25 Easy Fall Chicken Breast Dinner Recipes for Every Nights

As the days grow shorter and the air turns crisp, nothing feels more comforting than a hearty homemade meal.

Fall is the perfect season to highlight the flavors of apples, pumpkins, squash, cranberries, and warming spices—all of which pair beautifully with chicken breast.

Whether you’re craving something creamy and indulgent, light and refreshing, or rustic and cozy, chicken breast offers endless possibilities for fall dinners.

This collection of 25 fall chicken breast dinner recipes is designed to bring the season’s best flavors straight to your table.

From creamy pumpkin skillet dishes to apple cider braised chicken, these recipes are full of warmth and comfort.

Perfect for family meals, weeknight dinners, or even special occasions, each recipe celebrates autumn in a delicious way.

25 Easy Fall Chicken Breast Dinner Recipes for Every Nights

Chicken breasts are one of the most versatile proteins, and when combined with the bounty of fall ingredients, they create meals that are both satisfying and full of seasonal charm.

Whether you’re roasting with root vegetables, simmering in apple cider, or pairing with sweet potatoes and cranberries, these 25 fall chicken breast dinner recipes will keep your table cozy and inviting all season long.

Embrace the flavors of autumn, experiment with these recipes, and enjoy the simple pleasure of a comforting chicken dinner as the leaves turn and the weather cools.

Maple Dijon Glazed Chicken with Roasted Vegetables

A warm and savory dish that balances the sweetness of maple syrup with the tang of Dijon mustard, this fall-inspired chicken breast recipe is paired with seasonal root vegetables for a hearty one-pan dinner.

Perfect for chilly evenings, it delivers comfort and nutrition in every bite.

Ingredients

• 2 large chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 small red onion, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, minced garlic, thyme, salt, and black pepper. Set aside.
3. Place chicken breasts in a shallow dish and coat with half of the glaze mixture. Allow to marinate for at least 20 minutes while preparing the vegetables.
4. On the baking sheet, toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper until evenly coated. Spread in a single layer.
5. Nestle the chicken breasts among the vegetables. Brush the remaining glaze over the chicken.
6. Roast for 25–30 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
7. Remove from oven and let rest for 5 minutes before serving.

This maple Dijon glazed chicken with roasted vegetables is the perfect balance of savory and sweet.

The chicken comes out tender with a golden glaze, while the roasted fall vegetables bring depth and warmth.

A wholesome, one-pan dish that makes fall dinners easy and flavorful.

Creamy Pumpkin Sage Chicken Skillet

This autumn-inspired chicken dish combines tender chicken breasts with a creamy pumpkin sauce infused with garlic, sage, and Parmesan cheese.

It’s a comforting yet elegant meal that pairs beautifully with mashed potatoes, pasta, or wild rice.

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup pumpkin puree (unsweetened)
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 teaspoon ground nutmeg
• 1 tablespoon fresh sage, chopped
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Season chicken breasts with salt and black pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant. Stir in pumpkin puree, chicken broth, and heavy cream, whisking until smooth.
4. Add Parmesan, nutmeg, and chopped sage. Simmer for 5 minutes until the sauce thickens slightly.
5. Return chicken to the skillet, spooning sauce over the top. Let simmer gently for another 3–4 minutes to meld flavors.
6. Garnish with fresh parsley before serving.

This creamy pumpkin sage chicken skillet is the epitome of cozy fall comfort food.

The pumpkin sauce is velvety and aromatic, coating each bite of chicken in rich autumn flavor.

Simple to make yet impressive enough for guests, this dish brings the warmth of fall straight to the table.

Apple Cider Braised Chicken with Onions and Herbs

Tender chicken breasts are gently braised in apple cider with onions, garlic, and fresh herbs, creating a dish that is deeply flavorful and perfect for cool fall evenings.

The natural sweetness of cider complements the savory chicken beautifully, making it a comforting dinner option.

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup apple cider (not vinegar)
• ½ cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and black pepper to taste
• Fresh apple slices, for garnish (optional)

Instructions

1. Pat chicken dry and season generously with salt and black pepper.
2. In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden brown. Remove and set aside.
3. Add onions to the skillet and cook until softened and slightly caramelized, about 8 minutes. Add garlic and cook for 1 minute more.
4. Pour in apple cider and chicken broth, scraping up any browned bits from the pan. Stir in Dijon mustard, rosemary, thyme, and bay leaf.
5. Return chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes, turning the chicken halfway through.
6. Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
7. Serve warm with mashed potatoes, roasted root vegetables, or crusty bread. Garnish with fresh apple slices if desired.

Apple cider braised chicken is a rustic, comforting dish that highlights the flavors of fall.

The cider infuses the chicken with a subtle sweetness, while the herbs and onions add depth and warmth.

It’s a meal that feels both homey and refined, making it ideal for both weeknights and special gatherings.

Harvest Chicken with Cranberry Walnut Sauce

This dish combines tender chicken breasts with a sweet-tart cranberry sauce enhanced by toasted walnuts and fresh herbs.

It’s a fall dinner that feels festive and pairs beautifully with wild rice or roasted sweet potatoes.

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• 2 tablespoons honey or maple syrup
• ½ teaspoon ground cinnamon
• ¼ cup walnuts, toasted and chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and black pepper to taste

Instructions

1. Season chicken with salt and pepper. Heat olive oil and butter in a skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
2. In the same skillet, add cranberries, orange juice, honey, and cinnamon. Simmer for 8–10 minutes until cranberries burst and sauce thickens.
3. Stir in walnuts and rosemary. Return chicken to skillet, spooning sauce over the top.
4. Simmer gently for 3 minutes to meld flavors, then serve hot.

Harvest chicken with cranberry walnut sauce is a dish full of seasonal cheer.

The cranberries bring brightness, the walnuts add crunch, and the chicken remains juicy and flavorful—a perfect cozy fall meal.

Butternut Squash Chicken Curry

A warming, fragrant curry featuring chicken breasts simmered with butternut squash, coconut milk, and aromatic spices.

This hearty dish celebrates fall produce while offering a comforting and flavorful dinner.

Ingredients

• 2 chicken breasts, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 2 cups butternut squash, cubed
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce or soy sauce
• 1 teaspoon turmeric
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat oil in a pot over medium heat. Add onion, garlic, and ginger, cooking until fragrant.
2. Stir in red curry paste and turmeric, cooking for 1 minute.
3. Add cubed chicken and sear until lightly browned.
4. Stir in butternut squash, coconut milk, and chicken broth. Bring to a gentle simmer.
5. Cook uncovered for 20 minutes until chicken is cooked and squash is tender. Stir in fish sauce or soy sauce.
6. Serve hot, garnished with cilantro, alongside rice or naan.

This butternut squash chicken curry is rich, creamy, and deeply comforting.

With bold flavors and nourishing ingredients, it’s an ideal fall dinner that brings warmth to the table.

Chicken with Caramelized Onions and Mushrooms

A rustic fall-inspired chicken dish with golden caramelized onions, earthy mushrooms, and a splash of white wine for depth.

The flavors are rich, savory, and soul-warming.

Ingredients

• 2 chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large onions, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• ½ cup chicken broth
• 1 teaspoon fresh thyme
• Salt and black pepper to taste

Instructions

1. Season chicken with salt and pepper. Heat oil in a skillet and sear chicken for 5 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add butter and onions. Cook slowly over medium-low heat for 15 minutes until caramelized.
3. Stir in mushrooms and garlic, cooking until softened.
4. Deglaze with white wine, scraping up browned bits. Let reduce by half.
5. Add chicken broth and thyme, then return chicken to skillet. Simmer gently for 10 minutes until chicken is cooked through.
6. Serve hot with mashed potatoes or rustic bread.

Chicken with caramelized onions and mushrooms is an earthy, savory dish that embodies the flavors of fall.

Each bite is rich and comforting, making it a perfect dinner for chilly evenings.

Roasted Chicken with Sweet Potato and Apple Hash

This dish celebrates the sweetness of fall produce by pairing roasted chicken breasts with a colorful hash of sweet potatoes, apples, and herbs.

A hearty yet light dinner perfect for weeknights.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 2 sweet potatoes, diced
• 2 apples, diced
• 1 small red onion, diced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon cinnamon
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper. Roast for 25–30 minutes until cooked through.
2. Meanwhile, heat oil in a large skillet. Add sweet potatoes and cook until tender, about 10 minutes.
3. Stir in apples, red onion, sage, and cinnamon. Cook for another 5 minutes until apples are softened but not mushy.
4. Serve roasted chicken alongside the sweet potato-apple hash.

Roasted chicken with sweet potato and apple hash is a naturally sweet and savory dinner that feels like autumn on a plate.

It’s wholesome, colorful, and satisfying without being heavy.

Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is loaded with hearty vegetables, tender chicken breasts, and nutty wild rice.

A cozy, warming bowl that’s perfect for crisp fall nights.

Ingredients

• 2 chicken breasts, cooked and shredded
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup wild rice, cooked
• 4 cups chicken broth
• 1 cup milk or cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a pot over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook 1 minute more.
2. Stir in chicken broth, thyme, and cooked rice. Simmer for 15 minutes.
3. Add shredded chicken and milk/cream. Simmer gently for another 10 minutes until flavors meld.
4. Season with salt and pepper before serving.

Chicken and wild rice soup is a classic fall comfort dish.

Creamy, nourishing, and hearty, it’s a bowl of warmth that makes chilly evenings feel inviting.

Honey Garlic Chicken with Roasted Acorn Squash

A sweet and savory chicken breast recipe glazed with honey and garlic, served with roasted acorn squash wedges for a true taste of autumn.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 1 teaspoon apple cider vinegar
• 1 acorn squash, sliced into wedges
• 1 tablespoon butter
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Arrange acorn squash wedges on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
2. In a skillet, heat olive oil over medium heat. Add chicken and cook 5 minutes per side until golden brown.
3. In a small bowl, whisk honey, garlic, soy sauce, and vinegar. Pour over chicken and simmer until sauce thickens and coats the chicken.
4. Serve chicken with roasted acorn squash on the side.

Honey garlic chicken with roasted acorn squash delivers the perfect balance of sweet and savory.

The caramelized squash pairs wonderfully with the sticky honey garlic glaze, making this dish a fall favorite.

Chicken with Maple Roasted Carrots and Parsnips

This fall-inspired chicken dinner highlights earthy root vegetables roasted until caramelized and paired with tender, pan-seared chicken breasts glazed in maple butter.

A wholesome, rustic dish that’s simple yet elegant.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tablespoons pure maple syrup
• 3 large carrots, sliced into sticks
• 2 parsnips, sliced into sticks
• 1 teaspoon fresh thyme
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, thyme, salt, and pepper. Roast for 25 minutes until tender and caramelized.
2. Meanwhile, heat butter in a skillet over medium heat. Add chicken and sear 5 minutes per side until golden and cooked through.
3. Drizzle maple syrup over the chicken and cook for 2 more minutes until the glaze is sticky and glossy.
4. Serve chicken with the roasted carrots and parsnips on the side.

Chicken with maple roasted carrots and parsnips is a cozy, nutrient-rich fall meal.

The sweetness of maple enhances the vegetables while keeping the chicken moist and flavorful.

Chicken with Pecan Crust and Apple Slaw

This dish combines crispy pecan-crusted chicken breasts with a refreshing apple slaw.

It’s a lighter fall dinner with a satisfying crunch and plenty of seasonal flavor.

Ingredients

• 2 chicken breasts
• 1 cup pecans, finely chopped
• ½ cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons olive oil
• 1 apple, thinly sliced
• 1 cup shredded cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. In a shallow dish, mix chopped pecans with breadcrumbs.
2. Dip chicken in beaten egg, then coat with pecan mixture.
3. Heat olive oil in a skillet and cook chicken 5–6 minutes per side until golden brown and cooked through.
4. In a bowl, mix apple slices, cabbage, mayo, vinegar, mustard, salt, and pepper for slaw.
5. Serve pecan-crusted chicken with apple slaw on the side.

Chicken with pecan crust and apple slaw is a crisp and flavorful fall dinner.

The nutty coating pairs beautifully with the refreshing slaw, making this dish both hearty and refreshing.

Chicken and Pumpkin Risotto

A creamy risotto made with pumpkin puree, Parmesan cheese, and tender chicken breasts.

This recipe is rich, comforting, and perfect for autumn evenings.

Ingredients

• 2 chicken breasts, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• 4 cups chicken broth, warmed
• 1 cup pumpkin puree
• ½ cup white wine
• ½ cup grated Parmesan cheese
• 1 teaspoon sage
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a skillet. Sear chicken cubes until golden brown, then set aside.
2. In the same skillet, sauté onion and garlic until soft. Stir in rice and cook for 2 minutes.
3. Deglaze with white wine and let absorb. Add broth, one ladle at a time, stirring until rice is creamy and tender.
4. Stir in pumpkin puree, Parmesan, sage, and chicken. Cook for another 3 minutes until thick and creamy.
5. Serve warm with extra Parmesan on top.

Chicken and pumpkin risotto is creamy, savory, and infused with autumn flavors.

Each bite is rich with pumpkin and perfectly balanced by the tender chicken.

Chicken with Roasted Grapes and Shallots

This unique fall dish features juicy roasted grapes and caramelized shallots, which create a sweet-savory sauce to complement pan-seared chicken breasts.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 2 cups seedless grapes
• 4 shallots, halved
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme
• Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss grapes and shallots with olive oil, thyme, salt, and pepper. Roast for 20 minutes until caramelized.
2. Meanwhile, sear chicken in a skillet for 5–6 minutes per side until cooked through.
3. Deglaze skillet with balsamic vinegar, then stir in roasted grapes and shallots.
4. Serve chicken topped with the grape-shallot mixture.

Chicken with roasted grapes and shallots is a sophisticated fall dinner.

The grapes create a sweet glaze that pairs beautifully with savory chicken, offering a truly elegant seasonal dish.

Chicken with Sage Brown Butter and Acorn Squash

This recipe brings the nutty richness of brown butter together with fragrant sage and sweet roasted acorn squash, making chicken breasts feel truly indulgent.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 acorn squash, sliced into wedges
• 4 tablespoons butter
• 6 fresh sage leaves
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Roast acorn squash wedges with olive oil, salt, and pepper for 30 minutes.
2. In a skillet, sear chicken breasts for 5 minutes per side until golden brown and cooked through. Remove and keep warm.
3. Melt butter in the skillet until it turns golden and nutty. Add sage leaves and fry for 1 minute.
4. Spoon sage brown butter over chicken and serve with roasted acorn squash.

Chicken with sage brown butter and acorn squash is rich, aromatic, and deeply comforting.

It’s a restaurant-worthy fall dish that feels rustic and elegant at the same time.

Chicken and Lentil Stew with Autumn Vegetables

A hearty fall stew made with chicken breasts, lentils, and seasonal vegetables like carrots, parsnips, and kale.

It’s nutritious, filling, and perfect for chilly nights.

Ingredients

• 2 chicken breasts, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 1 parsnip, diced
• 1 cup green lentils
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 teaspoon thyme
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a pot. Add chicken and sear until lightly browned. Remove and set aside.
2. Sauté onion, carrots, and parsnip until softened. Add lentils, thyme, and chicken broth.
3. Simmer for 25 minutes until lentils are tender. Return chicken to pot.
4. Stir in kale and cook for 5 more minutes until wilted.
5. Serve hot with crusty bread.

Chicken and lentil stew with autumn vegetables is wholesome, hearty, and satisfying.

It’s packed with protein and fiber, making it the perfect nourishing meal for fall evenings.

Chicken with Roasted Pumpkin and Garlic Yogurt Sauce

This dish highlights the sweet earthiness of roasted pumpkin paired with juicy chicken breasts and a tangy garlic yogurt sauce.

It’s a nourishing fall dinner that feels light yet full of flavor.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 2 cups pumpkin cubes
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, honey, paprika, salt, and pepper. Roast for 25 minutes until caramelized.
2. Season chicken with salt and pepper. Sear in a skillet with olive oil for 5–6 minutes per side until cooked through.
3. In a small bowl, mix yogurt, garlic, and lemon juice.
4. Serve chicken with roasted pumpkin and drizzle garlic yogurt sauce on top.

Chicken with roasted pumpkin and garlic yogurt sauce is a balanced and vibrant fall dish.

The tangy yogurt complements the sweetness of pumpkin and makes every bite refreshing.

Chicken with Chestnut Mushroom Gravy

This cozy dish combines golden chicken breasts with a velvety mushroom gravy enriched with roasted chestnuts.

It’s hearty, earthy, and perfect for a fall family dinner.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, diced
• 2 cups mushrooms, sliced
• ½ cup roasted chestnuts, chopped
• 1 tablespoon flour
• 1 cup chicken broth
• ½ cup cream
• 1 teaspoon thyme
• Salt and black pepper to taste

Instructions

1. Heat olive oil and butter in a skillet. Sear chicken until golden and cooked through, then set aside.
2. In the same pan, sauté onion and mushrooms until tender. Add chestnuts and cook for 2 minutes.
3. Stir in flour and cook for 1 minute. Gradually add chicken broth, whisking until smooth.
4. Stir in cream and thyme, simmering until thickened.
5. Return chicken to skillet, coat with gravy, and serve hot.

Chicken with chestnut mushroom gravy is deeply savory and comforting.

The chestnuts add richness, making this dish a true celebration of fall flavors.

Chicken with Fig Balsamic Glaze

Juicy chicken breasts are glazed with a reduction of balsamic vinegar and figs, creating a sweet-savory flavor profile that feels gourmet yet is easy to make.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• ½ cup dried figs, chopped
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• ½ cup chicken broth
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a skillet and sear chicken for 5 minutes per side until cooked through. Remove and keep warm.
2. Add figs, balsamic vinegar, honey, and broth to the skillet. Simmer until thickened into a glaze.
3. Return chicken to skillet and coat with fig balsamic glaze.
4. Serve with roasted vegetables or couscous.

Chicken with fig balsamic glaze is rich, sweet, and tangy.

The figs and balsamic reduction create a luxurious sauce that transforms a simple chicken dinner into something special.

Chicken with Maple Pecan Sweet Potatoes

This autumnal dish pairs golden chicken breasts with maple-glazed sweet potatoes and crunchy pecans.

It’s both satisfying and seasonal.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 2 sweet potatoes, cubed
• 2 tablespoons maple syrup
• ¼ cup pecans, chopped
• 1 teaspoon cinnamon
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 25 minutes.
2. Add pecans and roast for 5 more minutes until caramelized.
3. Meanwhile, pan-sear chicken until golden brown and cooked through.
4. Serve chicken with the maple pecan sweet potatoes.

Chicken with maple pecan sweet potatoes is a wholesome fall dinner.

The nutty crunch of pecans balances the caramelized sweetness of the potatoes, making it hearty and flavorful.

Chicken and Barley Stew

A warming stew of chicken, pearl barley, and autumn vegetables simmered in a flavorful broth.

This dish is rustic, filling, and perfect for slow evenings.

Ingredients

• 2 chicken breasts, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 1 parsnip, diced
• 1 cup pearl barley
• 5 cups chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a pot. Add chicken and sear until lightly golden. Remove and set aside.
2. Add onion, carrots, and parsnip, cooking until softened.
3. Stir in barley, broth, bay leaf, and thyme. Simmer for 35 minutes until barley is tender.
4. Return chicken to pot and cook for 5 more minutes.
5. Serve hot with crusty bread.

Chicken and barley stew is hearty and full of texture.

It’s a warming, nutrient-packed dinner that makes autumn evenings feel cozy and satisfying.

Chicken with Roasted Pears and Blue Cheese

An elegant fall dinner that combines the sweetness of roasted pears with savory chicken and the tang of creamy blue cheese.

A dish that feels gourmet but is easy to prepare.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 2 ripe pears, halved
• 1 tablespoon honey
• ¼ cup blue cheese, crumbled
• 1 tablespoon walnuts, chopped
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Place pear halves on a baking sheet, drizzle with honey, and roast for 15 minutes.
2. Meanwhile, season chicken with salt and pepper. Pan-sear in olive oil for 5 minutes per side until cooked through.
3. Serve chicken with roasted pears on the side, topped with crumbled blue cheese and walnuts.

Chicken with roasted pears and blue cheese is a refined fall dinner.

The sweet pears contrast beautifully with the tangy cheese and juicy chicken, creating a unique and memorable meal.

Chicken with Sage Apple Cider Cream Sauce

A cozy skillet dish where chicken breasts are simmered in a creamy apple cider sauce infused with fresh sage.

It’s rich, slightly sweet, and full of fall warmth.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 shallot, minced
• 1 cup apple cider (not vinegar)
• ½ cup chicken broth
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh sage, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil and butter in a skillet. Season chicken with salt and pepper, then sear for 5–6 minutes per side until golden and cooked through. Remove and set aside.
2. Add shallot to the skillet and sauté until softened.
3. Pour in apple cider and chicken broth, scraping up brown bits. Let simmer until reduced by half.
4. Stir in cream, Dijon, and sage. Simmer 3–4 minutes until thickened.
5. Return chicken to skillet, spoon sauce over, and serve warm.

Chicken with sage apple cider cream sauce is elegant yet comforting.

The cider adds autumn sweetness, while sage makes the dish aromatic and seasonal.

Chicken with Pumpkin Gnocchi

Tender chicken breasts paired with pillowy pumpkin gnocchi in a buttery sage sauce—this dish is indulgent, seasonal, and perfect for cozy fall nights.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 1 pound pumpkin gnocchi (store-bought or homemade)
• 3 tablespoons butter
• 6 sage leaves
• ¼ cup grated Parmesan
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a skillet and sear chicken 5–6 minutes per side until cooked through. Remove and keep warm.
2. In the same skillet, melt butter until golden and nutty. Add sage leaves and crisp them.
3. Cook gnocchi in salted boiling water until they float (about 3 minutes). Drain and toss in the sage butter sauce.
4. Slice chicken and serve over gnocchi, with Parmesan sprinkled on top.

Chicken with pumpkin gnocchi is decadent and autumnal.

The buttery sage sauce makes every bite irresistible, creating a restaurant-worthy dinner at home.

Chicken and Butternut Squash Chili

A hearty fall chili made with tender chicken, butternut squash, beans, and warming spices.

This dish is filling, nourishing, and perfect for chilly evenings.

Ingredients

• 2 chicken breasts, cooked and shredded
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, cubed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, rinsed
• 3 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and black pepper to taste

Instructions

1. Heat oil in a pot. Sauté onion and garlic until fragrant.
2. Stir in butternut squash, chili powder, and cumin. Cook 5 minutes.
3. Add tomatoes, beans, broth, and shredded chicken. Bring to a simmer.
4. Cook for 25 minutes until squash is tender and flavors meld.
5. Serve hot with fresh cilantro or shredded cheese on top.

Chicken and butternut squash chili is a comforting twist on classic chili.

It’s hearty, wholesome, and full of fall flavors that make it perfect for family dinners.

Chicken with Roasted Beets and Goat Cheese

This colorful dish combines juicy chicken breasts with sweet roasted beets and tangy goat cheese for a fresh yet cozy autumn meal.

Ingredients

• 2 chicken breasts
• 2 tablespoons olive oil
• 3 medium beets, peeled and cubed
• 1 tablespoon honey
• 1 teaspoon thyme
• ¼ cup goat cheese, crumbled
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, honey, thyme, salt, and pepper. Roast for 35 minutes until tender.
2. Season chicken with salt and pepper. Pan-sear for 5–6 minutes per side until cooked through.
3. Plate chicken with roasted beets, then sprinkle crumbled goat cheese on top.
4. Drizzle with extra honey if desired.

Chicken with roasted beets and goat cheese is vibrant, flavorful, and satisfying.

The earthy sweetness of beets pairs beautifully with creamy goat cheese, making it a fall dinner that feels both hearty and fresh.