A cozy one-pan dinner combining tender chicken, caramelized fall vegetables, crisp-sweet apples, and hearty wild rice in a savory herb sauce. It's a simple way to bring seasonal produce to the family table in under 45 minutes.
35–40 min Total time • 4–6 people Servings • Fall produce Seasonal ingredients
INGREDIENTS
Chicken and Rice
3 cups shredded rotisserie chicken
2 pouches microwaveable rice (about 8–10 oz each)
Fresh Fall Produce
12 oz pre-cut butternut squash, cut into small cubes
12 oz Brussels sprouts, trimmed and halved or quartered
1 large apple, such as Honeycrisp or Gala, diced
1 small yellow onion, diced
Herbs and Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
1 tsp dried thyme or 1 tbsp fresh thyme leaves
½ tsp dried sage
Salt and black pepper, to taste
⅓ cup dried cranberries (optional)
¼ cup chopped pecans (optional)
INSTRUCTIONS
Step 1: Roast the fall vegetables
20–25 minutes
Preheat the oven to 425°F. Toss the butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, pepper, and half the thyme. Spread on a baking sheet and roast for 20–25 minutes, until tender and golden. Cut the vegetables small so they cook faster.
Step 2: Sauté the apple and onion
4–5 minutes
While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the onion and diced apple. Cook until the onion softens and the apple begins to turn golden. Stir in the garlic and sage for 30 seconds.
Step 3: Prepare the sauce
3–4 minutes
Pour in the chicken broth and heavy cream. Stir in the remaining thyme and Parmesan. Let the sauce gently simmer until slightly thickened. Season with salt and pepper.
Step 4: Add the chicken and rice
5 minutes
Prepare the wild rice according to package directions. Add the rice and shredded rotisserie chicken to the skillet. Stir until thoroughly combined and heated through.
Step 5: Bring it all together
2–3 minutes
Fold the roasted squash and Brussels sprouts into the skillet. Add dried cranberries if desired. Sprinkle with chopped pecans and extra Parmesan, then serve warm.