Description
This Creamy Garlic Chicken & Vegetables recipe is a comforting and flavorful one-pan meal that’s perfect for a weeknight dinner. Tender chicken and roasted vegetables are bathed in a rich and creamy garlic sauce, creating a satisfying and wholesome dish that’s sure to please everyone at the table.
Ingredients
Units
Scale
- 2 cups fresh broccoli florets
- 2 cups cubed butternut squash
- 2 tablespoons olive oil, divided
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper, plus more for vegetables & chicken
- 1/4 cup diced onion
- 7–8 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 1/4 cups chicken broth (low-sodium is fine)
- 3/4 cup half-and-half or whole milk
- 1 tablespoon cornstarch
- Optional: chopped fresh parsley, for garnish
Instructions
- Roast Vegetables: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the broccoli and butternut squash in a single layer. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes.
- Brown Chicken: Heat the remaining 1 tablespoon olive oil in a large 12-inch skillet (cast iron or oven-safe) over medium heat. Season the chicken with salt and pepper. Cook for 4 minutes per side, until lightly browned. Transfer to a plate and cover loosely with foil.
- Make Sauce: Add butter to the skillet and swirl to melt. Add onion, garlic, parsley, chicken broth, salt, and pepper. Cook, stirring and scraping up browned bits, for 5 minutes. Whisk together half-and-half and cornstarch. Slowly pour into the skillet, stirring to combine. Cook, stirring, for 1 minute. Season to taste.
- Combine and Bake: Add the chicken and roasted vegetables to the skillet, stirring to coat. Transfer the skillet to the oven and bake for 5-10 minutes, or until the chicken is cooked through (165°F/74°C).
- Serve: Garnish with fresh parsley, if desired, and serve warm.
Notes
- Vegetables: Use about 4 cups of your favorite vegetables, such as potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, or Brussels sprouts.
- Chicken: Chicken breasts can be used, but thighs are more flavorful.
- Milk: Half-and-half or whole milk is recommended. Avoid heavy cream and low-fat milk.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg