The Cozy One-Pan Fall Chicken Feast You Didn’t Know You Needed

As the leaves turn and the air takes on that unmistakable crispness, I find myself craving dishes that warm both my belly and my kitchen. This one-pan fall chicken dinner does just that, with roasted apples, spiced vegetables, and perfectly crisped chicken all coming together in a single skillet. It’s a spontaneous celebration of the season, packed with fall’s best flavors.

What I love most is how this recipe transforms simple ingredients into a hearty, comforting meal without the fuss of multiple pots and pans. The aroma of thyme, cinnamon, and roasted apples filling the air reminds me of childhood autumns, yet it’s sophisticated enough to serve at a dinner party. It’s both rustic and refined, perfect for those chilly nights when you want cozy but don’t want to be slaving away in the kitchen.

Fall One-Pan Chicken with Roasted Apples and Spiced Vegetables

This dish features chicken cooked in a skillet alongside roasted apples and seasonal vegetables, enhanced with warm spices. The chicken develops a crispy exterior while the apples and vegetables become tender and caramelized, creating a hearty, rustic-looking plate with vibrant seasonal flavors.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs skin-on preferred
• 2 large apples preferably Fuji or Honeycrisp
• 2 cups mixed vegetables (carrots, parsnips, Brussels sprouts) roughly chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• to taste salt and pepper

Equipment

• Skillet or large ovenproof frying pan
• Sharp knife

Method

 

1. Preheat your oven to 400°F (200°C). Rub the chicken thighs with salt, pepper, cinnamon, and thyme to season evenly.
2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down and sear until the skin turns golden and crispy, about 5-7 minutes. Flip and sear the other side for another 3-4 minutes.
3. While the chicken sears, core and slice the apples into wedges, and chop the mixed vegetables into uniform pieces for even roasting.
4. Remove the skillet from heat and arrange the apple wedges and chopped vegetables around the chicken. Drizzle with the remaining olive oil and sprinkle with a little more salt and pepper.
5. Poke a few small holes in the apple wedges to help release steam and caramelize the fruit as it roasts.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken is cooked through (internal temperature 165°F) and the apples and vegetables are tender and caramelized.
7. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
8. Serve the crispy chicken thighs alongside the roasted apples and vegetables, spooning some of the pan juices over the top for extra flavor.

Notes

For extra flavor, sprinkle with fresh herbs like parsley before serving.

This dish is a testament to the beauty of seasonal ingredients, coming together effortlessly with minimal cleanup. It’s a reminder that comfort food can also be elegant, especially when it celebrates the flavors of fall.

Whether you’re entertaining or simply craving a comforting supper, this one-pan chicken dinner brings warmth and joy in every bite. It’s a dish that invites you to slow down, breathe in those autumn scents, and relish a flavorful meal that’s as beautiful as the changing leaves.