Chicken and Veggie Fall Skillet

A one-pan dish pairing spiced meat with squash and sprouts for cozy autumn meals.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 15, 2025

A one-pan dish pairing spiced meat with squash and sprouts for cozy autumn meals.

Introduction to the Chicken and Veggie Fall Skillet

As the seasons change, so do our appetites. The chill of autumn brings a craving for hearty, comforting dishes that warm both the home and the soul. One of Ree Drummond’s most beloved recipes, the Chicken and Veggie Fall Skillet, is a perfect embodiment of this autumnal spirit. This recipe combines the rich flavors of chicken, the vibrancy of fall vegetables, and the warmth of a cozy kitchen.

Key Ingredients and Their Roles

This recipe is built around a few core ingredients, each contributing its own unique flavor and texture to the final dish.

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Chicken Thighs:

The star of the show, chicken thighs provide the protein and structure of the dish. Opt for bone-in, skin-on thighs for maximum flavor and crispy texture.
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Fall Vegetables:

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Brussels Sprouts:

A classic fall vegetable, Brussels sprouts add a delightful crunch and a slightly bitter taste that balances the sweetness of the other ingredients.
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Butternut Squash:

Sweet and comforting, butternut squash brings a depth of flavor and a vibrant orange color to the dish.
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Cauliflower:

A versatile and nutritious choice, cauliflower complements the other vegetables with its mild flavor and soft texture.
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Herbs and Spices:

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Garlic, Thyme, Sage, and Rosemary:

These herbs create a fragrant and aromatic base that ties the entire dish together.
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Cumin, Paprika, and Chili Powder:

These spices add a smoky warmth and depth to the chicken and vegetables.
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Balsamic Glaze and Pomegranate Seeds:

For a touch of sweetness and a burst of juicy freshness, these ingredients are added just before serving.

Step-by-Step Preparation

Preparation and Cooking

Preheat the Oven: Set your oven to 375 degrees Fahrenheit.
Season the Chicken: In a small bowl, mix together cumin, smoked paprika, salt, and chili powder. Rub this spice blend all over the chicken thighs, ensuring they are well-coated.
Sear the Chicken: Heat a large cast-iron skillet over medium heat and add olive oil. Place the chicken thighs in the skillet, skin side down, and sear until golden, about 4 minutes. Flip and sear the other side for 2 minutes. Remove the chicken from the skillet and set it aside.
Cook the Vegetables: Pour off any excess grease from the skillet. Add garlic and cook for about 2 minutes, stirring occasionally. Then add the chopped red onion and cook for another 2-3 minutes, stirring frequently to prevent burning.
Add Vegetables and Season: Introduce the Brussels sprouts, butternut squash, and cauliflower to the skillet. Sprinkle with salt and pepper, and stir to combine. Cook for 3-4 minutes, allowing the vegetables to start browning.
Add Wine and Nestle the Chicken: Pour in some red wine (or chicken broth), and stir to coat the vegetables. Nestle the seared chicken thighs among the vegetables, skin side up.
Bake in the Oven: Transfer the skillet to the oven and bake for about 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Finish with Flair: Remove the skillet from the oven and sprinkle with pomegranate seeds. Drizzle with balsamic glaze for a sweet and tangy contrast.

Flexibility and Variations

This recipe is highly adaptable, allowing for personal preferences and dietary needs to be easily incorporated:

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Vegetable Options:

Feel free to add or substitute vegetables like sweet potatoes, turnips, bell peppers, broccoli, or mushrooms to suit your taste and dietary requirements.
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Herbs and Spices:

Experiment with different herbs like parsley or dill, or try alternative spices such as cayenne pepper for an extra kick.
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Beverage Accents:

Replace red wine with chicken broth if you prefer a lighter flavor.

Conclusion

This Chicken and Veggie Fall Skillet is more than just a meal; it’s an experience. The combination of flavors and textures creates a dish that’s both comforting and sophisticated, perfect for family gatherings or cozy nights in. Whether you’re a seasoned chef or a cooking novice, this recipe is sure to become a staple in your kitchen.

Frequently Asked Questions (FAQs)

Q: Can I use boneless chicken thighs or breasts?

A: Yes, you can use boneless chicken thighs or breasts. However, bone-in skin-on thighs provide a crisper skin and more flavor.

Q: What other vegetables can I add to the skillet?

A: You can add or substitute vegetables like sweet potatoes, turnips, bell peppers, broccoli, or mushrooms to suit your taste.

Q: How long can I store leftovers in the refrigerator?

A: Cooked leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete