7 Fall Recipes With Chicken That Taste Like Sweater Weather

Ready to make your kitchen smell like crunchy leaves and cozy weekends? These seven chicken recipes are pure fall comfort—think maple, apple, sage, and a little buttery magic. They’re easy enough for weeknights but special enough for friends. Grab a mug, preheat the oven, and let’s make dinner your favorite season.

1. Maple-Dijon Roast Chicken Thighs With Crispy Brussels

Sweet, tangy, and roasty—this recipe hits every fall note. The sauce caramelizes into a glossy glaze while the Brussels sprouts get lacy and crisp. It’s a sheet-pan wonder with serious cozy vibes.

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 1 small red onion, sliced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 1/2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. In a bowl, whisk olive oil, maple syrup, Dijon, cider vinegar, garlic, paprika, salt, and pepper.
3. Toss Brussels and red onion with 2 tbsp of the sauce; spread on the pan. Pat chicken dry; season lightly with salt.
4. Nestle chicken over veggies and brush generously with remaining sauce.
5. Roast 30–35 minutes, until chicken skin is crisp and internal temp hits 165°F (74°C). Broil 2 minutes if you want extra char.

Serve with buttery mashed potatoes or crusty bread to swipe up the glaze. Swap Brussels for cubed butternut squash if you’re team gourd. A squeeze of lemon at the end brightens everything—trust me.

2. Creamy Chicken, Mushroom, and Sage Skillet

Earthy mushrooms meet silky cream sauce and fragrant sage—this is fall-in-a-pan. It’s a 30-minute comfort dish that tastes like you labored all day. Bonus: one skillet, fewer dishes.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into large chunks
• 2 tbsp butter
• 1 tbsp olive oil
• 12 oz cremini mushrooms, sliced
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 tsp Dijon mustard
• 6 fresh sage leaves, thinly sliced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Fresh parsley, chopped (optional)

Instructions:

1. Season chicken with salt and pepper. Heat butter and olive oil in a large skillet over medium-high.
2. Sear chicken 4–5 minutes per side until browned. Transfer to a plate.
3. Add mushrooms and shallot; cook 5–6 minutes until browned and their moisture cooks off. Stir in garlic for 30 seconds.
4. Deglaze with wine, scraping up browned bits. Reduce by half, about 2 minutes.
5. Pour in broth and cream; whisk in Dijon and sage. Simmer 3 minutes, then return chicken and any juices.
6. Cook 5–7 minutes until sauce thickens and chicken is cooked through. Adjust seasoning.

Spoon over buttered egg noodles or creamy polenta. For lighter fare, use half-and-half and reduce the sauce slightly longer. Crispy prosciutto crumbles on top? Chef’s kiss.

3. Apple Cider Braised Chicken With Caramelized Onions

This is the dinner you make when you want the whole house to smell like fall. Tangy apple cider tenderizes the chicken while onions melt into a jammy, golden bed. It’s elegant but hands-off once it’s simmering.

Ingredients:

• 2 lbs bone-in chicken legs or thighs
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 2 tsp brown sugar
• 3 cloves garlic, smashed
• 1 cup fresh apple cider (not vinegar)
• 1/2 cup chicken broth
• 1 tbsp whole-grain mustard
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tbsp cider vinegar (for finishing)

Instructions:

1. Pat chicken dry; season with salt and pepper. Heat oil in a Dutch oven over medium-high and brown chicken 4 minutes per side. Remove.
2. Add onions and brown sugar; cook 10–12 minutes, stirring, until deep golden. Add garlic and cook 1 minute.
3. Stir in cider and broth, scraping the pot. Whisk in mustard. Add rosemary and bay leaf.
4. Return chicken, skin side up. Partially cover and simmer on low 25–30 minutes until tender.
5. Remove herbs. Stir in cider vinegar and adjust salt. For thicker sauce, simmer uncovered 3–5 minutes.

Serve with buttered noodles or roasted sweet potatoes. Add sliced apples in the last 10 minutes for a sweet-savory twist. If you’ve got Calvados, a splash at the end is wildly good.

4. Harvest Chicken Salad With Roasted Squash and Cranberries

Meal prep that actually tastes exciting. This salad balances warm roasted squash, juicy chicken, crunchy seeds, and tart cranberries—all tossed in a maple-cider vinaigrette. It’s hearty enough for lunch or dinner without feeling heavy.

Ingredients:

• 2 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 cups butternut squash, cubed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 5 oz baby kale or mixed greens
• 1 small Honeycrisp apple, thinly sliced
• 1/3 cup dried cranberries
• 1/3 cup toasted pepitas (pumpkin seeds)
• 1/4 cup crumbled goat cheese or feta

Maple-Cider Vinaigrette:

• 3 tbsp olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper. Roast 20–25 minutes until caramelized.
2. Whisk vinaigrette ingredients in a small bowl.
3. In a large bowl, combine greens, warm squash, chicken, apple, cranberries, pepitas, and cheese.
4. Drizzle with vinaigrette and toss gently to coat.

Add cooked farro or wild rice to make it extra satisfying. Swap goat cheese for blue if you like funk. Keep dressing separate if you’re packing lunches—no one likes soggy greens.

5. Garlicky Chicken Pot Pie With Cheddar Biscuit Topping

This is the pot pie that converts skeptics. Buttery cheddar biscuits bake right on top of a creamy, garlicky chicken and veggie filling. It’s rustic, golden, and begging for a chilly night.

Ingredients:

• 3 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup whole milk or cream
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Cheddar Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 6 tbsp cold butter, cubed
• 1 cup shredded sharp cheddar
• 3/4 cup cold buttermilk (plus extra for brushing)

Instructions:

1. Preheat oven to 400°F (205°C). In a large skillet, heat butter and oil over medium. Sauté onion, carrots, and celery 6–7 minutes until softened; add garlic for 30 seconds.
2. Stir in flour; cook 1 minute. Gradually whisk in broth, then milk, until smooth. Simmer 3–4 minutes to thicken.
3. Fold in chicken, peas, thyme, salt, and pepper. Transfer to a 9×13-inch baking dish.
4. For biscuits: Whisk dry ingredients. Cut in butter until pea-sized. Stir in cheddar, then buttermilk until just combined.
5. Drop heaping spoonfuls of dough over the filling. Brush tops with a little buttermilk.
6. Bake 22–25 minutes until biscuits are golden and filling bubbles.

Let it rest 10 minutes before digging in so the filling sets. Add a pinch of nutmeg to the sauce for warmth. Feeling extra? Sprinkle more cheddar on top in the last 5 minutes—seriously irresistible.

6. Sheet-Pan Chicken Sausage and Sweet Potato Hash

Okay, technically it’s chicken sausage—but it’s too good to leave out. Smoky, sweet, and a little spicy, this sheet pan hash makes a killer dinner or brunch. Add runny eggs, and it’s game over.

Ingredients:

• 1 lb chicken sausage, sliced into coins (smoked or Italian)
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach
• Fresh parsley, for garnish
• 4 eggs (optional, for serving)

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes, bell pepper, and onion with olive oil, paprika, chili flakes, salt, and pepper on a sheet pan.
2. Roast 15 minutes. Add sausage; toss and roast another 12–15 minutes until sweet potatoes are tender and edges are crisp.
3. Toss in spinach to wilt for 1–2 minutes on the hot pan.
4. For eggs, crack onto the pan and bake 5–7 minutes until whites set.

Finish with a drizzle of hot honey or a dollop of Greek yogurt. Swap spinach for kale if you like it heartier. Leftovers reheat like a dream for lunch.

7. Pumpkin Parm Chicken Cutlets With Brown Butter Sage

Yes, pumpkin in savory form—hear me out. A whisper of pumpkin and Parmesan makes these cutlets golden and tender, and brown butter sage takes them over the top. It’s like chicken Parm’s autumn cousin.

Ingredients:

• 1 1/2 lbs chicken cutlets (or chicken breasts pounded thin)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup pumpkin purée (not pie filling)
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan, plus extra for serving
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup olive oil, for frying
• 3 tbsp unsalted butter
• 8–10 fresh sage leaves
• Lemon wedges, for serving

Instructions:

1. Season cutlets with salt and pepper. In one shallow bowl, whisk pumpkin purée and eggs until smooth.
2. In another bowl, combine panko, Parmesan, garlic powder, and paprika.
3. Dip chicken in pumpkin-egg mixture, letting excess drip, then coat in panko mix. Press to adhere.
4. Heat olive oil in a large skillet over medium. Fry cutlets 3–4 minutes per side until deeply golden and cooked through. Transfer to a rack.
5. In a small skillet, melt butter over medium until foamy and nutty brown, 2–3 minutes. Toss in sage leaves to crisp for 30–45 seconds.
6. Spoon brown butter and sage over cutlets. Finish with lemon and extra Parmesan.

Serve with arugula salad or garlic-butter spaghetti. Add a pinch of cayenne to the breadcrumb mix if you like heat. If you’re baking instead, cook on a wire rack at 425°F (220°C) for 15–18 minutes, flipping once.

Final Bite

There you go—seven fall-ready chicken recipes that’ll keep you cozy from Monday to Sunday. Pick one, light a candle, and let dinner do the seasonal mood-setting. When your kitchen smells like maple and sage, you’ll know you nailed it.