23 Flavorful Fall Chicken Thigh Dinner Recipes for Every Meal

As the air turns crisp and the leaves change color, nothing feels cozier than a warm, hearty dinner.

Chicken thighs are a fall favorite because they stay juicy, are packed with flavor, and pair beautifully with seasonal ingredients like pumpkin, apples, cranberries, squash, and root vegetables.

Whether roasted, braised, or glazed, chicken thighs provide the perfect base for creating comforting meals that feel both rustic and indulgent.

In this article, we’ve curated 23 fall chicken thigh dinner recipes that will elevate your autumn dinners, offering everything from sweet and tangy glazes to creamy, spiced sauces.

These recipes are designed for busy weeknights, cozy family dinners, and even holiday gatherings.

Each one celebrates fall’s vibrant flavors while keeping cooking simple and approachable.

From maple-Dijon roasted chicken to apple-cider braised thighs, you’ll find plenty of inspiration to make your fall dinners memorable.

23 Flavorful Fall Chicken Thigh Dinner Recipes for Every Meal

Fall is the perfect time to embrace hearty, comforting dinners, and chicken thighs are the ultimate fall ingredient.

With these 23 fall chicken thigh dinner recipes, you can bring seasonal flavors to your table in countless delicious ways.

Whether you’re craving something sweet, tangy, creamy, or savory, these recipes offer something for everyone.

Gather your loved ones, light a candle, and serve up a cozy, flavorful meal that celebrates all the tastes of autumn.

Maple-Glazed Chicken Thighs with Roasted Root Vegetables

This comforting fall dinner features juicy chicken thighs glazed with a sweet and savory maple-balsamic sauce, paired with a medley of roasted root vegetables.

The combination of caramelized edges, tender meat, and earthy vegetables makes this a perfect seasonal meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/4 cup pure maple syrup
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 2 medium carrots, chopped into bite-sized pieces
• 2 parsnips, chopped into bite-sized pieces
• 1 small red onion, cut into wedges
• 1 medium sweet potato, peeled and cubed
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry and season with salt, pepper, smoked paprika, and dried thyme.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5–6 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In a small bowl, whisk together maple syrup, balsamic vinegar, and minced garlic.
5. Toss the chopped carrots, parsnips, onion, and sweet potato with a drizzle of olive oil, salt, and pepper. Spread them around the skillet or in a roasting pan.
6. Nestle the chicken thighs on top of the vegetables and pour the maple-balsamic glaze over everything.
7. Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
8. Garnish with fresh thyme sprigs before serving.

The sticky-sweet glaze and roasted root vegetables create a warm, hearty fall dinner.

This dish is perfect for cozy evenings and pairs beautifully with a side of crusty bread or a light green salad.

Apple-Cider Braised Chicken Thighs

This dish combines tender chicken thighs braised in a spiced apple-cider sauce, creating a rich, autumnal flavor.

Sweet apples and aromatic spices elevate the chicken, making it a delightful centerpiece for any fall dinner.

Ingredients:

• 6 boneless, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups apple cider
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 2 medium apples, cored and sliced
• 1/2 cup chicken broth
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken on both sides, about 4–5 minutes per side. Remove and set aside.
2. Add sliced onion and garlic to the skillet and sauté until fragrant and softened.
3. Stir in apple cider, Dijon mustard, rosemary, and sage. Bring to a gentle simmer.
4. Return the chicken to the skillet and nestle apple slices around the thighs. Add chicken broth.
5. Cover and reduce heat to low. Simmer for 25–30 minutes, or until chicken is cooked through and tender.
6. Remove chicken and apples, stir butter into the sauce to enrich it, and spoon sauce over the chicken.
7. Garnish with fresh parsley before serving.

The apple-cider sauce adds a bright, fall-inspired sweetness to the tender chicken, making this dish both elegant and comforting.

Pair with mashed potatoes or roasted squash for a complete autumn meal.

Mushroom and Sage Cream Chicken Thighs

Juicy chicken thighs are simmered in a creamy mushroom and sage sauce, creating a rich, earthy dish perfect for fall.

The velvety sauce and tender chicken make this recipe ideal for a hearty family dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (300 g) cremini or button mushrooms, sliced
• 1 teaspoon dried sage
• 1/2 cup white wine or chicken broth
• 1 cup heavy cream or coconut cream for a lighter option
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Season chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken until golden brown on both sides, about 5–6 minutes per side. Remove and set aside.
2. In the same skillet, add chopped onion and garlic, sauté until softened.
3. Add sliced mushrooms and dried sage, cook until mushrooms release moisture and begin to brown.
4. Pour in white wine or chicken broth to deglaze the pan, scraping up any browned bits. Reduce by half.
5. Stir in heavy cream and Dijon mustard, and return the chicken to the skillet. Simmer gently for 20–25 minutes, until the chicken is cooked through and the sauce thickens.
6. Add a splash of lemon juice to brighten the flavors and garnish with fresh parsley.

This creamy mushroom and sage chicken is a luxurious fall dinner.

The earthy mushrooms and aromatic sage complement the rich sauce perfectly, making it a comforting choice for chilly evenings.

Cranberry-Orange Glazed Chicken Thighs

These chicken thighs are roasted with a tangy-sweet cranberry-orange glaze that perfectly captures the essence of fall.

The bright citrus balances the richness of the meat, while the cranberries add a festive, seasonal touch.

Ingredients:

• 6 boneless, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 2 tablespoons maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• Zest of 1 orange
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.
3. In the same skillet, combine cranberries, orange juice, maple syrup, Dijon mustard, minced garlic, and orange zest. Simmer for 3–5 minutes until cranberries begin to pop and sauce thickens slightly.
4. Return chicken to the skillet and spoon glaze over the top. Roast in the oven for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
5. Garnish with fresh thyme sprigs before serving.

The bright, fruity glaze and tender chicken make this dish a festive fall dinner.

Serve with roasted sweet potatoes or wild rice for a colorful and flavorful meal.

Pumpkin-Spiced Chicken Thighs

Infused with warm fall spices and a creamy pumpkin sauce, this chicken thigh recipe is both comforting and unique.

The earthy pumpkin flavor pairs beautifully with tender, juicy chicken, making it a perfect autumn centerpiece.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup chicken broth
• 1/2 cup coconut milk or heavy cream
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken until golden brown on both sides. Remove and set aside.
3. In the same skillet, sauté onion and garlic until fragrant. Stir in pumpkin puree, chicken broth, coconut milk, cinnamon, nutmeg, and smoked paprika. Bring to a gentle simmer.
4. Return chicken to the skillet, spooning sauce over the top. Transfer to oven and bake for 25–30 minutes, until chicken is cooked through.
5. Garnish with fresh parsley before serving.

The creamy pumpkin sauce and aromatic spices make this dish a cozy fall favorite.

Pair it with roasted vegetables or a simple grain like quinoa for a hearty, seasonal meal.

Balsamic Fig Chicken Thighs

This fall-inspired dish features chicken thighs glazed with a rich balsamic-fig sauce, blending sweet and tangy flavors for a deeply satisfying dinner.

The figs add a natural sweetness, while balsamic vinegar enhances the savory depth of the chicken.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup dried figs, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup or honey
• 1 teaspoon fresh rosemary, chopped
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken until golden on both sides. Remove and set aside.
3. In the same skillet, combine chopped figs, balsamic vinegar, maple syrup, rosemary, garlic, and chicken broth. Simmer for 5–7 minutes until figs soften and sauce thickens slightly.
4. Return chicken to the skillet, spooning sauce over the top. Roast in the oven for 20–25 minutes, until chicken reaches 165°F (74°C).
5. Garnish with fresh rosemary sprigs before serving.

The sweet and tangy fig-balsamic glaze adds a gourmet touch to fall chicken dinners.

This dish pairs beautifully with roasted root vegetables or creamy polenta for a memorable seasonal meal.

Sage and Butternut Squash Chicken Thighs

This autumn-inspired dish features juicy chicken thighs roasted alongside sweet butternut squash and aromatic sage.

The combination of tender meat, caramelized squash, and earthy herbs makes this a hearty, fall-perfect dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried sage or 2 teaspoons fresh chopped sage
• 1/2 teaspoon smoked paprika
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt, pepper, and smoked paprika. In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat and sear chicken thighs until golden brown, 5–6 minutes per side. Remove and set aside.
3. In the same skillet, add butternut squash, red onion, garlic, and sage. Toss with a little olive oil, salt, and pepper.
4. Nestle the chicken thighs on top of the vegetables and pour chicken broth around the pan to keep the squash moist.
5. Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) and squash is tender.
6. Garnish with fresh parsley before serving.

The sweet roasted squash and savory sage-infused chicken create a comforting fall dinner perfect for cozy evenings.

Serve with a side of wild rice or a green salad for a balanced meal.

Honey-Roasted Apple Chicken Thighs

Juicy chicken thighs are paired with sweet honey-roasted apples and a hint of cinnamon for a warm, seasonal dinner.

The honey caramelizes perfectly, creating a slightly sticky, flavorful coating that complements the chicken.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 medium apples, cored and sliced
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chicken broth
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
3. In the same skillet, toss apple slices with honey, cinnamon, and nutmeg. Cook for 2–3 minutes until slightly softened.
4. Return chicken to the skillet and pour chicken broth around the pan. Roast in the oven for 25–30 minutes, or until chicken is fully cooked and apples are tender and caramelized.
5. Garnish with fresh thyme before serving.

The sweet and spiced apples enhance the savory chicken, creating a simple yet elegant fall dinner.

Serve with mashed potatoes or roasted vegetables for a complete autumn meal.

Garlic and Herb Braised Chicken Thighs with Carrots

Tender chicken thighs are braised with carrots, garlic, and a medley of fall herbs for a comforting, flavorful dinner.

The slow braising process infuses the chicken with deep, savory flavors and keeps it incredibly juicy.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 large carrots, sliced into thick rounds
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Season chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
2. In the same skillet, sauté garlic and onion until fragrant and softened. Add carrots, thyme, and rosemary.
3. Return chicken to the skillet and pour in chicken broth and balsamic vinegar. Bring to a simmer, then reduce heat to low, cover, and braise for 25–30 minutes, until chicken is cooked through and carrots are tender.
4. Garnish with fresh parsley before serving.

This garlic and herb braised chicken is a hearty, fall-inspired meal.

The tender carrots and aromatic herbs make it a comforting dish that pairs beautifully with mashed potatoes, rice, or crusty bread.

Roasted Chicken Thighs with Brussels Sprouts and Pomegranate

This fall-inspired dinner features golden chicken thighs roasted alongside caramelized Brussels sprouts and finished with fresh pomegranate seeds.

The combination of savory, crisp vegetables and tart pomegranate creates a vibrant, seasonal dish.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, halved
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 cup chicken broth
• 1/2 cup pomegranate seeds
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt, pepper, smoked paprika, and dried thyme. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken until golden, about 5–6 minutes per side. Remove and set aside.
3. Toss Brussels sprouts with garlic, olive oil, salt, and pepper. Spread around the skillet and add chicken broth.
4. Return chicken to the skillet and roast in the oven for 25–30 minutes until chicken reaches 165°F (74°C) and Brussels sprouts are tender.
5. Sprinkle pomegranate seeds over the top and garnish with fresh parsley before serving.

The slightly bitter Brussels sprouts paired with sweet-tart pomegranate create a flavorful fall dinner.

This dish is visually stunning and pairs beautifully with roasted potatoes or a warm grain salad.

Sweet Potato and Dijon Chicken Thighs

Tender chicken thighs are roasted with sweet potatoes and a tangy Dijon mustard glaze.

The natural sweetness of the potatoes complements the savory, slightly sharp mustard flavor, making it a comforting fall meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, sliced
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat and sear chicken for 5–6 minutes per side until golden. Remove and set aside.
3. In a small bowl, mix Dijon mustard, maple syrup, garlic, and dried thyme. Toss sweet potatoes and onion with a bit of olive oil, salt, and pepper.
4. Place chicken back in the skillet, arrange sweet potatoes and onions around it, and brush chicken with the mustard-maple glaze.
5. Roast in the oven for 25–30 minutes, until chicken is cooked through and sweet potatoes are tender.
6. Garnish with fresh thyme before serving.

The tangy-sweet glaze paired with roasted sweet potatoes makes this a cozy, flavorful fall dinner.

Serve with a green salad or roasted vegetables to complete the meal.

Caramelized Shallot and Apple Chicken Thighs

Chicken thighs are roasted with caramelized shallots and apples for a sweet and savory fall-inspired dinner.

The natural sugars in the shallots and apples create a beautiful, sticky glaze that complements the juicy chicken.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 large shallots, sliced
• 2 medium apples, cored and sliced
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon cinnamon
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
3. In the same skillet, melt butter and sauté shallots until soft and lightly caramelized. Add apple slices, thyme, and cinnamon, cooking for another 3–4 minutes.
4. Pour chicken broth around the pan and return chicken to the skillet. Roast in the oven for 25–30 minutes until chicken is cooked through.
5. Garnish with fresh parsley before serving.

The caramelized shallots and apples add a sweet, aromatic layer to the savory chicken, creating a comforting and elegant fall dinner.

This dish pairs wonderfully with mashed potatoes or roasted root vegetables.

Roasted Chicken Thighs with Pumpkin and Sage

This fall-inspired dish combines succulent chicken thighs with roasted pumpkin cubes and fragrant sage.

The natural sweetness of pumpkin complements the savory chicken, while sage adds an earthy, aromatic note perfect for autumn.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups pumpkin, peeled and cubed
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried sage or 2 teaspoons fresh chopped sage
• 1/2 teaspoon smoked paprika
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in an oven-safe skillet and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
3. Toss pumpkin, onion, garlic, and sage with a little olive oil, salt, and pepper. Spread around the skillet and add chicken broth.
4. Nestle the chicken thighs among the pumpkin and roast for 25–30 minutes until chicken reaches 165°F (74°C) and pumpkin is tender.
5. Garnish with fresh parsley before serving.

The combination of roasted pumpkin and savory chicken creates a hearty, cozy fall dinner.

Serve with wild rice or a green salad for a complete autumn meal.

Cranberry-Balsamic Glazed Chicken Thighs

Juicy chicken thighs are baked with a tangy-sweet cranberry and balsamic glaze, creating a festive fall dinner.

The tart cranberries balance the richness of the chicken, while the balsamic vinegar adds depth to the flavor.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup fresh or frozen cranberries
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 cup chicken broth
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken with salt and pepper. Heat olive oil in a skillet and sear chicken until golden, 5–6 minutes per side. Remove and set aside.
3. In the same skillet, combine cranberries, balsamic vinegar, maple syrup, Dijon mustard, and thyme. Simmer for 3–5 minutes until cranberries soften.
4. Return chicken to the skillet, pour chicken broth around it, and roast in the oven for 20–25 minutes until chicken reaches 165°F (74°C).
5. Garnish with fresh thyme before serving.

This cranberry-balsamic glaze adds a burst of sweet-tart flavor to fall chicken dinners.

Serve with roasted root vegetables or mashed potatoes for a colorful and comforting meal.

Roasted Chicken Thighs with Caramelized Pears and Shallots

Chicken thighs are roasted with caramelized pears and shallots, creating a sweet-savory fall dinner.

The pears add a juicy, natural sweetness while the shallots enhance the savory depth of the dish.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 large shallots, sliced
• 2 ripe pears, cored and sliced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper. Heat olive oil in an oven-safe skillet and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
3. Melt butter in the same skillet, sauté shallots and garlic until softened and slightly caramelized. Add pear slices and thyme, cooking for 2–3 minutes.
4. Return chicken to the skillet, pour chicken broth around it, and roast in the oven for 25–30 minutes until chicken is fully cooked.
5. Garnish with fresh parsley before serving.

The caramelized pears and shallots create a sweet-savory balance that enhances the flavor of roasted chicken thighs.

This elegant fall dinner pairs beautifully with roasted vegetables or creamy polenta.

Apple-Cider Glazed Chicken Thighs with Roasted Fennel

This fall-inspired dish features succulent chicken thighs roasted with sweet apple-cider glaze and tender fennel bulbs.

The combination of savory chicken, lightly caramelized fennel, and tangy-sweet glaze captures the essence of autumn.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 medium fennel bulbs, sliced
• 1/2 cup apple cider
• 2 tablespoons maple syrup or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in an oven-safe skillet and sear chicken for 5–6 minutes per side until golden. Remove and set aside.
3. Toss sliced fennel with a little olive oil, salt, and pepper, and arrange around the chicken in the skillet.
4. In a small bowl, whisk together apple cider, maple syrup, garlic, and thyme. Pour over chicken and fennel.
5. Roast in the oven for 25–30 minutes until chicken reaches 165°F (74°C) and fennel is tender.
6. Garnish with fresh parsley before serving.

The apple-cider glaze and roasted fennel create a sweet-savory balance that makes this dish a perfect fall dinner.

Pair it with mashed potatoes or wild rice for a complete meal.

Pumpkin Cream Chicken Thighs

Juicy chicken thighs are cooked in a creamy pumpkin sauce spiced with cinnamon and nutmeg.

This cozy, fall-inspired dish is rich, comforting, and perfect for seasonal dinners.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream or coconut cream
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in a skillet and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion and garlic until softened. Stir in pumpkin puree, cream, cinnamon, and nutmeg. Bring to a gentle simmer.
4. Return chicken to the skillet, spooning sauce over the thighs. Bake in the oven for 25–30 minutes until chicken is fully cooked.
5. Garnish with fresh parsley before serving.

The creamy pumpkin sauce adds a warm, comforting flavor to the savory chicken, making this dish a perfect centerpiece for any fall dinner.

Serve with roasted vegetables or a grain like quinoa.

Cranberry-Apple Braised Chicken Thighs

Tender chicken thighs are braised in a tangy-sweet mixture of cranberries and apples, infused with autumn spices.

This dish is juicy, flavorful, and perfectly festive for fall dinners.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 medium apple, cored and sliced
• 1/2 cup fresh or frozen cranberries
• 1/2 cup apple cider
• 1 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1/4 cup chicken broth
• Fresh thyme for garnish

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
2. In the same skillet, sauté onion and garlic until softened. Add apple slices, cranberries, apple cider, thyme, and cinnamon. Bring to a simmer.
3. Return chicken to the skillet, pour chicken broth around it, cover, and braise on low heat for 25–30 minutes until chicken is tender and fully cooked.
4. Garnish with fresh thyme before serving.

The sweet-tart cranberries and apples create a festive fall flavor that perfectly complements the tender chicken.

Serve with roasted root vegetables or mashed potatoes for a cozy autumn dinner.

Fig and Balsamic Chicken Thighs

This fall-inspired dish pairs juicy chicken thighs with a rich fig and balsamic glaze.

The figs provide natural sweetness while the balsamic vinegar adds tangy depth, creating a sophisticated yet comforting meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup dried figs, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1/2 cup chicken broth
• Fresh rosemary for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken with salt and pepper. Heat olive oil in a skillet and sear chicken for 5–6 minutes per side until golden. Remove and set aside.
3. In the same skillet, combine figs, balsamic vinegar, maple syrup, garlic, and rosemary. Simmer for 3–5 minutes until figs soften.
4. Return chicken to the skillet, pour chicken broth around it, and roast in the oven for 20–25 minutes until chicken reaches 165°F (74°C).
5. Garnish with fresh rosemary before serving.

The fig-balsamic glaze adds a sweet and tangy richness to the chicken, making it a perfect fall dinner.

Serve with roasted root vegetables or creamy polenta for a complete meal.

Caramelized Onion and Apple Chicken Thighs

Chicken thighs are roasted with caramelized onions and sweet apples, creating a comforting and flavorful fall dinner.

The natural sweetness of apples complements the savory onions and chicken beautifully.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 2 medium apples, cored and sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon cinnamon
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper. Heat olive oil in an oven-safe skillet and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
3. In the same skillet, sauté onions and garlic until caramelized. Add apple slices, thyme, and cinnamon, cooking for another 3–4 minutes.
4. Return chicken to the skillet, pour chicken broth around it, and roast for 25–30 minutes until chicken is fully cooked.
5. Garnish with fresh parsley before serving.

The combination of caramelized onions and sweet apples makes this chicken a perfect cozy fall dinner.

Serve with roasted vegetables or mashed potatoes for a complete meal.

Roasted Chicken Thighs with Butternut Squash and Sage Cream

Juicy chicken thighs are baked with roasted butternut squash and finished with a creamy sage sauce.

This dish is hearty, comforting, and full of rich fall flavors.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage or 2 teaspoons fresh chopped sage
• 1/2 cup heavy cream or coconut cream
• 1/4 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken with salt, pepper, and smoked paprika. Heat olive oil in a skillet and sear chicken until golden, 5–6 minutes per side. Remove and set aside.
3. Toss butternut squash, onion, and garlic with olive oil, salt, and pepper. Spread around the skillet.
4. Return chicken to the skillet and roast for 25–30 minutes until chicken reaches 165°F (74°C) and squash is tender.
5. Pour cream over the chicken and squash, gently stirring to coat. Garnish with fresh parsley before serving.

The creamy sage sauce and roasted butternut squash create a rich, cozy fall dinner. Serve with wild rice or crusty bread for a hearty seasonal meal.

Maple-Dijon Roasted Chicken Thighs

Tender chicken thighs are roasted with a sweet and tangy maple-Dijon glaze, giving this fall dinner a perfect balance of flavor.

The caramelized glaze enhances the savory chicken, making it irresistible.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• 1/4 cup chicken broth
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt, pepper, and smoked paprika. Heat olive oil in an oven-safe skillet and sear chicken 5–6 minutes per side until golden. Remove and set aside.
3. In a small bowl, mix Dijon mustard, maple syrup, garlic, and thyme. Brush the mixture over the chicken.
4. Return chicken to the skillet, add chicken broth around it, and roast in the oven for 25–30 minutes until fully cooked.
5. Garnish with fresh thyme before serving.

The sweet and tangy maple-Dijon glaze elevates roasted chicken thighs into a cozy, autumn-inspired dinner.

Pair with roasted root vegetables or mashed sweet potatoes for a seasonal meal.

Sage and Cranberry Chicken Thighs

Juicy chicken thighs are roasted with a fragrant sage and tart cranberry glaze, perfect for a fall dinner.

The combination of earthy herbs and sweet-tart cranberries makes this dish both comforting and festive.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 1 teaspoon dried or fresh sage
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in a skillet and sear chicken 5–6 minutes per side until golden. Remove and set aside.
3. In the same skillet, combine cranberries, orange juice, maple syrup, garlic, and sage. Simmer for 3–5 minutes until cranberries soften.
4. Return chicken to the skillet, pour chicken broth around it, and roast for 25–30 minutes until chicken reaches 165°F (74°C).
5. Garnish with fresh parsley before serving.

The cranberry and sage glaze provides a vibrant, seasonal flavor that enhances the tender chicken thighs.

Serve with roasted vegetables, wild rice, or mashed potatoes for a full fall-inspired meal.