One-Pan Autumn Chicken and Rice
One-Pan Autumn Chicken and Rice is a cozy and comforting dish that embodies the flavors of fall. With tender chicken, hearty rice, and seasonal vegetables, this one-skillet meal is perfect for busy weeknights when you want a nutritious and delicious dinner without the fuss of multiple pots and pans. Simple to prepare and full of flavor, it’s sure to become a family favorite.
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4 pieces |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 3 cloves |
| Carrots | 2 medium |
| Celery | 2 stalks |
| Rice (long-grain) | 1 cup |
| Chicken broth | 2 cups |
| Fresh thyme | 1 teaspoon |
| Fresh rosemary | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add the chicken thighs, browning them on both sides; remove and set aside.
- Sauté chopped onion, garlic, carrots, and celery in the same skillet until softened.
- Stir in the rice, herbs, salt, and pepper, and then add the chicken broth, bringing everything to a boil.
- Return the chicken to the skillet, reduce heat, cover, and let simmer for about 25-30 minutes until the rice is cooked and the chicken is tender.
- Serve hot and enjoy your hearty one-pan autumn dinner!
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Hearty Beef and Butternut Squash Skillet
Hearty Beef and Butternut Squash Skillet is a delicious and satisfying fall meal that brings together tender beef, sweet butternut squash, and a mix of autumn vegetables. This one-pan dish is not only flavorful but also colorful, making it perfect for cozy dinners and family gatherings. The savory blend of seasonings and the natural sweetness of the squash create a comforting dish that warms you from the inside out.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Butternut squash, diced | 2 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 3 cloves |
| Bell pepper (any color) | 1 medium |
| Spinach | 2 cups (fresh) |
| Beef broth | 1 cup |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add the ground beef, cooking until browned; drain excess fat and set aside.
- In the same skillet, sauté chopped onion, garlic, and bell pepper until softened, then add the diced butternut squash and cook for about 5 minutes.
- Stir in the cooked beef, spinach, beef broth, and seasonings, bringing to a simmer.
- Cover and cook for 15-20 minutes, or until the squash is tender and the flavors meld together.
- Serve warm and enjoy your hearty beef and butternut squash skillet!
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Creamy Mushroom and Spinach Pasta
Creamy Mushroom and Spinach Pasta is a delightful and rich dish that combines earthy mushrooms with fresh spinach, creating a luscious creamy sauce that clings to al dente pasta. This one-skillet meal is perfect for a cozy autumn evening when you’re craving comfort food that’s quick to make yet satisfying. The combination of flavors is sure to please both family and friends alike.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fettuccine) | 8 ounces |
| Olive oil | 2 tablespoons |
| Mushrooms, sliced | 8 ounces |
| Garlic, minced | 3 cloves |
| Spinach | 4 cups |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | ½ cup |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté sliced mushrooms until they are tender and browned.
- Stir in minced garlic and cook for 1-2 minutes until fragrant, then add fresh spinach and cook until wilted.
- Reduce heat and add heavy cream and Parmesan cheese, stirring to combine and letting it simmer for a few minutes.
- Toss in the cooked pasta, mixing well to coat, and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley, and enjoy your creamy mushroom and spinach pasta!
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Southwest Pork and Pumpkin Skillet
Southwest Pork and Pumpkin Skillet is a vibrant and hearty dish that delivers a fantastic fusion of flavors. Featuring tender pork, savory spices, and the natural sweetness of pumpkin, this one-skillet meal is perfect for fall. It’s not only quick to prepare, but it’s also a great way to use seasonal ingredients in a delicious and satisfying way.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin, cut into cubes | 1 pound |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Pumpkin, diced | 2 cups |
| Red bell pepper, diced | 1 medium |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Chicken broth | 1 cup |
| Fresh cilantro, chopped | For garnish |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and add the cubed pork; season with salt and pepper. Cook until browned on all sides.
- Add diced onion and minced garlic to the skillet; sauté until the onion becomes translucent.
- Stir in the diced pumpkin and red bell pepper, followed by the cumin, paprika, and chili powder; mix well.
- Add chicken broth to the skillet, bringing it to a simmer. Cook until the pumpkin is tender and the pork is cooked through.
- Garnish with fresh cilantro before serving, and enjoy your Southwest Pork and Pumpkin Skillet!
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Cozy Vegetable and Quinoa Medley
Cozy Vegetable and Quinoa Medley is a delightful, nourishing dish that brings together an array of seasonal vegetables and wholesome quinoa. This one-skillet meal is perfect for those crisp fall evenings, offering a hearty yet healthy option that is packed with flavor and nutrients. It’s an easy-to-make recipe that highlights the beauty of autumn harvest produce, making it not only satisfying but also vibrant and colorful.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Carrots, diced | 2 medium |
| Bell pepper, diced | 1 medium |
| Zucchini, diced | 1 medium |
| Spinach or kale | 2 cups |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Crumbled feta (optional) | For garnish |
Cooking Steps:
- Rinse the quinoa under cold water and then combine it with vegetable broth in a medium saucepan; bring to a boil, reduce heat, and simmer until the quinoa is cooked and fluffy.
- In a large skillet, heat olive oil over medium heat; add diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced carrots and bell pepper, cooking until slightly soft, followed by the zucchini; cook for an additional 5 minutes.
- Add the cooked quinoa to the skillet along with spinach or kale, thyme, salt, and pepper; stir until the greens are wilted.
- Transfer to serving plates, garnish with crumbled feta if desired, and enjoy your Cozy Vegetable and Quinoa Medley!
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Apple Cider Glazed Chicken and Brussel Sprouts
Apple Cider Glazed Chicken and Brussels Sprouts is a savory-sweet dish that celebrates the flavors of fall. This one-skillet meal features juicy chicken thighs glazed with a rich apple cider reduction, accompanied by tender Brussels sprouts that add a wonderful crunch. Perfect for a cozy weeknight dinner, this recipe brings together comforting autumn flavors in a quick and easy preparation.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless) | 4 pieces |
| Apple cider | 1 cup |
| Olive oil | 2 tablespoons |
| Brussels sprouts, halved | 2 cups |
| Garlic, minced | 3 cloves |
| Fresh thyme | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Apple slices (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper and add them to the skillet, searing until golden brown on both sides.
- Add minced garlic and halved Brussels sprouts to the skillet, cooking for about 5 minutes until sprouts begin to soften.
- Pour in apple cider and sprinkle with fresh thyme; bring to a simmer, then reduce heat to low, covering the skillet and letting it cook for about 15-20 minutes until chicken is cooked through and Brussels sprouts are tender.
- Serve your Apple Cider Glazed Chicken and Brussels Sprouts warm, garnished with apple slices if desired. Enjoy!
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Skillet Chili With Fall Vegetables
Skillet Chili with Fall Vegetables is a hearty and warming dish that dives deep into the flavors of autumn. This one-pan wonder combines ground beef (or turkey) with a colorful mix of seasonal vegetables like butternut squash and bell peppers, all simmered in a rich tomato and spice blend. Perfect for a chilly evening, this chili brings comfort while packing in nutritious fall produce.
| Ingredients | Quantity |
|---|---|
| Ground beef (or turkey) | 1 pound |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Bell peppers, chopped | 2 (any color) |
| Butternut squash, diced | 2 cups |
| Garlic, minced | 3 cloves |
| Canned diced tomatoes | 1 can (14 oz) |
| Kidney beans, drained | 1 can (15 oz) |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped (for garnish) | Optional |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the ground beef (or turkey) to the skillet, cooking until browned. Drain any excess fat if using beef.
- Stir in the bell peppers, butternut squash, chili powder, cumin, salt, and pepper. Cook for a few minutes until the vegetables begin to soften.
- Pour in the diced tomatoes and kidney beans, bringing the mixture to a simmer. Cover and let cook for about 20-25 minutes, stirring occasionally, until the squash is tender.
- Serve your Skillet Chili with Fall Vegetables warm, garnished with fresh parsley if desired. Enjoy!
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Savory Sausage and Sage Stuffing
Savory Sausage and Sage Stuffing is a delightful side dish that captures the essence of fall with its aromatic flavors and hearty ingredients. This one-skillet stuffing features savory sausage, fragrant sage, and crusty bread, all brought together with broth for a comforting addition to any autumn meal. It’s perfect for family gatherings or a cozy dinner and pairs wonderfully with roasted meats.
| Ingredients | Quantity |
|---|---|
| Italian sausage | 1 pound |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Celery, chopped | 2 stalks |
| Fresh sage, chopped | 1/4 cup |
| Dried thyme | 1 teaspoon |
| Bread (ciabatta or baguette), cubed | 4 cups |
| Chicken or vegetable broth | 2 cups |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped (for garnish) | Optional |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks until browned.
- Stir in the chopped onion and celery, sautéing until they are softened and the sausage is fully cooked.
- Mix in the fresh sage, dried thyme, and season with salt and pepper.
- Add the cubed bread to the skillet, tossing to combine, then pour the broth over the mixture, ensuring the bread absorbs the liquid.
- Allow the stuffing to cook for about 5-10 minutes on low heat until heated through and slightly crisp on top. Serve warm, garnished with fresh parsley if desired. Enjoy!
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Maple-Balsamic Brussels Sprouts With Chicken
Maple-Balsamic Brussels Sprouts With Chicken is a delightful autumn meal that combines the nutty flavors of roasted Brussels sprouts with the sweetness of maple syrup and the tang of balsamic vinegar. This one-skillet dish is not only simple to prepare but also offers a perfect balance of savory chicken and vibrant vegetables, making it an excellent choice for a cozy fall dinner.
| Ingredients | Quantity |
|---|---|
| Chicken breasts, boneless | 1.5 pounds |
| Brussels sprouts, halved | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides.
- In a bowl, whisk together the maple syrup, balsamic vinegar, and minced garlic. Pour this mixture over the seared chicken.
- Add the halved Brussels sprouts to the skillet, tossing them to coat in the glaze.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender.
- Serve warm, garnished with fresh thyme if desired. Enjoy!
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Sweet Potato and Black Bean Tamale Skillet
Sweet Potato and Black Bean Tamale Skillet is a vibrant, hearty dish that takes the comforting flavors of tamales and transforms them into an easy one-skillet meal. Featuring sweet potatoes, black beans, and a hint of spice, this dish is not only satisfying but also packed with nutrients, making it a perfect choice for a cozy fall evening.
| Ingredients | Quantity |
|---|---|
| Sweet potato, diced | 2 medium |
| Black beans, drained | 1 can (15 oz) |
| Corn kernels | 1 cup |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Bell pepper, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 1 cup |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
| Lime wedges (optional) | For serving |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing until soft.
- Stir in the minced garlic, diced sweet potato, cumin, chili powder, salt, and pepper; cook for about 5 minutes.
- Pour in the vegetable broth and add the black beans and corn. Bring to a simmer and cover; cook for 15-20 minutes or until the sweet potatoes are tender.
- Taste and adjust seasonings if necessary. Serve warm, garnished with fresh cilantro and lime wedges if desired. Enjoy!
Garlic Herb Roasted Chicken and Root Vegetables
Garlic Herb Roasted Chicken and Root Vegetables is a comforting and wholesome dish that showcases the bold flavors of garlic and fresh herbs, paired perfectly with seasonal root vegetables. This one-skillet meal is ideal for fall, as it combines juicy roasted chicken with hearty carrots, potatoes, and onions, resulting in a satisfying and nutritious dinner that captures the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Olive oil | 3 tablespoons |
| Garlic, minced | 4 cloves |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Carrots, cut into chunks | 3 medium |
| Potatoes, diced | 2 medium |
| Onion, quartered | 1 large |
| Salt | To taste |
| Black pepper | To taste |
| Lemon wedges (optional) | For serving |
Cooking Steps:
- Preheat the oven to 425°F (220°C). In a large skillet, heat olive oil over medium heat.
- Season the chicken thighs with salt, pepper, minced garlic, rosemary, and thyme. Place them in the skillet skin-side down and sear for 3-4 minutes until golden brown.
- Add the carrots, potatoes, and onion to the skillet, tossing them in the remaining oil and seasonings. Arrange the chicken on top.
- Transfer the skillet to the oven and roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm with lemon wedges for a bright finish. Enjoy!
