Let’s be real, as soon as that first leaf hits the ground, I’m ready for all things fall. That means cozy sweaters, spooky movies, and, most importantly, comfort food. And what’s more comforting than a perfectly cooked chicken dinner? If you’re tired of the same old, same old, you’ve come to the right place. I’m about to share 15 fall chicken recipes that are so good, they’ll make you want to put on a flannel and jump into a pile of leaves. IMO, these are some of the best ways to welcome the new season.
1. Sheet Pan Maple Dijon Chicken with Roasted Fall Vegetables
Ever have one of those days where you want a home-cooked meal but the thought of washing a mountain of dishes makes you want to order takeout? This one-pan wonder is your new best friend.
What You’ll Need:
- Boneless, skinless chicken breasts or thighs
- Brussels sprouts, halved
- Butternut squash, cubed
- An apple (Fuji or Granny Smith work well), chopped
- Olive oil
- Salt and pepper
- Maple syrup
- Dijon mustard
How to Make It:
Preheat your oven to 400°F (200°C). Toss the Brussels sprouts, butternut squash, and apple with olive oil, salt, and pepper right on the sheet pan. In a small bowl, whisk together the maple syrup and Dijon mustard. Place the chicken on the pan with the veggies and brush that glorious glaze all over it. Bake for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.
2. Slow Cooker Autumn Chicken Dinner
Who doesn’t love a good “set it and forget it” meal? This slow cooker recipe is perfect for a busy day when you still want a delicious, home-cooked dinner waiting for you.
What You’ll Need:
- Boneless, skinless chicken thighs
- Sweet potatoes, cubed
- Onion, diced
- Olive oil
- Salt and pepper
- Dried thyme
- Maple syrup
How to Make It:
First, brown the chicken thighs in a skillet with a little olive oil. While that’s happening, throw your cubed sweet potatoes and diced onion into the slow cooker. Place the browned chicken on top of the veggies. Sprinkle everything with salt, pepper, and thyme. Cover and cook on high for 4 hours or low for 6-8 hours. Just before serving, drizzle with a little maple syrup for that extra touch of fall sweetness.
3. Glazed Sheet Pan Chicken with Butternut Squash, Apples & Kale
This recipe is a little bit fancy, a little bit easy, and a whole lot of delicious. The glaze on this chicken is, frankly, addicting.
What You’ll Need:
- Bone-in, skin-on chicken thighs
- Butternut squash, cubed
- Apple, cubed
- Baby kale
- Olive oil
- Salt and pepper
- For the glaze: Maple syrup, mustard, lemon juice, and tamari or soy sauce
How to Make It:
Preheat your oven to 450°F (230°C). Toss the butternut squash with olive oil and salt and arrange it on a sheet pan with the chicken thighs. Roast for about 20 minutes. While that’s cooking, mix your glaze ingredients. After 20 minutes, brush the chicken and squash with some of the glaze. Pop it back in the oven for another 15 minutes. Add the apples to the pan, brush everything with more glaze, and roast for a final 10 minutes. Once everything is cooked, toss the kale on the hot pan to wilt.
4. Apple & Butternut Squash Roasted Chicken
Is there anything more classic for fall than a whole roasted chicken? This recipe takes it up a notch with the addition of apples and butternut squash. It’s a showstopper, for sure.
What You’ll Need:
- 1 whole chicken
- Butternut squash, cubed
- Large yellow onion, quartered
- Gala or Granny Smith apples, quartered
- Olive oil
- Fresh thyme sprigs
- Salt and pepper
How to Make It:
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the squash, onion, and apples with olive oil. Place the chicken in the center of the pan, on top of the vegetables. Rub the chicken with olive oil and season everything generously with salt, pepper, and fresh thyme. Roast for about an hour, or until the chicken is cooked through. For extra crispy skin, you can broil it for the last 5-10 minutes.
5. Fall One-Pan Chicken And Veggies
Here we have another ridiculously easy one-pan meal because, let’s face it, we can never have too many. This one is packed with all the best fall flavors.
What You’ll Need:
- Bone-in, skin-on chicken thighs
- Sweet potatoes, diced
- Apples, diced
- Brussels sprouts, halved
- Red onion, chopped
- Olive oil
- Red wine vinegar
- Garlic, minced
- Fresh rosemary and thyme, minced
- Salt and pepper
How to Make It:
Preheat your oven to 425°F (220°C). On a large baking sheet, combine all the chopped veggies. In a bowl, whisk together the olive oil, red wine vinegar, garlic, herbs, salt, and pepper. Pour half of this mixture over the veggies and toss to coat. Arrange the chicken thighs on top and brush them with the remaining marinade. Bake for 35-45 minutes, or until the chicken is cooked and the veggies are tender.
6. Chicken, Apple, Butternut Squash Bake
This recipe is like a warm hug on a chilly day. The combination of savory chicken, sweet apples, and earthy squash is just perfect.
What You’ll Need:
- Boneless, skinless chicken thighs
- Butternut squash, diced
- Granny Smith apple, diced
- Cooked bacon, crumbled
- Fresh sage, chopped
- Salt and pepper
- Olive oil
How to Make It:
Preheat your oven to 375°F (190°C). Start by browning the chicken thighs in a skillet. In the same pan, sauté the butternut squash until it’s slightly tender, then add the apple and cook for a few more minutes. In a baking dish, combine the sautéed squash and apple with the crumbled bacon and fresh sage. Place the browned chicken on top and bake for about 20 minutes, or until the chicken is cooked through.
7. Chicken and Butternut Squash With Apples (Sheetpan)
I’m starting to sense a theme here… sheet pan meals are just the best, aren’t they? This one is super quick and perfect for a weeknight.
What You’ll Need:
- Chicken tenders or breasts
- Butternut squash, cubed
- A sturdy apple (like Honeycrisp), cubed
- Mustard or minced garlic
- Olive oil
- Fresh herbs (thyme, sage, or rosemary work well)
- Salt
How to Make It:
Preheat your oven to 400°F (205°C). In a large bowl, toss the chicken, squash, and apple with the mustard (or garlic), olive oil, herbs, and salt until everything is evenly coated. Spread the mixture on a baking sheet and bake for 12-14 minutes, or until the chicken is cooked through. It’s that simple!
8. One Pan Autumn Chicken Dinner
This recipe is all about those classic autumn herbs. The smell of this cooking will make your whole house feel like fall.
What You’ll Need:
- Boneless, skinless chicken breast, cut into strips
- Petite red potatoes, quartered
- Brussels sprouts, halved
- Butternut squash, cubed
- Olive oil
- Minced garlic
- Dried thyme, oregano, and rosemary
- Salt and pepper
How to Make It:
Preheat your oven to 400°F (200°C). Place the chicken strips and all the chopped veggies on a baking sheet. In a small bowl, mix together the olive oil, garlic, and dried herbs. Brush this mixture over the chicken and veggies. Bake for 30-35 minutes, until the chicken is cooked and the vegetables are tender.
9. Apple Cider Chicken with Apples and Butternut Squash
Apple cider isn’t just for drinking, my friends. It makes an incredible glaze for chicken that is the epitome of fall flavor.
What You’ll Need:
- Boneless, skin-on chicken breasts
- Butternut squash, diced
- Honeycrisp apple, sliced
- Olive oil
- Spices: smoked paprika, cumin, salt, and pepper
- For the sauce: butter, flour, apple cider, mustard, and maple syrup
How to Make It:
Preheat your oven to 425°F (220°C). Season the chicken with the spices. In a cast-iron skillet, sear the chicken skin-side down until it’s browned, then set it aside. In the same skillet, make the sauce by melting the butter, whisking in the flour, and then adding the apple cider, mustard, and maple syrup. Return the chicken to the pan, along with the squash and apples. Bake for about 25 minutes, until the chicken is cooked through.
10. Autumn Chicken for the Crock Pot
For those who love the tangy flavor of balsamic vinaigrette, this crockpot recipe is a must-try. The artichoke hearts add a unique and delicious twist.
What You’ll Need:
- Boneless chicken breasts
- Canned whole artichoke hearts, drained
- Marinated artichoke hearts, with liquid
- Canned whole mushrooms, halved
- White wine
- Balsamic vinaigrette
How to Make It:
Spread the drained artichoke hearts and half of the mushrooms in the bottom of the crock pot. Layer the chicken on top, followed by the marinated artichoke hearts (and their liquid) and the remaining mushrooms. Pour the white wine and balsamic vinaigrette over everything. Cover and cook on low for 4 to 5 hours.
11. One-Pan Fall Chicken and Wild Rice
Ready for a complete meal in one pan? This recipe even includes the rice, making it a true all-in-one dinner.
What You’ll Need:
- Chicken drumsticks
- Olive oil and butter
- A package of wild rice mix (like Rice-A-Roni)
- Baby broccoli
- Baby bella mushrooms, sliced
- Baby rainbow carrots, sliced
- Chicken or veggie broth
- Fresh rosemary and thyme sprigs
How to Make It:
Preheat your oven to 375°F (190°C). Season and sear the chicken drumsticks in an oven-safe skillet until golden brown, then set aside. In the same pan, melt the butter and stir in the wild rice mix, coating it well. Add the broccoli, mushrooms, and carrots. Pour in the broth and add the herb sprigs. Nestle the seared chicken back on top of the rice and vegetables. Cover and bake for about an hour, or until the chicken is tender and the rice is cooked.
12. Creamy Pumpkin & Parmesan Chicken Skillet
You didn’t think I’d make a fall recipe list without including pumpkin, did you? This creamy, savory dish is a game-changer.
What You’ll Need:
- Chicken breasts
- Pumpkin puree
- Heavy cream or coconut milk
- Parmesan cheese
- Garlic, minced
- Onion, chopped
- Olive oil
- Salt and pepper
How to Make It:
In a skillet, sauté the onion and garlic in olive oil until softened. Add the chicken breasts and cook until browned on both sides. In a bowl, whisk together the pumpkin puree, cream, and Parmesan cheese. Pour the sauce over the chicken in the skillet. Simmer until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
13. Cider-Glazed Chicken Breasts with Apple-Kohlrabi Slaw
This recipe offers a refreshing crunch to contrast the rich, cider-glazed chicken. It feels a bit gourmet, but it’s surprisingly easy to make.
What You’ll Need:
- Chicken breasts
- Apple cider
- For the slaw: Kohlrabi, turnips, and apples, all julienned
- Olive oil
- Salt and pepper
How to Make It:
Pan-sear the chicken breasts until cooked through. In the same pan, reduce the apple cider to create a glaze, then toss the chicken in it. For the slaw, simply combine the julienned kohlrabi, turnips, and apples. Serve the glazed chicken alongside the fresh, crunchy slaw.
14. Chicken Pot Pie Casserole
All the comforting goodness of a chicken pot pie without the hassle of making a crust? Yes, please. This casserole is topped with biscuits for an easy, delicious finish.
What You’ll Need:
- Cooked, shredded chicken
- Frozen mixed vegetables (peas, carrots, corn)
- Cream of chicken soup
- Milk
- Refrigerated biscuits
How to Make It:
Preheat your oven to 375°F (190°C). In a baking dish, mix together the shredded chicken, frozen vegetables, cream of chicken soup, and milk. Season with salt and pepper. Arrange the refrigerated biscuits on top of the chicken mixture. Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown.
15. Slow Cooker Chicken and Dumplings
Let’s end on a high note of ultimate comfort. This slow cooker chicken and dumplings recipe is the perfect meal for a chilly evening. So cozy, you’ll want to curl up with a bowl and a good book. 🙂
What You’ll Need:
- Boneless, skinless chicken breasts
- Onion, chopped
- Cream of chicken soup
- Low-sodium chicken broth
- Fresh thyme and a bay leaf
- Celery and carrots, chopped
- Frozen peas
- Refrigerated biscuits
How to Make It:
Place the onion and chicken in the bottom of a large slow cooker. Pour the soup and broth over the top and add the herbs. Cover and cook on high for about 3 hours. Shred the chicken, then stir in the celery, carrots, and peas. Tear the biscuits into bite-sized pieces and stir them into the mixture. Cook on high for another 2 hours, stirring occasionally, until the veggies and biscuits are cooked through.
There you have it—15 fall chicken recipes to get you through the coziest season of the year. So, what are you waiting for? Get in that kitchen and start cooking! You won’t regret it.