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Creamy Garlic Chicken & Vegetables Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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
  • 78 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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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