26 Delicious Fall Paleo Chicken Recipes You’ll Love

As the leaves turn golden and the air grows crisp, nothing feels more comforting than a warm, flavorful meal made with seasonal ingredients.

Chicken, a versatile and protein-packed staple, pairs beautifully with fall flavors like apples, squash, pumpkin, cranberries, and aromatic herbs.

Whether you’re following a paleo lifestyle or simply seeking wholesome, grain-free, and dairy-free meals, these 26 fall paleo chicken recipes are perfect for cozy dinners, family gatherings, or weeknight meals.

From roasted chicken with root vegetables to spiced pumpkin stir-fries, there’s a recipe here for every occasion and every level of cooking skill.

26 Delicious Fall Paleo Chicken Recipes You’ll Love

These 26 fall paleo chicken recipes are your ultimate guide to cozy, flavorful, and healthy seasonal meals.

From savory roasted chicken to sweet-tangy cranberry dishes, each recipe captures the essence of autumn while keeping your meals grain-free and nourishing.

Whether you’re cooking for your family, meal prepping for the week, or looking to impress at a fall dinner party, these recipes make paleo eating effortless and delicious.

Embrace the flavors of fall and let these recipes inspire your kitchen this season.

Roasted Apple Cider Chicken with Root Vegetables

This fall-inspired paleo dish brings together the savory richness of roasted chicken with the natural sweetness of apple cider and earthy root vegetables.

It’s a wholesome meal that highlights the flavors of the season while staying grain-free, dairy-free, and entirely paleo.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup unsweetened apple cider
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 sweet potato, cubed
• 1 red onion, quartered
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the apple cider, garlic, thyme, rosemary, olive oil, salt, and pepper.
3. Arrange the chicken thighs in a large roasting dish. Surround them with the carrots, parsnips, sweet potato, and red onion.
4. Pour the cider mixture over the chicken and vegetables, ensuring everything is coated evenly.
5. Roast uncovered for 40–45 minutes, basting the chicken with the pan juices halfway through. The chicken should be golden brown with crispy skin, and the vegetables tender.
6. Remove from the oven and let rest for 5 minutes before serving.

This apple cider chicken embodies fall with every bite—juicy, herb-infused chicken balanced by caramelized root vegetables and a hint of cider sweetness.

It’s the perfect paleo comfort meal for chilly evenings.

Pumpkin Coconut Curry Chicken

Creamy, fragrant, and spiced just right, this pumpkin coconut curry chicken is a warming paleo dish ideal for fall.

It replaces heavy dairy with coconut milk and uses pumpkin puree for a silky, seasonal sauce that pairs perfectly with tender chicken.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup pumpkin puree (unsweetened)
• 1 can full-fat coconut milk (13.5 oz)
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Sea salt to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and softened.
2. Add the chicken pieces, cooking until lightly browned on the outside.
3. Stir in pumpkin puree, coconut milk, curry paste, turmeric, cumin, and cinnamon. Mix well to create a creamy sauce.
4. Bring to a simmer, cover, and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
5. Add lime juice and adjust salt as needed. Sprinkle with fresh cilantro before serving.

This pumpkin coconut curry chicken is hearty, satisfying, and full of fall warmth.

With its velvety texture and spiced aroma, it’s a paleo-friendly dish that feels indulgent yet nourishing.

Cranberry Balsamic Glazed Chicken Skillet

Sweet-tart cranberries and rich balsamic vinegar come together in a glossy glaze that coats seared chicken perfectly.

This fall paleo recipe is both festive and comforting, making it an excellent choice for a weeknight dinner or seasonal gathering.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp avocado oil
• 1 small shallot, finely chopped
• 1 cup fresh cranberries (or frozen, thawed)
• ¼ cup balsamic vinegar
• 2 tbsp raw honey (or maple syrup if paleo-flexible)
• ½ cup chicken broth
• 1 sprig fresh rosemary
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear on each side until golden brown (about 4–5 minutes per side). Remove and set aside.
2. In the same skillet, add the shallot and sauté until softened.
3. Stir in cranberries, balsamic vinegar, honey, chicken broth, and rosemary. Simmer until the cranberries burst and the sauce thickens, about 8–10 minutes.
4. Return the chicken to the skillet, spooning the glaze over each piece. Cover and cook for an additional 10 minutes until the chicken is cooked through.
5. Remove the rosemary sprig before serving, and drizzle extra glaze on top.

This cranberry balsamic chicken skillet is a true fall delight—tangy, slightly sweet, and deeply flavorful.

It’s an elegant paleo recipe that’s simple enough for everyday meals but impressive enough for special occasions.

Maple Dijon Chicken with Brussels Sprouts

This fall paleo recipe balances savory chicken with the natural sweetness of maple syrup and the sharp tang of Dijon mustard.

Paired with roasted Brussels sprouts, it creates a wholesome, hearty meal that’s both nourishing and full of seasonal flavor.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 2 tbsp olive oil or avocado oil
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup (paleo-friendly)
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 lb Brussels sprouts, halved
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, pepper, and smoked paprika.
3. Toss Brussels sprouts in half of the mixture and spread on a sheet pan.
4. Place chicken thighs on the same pan and brush generously with the remaining sauce.
5. Roast for 35–40 minutes, until chicken skin is crispy and golden, and sprouts are caramelized.
6. Serve hot, spooning pan juices over the chicken.

This maple Dijon chicken brings a satisfying balance of sweet, tangy, and savory flavors while staying completely paleo.

The caramelized Brussels sprouts elevate it into a true fall-inspired dinner.

Butternut Squash Chicken Soup

This creamy, dairy-free butternut squash chicken soup is the ultimate paleo comfort food for chilly fall days.

Tender chicken simmers with pureed squash, aromatic herbs, and bone broth to create a velvety, nourishing bowl of warmth.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups chicken bone broth
• 1 tsp ground sage
• ½ tsp nutmeg
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 cups shredded cooked chicken (rotisserie or poached)
• ½ cup full-fat coconut milk
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat coconut oil and sauté onion and garlic until fragrant.
2. Add cubed butternut squash, bone broth, sage, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
3. Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.
4. Stir in shredded chicken and coconut milk, simmering for another 5–7 minutes until heated through.
5. Garnish with fresh parsley before serving.

This butternut squash chicken soup is creamy, hearty, and deeply comforting.

It captures the cozy essence of fall while being paleo-friendly and full of nourishing ingredients.

Rosemary Garlic Roast Chicken with Caramelized Onions

A rustic and aromatic paleo dish, this rosemary garlic roast chicken features golden-crisped skin and tender meat paired with naturally sweet caramelized onions.

It’s a simple yet elegant fall recipe that highlights fresh herbs and seasonal flavors.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 tbsp olive oil or ghee
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• ½ tsp black pepper
• 2 large yellow onions, thinly sliced
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub all over with olive oil, garlic, rosemary, salt, and pepper.
3. Place sliced onions at the bottom of a roasting pan. Set the chicken on top.
4. Roast uncovered for 1 hour 20 minutes, or until juices run clear and the internal temperature reaches 165°F (74°C).
5. In the final 10 minutes, drizzle balsamic vinegar over the onions to enhance their caramelization.
6. Let the chicken rest 10 minutes before carving. Serve with the onions spooned over top.

This rosemary garlic roast chicken is fragrant, hearty, and perfect for a fall dinner table.

The caramelized onions add depth and sweetness, making it a paleo dish that feels both rustic and refined.

Spiced Sweet Potato Chicken Skillet

This one-pan fall paleo dish combines tender chicken with sweet potatoes and warming spices for a cozy, nutrient-packed meal.

The cinnamon and paprika give the dish a subtle sweetness and depth, perfect for cooler evenings.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Season chicken thighs with salt, pepper, paprika, and cinnamon. Sear on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion, bell pepper, and garlic until softened. Add sweet potatoes and cook 8–10 minutes until tender.
4. Return chicken to the skillet, cover, and cook an additional 5–7 minutes until fully cooked.
5. Garnish with fresh parsley before serving.

This spiced sweet potato chicken skillet is warm, flavorful, and embodies the comforting tastes of fall.

It’s an easy, paleo-friendly meal with minimal cleanup.

Sage and Lemon Roasted Chicken

Bright lemon and earthy sage bring a refreshing yet cozy flavor to this roasted chicken recipe.

Simple, elegant, and completely paleo, it’s ideal for a weekend dinner or special fall gathering.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp fresh sage, chopped
• Zest and juice of 1 lemon
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup baby carrots
• 1 cup parsnip chunks

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, sage, lemon zest, juice, salt, and pepper.
3. Rub the mixture all over the chicken thighs. Arrange chicken in a baking dish and surround with carrots and parsnips.
4. Roast for 40–45 minutes, basting halfway through, until chicken skin is golden and vegetables are tender.
5. Let rest 5 minutes before serving.

The combination of sage and lemon adds brightness to the rich roasted chicken.

This paleo recipe is simple yet flavorful, capturing the essence of fall in every bite.

Autumn Harvest Chicken Stir-Fry

A colorful, nutrient-rich paleo stir-fry featuring chicken and seasonal vegetables like squash, kale, and mushrooms.

It’s quick to prepare and packed with fall flavors, perfect for a weeknight meal.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced thin
• 2 tbsp avocado oil
• 1 small butternut squash, peeled and diced
• 1 cup mushrooms, sliced
• 2 cups kale, chopped
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tsp fresh ginger, grated
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through, then remove and set aside.
2. In the same skillet, sauté garlic and ginger for 1 minute. Add squash and mushrooms, cooking 5–7 minutes until tender.
3. Add bell pepper and kale, stirring until kale is wilted.
4. Return chicken to the skillet, pour in coconut aminos, and toss everything to combine. Season with salt and pepper.
5. Serve hot, optionally garnished with chopped green onions or sesame seeds.

This autumn harvest chicken stir-fry is vibrant, healthy, and full of fall flavors.

It’s a paleo-friendly, weeknight-friendly meal that’s both satisfying and quick to prepare.

Maple Roasted Chicken with Pecan Green Beans

This fall-inspired paleo recipe pairs tender roasted chicken with green beans tossed in a sweet and nutty maple-pecan glaze.

It’s a simple, elegant dish that highlights the flavors of the season while staying grain-free and paleo-friendly.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 lb green beans, trimmed
• 2 tbsp pecans, chopped
• 2 tbsp pure maple syrup (paleo-friendly)
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken thighs with olive oil, salt, pepper, and smoked paprika. Roast on a baking sheet for 35–40 minutes until golden and cooked through.
3. While chicken roasts, steam green beans until just tender.
4. In a small skillet, toast pecans lightly, then drizzle with maple syrup and stir in green beans. Add thyme and toss to coat evenly.
5. Serve roasted chicken with the glazed green beans on the side.

The combination of savory chicken and sweet, nutty green beans makes this dish a comforting, flavorful paleo meal perfect for fall dinners.

Roasted Chicken with Butternut Squash and Sage

This paleo dish combines succulent roasted chicken with sweet, caramelized butternut squash and aromatic sage for a hearty, seasonally inspired meal.

It’s both simple to prepare and deeply satisfying.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp coconut oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 2 cups butternut squash, cubed
• 2 tsp fresh sage, chopped
• 1 small onion, sliced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash and onion with 1 tbsp coconut oil, sage, salt, and pepper. Spread in a baking dish.
3. Rub chicken with remaining coconut oil, garlic powder, salt, and pepper. Place on top of the squash and onions.
4. Roast for 40–45 minutes until chicken is cooked through and squash is tender.
5. Serve immediately, spooning roasted vegetables alongside the chicken.

The natural sweetness of roasted butternut squash paired with herb-infused chicken makes this a comforting and festive paleo dish for autumn.

Spicy Apple Cider Chicken

A warm, fall-inspired paleo dish featuring chicken simmered in a tangy and slightly spicy apple cider sauce.

The subtle heat balances the sweetness of the cider, creating a unique and flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp avocado oil
• 1 cup apple cider (unsweetened)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Heat avocado oil in a large skillet over medium heat. Season chicken with salt, pepper, and cayenne. Sear on both sides until golden, about 4–5 minutes per side. Remove and set aside.
2. In the same skillet, add garlic and ginger, sautéing for 1 minute. Pour in apple cider and bring to a simmer.
3. Return chicken to the skillet, reduce heat, and simmer for 10–12 minutes until cooked through and sauce thickens slightly.
4. Sprinkle fresh thyme over the chicken before serving.

This spicy apple cider chicken is a delightful balance of sweet, tangy, and warming flavors.

Perfect for a cozy fall dinner, it’s an easy paleo recipe with a seasonal twist.

Garlic Herb Chicken with Roasted Autumn Vegetables

This paleo-friendly dish pairs juicy, herb-infused chicken with a medley of roasted fall vegetables.

Garlic, rosemary, and thyme elevate the natural sweetness of root vegetables, creating a comforting and colorful meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small red onion, quartered
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture over the chicken.
3. Toss carrots, parsnips, and onion with a little olive oil, salt, and pepper. Arrange in a roasting pan and place chicken on top.
4. Roast for 40–45 minutes until the chicken is golden and vegetables are tender, basting the chicken once halfway through.
5. Serve warm, spooning roasted vegetables alongside the chicken.

The combination of savory herbs and caramelized root vegetables makes this dish a fall classic.

It’s a satisfying, paleo-friendly meal that’s both hearty and flavorful.

Cranberry Orange Chicken

This festive fall recipe features chicken baked with a tangy-sweet cranberry and orange glaze.

Perfect for paleo diets, it’s bright, flavorful, and ideal for a cozy autumn dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp avocado oil
• 1 cup fresh cranberries
• ½ cup orange juice
• 2 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat avocado oil in a skillet over medium-high heat. Sear chicken breasts until golden on both sides, about 3–4 minutes per side.
3. In a small saucepan, combine cranberries, orange juice, honey, garlic, thyme, salt, and pepper. Simmer until cranberries burst and sauce thickens, about 8–10 minutes.
4. Place seared chicken in a baking dish and pour cranberry-orange sauce over top. Bake for 15–20 minutes until chicken is cooked through.
5. Serve with extra sauce spooned over the chicken.

The tangy cranberries and citrus glaze make this chicken dish vibrant and aromatic.

It’s a deliciously festive paleo meal for fall gatherings or weeknight dinners.

Smoky Paprika Chicken with Roasted Cauliflower

Smoky paprika and garlic coat tender chicken in this paleo dish, served alongside caramelized roasted cauliflower.

The combination of smoky and earthy flavors makes it a perfect fall-inspired dinner.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper
• 1 head cauliflower, cut into florets
• 1 tsp fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
3. In a small bowl, mix remaining olive oil, smoked paprika, garlic, salt, and pepper. Rub over chicken thighs.
4. Roast chicken and cauliflower in the oven for 25–30 minutes, or until chicken is cooked through and cauliflower is golden and tender.
5. Garnish with parsley before serving.

This smoky paprika chicken with roasted cauliflower is bold, flavorful, and perfect for a paleo-friendly fall dinner.

The simplicity of the recipe highlights the natural flavors of the ingredients.

Honey Mustard Chicken with Roasted Acorn Squash

This paleo-friendly dish pairs tender roasted chicken with acorn squash glazed in a tangy honey-mustard sauce.

It’s a cozy, autumn-inspired meal that’s both hearty and packed with seasonal flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup for paleo)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 acorn squash, peeled, seeded, and cubed
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together mustard, honey, salt, and pepper. Rub over the chicken.
3. Toss acorn squash with olive oil, thyme, salt, and pepper. Arrange on a baking sheet.
4. Place chicken on the same sheet and roast for 40–45 minutes, until chicken is golden and cooked through, and squash is tender.
5. Serve warm, spooning any pan juices over the chicken and squash.

The sweet and tangy glaze paired with roasted acorn squash creates a comforting fall dinner that’s simple, flavorful, and fully paleo.

Ginger Pumpkin Chicken Stir-Fry

This quick and vibrant paleo stir-fry features tender chicken with pumpkin, bell peppers, and a hint of fresh ginger.

It’s a colorful, nutrient-packed meal perfect for busy fall weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced thin
• 2 tbsp coconut oil
• 1 cup pumpkin puree (unsweetened)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add chicken slices and cook until lightly browned and cooked through. Remove and set aside.
2. In the same skillet, sauté garlic and ginger for 1 minute. Add pumpkin puree, bell pepper, and broccoli, cooking for 5–7 minutes until vegetables are tender.
3. Return chicken to the skillet, pour in coconut aminos, and stir until everything is coated and heated through. Season with salt and pepper.
4. Serve immediately, optionally garnished with fresh herbs.

This ginger pumpkin chicken stir-fry is warm, flavorful, and easy to prepare.

It’s a colorful, healthy paleo dish that brings fall flavors to your dinner table.

Sage Roasted Chicken with Carrot and Apple Medley

Sweet apples, earthy carrots, and aromatic sage come together in this fall-inspired paleo roast chicken.

The natural sweetness of the apples enhances the savory flavors, making it a comforting seasonal meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tsp fresh sage, chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper
• 2 carrots, sliced
• 1 apple, cored and sliced
• 1 small onion, sliced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken with olive oil, sage, garlic, salt, and pepper.
3. In a baking dish, toss carrots, apple, and onion with a little olive oil, salt, and pepper. Place chicken on top.
4. Roast for 40–45 minutes until chicken is golden and cooked through, and the carrots and apples are tender.
5. Serve warm, spooning pan juices over the chicken and fruit.

This sage roasted chicken with carrot and apple medley is sweet, savory, and perfectly seasonal.

It’s a comforting paleo-friendly dish that embodies the flavors of fall.

Cinnamon-Spiced Chicken with Roasted Pears

This paleo-friendly fall dish combines tender chicken with roasted pears and a hint of warming cinnamon.

The natural sweetness of the pears complements the savory chicken, creating a cozy and flavorful autumn meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp coconut oil
• 1 tsp ground cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 2 ripe pears, cored and sliced
• 1 small red onion, sliced
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken with coconut oil, cinnamon, salt, and pepper.
3. In a baking dish, toss pear slices and red onion with a little coconut oil and thyme. Place chicken on top.
4. Roast for 30–35 minutes until chicken is cooked through and pears are tender.
5. Serve warm, spooning roasted pears and onions alongside the chicken.

The subtle sweetness of roasted pears paired with cinnamon-spiced chicken makes this a comforting and festive paleo dish for fall dinners.

Tuscan Garlic Chicken with Spinach and Mushrooms

This hearty paleo dish features chicken simmered with garlic, mushrooms, and fresh spinach.

Its earthy flavors and aromatic herbs make it a cozy fall meal that’s quick and satisfying.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 4 cups fresh spinach
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tsp fresh rosemary, chopped

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat. Sear chicken until golden on both sides. Remove and set aside.
2. In the same skillet, sauté garlic and mushrooms until softened.
3. Add spinach and cook until wilted. Return chicken to the skillet and sprinkle with rosemary, salt, and pepper.
4. Cover and simmer for 5–7 minutes until chicken is cooked through.
5. Serve hot with the spinach and mushroom mixture spooned over the chicken.

Tuscan garlic chicken with spinach and mushrooms is savory, earthy, and comforting. This paleo dish is quick to prepare and perfect for a cozy fall evening.

Apple Cider Braised Chicken with Carrots and Celery

This fall-inspired paleo dish features chicken braised in apple cider with aromatic vegetables.

The cider adds a subtle sweetness while the carrots and celery provide depth, creating a flavorful, comforting meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup apple cider (unsweetened)
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden on both sides. Remove and set aside.
2. Add garlic, carrots, and celery to the skillet and sauté for 3–4 minutes.
3. Pour in apple cider and stir in thyme, salt, and pepper. Return chicken to the skillet.
4. Reduce heat, cover, and simmer for 25–30 minutes until chicken is tender and cooked through.
5. Serve hot with braised vegetables spooned over the chicken.

Apple cider braised chicken with carrots and celery is a warm, flavorful, and cozy paleo dish perfect for autumn dinners.

The natural sweetness of the cider complements the savory chicken beautifully.

Pomegranate Glazed Chicken Thighs

This fall-inspired paleo recipe features juicy chicken thighs coated in a tangy and slightly sweet pomegranate glaze.

The rich, fruity flavor of pomegranate pairs perfectly with savory roasted chicken for a festive and seasonal meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• ½ cup pomegranate juice
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken thighs with olive oil, salt, and pepper. Sear in an oven-safe skillet for 4–5 minutes per side until golden.
3. In a small bowl, mix pomegranate juice, honey, garlic, and thyme. Pour over chicken.
4. Transfer skillet to oven and roast for 25–30 minutes until chicken is cooked through and glaze is slightly thickened.
5. Serve warm, spooning the glaze over the chicken.

The tart-sweet pomegranate glaze enhances the savory chicken, creating a bright, flavorful, and paleo-friendly fall dinner perfect for seasonal gatherings.

Spicy Pumpkin and Chicken Skillet

This paleo skillet combines chicken with pumpkin, bell peppers, and warming spices for a hearty, autumn-inspired meal.

Quick to prepare, it’s both flavorful and comforting for fall weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced
• 2 tbsp coconut oil
• 1 cup pumpkin puree (unsweetened)
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Cook chicken slices until lightly browned and cooked through. Remove and set aside.
2. In the same skillet, sauté onion, garlic, and bell pepper until softened.
3. Stir in pumpkin puree, smoked paprika, cayenne, salt, and pepper. Cook for 3–5 minutes until heated through.
4. Return chicken to the skillet and stir to combine. Serve hot.

The warming spices and creamy pumpkin make this chicken skillet a cozy, flavorful fall meal that’s entirely paleo-friendly.

Sage and Apple Chicken Bake

This autumn-inspired paleo dish combines tender chicken with sweet apples and fragrant sage.

The natural sweetness of apples complements the savory chicken, creating a comforting and festive meal.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 2 apples, cored and sliced
• 1 small onion, sliced
• 2 tsp fresh sage, chopped
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken with olive oil, salt, and pepper. Place in a baking dish.
3. Toss apples and onion with sage and apple cider vinegar, then arrange around the chicken.
4. Bake for 35–40 minutes until chicken is cooked through and apples are tender.
5. Serve hot with apples and onions spooned over the chicken.

The sweet-tart apples and earthy sage make this a comforting and aromatic fall paleo dish, perfect for cozy dinners or family gatherings.

Caramelized Onion and Apple Chicken

This fall-inspired paleo dish combines savory chicken with sweet, caramelized onions and apples.

The natural sugars in the onions and apples create a rich, flavorful glaze that complements the tender chicken perfectly.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp avocado oil
• 2 large onions, thinly sliced
• 2 apples, cored and sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Heat avocado oil in a large skillet over medium heat. Sear chicken thighs until golden on both sides. Remove and set aside.
2. In the same skillet, add onions and garlic, cooking until caramelized, about 10 minutes.
3. Add apple slices and thyme, cooking another 5 minutes until apples soften.
4. Return chicken to the skillet, nestling it among the onions and apples. Cover and cook for 10 minutes until chicken is cooked through.
5. Serve hot, spooning caramelized onions and apples over the chicken.

The sweet and savory combination of caramelized onions and apples elevates this paleo chicken dish into a comforting fall favorite.

Harvest Vegetable Chicken Bake

This colorful, paleo-friendly chicken bake features a medley of fall vegetables, including carrots, parsnips, and Brussels sprouts, roasted alongside tender chicken for a wholesome and hearty meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 cup Brussels sprouts, halved
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, garlic, rosemary, salt, and pepper. Spread in a baking dish.
3. Rub chicken with olive oil, salt, and pepper, and place on top of the vegetables.
4. Roast for 40–45 minutes until chicken is golden and cooked through and vegetables are tender.
5. Serve warm, spooning roasted vegetables alongside the chicken.

This harvest vegetable chicken bake is a comforting, colorful, and paleo-friendly fall dinner that’s easy to prepare and full of seasonal flavors.