Best 19 Autumn Chicken Recipes

AUTUMN APPLE CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES

Steps:

• Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
• Preheat the oven to 375 degrees F (190 degrees C).
• Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
• While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
• Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

PRESSURE-COOKER AUTUMN APPLE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken; remove and keep warm. , Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Select saute setting and adjust for low heat. Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes. Serve with chicken.

AUTUMN CHICKEN

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
• To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
• Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.

AUTUMN CHICKEN SALAD

Steps:

• Mix chicken, mayonnaise, celery, apple, cranberries, horseradish sauce, salt, and pepper together in a large bowl. Refrigerate for 2 hours before serving.

AUTUMN CHICKEN WITH HARVEST VEGETABLES

Steps:

• Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
• Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
• Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
• Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
• Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
• In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
• Cook on high for approximately 20 minutes, to thicken the sauce.
• Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

AUTUMN CHICKEN FOR THE CROCK POT

Steps:

• Spread whole artichokes over bottom of crock pot.
• Add half of mushrooms.
• Layer chicken over mushrooms.
• Top chicken with marinated artichoke hearts and their liquid.
• Add remaining mushrooms.
• Pour wine and vinaigrette over all ingredients.
• Cover and cook on low for 4 to 5 hours.
• Garnish with paprika, if desired.

AUTUMN ESSENTIALS: RUSTIC CHICKEN SOUP/STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Melt the butter in a saucepan, over medium heat.
• 4. When the foaming subsides, add the wine, lemon juice and 1/2 cup of chicken stock.
• 5. Chef's Note: This is a standard base for many hearty soups and stews. If you don't want to use the white wine, you can always substitute an equal amount of white grape juice.
• 6. Bring to a simmer, and allow the liquid to slowly reduce by half, about 10 to 12 minutes.
• 7. Mix in the cream.
• 8. Add the remainder of the chicken stock.
• 9. Chef's Note: If you are using store-bought chicken stock, or (heaven forbid) broth. Then, when you season the soup watch the salt.
• 10. Add the flour and water to a small bowl, and whisk together.
• 11. Add to the pot, and simmer until it begins to thicken, about 3 to 5 minutes.
• 12. Add the carrots, and continue to simmer for 10 - 12 minutes.
• 13. Add the onions, celery, , and then bring the pot back up to a simmer.
• 14. Continue to simmer for 10 to 12 minutes.
• 15. Add the chicken, and then let it warm up with the soup, about 5 minutes.
• 16. Chef's Note: Although I am a big fan of brining chicken breasts, for this recipe, don't. It isn't necessary, and it will add unwanted additional salt.
• 17. Chef's Tip: If you want to add an additional level of flavor to this dish, then salt & pepper the chicken breasts, and sauté them in a bit of olive oil and sweet butter. When they are cooked, tear them into rustic pieces, and pour the liquid from the sauté pan into the pot, when you add the chicken stock in step 8.
• 18. VARIATIONS ON A THEME
• 19. Dumplings: After you add the chicken, drop your dumplings on the top of the soup, cover, and allow to slowly simmer, for 10 to 12 minutes. Here's an excellent dumplings recipe: https://www.justapinch.com/recipes/bread/other-bread/autumn-essentials-herb-cheddar-dumplings.html
• 20. Pasta: Get you favorite egg noodles and stir into the soup. Follow package directions as to how long the noodles need to cook. If you are using homemade egg noodles (YUM) they will only need about 3 to 5 minutes in the liquid before they are cooked. Here's an excellent egg noodle recipe: https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=4
• 21. Chef's Note: If you don't want to make your own dumplings, or pasta, no worries. Just pick up your favorite brand at the local grocer. However, if you take the time to make homemade (it really isn't that difficult), you will be glad that you did.
• 22. PLATE/PRESENT
• 23. Serve in nice bowls with a few friends. Enjoy.
• 24. Keep the faith, and keep cooking.
• 25. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

AUTUMN CHICKEN SALAD

Steps:

• Mix together first 9 ingredients in a large bowl.
• Cover and chill.
• Serve on lettuce leaves.

BAKED CHICKEN AND RICE WITH AUTUMN VEGETABLES

Steps:

• Heat oven to 425°F. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
• In ungreased 13x9-inch pan, mix rice, contents of seasoning packet, squash, zucchini and bell pepper.
• Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture. Cover pan with foil.
• Bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

CROCK POT AUTUMN CHICKEN

Steps:

• Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
• Sprinkle with garlic.
• Place chicken on top.
• Pour in broth.
• Cut squash into chunks and slice off the skin.
• Place on top of chicken.
• Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
• Cook on low 8-10 hours.

AUTUMN CHICKEN STEW

Steps:

• Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
• Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
• Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.

AUTUMN ROTISSERIE CHICKEN CHILI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
• Spread sweet potatoes evenly onto the prepared baking sheet.
• Bake in the preheated oven until tender, about 25 minutes. Remove from oven and set aside.
• Heat a large skillet over medium-high heat. Add olive oil and diced onions. Cook until tender and starting to brown, 3 to 4 minutes. Add garlic, Worcestershire sauce, cumin, and chili powder; cook about 3 minutes more.
• Add chicken broth, chicken, corn, and kidney beans to the skillet. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer for 30 minutes.

AUTUMN CHICKEN

Steps:

• In a skillet, saute onion in oil until tender; add apples and saute 1 minute longer. Place chicken in a greased 13-in. x 9-in. baking dish. Top with onion mixture. Combine apple juice and honey; pour over all. Cover and bake at 350° for 45 minutes or until meat juices run clear.

AUTUMN CHICKEN SALAD

Steps:

• Place the diced apples in a large bowl and toss them in the lemon juice.
• Add the cubed chicken, red onion, shredded carrots, pecan pieces, and golden raisins.
• Stir together the mayonnaise, sugar, and cinnamon; pour over chicken salad mixture and toss to evenly coat.
• Add salt and pepper to taste.
• Chill at least 1-2 hours before serving.

SLOW COOKER AUTUMN CHICKEN

Steps:

• 1. Spread whole artichoke hearts over bottom of crock pot or slow cooker.
• 2. Top with half of the mushrooms.
• 3. Layer chicken tenders over the mushrooms.
• 4. Top chicken with marinated artichoke hearts with liquid.
• 5. Add remaining mushrooms.
• 6. Pour in wine and vinaigrette.
• 7. Cover and cook on LOW 4-5 hours.
• 8. Serve over hot cooked noodles. Garnish with paprika, if desired. Enjoy!

AUTUMN APPLE CHICKEN

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a skillet, over a medium heat add 1 tablespoon butter until melted. Cook chicken, turning once, until brown. Place chicken in a baking pan, sprinkle with oregano, salt and pepper. Place onion on top of the chicken; top with apple wedges.
• 3. In a small bowl, mix the honey and water; and pour over apples. Dot with remaining 1 tablespoon butter. Cover and bake 35 minutes or until chicken is no longer pink in center.
• 4. Per serving: 251 Calories (kcal); 14g Total Fat; (50% calories from fat); 19g Protein; 2g Dietary Fiber; 12g Carbohydrate; 57mg Cholesterol; 368mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
• 5. LC SERVING SUGGESTIONS: Roasted Rutabagas and steamed kale. (To make rutabagas, toss peeled and quartered rutabagas with olive oil and some salt and pepper. Roast in a 400 degree oven till tender (about 15 to 25 minutes depending on the size of the rutabagas). If you don't like rutabaga, I found sweet potatoes work just as good roasted in the oven.

AUTUMN CHICKEN STEW

Steps:

• Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
• Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
• Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.