Creamy Chicken and Mushroom Risotto
Creamy Chicken and Mushroom Risotto is a comforting and decadent dish that perfectly embodies the flavors of autumn. This dish features tender chicken and earthy mushrooms slowly cooked with arborio rice, resulting in a creamy texture that’s rich and satisfying. Ideal for a cozy evening, this risotto will warm you up as the leaves begin to fall.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Chicken breast, diced | 1 pound |
| Mushrooms, sliced | 1 cup |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Chicken broth | 4 cups |
| White wine | 1/2 cup |
| Heavy cream | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tablespoons |
| Fresh parsley (for garnish) | Optional |
| Salt and pepper | To taste |
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until softened.
- Add the diced chicken and cook until browned. Stir in the sliced mushrooms and cook until they are tender.
- Stir in the arborio rice and cook for 1-2 minutes until slightly translucent.
- Pour in the white wine and let it simmer until absorbed.
- Gradually add the chicken broth, one cup at a time, stirring frequently. Allow the liquid to absorb before adding more.
- Once the rice is creamy and al dente, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley if desired, and serve warm.
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Honey Garlic Butter Chicken With Root Vegetables
Honey Garlic Butter Chicken with Root Vegetables is a delightful autumn dish that combines tender chicken with the hearty flavors of root vegetables, all glazed in a sweet and savory honey garlic butter sauce. This comforting meal is perfect for chilly nights and brings the essence of fall to your dining table.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 2 pounds |
| Carrots, peeled and chopped | 2 cups |
| Parsnips, peeled and chopped | 2 cups |
| Potatoes, chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Honey | 1/4 cup |
| Garlic, minced | 4 cloves |
| Butter | 4 tablespoons |
| Fresh thyme (optional) | 2 tablespoons |
| Salt and pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine honey, minced garlic, melted butter, olive oil, salt, and pepper.
- Add the chicken thighs, coating them well with the honey garlic mixture.
- In a separate bowl, toss the chopped root vegetables with olive oil, salt, and pepper.
- In a large cast-iron skillet or baking dish, arrange the chicken thighs and surround them with root vegetables.
- Drizzle any remaining honey garlic mixture over the chicken and vegetables.
- Bake in the preheated oven for 35-45 minutes or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh thyme and serve warm.
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One-Pan Apple Cider Chicken and Brussels Sprouts
One-Pan Apple Cider Chicken and Brussels Sprouts is a perfect autumn dish that captures the flavors of the season with tender chicken, caramelized Brussels sprouts, and a sweet and tangy apple cider sauce. This simple one-pan recipe makes for an easy cleanup while delivering a comforting and delicious meal for your family.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 pieces |
| Brussels sprouts, halved | 1 pound |
| Apple cider | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Honey | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Fresh thyme (or dried) | 1 tablespoon |
| Salt and pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together apple cider, olive oil, minced garlic, honey, Dijon mustard, salt, and pepper.
- Place the chicken breasts in a baking dish and pour half of the apple cider mixture over them, reserving the rest.
- Toss Brussels sprouts in the remaining apple cider mixture, then arrange them around the chicken in the baking dish.
- Bake for 25-30 minutes or until the chicken is cooked through and Brussels sprouts are tender and caramelized.
- Garnish with fresh thyme before serving warm.
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Pumpkin Chicken Chili
Pumpkin Chicken Chili is a hearty and flavorful autumn dish that combines tender chicken, nutrient-rich pumpkin, and a mix of spices to create a warming meal perfect for chilly evenings. This dish is not only comforting but also packs a nutritious punch with the goodness of vegetables and lean protein.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 1 pound |
| Canned pumpkin puree | 1 can (15 oz) |
| Chicken broth | 4 cups |
| Black beans (canned, drained) | 1 can (15 oz) |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Onion, chopped | 1 medium |
| Bell pepper, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Salt and pepper | To taste |
| Olive oil | 2 tablespoons |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing until softened.
- Stir in minced garlic, chili powder, and cumin, cooking for an additional minute.
- Add the chicken breasts, diced tomatoes, black beans, chicken broth, and pumpkin puree. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
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Slow Cooker Chicken and Sweet Potato Stew
Slow Cooker Chicken and Sweet Potato Stew is a cozy and nourishing dish that highlights tender chicken, sweet potatoes, and a blend of hearty vegetables. This easy-to-make stew is perfect for family dinners and is ideal for the autumn months, offering comfort and warmth in every bowl.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless, skinless) | 1.5 pounds |
| Sweet potatoes, peeled and diced | 2 medium |
| Carrots, sliced | 2 medium |
| Celery, chopped | 2 stalks |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Chicken broth | 4 cups |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt and pepper | To taste |
| Olive oil | 1 tablespoon |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a skillet over medium heat and sauté the chopped onion, garlic, and celery until softened.
- Transfer the sautéed mixture to the slow cooker and add sweet potatoes, carrots, chicken thighs, chicken broth, thyme, rosemary, salt, and pepper.
- Stir to combine all ingredients and cover the slow cooker with its lid.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Before serving, shred the chicken in the pot and stir well. Garnish with fresh parsley if desired.
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Rosemary Lemon Grilled Chicken With Fall Veggies
Rosemary Lemon Grilled Chicken with Fall Veggies is a flavorful and vibrant dish that captures the essence of autumn. This recipe combines juicy grilled chicken marinated in a zesty lemon and rosemary blend, served alongside a medley of seasonal roasted vegetables like bell peppers, zucchini, and red onion. It’s perfect for a family gathering or a healthy weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 pieces |
| Fresh rosemary, chopped | 2 tablespoons |
| Lemon juice | 1/4 cup |
| Lemon zest | 1 tablespoon |
| Olive oil | 3 tablespoons |
| Garlic, minced | 2 cloves |
| Salt and pepper | To taste |
| Bell peppers (sliced) | 2 medium |
| Zucchini (sliced) | 2 medium |
| Red onion (sliced) | 1 medium |
Cooking Steps:
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, chopped rosemary, salt, and pepper to create a marinade.
- Marinate the chicken breasts in the mixture for at least 30 minutes (or up to 2 hours for more flavor).
- Preheat the grill to medium-high heat.
- Toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked. Simultaneously, grill the vegetables in a grill basket until tender, about 10-15 minutes.
- Serve the grilled chicken with the roasted vegetables alongside, garnished with additional rosemary if desired.
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Cheesy Chicken and Butternut Squash Bake
Cheesy Chicken and Butternut Squash Bake is a comforting and hearty dish that perfectly embodies the flavors of autumn. This one-pan meal features tender chicken pieces baked with sweet butternut squash and a deliciously creamy cheese sauce, creating a satisfying experience for both the palate and the soul. It’s an ideal choice for a cozy family dinner or for entertaining guests during the fall season.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (diced) | 4 pieces |
| Butternut squash (peeled, cubed) | 4 cups |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Cheddar cheese (shredded) | 1 cup |
| Cream cheese | 4 ounces |
| Chicken broth | 1 cup |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine diced chicken, cubed butternut squash, olive oil, salt, pepper, garlic powder, and onion powder, mixing until evenly coated.
- Transfer the mixture to the prepared baking dish and pour chicken broth over it.
- Dot the top with cream cheese and sprinkle shredded cheddar cheese evenly on top.
- Bake for 30-35 minutes, or until the chicken is cooked through and the squash is tender.
- Garnish with fresh parsley before serving.
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Moroccan-Spiced Chicken Tagine
Moroccan-Spiced Chicken Tagine is a vibrant and aromatic dish that captures the essence of Moroccan cuisine. This flavorful stew combines tender chicken pieces with a medley of spices, vegetables, and dried fruits, simmered slowly to develop rich and complex flavors. Perfect for a cozy autumn dinner, it’s an exotic twist that is sure to impress family and friends alike.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skinless) | 4 pieces |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Carrot (sliced) | 1 large |
| Bell pepper (sliced) | 1 large |
| Couscous | 1 cup |
| Chicken broth | 3 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Paprika | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Salt and pepper | To taste |
| Dried apricots (chopped) | 1/2 cup |
| Fresh cilantro (chopped) | For garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the onions and garlic until translucent.
- Add the chicken thighs, carrots, and bell pepper, cooking until the chicken is browned.
- Stir in the spices (cumin, cinnamon, paprika, ginger), salt, and pepper, cooking for another minute to release the aromas.
- Pour in the chicken broth and add the chopped dried apricots, bringing the mixture to a simmer.
- Cover and let it cook for about 30-40 minutes, or until the chicken is tender.
- In the last 5 minutes, prepare the couscous according to the package instructions.
- Serve the chicken tagine over the couscous and garnish with fresh cilantro.
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Chicken Pot Pie With a Flaky Crust
Chicken Pot Pie With a Flaky Crust is a classic comfort food that perfectly embodies the warm, cozy essence of autumn. This dish features tender chicken and a medley of vegetables enveloped in a rich and creamy sauce, all topped with a flaky, buttery crust that makes it the ultimate crowd-pleaser for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Onion (chopped) | 1 large |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Frozen peas | 1 cup |
| Chicken broth | 2 cups |
| Heavy cream | 1/2 cup |
| Butter | 4 tablespoons |
| All-purpose flour | 1/3 cup |
| Dried thyme | 1 teaspoon |
| Salt and pepper | To taste |
| Pie crust (store-bought or homemade) | 1 |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat, then add onions, carrots, and celery. Sauté until vegetables are tender.
- Stir in the flour and cook for another minute, then gradually add the chicken broth and heavy cream, whisking until smooth.
- Add the shredded chicken, peas, thyme, salt, and pepper. Cook for a few minutes until the mixture is heated through.
- Pour the chicken filling into a pie dish and cover with the pie crust, trimming the excess and making slits for ventilation.
- Bake for 25-30 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
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Balsamic Glazed Chicken With Roasted Carrots
Balsamic Glazed Chicken With Roasted Carrots is a delightful autumn dish that perfectly marries savory and sweet flavors. The succulent chicken is marinated in a rich balsamic glaze and roasted to perfection, paired with tender, caramelized carrots that add a beautiful color and sweetness to the plate. This dish is not only healthy and satisfying but also brings the essence of fall into your kitchen.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4-6 pieces |
| Balsamic vinegar | 1/2 cup |
| Honey | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Fresh rosemary (chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Carrots (peeled and cut) | 4 medium |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, rosemary, salt, and pepper to create the marinade.
- Place chicken thighs in a resealable bag or a dish, pour the marinade over the chicken, and marinate for at least 30 minutes.
- On a baking sheet, arrange the carrots and drizzle with olive oil, salt, and pepper. Place the marinated chicken on top of the carrots.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the carrots are tender.
- Allow to rest for a few minutes before serving, drizzling any remaining balsamic glaze over the chicken. Enjoy your flavorful autumn dinner!
