Cozy Fall Dinner

Crisp fall days are meant for comfort food and this meal is perfectly that. Not only is it seasonal and delicious, but it can be made in around 30 minutes so it works well for a weeknight dinner or a night hosting guests in your home. If this entire spread overwhelms you (because let's be real -- some days we just don't have the energy), choose a couple items and go for it! Leave off the chicken for a yummy fall veggie plate or just make the chicken and rice for a simpler version. I am sharing all of the details below so you have some options, friends. : )

This serves a family of four depending on what kind of eaters you have (I am looking at you wishy-washy but cute 2-year-old) -- so double if you need to!

What You Will Need:
4 (small) chicken breasts
½ cup garlic + herb breadcrumbs
½ cup (freshly grated) parmesan cheese
4 tbsp butter, divided
2 garlic cloves, minced
1 cup long-grain rice
1 cup chicken broth
1 cup milk
2 sweet potatoes
¼ cup half & half
2 tbsp brown sugar
1 bunch asparagus, cleaned + trimmed
1 tbsp olive oil
salt, pepper, garlic powder, red pepper flakes (to taste)

Directions:
Step One
Set oven to 400°. Cover sweet potatoes with water and put on a high setting to bring to a boil (leave skin on as it will come off easier after boiling). While potatoes are coming to a boil, prepare your chicken.

Step Two
In a shallow bowl, mix together bread crumbs + ¼ cup of parmesan. Set aside. In a small skillet, melt 2 tbsp butter. Remove. Take chicken, dip in butter and then in breadcrumb mixture. Set on foil-lined baking sheet. Put in oven and set timer for 30 minutes.

Step Three
In a medium-sized sauce pan, melt 1 tbsp butter on medium-high heat. Add in garlic, cook for an additional minute, then add in rice, a dash of salt and stir around the pan for about 2 minutes until slightly browned. Pour in chicken broth + milk, bring to a boil. Once at a boil, bring back down to a simmer, cover and let cook for about 20 minutes.

Step Four
At the 15 minute mark of the chicken, you'll want to add in your asparagus. Simply cover a baking pan with foil, lay your asparagus out and toss with olive and spices to your liking. Roast for the remainder of the time left with the chicken.

Step Five
Check your sweet potatoes - by about 20-25 minutes they should be tender throughout. Bring out of water and carefully remove the outer skin. Place potatoes back in pan and mash. Add in remaining butter, brown sugar and half & half. Blend with a hand mixer, or simply just using a fork. Place lid on to keep warm.

Step Six
Pull out asparagus and check chicken to make sure juices run clear (cook an additional 3-5 minutes if needed). Check to make sure rice is done, then turn off and stir in parmesan cheese. Add more milk for creamier texture, if needed.

If you've made it this far with me you are almost ready to serve this yummy, cozy fall meal! Pull out the chicken, let it rest a few minutes, cut into slices, plate it up with your sides, serve, take a bite, repeat.

Happy fall, y'all! Enjoy! xx