29 Flavorful Fall Chicken Recipes
From comforting chicken pot pie to smoky sheet pan chicken and spicy chicken curry, these are the ultimate ways to serve chicken this season.
Cara Cormack
These flavorful fall chicken dishes get a little help from the best seasonal produce. From Roasted Chicken and Acorn Squash with Sumac Browned Butter to Chicken and Mushroom Shepherd's Pie with Parsnip Mash, we've put together a mouthwatering roundup of satisfying chicken preparations that incorporate our favorite tastes of autumn. Whether you're craving a comfort food classic or need an easy weeknight dinner, here are phenomenal fall chicken recipes to choose from.
Chicken Pot Pie with Leeks and Thyme
Come for the patchwork of crispy, golden brown puff pastry, stay for the comforting, classic flavors of the filling. Thyme lends a cozy, traditional taste to this leek and chicken pie, while Dijon mustard adds a subtle, unexpected punch.
Spicy Chicken Curry
Chicken thighs and drumsticks simmer in a rich sauce seasoned with chiles, garlic, ginger, and an array of spices.
Za’atar Chicken with Black Garlic Tahini and Sumac Onions
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This juicy, crisp-skinned roast chicken from chef Zachary Engel of Chicago’s Galit, a popular Middle Eastern restaurant in Lincoln Park, Chicago, is finished with herbaceous and toasty za’atar, a fragrant Middle Eastern spice blend.
Pan-Roasted Chicken with Grapes, Garlic, and Rosemary
Dinner doesn't get simpler or more elegant than this pan-roasted chicken. Chicken pieces are roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.
Mushroom and Chicken Risotto
Diana Chistruga
This lusciously creamy mushroom risotto gets extra heft (and flavor) from chicken.
Chicken Chasseur
Cara Cormack
Chicken chasseur, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. The beauty of this recipe is that it comes together in one pot in less than an hour, complete with an aromatic sauce.
Chicken and Wild Rice Soup
Cara Cormack
Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth to this one-bowl meal for busy nights. After it simmers, finish the soup with a drizzle of cream to add a touch of richness and sophistication.
Julia Child's Favorite Roast Chicken
Julia Hartbeck
A lesson in simplicity and technique, this recipe yields a flavorful, perfectly cooked bird you'll want to make again and again.
Chicken Proven?al
The flavors are bold in chicken Proven?al, a southern French braise with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Piri Piri Chicken
Cara Cormack
African bird's eye chiles bring the heat to these zippy chicken skewers while bell pepper and paprika provide a beautiful pop of reddish-gold color.
Chicken Saltimbocca
Diana Chistruga
Roman saltimbocca is traditionally made with veal. We adapted Lidia Bastianich's quail version using pounded chicken breasts. Cover with prosciutto and sage leaves, pan sear, and serve in a simple white wine-butter sauce with your favorite fall side.
Wine Can Chicken
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Berbere, an Ethiopian spice blend that brings warming heat and a mix of pungent and earthy tastes, flavors a paste rub. That and a pan sauce using the drippings and the wine from the can make for a superbly flavored, moist chicken with fall-off-the-bone meat and crackly-crisp, seasoned skin.
Chicken Pho
Diana Chistruga
This Vietnamese soup has an intense chicken flavor accented by aromatic roasted onion and ginger. San Francisco chef Charles Phan adds a large pinch of sugar to the broth to balance the pungent fish sauce.
Roasted Chicken and Acorn Squash with Sumac Brown Butter
Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce; a flourish of sumac and Aleppo adds a fresh, bright flavor to the finished dish.
Chicken Tinga Tacos
Diana Chistruga
There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients. "The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says chef Jenn Louis.
Chicken Pozole Verde
Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy Mexican stew.
Lazy Chicken and Sausage Cassoulet
Cookbook author Molly Stevens' cassoulet starts with a combination of chicken thighs, seasonings, aromatics, and smoked sausage. "A bit of tomato paste ups the umami quotient, and a splash of white wine contributes just enough acid to balance the richness. From there, everything gets gently folded together with cooked white beans," she says.
Sheet-Pan Chicken with Sourdough and Bacon
In this easy one-pan recipe from Food & Wine Culinary Director at Large Justin Chapple, roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion, slab bacon, and crispy sourdough croutons.
Chicken with Port and Figs
Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good. Serve with a green vegetable such as steamed broccoli.
Chicken, Wild Mushroom, and Roasted-Garlic Sauté
A variety of fresh mixed mushrooms and the concentrated flavor of dried porcinis lend a delicious, earthy flavor to this chicken thigh sauté with roasted garlic cloves. The dish is finished with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
Butternut Squash-Chicken Pan-Roast
For this super easy recipe, all you do is roast chicken on top of a mix of squash, apples, and sage, then reduce the juices in the same roasting pan over the stove.
Chicken Breasts with Apricot-Onion Pan Sauce
After sautéing chicken breasts, diced onions and white wine are added to sweep up the delicious browned bits left in the skillet. The sauce is then sweetened slightly with dried apricots and apricot preserves
Maple-Glazed Chicken Breasts with Mustard Jus
For this at-home version of chef David Slater's restaurant dish, chicken breasts are glazed with maple syrup and sherry vinegar, then finished with a mustard sauce and sprinkle of fresh breadcrumbs. Serve atop a bed of braised kale and chopped bacon for an extra-lovely plate.
Roasted Chicken Legs with Potatoes and Kale
For this hearty dish, chicken legs are roasted on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes, and there's very little clean-up since everything bakes together in the same pan.
Chicken and Mushroom Fricassee
This lightened-up classic is fast to pull together, especially if you buy pre-sliced mushrooms. It has a rich, slow-cooked flavor and a splash of cream adds a nice touch without making it heavy.
Skillet Chicken and Mushroom Pot Pie
This one-skillet dish proves that making pot pie doesn't have to take a long time. It's brilliantly prepared with store-bought rotisserie chicken and buttered white bread in place of the usual labor-intensive puff pastry crust.
Chicken and Mushroom Shepherd's Pie with Parsnip Mash
This recipe plays with the meat-and-potatoes mix of a traditional shepherd's pie, using chicken in the filling and buttery mashed parsnips on top. It's finished off in the broiler to ensure the mash is perfectly browned.
Maple-Bacon Chicken Wings
Deep fry wings and toss with this indulgent sauce made from ketchup, maple syrup, applesauce, soy sauce, apple cider vinegar, and brown sugar for a crowd pleaser that's ready in 45 minutes.
Pappardelle with Chicken Livers and Mushrooms
For this luscious dish, pan-fried chicken livers and sautéed mushrooms get deglazed with a douse of dry Marsala before everything's enriched with heavy cream and tossed with pappardelle.
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