Fall Chicken Recipes

This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.

For maximum flavor, this one-pan dinner has you caramelize two ways. High-temp roasting browns veggies, while basting chicken with a sweetened glaze adds color and bold flavor.

At Iowa's Rapid Creek Cidery, Matt Steigerwald serves his chicken and savory mushroom sauce with Sweet Apple Risotto (find the recipe here), but mashed potatoes or buttered noodles would be just as good.

Because it calls for a full cup of fresh basil, this is a great dish to make in early fall, when the plants in your garden are huge and you're looking for ways to use them. This dish starts on the stove top but finishes out of the way in the oven, leaving just enough time to make rice for sopping up the creamy sauce. 

Rich cream sauce stands in for canned soup in Minnesota chef Amy Thielen's spin on classic chicken and wild rice hotdish. The recipe comes from Amy's book The New Midwestern Table (clarksonpotter.com).

Our version of the Indian restaurant staple has an easy spiced yogurt marinade and roasts in a hot oven with wedges of onion. Serve with basmati rice and mango chutney.

This sage-infused, company-worthy fall recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.

Creamy peanut butter, red curry paste and fresh ginger flavor a Thai-inspired chicken slow-cooker recipe.

Curry and ginger give zesty Indian flavor to the chicken, chickpeas and diced tomatoes in this slow-cooker meal. Stir in fresh spinach leaves just before serving for added color and nutrition.

This 170-calorie slow-cooker version of a classic comfort food takes just 25 minutes of prep and uses reduced-fat cream cheese in its creamy homemade broth.

We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient supper choice. Honey-mustard pan gravy adds to the appeal. 

This from-scratch deep-dish chicken casserole comes from a Caledonia, Michigan, reader. "It's not your run-of-the-mill chicken pie," says the reader, who adds a bit of pork sausage for farm-hearty flavor. "Anyone who tries it just can't get enough of it."

This dish is pure creamy, chickeny goodness. The pastry lids can be made a day or two ahead. Bake as directed; cool and then cover loosely with plastic wrap and store at room temperature.

This flavor-packed dish combines garlic-infused chicken with perfectly cooked vegetables. Roasting the lemon in the pan brings out its flavor.

The classic Latin American dish of chicken and rice gets a modern makeover with the help of a slow cooker and some nutrition upgrades like brown rice and extra vegetables. Anchiote powder gives the dish a slightly tart flavor and brilliant yellow-red hue. 

Combine chicken, chopped vegetables and canned beans for a warm and comforting chili. This fall recipe gives variations for Slow Cooker Chicken Chili as well as a spicier Chipotle Chicken Chili.

Whole garlic cloves (even 30 of them!) become mellow and buttery-soft when roasted. Sweet potatoes and onion wedges cook alongside the chicken.

Chili powder and sliced pickled jalapeño chile pepper turn up the heat on these slow-cooked chicken breasts. Add a cream cheese sauce before serving, and sprinkle with bacon, if you like.

Crushed tortilla chips, stirred into the chili's base, give this 20-minute dish a lusciously creamy texture.

Chicken and fresh vegetables simmer in a garlic-tomato broth for an easy skillet dinner. Feta cheese adds a touch of tangy creaminess. Serve with either plain or flavored couscous.

Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this slow-cooker recipe, but chicken thighs, with more moisture from fat, cook the best.

Chicken breast and chopped broccoli combine with a soup-based cream sauce and noodles in this classic potluck dish. You can lighten the traditional recipe by using reduced-fat, reduced-sodium soup and fat-free sour cream, if you prefer.

We gave homey mac and cheese a refresh. The saucepan sauce is made without a flour thickener, so it's lighter-tasting than baked versions. And adding veggies and chicken makes it a well-rounded meal.

Vitamin-rich sweet potatoes and creamy peanut butter complement spicy Cajun seasoning in this easy chicken slow-cooker stew. 

Wrap meat in multigrain tortillas with adobo sauce and fire-roasted tomatoes for a fresh take on chicken enchiladas.