Autumn Sizzle: The One-Pan Fall Chicken Feast You Didn’t See Coming

In the chill of fall, I stumble upon the charm of a single-pan recipe that captures the essence of the season. This isn’t just about convenience; it’s about the symphony of cinnamon, roasted squash, and tender chicken all coming together in one cozy dish. The kitchen fills with warm aromas, reminding me of autumn strolls and crackling fires.

What makes this recipe truly special is how easily it transforms simple ingredients into a festival of flavors. Plus, it’s a perfect answer to busy weeknights when you crave comfort but don’t want to drown in pots and pans. It’s a celebration of fall, with every bite echoing the crisp air outside.

Roasted Fall Chicken and Squash One-Pan Bake

This dish features tender chicken breast baked alongside sweet roasted squash with aromatic cinnamon. The ingredients come together in a single pan, developing a caramelized exterior and moist interior through roasting, creating a hearty and visually appealing main course with warm, inviting flavors.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts boneless and skinless
• 1 medium butternut squash peeled and sliced into 1-inch cubes
• 2 teaspoons cinnamon ground
• 2 tablespoons olive oil divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 clove garlic minced

Equipment

• Baking sheet or oven-proof skillet
• Mixing bowl

Method

 

1. Preheat your oven to 400°F (200°C). In a small bowl, mix cinnamon, salt, and pepper together to create the spice blend.
2. Toss the cubed squash with 1 tablespoon of olive oil and half of the cinnamon mixture until evenly coated. Spread it out on a baking sheet in a single layer.
3. Rub the chicken breasts with the remaining tablespoon of olive oil, then sprinkle with the rest of the spice mixture, pressing lightly so it adheres well.
4. Create space among the squash on the baking sheet and place the chicken breasts on top or nearby, ensuring even spacing for proper roasting.
5. Transfer the baking sheet to the oven and roast for about 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F) and the squash is tender and caramelized around the edges.
6. Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Meanwhile, sprinkle the minced garlic over the roasted squash for added flavor.
7. Slice the chicken breasts if desired, and serve alongside the caramelized squash, garnished with a light drizzle of olive oil or fresh herbs for presentation.

Notes

For extra color, sprinkle chopped fresh parsley or serve with a side of crusty bread.

This one-pan fall chicken dinner isn’t just a meal; it’s a little ritual of seasonal transition. When the leaves turn and the air gets cooler, this dish brings a warm, inviting aroma that feels like a hug in your home. It’s perfect for sharing with loved ones or savoring quietly after a hectic day.

As the season deepens, this recipe stays in my rotation, a reliable source of comfort and color. It reminds me that sometimes, the simplest dishes have the most soul. No matter how busy life gets, this meal makes fall a little more meaningful.