mix)
• 2 medium apples, sliced (choose your favorite variety)
• 1/2 cup pecans, toasted
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup dried cranberries (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens and apple slices.
2. Add the toasted pecans, feta cheese, and dried cranberries if using.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately and enjoy the flavors of fall!

Easy Beef and Mushroom Stroganoff

Beef and mushroom stroganoff is a warm and comforting dish that brings together tender beef, earthy mushrooms, and a creamy sauce, all served over pasta or rice. This recipe is not only delicious but also simple to prepare, making it perfect for a busy fall evening.

The rich flavors of the beef and mushrooms blend beautifully, creating a dish that’s hearty and satisfying. You’ll find that this recipe comes together quickly, allowing you to enjoy a homemade meal without spending hours in the kitchen.

Ingredients

• 1 lb beef sirloin, cut into strips
• 8 oz mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 oz egg noodles
• Fresh parsley, for garnish

Instructions

1. Cook the Noodles: Boil the egg noodles in salted water according to package instructions. Drain and set aside.
2. Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef strips and cook until browned on all sides. Remove from the skillet and set aside.
3. Add Vegetables: In the same skillet, add onions and garlic, cooking until softened. Then, add the mushrooms and cook until they release their moisture.
4. Make the Sauce: Sprinkle flour over the vegetables and stir. Slowly add beef broth, stirring continuously until the mixture thickens. Lower the heat, then stir in the sour cream.
5. Combine: Return the beef to the skillet, mixing everything together. Season with salt and pepper to taste.
6. Serve: Spoon the beef and mushroom mixture over the cooked egg noodles, garnishing with fresh parsley before serving.

Creamy Pumpkin Pasta with Sage

Creamy pumpkin pasta is a delightful dish that captures the essence of fall. The combination of silky pasta and a rich pumpkin sauce creates a warm, comforting meal that’s perfect for any autumn evening. With the addition of fresh sage, each bite is filled with earthy flavors that brighten the palate.

This recipe is simple enough for a weeknight dinner but impressive enough to serve guests. You’ll love how quickly it comes together, making it a go-to choice when you want something delicious without spending hours in the kitchen.

Ingredients

• 12 oz fettuccine pasta
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the pumpkin puree, cream, and nutmeg. Cook for 3-4 minutes until heated through.
3. Combine: Add the cooked pasta into the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency. Stir in the Parmesan cheese and season with salt and pepper.
4. Serve: Plate the pasta and garnish with fresh sage leaves. Enjoy your creamy pumpkin pasta warm!

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash recipe is a delightful blend of sweet and savory flavors, perfect for a quick and easy fall dinner. The natural sweetness of the squash pairs beautifully with the nutty quinoa and tart cranberries, making it a satisfying dish that warms the soul. Plus, it’s simple to prepare, allowing you to enjoy a hearty meal without spending hours in the kitchen.

Roasting the acorn squash brings out its rich flavor, while the quinoa filling adds a healthy twist. This dish is not only visually appealing but also packed with nutrients, making it a fantastic option for a cozy autumn evening. Serve it as a main dish or a side, and it’s sure to impress your family and friends.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cranberries (fresh or dried)
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the halved acorn squashes cut-side up on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for about 30-35 minutes until tender.
2. While the squash is roasting, prepare the quinoa. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and fluff with a fork.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened. Stir in the cranberries, cooked quinoa, and cinnamon. Season with salt and pepper to taste, and mix well.
4. Once the acorn squashes are done, remove them from the oven and carefully fill each half with the quinoa mixture. Return them to the oven for an additional 10 minutes to warm through.
5. Garnish with fresh parsley before serving. Enjoy your stuffed acorn squash warm!

Savory Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a delightful and nutritious choice for a quick fall dinner. These tacos are packed with flavor, combining the natural sweetness of roasted sweet potatoes with the heartiness of black beans. They’re not just tasty, but also simple to prepare, making them a perfect weeknight meal.

The combination of spices and fresh ingredients brings warmth to your table, perfect for the chillier months. Top with avocado and fresh cilantro for an extra burst of flavor. Enjoy these vibrant tacos that are sure to please everyone!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat.
4. Heat the corn tortillas in a skillet until warm and pliable.
5. Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans into each tortilla. Top with avocado slices and fresh cilantro. Serve immediately and enjoy!

Apple Cider Glazed Pork Chops

Apple Cider Glazed Pork Chops are a delightful fall dish that brings together the savory flavor of pork with the sweet and tangy taste of apple cider. This recipe is simple to make and perfect for a weeknight dinner, offering a comfort food experience that warms the soul.

The glaze caramelizes beautifully, giving the chops a lovely, glossy finish that’s irresistible. Pair these with sides like roasted vegetables or mashed potatoes, and you have a complete meal that celebrates the flavors of the season.

Ingredients

• 4 bone-in pork chops
• 1 cup apple cider
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh rosemary for garnish

Instructions

1. Season the pork chops with salt, pepper, and garlic powder.
2. In a skillet, heat olive oil over medium heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown.
3. In a separate bowl, mix apple cider, brown sugar, and Dijon mustard until combined. Pour this mixture over the seared chops in the skillet.
4. Reduce the heat to low and let the chops simmer in the glaze for about 10-15 minutes, until they are cooked through and the sauce has thickened.
5. Remove from heat and let rest for a few minutes. Serve the chops with the glaze drizzled over them and garnish with fresh rosemary.