18 Cozy Fall Chicken Recipes Delicious

As the leaves turn and the air gets crisp, there’s nothing quite like the comfort of a warm, hearty chicken dish to welcome the fall season. Whether you’re craving something quick for a weeknight dinner or a slow-cooked favorite that fills your home with inviting aromas, our roundup of 18 cozy fall chicken recipes has something to delight every palate. Dive in and discover your next seasonal staple!

Slow Cooker Chicken and Dumplings

There’s nothing quite like coming home to the comforting aroma of Slow Cooker Chicken and Dumplings simmering away—this recipe promises tender chicken and fluffy dumplings with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Place the chicken thighs, chicken broth, carrots, celery, onion, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme in the slow cooker. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
3. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
4. In a medium bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Stir in the milk and melted butter until just combined.
5. Drop tablespoon-sized dollops of the dumpling batter into the slow cooker. Cover and cook on high for 30 minutes, or until the dumplings are cooked through.

The dumplings soak up the rich broth, creating a perfect balance of fluffy and hearty in every bite.

Tip: For extra flavor, sauté the onions, carrots, and celery in a bit of butter before adding them to the slow cooker.

Apple Cider Braised Chicken

This Apple Cider Braised Chicken is a cozy, flavorful dish that brings a touch of sweetness and warmth to your dinner table, perfect for those chilly evenings.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup apple cider
• 1/2 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon butter

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add the onion and cook for 3 minutes until softened. Add the garlic and cook for another minute until fragrant.
4. Pour in the apple cider, chicken broth, and apple cider vinegar, scraping up any browned bits from the bottom of the skillet. Stir in the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried thyme.
5. Return the chicken to the skillet, skin-side up, and bring the liquid to a simmer. Transfer the skillet to the oven and braise for 25 minutes, until the chicken is cooked through.
6. Remove the skillet from the oven and stir in the butter until melted and the sauce is slightly thickened.

The magic of this dish lies in the caramelized onions and apple cider reduction that create a rich, velvety sauce clinging to every bite of the tender chicken.

Tip: For an extra layer of flavor, try adding a sliced apple to the skillet when you add the onions.

Pumpkin Spice Roasted Chicken

This Pumpkin Spice Roasted Chicken brings a cozy twist to your dinner table, blending the warmth of pumpkin spice with succulent roasted chicken for a meal that’s as comforting as it is flavorful.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tbsp pumpkin pie spice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp honey

Instructions

1. Preheat your oven to 375°F. Pat the chicken dry with paper towels and place it in a roasting pan.
2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp pumpkin pie spice, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture all over the chicken, including under the skin.
3. Pour 1/2 cup chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
4. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
5. During the last 10 minutes of cooking, drizzle 2 tbsp honey over the chicken for a sweet, glossy finish.
6. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.

The combination of pumpkin pie spice and honey creates a uniquely sweet and spiced crust that’s irresistibly crispy, while the chicken remains tender and moist inside.

Tip: For an extra layer of flavor, stuff the chicken cavity with a quartered apple and a cinnamon stick before roasting.

Butternut Squash and Chicken Curry

Warm up your kitchen with this comforting Butternut Squash and Chicken Curry, a dish that beautifully balances sweet and spicy flavors.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken thighs, cut into bite-sized pieces
• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp brown sugar
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
4. Add butternut squash, coconut milk, chicken broth, and brown sugar. Bring to a simmer.
5. Return chicken to the skillet. Cover and simmer for 20 minutes, or until squash is tender.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the butternut squash’s ability to soak up the rich, spiced coconut milk, creating a dish that’s both hearty and subtly sweet.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Maple Glazed Chicken Thighs

These Maple Glazed Chicken Thighs are the perfect blend of sweet and savory, with a sticky glaze that’s irresistibly good.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. In a small bowl, whisk together the maple syrup, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and black pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes.
3. Pour the maple syrup mixture over the chicken, turning the thighs to coat evenly. Transfer the skillet to the oven and bake for 20 minutes, basting the chicken with the glaze halfway through.
4. Remove from the oven and let rest for 5 minutes before serving. The glaze will thicken slightly as it cools, clinging to the chicken for maximum flavor.

The magic of this dish lies in the glaze’s perfect balance—sweet maple with a hint of smokiness and tang, creating a depth of flavor that’s hard to resist.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Harvest Chicken Skillet with Cranberries

Warm up your evening with this Harvest Chicken Skillet, where sweet cranberries meet savory herbs in a dish that’s as colorful as it is comforting.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh cranberries
• 1/2 cup chicken broth
• 2 tbsp honey
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and black pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add cranberries, chicken broth, honey, thyme, and rosemary. Stir to combine and bring to a simmer.
3. Return chicken to the skillet, nestling it into the cranberry mixture. Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
4. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce.

The magic of this dish lies in the cranberries’ burst of tartness against the honey’s sweetness, creating a perfectly balanced sauce that clings to every bite of chicken.

Tip: For an extra layer of flavor, sprinkle some chopped walnuts over the top before serving for a delightful crunch.

Autumn Chicken Pot Pie

As the leaves turn and the air cools, nothing beats the comfort of a homemade Autumn Chicken Pot Pie, brimming with tender chicken and seasonal veggies under a flaky crust.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup frozen peas
• 1/2 cup diced onion
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add onion, carrots, and potatoes; cook until slightly softened, about 5 minutes.
2. Stir in flour, salt, pepper, and thyme until vegetables are coated. Gradually add chicken broth and milk, stirring constantly until mixture thickens, about 5 minutes.
3. Add chicken and peas; cook for another 5 minutes until chicken is no longer pink. Remove from heat.
4. Fit one pie crust into a 9-inch pie plate. Pour chicken mixture into crust. Top with second crust; seal edges and cut slits in the top.
5. Bake for 25 minutes or until crust is golden and filling is bubbly. Let stand for 5 minutes before serving.

The secret to this pot pie’s irresistible appeal lies in the perfect balance of creamy filling and crisp, buttery crust, making every bite a delightful contrast of textures.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Spiced Chicken and Sweet Potato Stew

Warm up your kitchen with this hearty Spiced Chicken and Sweet Potato Stew, a comforting dish that blends sweet and savory flavors perfectly.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the cumin, smoked paprika, cinnamon, and cayenne pepper, cooking for 1 minute until fragrant.
4. Return the chicken to the pot. Add the sweet potatoes, chicken broth, and honey. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

The subtle sweetness of the potatoes paired with the warmth of the spices creates a stew that’s both nourishing and exciting to the palate.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Caramelized Onion and Chicken Casserole

This Caramelized Onion and Chicken Casserole is the ultimate comfort food, blending sweet onions with tender chicken in a creamy sauce that’s baked to perfection.

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked chicken, shredded
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil and butter over medium heat. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, for about 20 minutes until the onions are deeply golden and caramelized.
3. In a large bowl, mix the caramelized onions with shredded chicken, sour cream, and mayonnaise until well combined. Spread this mixture into the prepared baking dish.
4. Sprinkle the top evenly with cheddar cheese and breadcrumbs.
5. Bake for 25 minutes, or until the top is bubbly and golden brown.

The magic of this casserole lies in the depth of flavor from the caramelized onions, which pairs beautifully with the creamy chicken base for a dish that’s both rich and comforting.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Roasted Chicken with Fall Vegetables

Nothing says comfort like a hearty Roasted Chicken with Fall Vegetables, a dish that brings warmth and color to your dinner table with minimal fuss.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 cups butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 large red onion, quartered
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Place the chicken in a roasting pan and rub with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, rosemary, and thyme, ensuring it’s well seasoned inside and out.
3. Arrange the vegetables around the chicken in the pan. Roast for 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F and the vegetables are tender and caramelized.
4. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

The magic of this recipe lies in how the chicken juices mingle with the vegetables, creating a symphony of flavors that’s both rustic and refined.

Tip: For an extra crispy skin, pat the chicken dry before seasoning and increase the oven temperature to 425°F for the last 10 minutes of roasting.

Cranberry Orange Chicken

This Cranberry Orange Chicken is a vibrant dish that brings a sweet and tangy twist to your weeknight dinner, perfect for those who love a burst of flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 orange, sliced

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Season the chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then place them in the prepared baking dish.
3. In a bowl, mix together 1 cup fresh cranberries, 1/2 cup orange juice, 1/4 cup honey, and 1 tbsp chopped rosemary. Pour this mixture over the chicken.
4. Arrange the orange slices on top of the chicken and cranberry mixture.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the cranberries have burst, creating a thick sauce.
6. Let the chicken rest for 5 minutes before serving to allow the flavors to meld beautifully.

The combination of tart cranberries and sweet orange creates a sauce that’s irresistibly glossy and packed with flavor, making this dish a standout.

Tip: For an extra layer of flavor, zest the orange before slicing and sprinkle it over the dish before baking.

Savory Chicken and Mushroom Pie

Nothing says comfort like a warm, savory chicken and mushroom pie, with its flaky crust and rich, creamy filling. It’s the perfect dish to cozy up with on a chilly evening.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 package (14 oz) refrigerated pie crust

Instructions

1. Preheat your oven to 400°F. In a large skillet, melt the butter over medium heat. Add the onion, garlic, and mushrooms, cooking until softened, about 5 minutes.
2. Sprinkle the flour over the vegetables, stirring to combine. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 3 minutes.
3. Stir in the shredded chicken, salt, black pepper, and thyme. Cook for another 2 minutes, then remove from heat.
4. Line a pie dish with one pie crust. Pour the chicken and mushroom mixture into the crust. Cover with the second pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
5. Bake at 400°F for 25 minutes, or until the crust is golden brown. Let stand for 5 minutes before serving.

The secret to this pie’s irresistible flavor is the thyme-infused creamy sauce, which perfectly complements the tender chicken and earthy mushrooms.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Chicken and Wild Rice Soup

Nothing warms the soul quite like a bowl of Chicken and Wild Rice Soup, with its hearty textures and rich flavors. Perfect for those chilly evenings when you crave something comforting yet nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup wild rice blend
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, dried thyme, salt, and black pepper, cooking for another minute until fragrant.
3. Add the wild rice blend and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. Stir in the cooked chicken and heavy cream, heating through for about 5 minutes.
5. Garnish with fresh parsley before serving.

The wild rice adds a delightful chewiness that contrasts beautifully with the creamy broth, making every spoonful a joy. Tip: For an extra layer of flavor, toast the wild rice in a dry skillet for a few minutes before adding it to the soup.

Balsamic Fig Chicken

This Balsamic Fig Chicken is a sweet and savory dish that brings a touch of elegance to your weeknight dinner table, with minimal effort required.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup fig preserves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the balsamic vinegar, fig preserves, olive oil, salt, black pepper, and minced garlic to create the marinade.
3. Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they’re evenly coated. Sprinkle the chopped rosemary on top.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the marinade has thickened into a glaze.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The combination of tangy balsamic and sweet fig creates a glaze that’s irresistibly glossy and packed with flavor, making this dish a standout. Tip: For an extra layer of flavor, marinate the chicken in the fridge for an hour before baking.

Pecan Crusted Chicken with Maple Dijon Sauce

This Pecan Crusted Chicken with Maple Dijon Sauce is a delightful twist on the classic chicken dinner, offering a perfect balance of crunch and sweetness that will have everyone asking for seconds.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup finely chopped pecans
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the chopped pecans, panko breadcrumbs, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Place the flour in another shallow dish and the beaten eggs in a third.
4. Dredge each chicken breast in the flour, then dip into the eggs, and finally coat with the pecan mixture, pressing gently to adhere.
5. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F.
7. While the chicken bakes, whisk together the maple syrup and Dijon mustard in a small bowl.
8. Serve the chicken hot, drizzled with the maple Dijon sauce.

The combination of crunchy pecans and the sweet, tangy sauce elevates this dish beyond the ordinary, making it a standout for weeknight dinners or special occasions alike.

Tip: For an extra nutty flavor, toast the pecans before chopping them for the crust.

Chicken and Acorn Squash Bake

This Chicken and Acorn Squash Bake is a cozy, one-pan wonder that brings together tender chicken and sweet squash in a harmony of flavors perfect for a weeknight dinner.

Ingredients

• 1 medium acorn squash, seeded and sliced into 1/2-inch thick half-moons
• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the acorn squash slices with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme until evenly coated.
2. Arrange the squash on one side of a large baking sheet. In the same bowl, toss the chicken thighs with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes until evenly coated. Place the chicken on the other side of the baking sheet.
3. Bake for 20 minutes, then drizzle the maple syrup over the squash. Return to the oven and bake for another 10 minutes, or until the chicken is cooked through and the squash is tender and caramelized.

The magic of this dish lies in the caramelized edges of the squash, which contrast beautifully with the savory, spiced chicken.

Tip: For an extra layer of flavor, sprinkle some grated Parmesan over the squash during the last 5 minutes of baking.

Rosemary Garlic Roasted Chicken

There’s something undeniably comforting about the aroma of rosemary and garlic wafting through the kitchen, especially when it’s coming from a perfectly roasted chicken.

Ingredients

• 1 whole chicken (about 4 pounds)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved

Instructions

1. Preheat your oven to 375°F. Pat the chicken dry with paper towels to ensure crispy skin.
2. In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, 2 tablespoons chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Rub the mixture all over the chicken, including under the skin for maximum flavor. Place the lemon halves inside the cavity.
4. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this recipe lies in the garlic and rosemary infusing the chicken with their flavors, creating a dish that’s as aromatic as it is delicious.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Chicken and Pear Salad with Walnuts

This Chicken and Pear Salad with Walnuts is a delightful mix of juicy, tender chicken, sweet pears, and crunchy walnuts, all tossed in a light, tangy dressing. It’s a perfect balance of flavors and textures that will brighten up any meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe pears, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 4 cups mixed greens
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

1. Preheat your grill or grill pan over medium heat. Brush the chicken breasts with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes on each side, or until fully cooked. Let rest for 5 minutes before slicing.
2. In a large bowl, combine the mixed greens, sliced pears, and chopped walnuts.
3. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard to create the dressing.
4. Add the sliced chicken to the salad bowl, drizzle with the dressing, and toss gently to combine.

The contrast between the sweet pears and the tangy dressing, alongside the crunch of walnuts, makes this salad a standout. It’s a refreshing twist on the classic chicken salad that’s sure to impress.

Tip: For an extra layer of flavor, toast the walnuts in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Conclusion

There you have it—18 cozy fall chicken recipes that promise to warm your heart and home. Each dish is a celebration of autumn’s flavors, perfect for any home cook looking to spice up their meal rotation. We’d love to hear which recipes become your favorites, so don’t forget to leave a comment and share this roundup on Pinterest. Happy cooking!