Pioneer Woman Chicken Veggie Fall Skillet

Pioneer Woman chicken veggie fall skillet is an easy one-pan dinner made with bone-in chicken thighs, butternut squash and Brussels sprouts, ready in 45 minutes. Try this cozy fall chicken dinner for Sunday supper, Thanksgiving week or weeknights, since it's one-skillet and feeds a crowd.

Brown the chicken skin side down until it's golden, because that crisp skin and the browned bits left in the pan flavor the whole dish. Skip it and the vegetables taste flat while the skin turns rubbery in the oven.

The vegetables cook in the same skillet the chicken browned in, so they pick up all the rendered fat and spice. Then the thighs get nestled on top to finish in the oven, and a drizzle of balsamic glaze with pomegranate seeds adds a sweet, tart finish.

Pioneer Woman Chicken Veggie Fall Skillet

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Spice-rubbed chicken thighs roast over caramelized squash, cauliflower and Brussels sprouts until the skin is crisp and the vegetables are tender. Pan juices, balsamic glaze and toasted buttered bread finish each plate.

Ingredients

• 1 tbsp. fresh thyme leaves
  

• 2 sprigs rosemary
  

• 6 whole sage leaves, plus more for garnish
  

• 2 tsp. ground cumin
  

• 2 tsp. salt, plus more for seasoning the chicken
  

• Black pepper, for seasoning the chicken
  

• 1 tsp. smoked paprika
  

• 1/2 tsp. chili powder
  

• 6 whole Bone-In, Skin-On Chicken Thighs
  

• 2 tbsp. olive oil
  

• 12 cloves garlic, peeled
  

• 1 whole large red onion, peeled and cut into chunks
  

• 3 c. peeled and cubed butternut squash
  

• 2 c. cauliflower florets
  

• 2 c. halved brussels sprouts
  

• 1/4 c. red wine or chicken broth
  

• Balsamic glaze, for serving
  

• Pomegranate seeds, for serving
  

• Sliced artisan bread
  

• Butter, for grilling
  

Directions

• Prep the herbs: Preheat the oven to 375°F. Chop 1 tablespoon thyme leaves, the leaves from 2 sprigs rosemary and 6 sage leaves together and set them aside.
• Season the chicken: Mix 2 teaspoons cumin, 2 teaspoons salt, 1 teaspoon smoked paprika and 1/2 teaspoon chili powder in a small bowl. Season all sides of the 6 chicken thighs with salt and pepper, then rub the spice mixture all over them.
• Brown the chicken: Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat. Place the thighs skin side down and brown about 4 minutes, moving them with tongs so the skin doesn't stick. Then turn and brown the other side for about 2 minutes.
• Start the garlic and onion: Move the chicken to a plate and pour off any excess grease, but don't clean the skillet. Add the 12 garlic cloves and stir for about 2 minutes, then add the red onion chunks and chopped herbs and cook 2 to 3 minutes, stirring constantly.
• Add the vegetables: Add 3 cups butternut squash, 2 cups cauliflower florets and 2 cups halved Brussels sprouts with a pinch of salt and pepper. Cook 3 to 4 minutes until the edges pick up some color, then pour in 1/4 cup red wine or chicken broth and stir.
• Bake the skillet: Nestle the chicken thighs into the vegetables, skin side up, and slide the skillet into the oven. Bake about 25 minutes, until the chicken is cooked through and the vegetables are tender.
• Toast the bread: While the skillet bakes, melt a little butter in a second skillet over medium-low heat. Toast the sliced artisan bread until golden and crisp.
• Plate and serve: Serve the chicken and vegetables on plates and spoon a little of the pan juices over the top. Drizzle on balsamic glaze, sprinkle with pomegranate seeds, garnish with extra sage leaves and serve with the toasted bread.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken thighs instead?

You can, but the skin is a big part of this dish, so you'll lose the crisp texture. Boneless thighs also cook faster, so check them after about 15 minutes in the oven.

How do I store leftover chicken and vegetables?

Keep them in an airtight container in the fridge for about 3 days. Reheat in a 350°F oven so the chicken skin crisps up again instead of going soft.

Can I swap the vegetables for others?

Sweet potatoes, carrots or parsnips work well in place of the squash. Cut them into similar-sized pieces so everything finishes at the same time.

What if I don't have a cast iron skillet?

Any large oven-safe skillet will do the job. Brown everything on the stovetop in it, then move the whole pan to the oven. If yours isn't oven-safe, transfer the vegetables and chicken to a baking dish for the bake.

What's the most common mistake with this skillet dinner?

Moving the chicken around too much while it browns is the usual problem, because the skin tears and sticks. Let it sit for a few minutes, then use tongs to loosen it gently.