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- 4 boneless, skinless chicken breasts - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon fresh thyme leaves - 1 teaspoon fresh rosemary, chopped - Salt and pepper to taste The main ingredients form the heart of this dish. Chicken breasts provide a lean source of protein. The unsalted butter adds richness and depth to the flavor. Garlic enhances the taste, while fresh thyme and rosemary give it a lovely herbal note. Salt and pepper balance the flavors perfectly. - 2 cups butternut squash, diced - 2 cups Brussels sprouts, halved - 1 cup baby carrots, whole or halved - 1 red onion, cut into wedges Seasonal vegetables bring color and nutrition. Butternut squash adds sweetness and creaminess. Brussels sprouts offer a slight bitterness that contrasts well. Baby carrots add crunch, while red onion brings a savory touch. Together, they create a vibrant fall dish. - 1 tablespoon olive oil - 1 tablespoon maple syrup (optional) - Salt and pepper Olive oil helps the vegetables roast and caramelize. Maple syrup, if used, adds a hint of sweetness. A sprinkle of salt and pepper rounds out the flavors. These simple additions elevate the dish without overwhelming it. - Preheat your oven to 400°F (200°C). - In a large bowl, toss together: - 2 cups butternut squash, diced - 2 cups Brussels sprouts, halved - 1 cup baby carrots, whole or halved - 1 red onion, cut into wedges - 1 tablespoon olive oil - Salt and pepper to taste Spread the seasoned veggies evenly on a large baking sheet. This helps them cook evenly and get crispy. - First, season the chicken breasts with salt and pepper on both sides. - In a skillet, melt 2 tablespoons of butter over medium heat. - Add 6 cloves of minced garlic, 1 teaspoon of fresh thyme, and 1 teaspoon of fresh rosemary. Sauté for about 1 minute until fragrant. This step adds great flavor. - Place the seasoned chicken breasts in the skillet. Sear for 4-5 minutes on each side until golden brown. This gives the chicken a nice crust. - Transfer the seared chicken to the baking sheet with the veggies. - Dot the remaining butter over the chicken. Drizzle with maple syrup if you like a touch of sweetness. - Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and caramelized. Once cooked, let everything sit for 5 minutes before serving. Enjoy the warm, cozy flavors of fall! To cook chicken well, you need to know its internal temperature. Aim for 165°F (75°C) for safe eating. Use a meat thermometer to get an accurate reading. When you sear the chicken, it locks in juices. This method adds a nice brown color, too. After searing, bake the chicken with the veggies. This helps it stay tender and juicy. To make veggies shine, consider extra seasonings. You can add garlic powder or smoked paprika for depth. Try a splash of balsamic vinegar or lemon juice for brightness. Different vegetables cook at different rates. For example, carrots take longer than Brussels sprouts. Check them often to avoid overcooking. Plating is key for a lovely meal. Use a large platter to show off your dish. Arrange the chicken and veggies neatly. Drizzle any leftover garlic butter over the top for flavor. A sprinkle of fresh thyme adds a pop of color. This dish looks as good as it tastes! {{image_2}} You can switch up the main protein. Instead of chicken, try turkey or tofu. Turkey gives a rich flavor, while tofu brings a healthy twist. Both options work well with garlic butter. For veggies, feel free to use what’s in season. Pumpkin or sweet potatoes offer great taste. Cauliflower or green beans can add a nice crunch. Mix and match to your liking. Want to spice things up? Add some chili flakes or a dash of cayenne pepper. This will give your dish a nice kick. For a zesty twist, squeeze in some lemon juice before serving. If you prefer sweetness, try different syrups. Honey or agave syrup can enhance the flavor. They bring a lovely balance to the garlic and herbs. If you're gluten-free, rest easy. This dish is naturally gluten-free. Just ensure your butter and syrup are certified gluten-free. For vegan lifestyles, swap out chicken with chickpeas or lentils. Use plant-based butter or olive oil instead of regular butter. This way, you can enjoy the same comforting taste without the animal products. To keep your Harvest Garlic Butter Chicken fresh, store leftovers in the fridge. Use airtight containers to keep moisture out. Glass or plastic containers work well. Make sure to cool the chicken and veggies before sealing. This helps prevent condensation, which can make food soggy. If you want to save some for later, freezing works perfectly. Portion the chicken and vegetables into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw the dish in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot. This usually takes about 20-25 minutes. Most dry ingredients, like salt and pepper, can last for months in your pantry. You can use them anytime. Cooked leftovers in the fridge are best eaten within 3 to 4 days. If you notice any strange smells or colors, it’s best to toss them out. You can use many proteins in this dish. Try turkey breasts for a lean option. Pork chops can also work well. If you prefer plant-based, use firm tofu or tempeh. Both absorb flavors nicely. Just make sure to adjust cooking times for each protein. Yes, you can prep this dish early. Cut and season the veggies in advance. Store them in the fridge in an airtight container. You can also marinate the chicken overnight for better flavor. Just make sure to keep everything chilled. When ready to cook, follow the same baking steps. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). You can also check by cutting into the chicken. The meat should be white, not pink. Juices should run clear. This ensures that your chicken is safe to eat. This blog post covered a simple, tasty dish made with chicken breasts and fresh veggies. You learned about key ingredients like butter, garlic, and herbs. The step-by-step guide showed you how to prep, sear, and bake everything to perfection. We also explored tips for great flavor and presentation. Lastly, you found variations and storage tips to make the dish your own. Cook with confidence and enjoy healthy meals that fit your taste!

Harvest Garlic Butter Chicken with Fall Veggies

Delight in the flavors of Harvest Garlic Butter Chicken with Fall Veggies! This easy recipe combines juicy chicken breasts with roasted butternut squash, Brussels sprouts, and carrots all drizzled in savory garlic butter. Perfect for cozy fall nights, it takes just 50 minutes to prepare and serve as a stunning centerpiece for any meal. Click to explore the full recipe and make this delicious dish tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

4 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

2 cups butternut squash, diced

2 cups Brussels sprouts, halved

1 cup baby carrots, whole or halved

1 red onion, cut into wedges

1 tablespoon olive oil

1 tablespoon maple syrup (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the butternut squash, Brussels sprouts, baby carrots, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on a large baking sheet.

      Season the chicken breasts with salt and pepper on both sides.

        In a skillet, melt 2 tablespoons of the butter over medium heat. Add the minced garlic, thyme, and rosemary, sautéing for about 1 minute until fragrant.

          Place the seasoned chicken breasts in the skillet and sear for 4-5 minutes on each side until golden brown.

            Transfer the seared chicken to the baking sheet with the vegetables.

              Dot the remaining butter over the chicken and drizzle with maple syrup for added flavor if desired.

                Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the veggies are tender and slightly caramelized.

                  Once cooked, remove from the oven and let sit for 5 minutes before serving.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4

                      - Presentation Tips: Serve the chicken and veggies on a large platter, drizzling any remaining garlic butter from the baking sheet over the top. Garnish with fresh thyme for an elegant touch.