This hearty 5-ingredient fall chicken dinner is packed with seasonal flavors like roasted butternut squash, tangy balsamic vinegar, and earthy kale. Perfect for busy weeknights, it’s healthy, simple, and delicious!
In a few weeks thoughts will turn to turkey and the flavors of the holidays including latkes, brisket, ham and more!
But today, recipes like this delicious chicken apple sausage ravioli, Trader Joe's gobbler quesadilla recipe, and this delicious zucchini wrapped shrimp top our daily list of meals we make in the fall.
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Ingredients
The ingredient list is simple for this meal. You will need:
- Chicken breasts
- Butternut squash
- Kale
- Cranberries
- Balsamic vinegar
Instructions
Let's get started cooking! Grab your chicken, butternut squash, kale, cranberries and balsamic vinegar.
- Step 1: Cut the chicken and butternut squash into cubes
- Step 2: Toss the chicken butternut squash in half the balsamic vinegar.
- Step 3: Bake. Remove the tray from the oven, add the cranberries and kale the last few minutes of cooking time.
- Step 4: Bake for an additional 5-10 minutes until kale is wilted. Remove from oven and serve.
Substitutions
This recipe requires few substitutions but you can make a few depnding on your dietary needs and preferences.
- Gluten free: This recipe is already naturally gluten free.
- Dairy free: This recipe is also naturally dairy free.
- Vegan and Vegetarian: Substitute vegan chicken breasts for the chicken breasts. You may need to adjust cooking times if needed.
Variations
You can make variations of this if needed. If you want to make this as a meal with Thanksgiving leftovers, substitute turkey instead of the chicken.
You can also substitute butternut squash with acorn or delicata squash. Just ensure they’re cut into small, uniform pieces to cook evenly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
FAQ
Absolutely! You can cook the chicken and butternut squash in a large skillet over medium heat, then add the kale, cranberries, and remaining balsamic vinegar at the end.
Fresh cranberries can be used but may add a more tart flavor. Add a touch of honey or maple syrup to balance the tartness if needed.
Yes! Feel free to add more fall vegetables, such as Brussels sprouts or sweet potatoes, to make this dish even heartier! You can even substitute acorn or delicata squash in place of the butternut squash.
Related
Looking for other recipes like this? Try these:
Chicken Butternut Squash Fall Dinner
Ingredients
- 2 large chicken breasts sliced into cubes
- 2 cups butternut squash peeled and cubed
- 2 cups kale chopped
- ¼ cup balsamic vinegar
- ¼ cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss the chicken and butternut squash with half of the balsamic vinegar.
- Arrange the chicken and butternut squash in a single layer on a baking sheet lined with parchment paper.
- Bake for 20 minutes or until the chicken is cooked through and the squash is tender.
- Remove the baking sheet from the oven and add the kale and cranberries. Drizzle with the remaining balsamic vinegar.
- Return to the oven for 5-10 minutes, until the kale is wilted and the cranberries are slightly plumped.
- Serve hot, and enjoy your cozy fall dinner!
Notes
Nutrition
Pairing
These are my favorite dishes to serve with [this recipe]:
burntapple
This was a great dish for leftovers!
Rachel
This is perfect! I’ve got it saved to use with turkey leftovers!