12 Fall Chicken Breast Recipes for a Tasty Dinner

Ready for some comforting chicken breast recipes that capture the essence of fall? This season’s flavors are perfect for creating hearty, satisfying meals that make dinner feel special. Our collection offers a variety of delicious options, each combining seasonal ingredients and easy preparation.

With recipes designed to highlight autumn’s best, you’ll find new favorites that warm the soul and delight the taste buds. Discover how simple, fresh ingredients can transform your chicken breast into a flavorful fall feast.

1. Maple-Glazed Chicken with Sweet Potatoes

This dish is like a warm hug on a cool day. The chicken, tender and juicy, is coated in a luscious maple glaze that’s perfectly balanced by the natural sweetness of roasted sweet potatoes. The caramelized edges of the potatoes add a delightful texture, making every bite a cozy celebration of fall flavors. It’s a comforting, hearty meal that’s both simple to prepare and irresistibly delicious.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to coat evenly and spread in a single layer. Roast for 20 minutes.
2. While the sweet potatoes are roasting, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper in a small saucepan over medium heat. Simmer for a few minutes until slightly thickened.
3. After 20 minutes, move the sweet potatoes to one side of the baking sheet and add the chicken breasts. Brush the chicken generously with the maple glaze. Return the sheet to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the sweet potatoes are caramelized.
4. Garnish with fresh thyme if desired, and serve hot.

Serve With: A side of steamed green beans or a simple mixed greens salad.

Drink Pairing: A glass of crisp apple cider or a light-bodied white wine, like Chardonnay.

2. Apple Cider Chicken

This dish brings the essence of autumn straight to your plate. Tender chicken is simmered in a tangy apple cider sauce, absorbing all its sweet and savory flavors. The addition of fresh apples and a hint of cinnamon makes this meal not only hearty but also wonderfully aromatic. It’s a delightful way to enjoy the season’s bounty in a comforting, home-cooked dinner.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup apple cider
• 1 large apple, thinly sliced
• 1/4 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Season the chicken breasts with salt and pepper. Heat a tablespoon of oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the apple slices and sauté for 2-3 minutes until they start to soften.
3. Pour in the apple cider, chicken broth, and apple cider vinegar. Stir in the Dijon mustard and cinnamon. Bring the mixture to a simmer.
4. Return the chicken to the skillet, nestling it among the apple slices. Cover and cook for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
5. Garnish with fresh parsley if desired, and serve warm.

Serve With: Mashed potatoes or wild rice to soak up the delicious sauce.

Drink Pairing: A glass of hard cider or a medium-bodied white wine like Pinot Grigio.

3. Pumpkin Spice Chicken Skewers

These skewers are an unexpected twist on the classic fall flavor, bringing together the warm, aromatic notes of pumpkin spice with tender chunks of grilled chicken. The subtle sweetness of the spice blend complements the savory chicken perfectly, making these skewers a fun and flavorful dish that’s great for entertaining or a cozy weeknight meal.

Recipe Information

Ingredients:

• 2 large chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon pumpkin spice mix
• 1/4 cup pumpkin puree
• 2 tablespoons maple syrup
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a mixing bowl, combine olive oil, pumpkin spice mix, pumpkin puree, maple syrup, salt, and pepper. Add the chicken cubes and toss to coat evenly. Let the chicken marinate for at least 15 minutes, or up to an hour for more flavor.
2. Preheat your grill to medium-high heat. Thread the marinated chicken onto skewers.
3. Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
4. Garnish with fresh sage leaves if desired and serve immediately.

Serve With: A side of roasted butternut squash or a fall vegetable medley.

Drink Pairing: A glass of spiced apple cider or a seasonal beer like a pumpkin ale.

4. Balsamic Cranberry Chicken

This dish marries the tartness of cranberries with the rich, deep flavor of balsamic vinegar, creating a chicken dish that’s bursting with vibrant fall flavors. The sauce is a beautiful balance of sweet and tangy, coating the tender chicken in a glossy, mouthwatering glaze. It’s an elegant yet easy meal that’s perfect for both weeknights and special occasions.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/2 cup fresh or frozen cranberries
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. In a large oven-safe skillet, heat a tablespoon of oil over medium heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the skillet.
4. Add the cranberries and honey, stirring to combine. Bring the mixture to a simmer, then return the chicken to the skillet.
5. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Garnish with fresh rosemary if desired, and serve hot.

Serve With: Roasted potatoes or a quinoa salad for a complete meal.

Drink Pairing: A glass of Pinot Noir or a cranberry-infused cocktail.

5. Butternut Squash and Chicken Bake

This dish is the epitome of comfort food with a seasonal twist. Tender chicken breasts are baked to perfection alongside cubes of sweet, caramelized butternut squash. The savory herbs meld beautifully with the natural sweetness of the squash, creating a hearty and satisfying meal that’s perfect for cozy evenings. The simplicity of the ingredients allows the rich, autumnal flavors to shine through.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). In a large baking dish, toss the butternut squash cubes with olive oil, thyme, rosemary, garlic, salt, and pepper.
2. Place the chicken breasts on top of the squash. Drizzle a little olive oil over the chicken and season with additional salt, pepper, and herbs if desired.
3. Bake for 35-45 minutes, or until the chicken is cooked through and the squash is tender and slightly caramelized.
4. Garnish with fresh parsley before serving.

Serve With: A side of steamed broccoli or a crisp Caesar salad.

Drink Pairing: A glass of dry white wine like Sauvignon Blanc or a light, refreshing apple cider.

6. Honey Mustard Chicken with Roasted Brussels Sprouts

This dish offers a delightful contrast of flavors and textures. The chicken is glazed with a sweet and tangy honey mustard sauce, while the Brussels sprouts roast to crispy, caramelized perfection. The combination of the tender chicken and the crunchy, slightly bitter sprouts makes this meal both satisfying and nutritious. It’s a simple, no-fuss dinner that’s big on flavor.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until crispy and browned.
2. While the Brussels sprouts are roasting, whisk together the honey, Dijon mustard, whole grain mustard, and a pinch of salt in a small bowl.
3. Heat a skillet over medium heat and add a drizzle of olive oil. Season the chicken breasts with salt and pepper and cook for about 5 minutes on each side, until golden brown.
4. Brush the honey mustard sauce over the chicken breasts, then transfer them to the oven with the Brussels sprouts for the last 5 minutes of roasting.
5. Serve the chicken with the roasted Brussels sprouts.

Serve With: A side of mashed potatoes or a warm quinoa salad.

Drink Pairing: A crisp, cold glass of Chardonnay or a light lager beer.

7. Herb-Roasted Chicken with Root Vegetables

This rustic dish is bursting with flavor and warmth. The chicken is seasoned with a blend of fresh herbs and roasted alongside an assortment of root vegetables that become sweet and tender in the oven. The result is a beautifully golden, fragrant dish that’s both wholesome and satisfying. It’s the perfect dinner to enjoy on a chilly evening, bringing the best of the season’s produce to your table.

Recipe Information

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 4 large carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 red onions, quartered
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Place the carrots, parsnips, and onions in a large roasting pan. Drizzle with olive oil, season with salt, pepper, and half of the minced garlic, and toss to coat.
2. Pat the chicken dry with paper towels. Rub the skin with olive oil, then season with salt, pepper, rosemary, thyme, and the remaining garlic. Place the chicken on top of the vegetables.
3. Roast in the oven for about 1 hour, or until the chicken is golden brown and the vegetables are tender. The chicken is done when the internal temperature reaches 165°F (74°C).
4. Let the chicken rest for 10 minutes before carving. Serve with lemon wedges on the side.

Serve With: A side of crusty bread or a simple arugula salad.

Drink Pairing: A glass of Pinot Noir or a warm apple cider.

8. Chicken and Wild Rice Soup

This hearty soup is a bowl of pure comfort. Tender chicken, earthy wild rice, and a medley of vegetables simmer together to create a rich, flavorful broth. The wild rice adds a nutty flavor and chewy texture that makes this soup both satisfying and wholesome. Perfect for a cozy night in, this soup is sure to warm you up from the inside out.

Recipe Information

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 4 cups chicken broth
• 2 cups water
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large soup pot, heat a tablespoon of oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
2. Add the chicken breasts, wild rice, chicken broth, water, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the wild rice is tender and the chicken is cooked through.
4. Remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the soup. Discard the bay leaf.
5. Serve the soup hot, garnished with fresh parsley if desired.

Serve With: A slice of crusty sourdough bread or a simple side salad.

Drink Pairing: A glass of Chardonnay or a light, herbal tea.

9. Apple-Stuffed Chicken Breasts

This recipe takes classic comfort food to the next level by combining savory chicken with a sweet, tart apple filling. The juicy chicken breasts are stuffed with a mixture of apples, breadcrumbs, and aromatic herbs, creating a delicious contrast of flavors and textures. The result is an elegant dish that feels both hearty and sophisticated, perfect for a special dinner or a cozy night in.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large apple, peeled and diced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C). In a small bowl, combine the diced apple, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper.
2. Cut a pocket into each chicken breast by slicing horizontally. Be careful not to cut all the way through. Stuff each chicken breast with the apple mixture and secure with toothpicks.
3. Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.
4. Transfer the chicken to a baking dish, pour the chicken broth over the top, and bake for 20-25 minutes, or until the chicken is cooked through.
5. Remove the toothpicks before serving.

Serve With: A side of roasted sweet potatoes or a mixed greens salad.

Drink Pairing: A glass of dry Riesling or a crisp sparkling apple cider.

10. Mushroom and Sage Chicken

Mushroom and sage come together in this rustic dish, infusing the chicken with earthy and aromatic flavors. The chicken breasts are cooked until golden, then smothered in a rich mushroom and sage sauce that’s both comforting and refined. This dish is perfect for a cozy evening when you crave something savory and deeply satisfying.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Heat a tablespoon of oil in a skillet over medium heat. Cook the chicken for 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until fragrant, about 2 minutes. Add the mushrooms and cook until they release their juices and begin to brown.
3. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the sauce begins to reduce.
4. Lower the heat, add the cream and chopped sage, and stir to combine. Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to warm the chicken through.
5. Serve the chicken with the mushroom sauce drizzled on top.

Serve With: Creamy mashed potatoes or buttered egg noodles.

Drink Pairing: A glass of Chardonnay or Pinot Noir.

11. Garlic Rosemary Chicken with Roasted Carrots

This dish is a fragrant celebration of simple, classic flavors. The chicken is marinated in a mixture of garlic and rosemary, then roasted to perfection alongside sweet, caramelized carrots. The result is a meal that’s both elegant and easy to prepare, with every bite offering a burst of savory goodness balanced by the natural sweetness of the carrots.

Recipe Information

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb carrots, peeled and cut into sticks
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C). In a large bowl, combine the olive oil, garlic, rosemary, lemon juice, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 10 minutes.
2. Arrange the chicken thighs in a baking dish, skin side up, and surround with the carrot sticks. Drizzle any remaining marinade over the carrots.
3. Roast for 35-40 minutes, or until the chicken is golden and cooked through, and the carrots are tender and slightly caramelized.
4. Serve hot, garnished with additional rosemary if desired.

Serve With: A side of garlic mashed potatoes or a fresh green salad.

Drink Pairing: A robust red wine like Cabernet Sauvignon or a glass of dry Rosé.

12. Pecan-Crusted Chicken

This dish is a delightful mix of textures and flavors. The chicken breasts are coated in a crunchy pecan crust, which adds a nutty richness that pairs beautifully with the tender, juicy meat. The sweetness of the pecans is balanced by a hint of spice, making each bite flavorful and satisfying. This recipe is perfect for a dinner that feels special but is easy enough for any night of the week.

Recipe Information

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pecans, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). In a small bowl, mix the Dijon mustard and honey.
2. In another bowl, combine the chopped pecans, breadcrumbs, paprika, salt, and pepper.
3. Brush each chicken breast with the honey mustard mixture, then press into the pecan mixture, coating all sides.
4. Heat the olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. Transfer the chicken to a baking dish and bake for 15-20 minutes, or until the chicken is cooked through.
6. Serve warm, garnished with extra chopped pecans if desired.

Serve With: A side of roasted vegetables or a light spinach salad.

Drink Pairing: A glass of Chardonnay or a crisp apple cider.

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