If you’ve been looking for a comforting yet vibrant dish that brings together tender chicken and wholesome vegetables in a luscious sauce, this Creamy Garlic Chicken & Vegetables Recipe is an absolute game changer. It’s packed with layers of flavor—from the roasted broccoli and sweet butternut squash to the rich, garlicky cream sauce that ties it all together. Whether you’re cooking for family or a cozy dinner with friends, this dish hits all the right notes with its perfect balance of creaminess, garlic punch, and hearty goodness.
Ingredients You’ll Need
The magic of this Creamy Garlic Chicken & Vegetables Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role, from the fresh broccoli adding a vibrant green crunch to the butternut squash providing a touch of natural sweetness, while the creamy sauce delivers rich, velvety indulgence.
- 2 cups fresh broccoli florets: Adds a fresh crunch and bright color to the dish.
- 2 cups cubed butternut squash: Provides a naturally sweet, creamy texture when roasted.
- 2 tablespoons olive oil, divided: Essential for roasting the veggies and browning the chicken perfectly.
- 1.5 pounds boneless, skinless chicken thighs or breasts: The star protein, tender and juicy after cooking.
- 1 tablespoon unsalted butter: Enriches the garlic sauce with smoothness and flavor depth.
- ¼ teaspoon salt: Balances flavors and enhances natural tastes.
- ¼ teaspoon ground black pepper, plus more for seasoning: Adds a subtle kick and warmth throughout.
- ¼ cup diced onion: Builds a flavorful base for the creamy sauce.
- 7-8 garlic cloves, minced: The star flavor, providing aromatic intensity.
- 2 teaspoons dried parsley: Infuses the sauce with gentle herbaceous notes.
- 1 ¼ cups chicken broth (low-sodium is fine): Creates a savory canvas for the sauce.
- ¾ cup half-and-half or whole milk: Makes the sauce luxuriously creamy.
- 1 tablespoon cornstarch: Thickens the sauce to a silky consistency.
- Optional: chopped fresh parsley, for garnish: Adds freshness and visual appeal to the final dish.
How to Make Creamy Garlic Chicken & Vegetables Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper—that way, cleanup is a breeze. Spread the broccoli florets and cubed butternut squash on the sheet in a single layer, drizzle with half the olive oil, and sprinkle with salt and pepper. Toss everything to coat evenly, then roast for 20 minutes. This step caramelizes the veggies, bringing out their natural sweetness and adding a lovely depth to the dish.
Step 2: Brown the Chicken
While your vegetables roast, heat the remaining tablespoon of olive oil in a large 12-inch skillet over medium heat. Season the chicken generously with salt and pepper, then cook each side for about 4 minutes until golden brown. This browning is critical for flavor. Once done, transfer the chicken to a plate and loosely cover it with foil to keep it warm.
Step 3: Create the Creamy Garlic Sauce
In the same skillet, add the butter and swirl it around until melted. Toss in the diced onion and minced garlic, stirring to soften and release their fantastic aromas. Sprinkle in the dried parsley, then pour in the chicken broth, seasoning again with salt and pepper. Let this simmer, stirring often and scraping up those delicious browned bits from the pan bottom for about 5 minutes. Meanwhile, whisk together the half-and-half and cornstarch until smooth, then slowly pour this mixture into the skillet while stirring. Allow the sauce to thicken over the next minute, tasting and adjusting seasoning as you go. This sauce is where the “creamy” in our Creamy Garlic Chicken & Vegetables Recipe truly shines.
Step 4: Combine and Bake
Next, add the browned chicken back into the skillet along with the roasted vegetables, stirring gently to coat everything in that luscious sauce. Transfer the skillet to your preheated oven and bake for 5 to 10 minutes, just until the chicken reaches an internal temperature of 165°F (74°C). This final bake melds all the flavors together beautifully and ensures everything is perfectly cooked.
Step 5: Serve Warm and Garnish
Once out of the oven, garnish with chopped fresh parsley, if you like. Serve this comforting meal warm and savor the blend of garlicky creaminess paired with tender chicken and colorful vegetables. It’s a dish that feels both indulgent and wholesome at the same time.
How to Serve Creamy Garlic Chicken & Vegetables Recipe
Garnishes
Fresh parsley is a simple yet elegant finishing touch for this Creamy Garlic Chicken & Vegetables Recipe. It adds a burst of color and a light herbal note that beautifully contrasts the richness of the sauce. For an extra pop, you could also sprinkle some freshly grated Parmesan or a light dusting of smoked paprika.
Side Dishes
This recipe is hearty enough to stand on its own, but if you want to round out your meal, consider serving it with fluffy rice, creamy mashed potatoes, or warm crusty bread. Each side helps soak up the delicious sauce, making every bite even more satisfying.
Creative Ways to Present
For a casual dinner, serve the chicken and vegetables right from the skillet for a rustic, inviting look. Alternatively, plate it neatly by placing roasted veggies on the bottom, topping with sliced chicken, and drizzling extra sauce over everything. This presentation makes it feel extra special for guests or a date night.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Garlic Chicken & Vegetables Recipe should be cooled to room temperature, then stored in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining both flavor and texture.
Freezing
If you want to save some for later, this dish freezes nicely. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. When thawed and reheated, it still tastes delightfully creamy and rich without losing its character.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to re-emulsify the creamy sauce. Adding a splash of broth or milk can help restore its silky texture. You can also reheat in the microwave but do so in short intervals to avoid drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken breasts and thighs work well in this Creamy Garlic Chicken & Vegetables Recipe. Just keep in mind that breasts may cook a bit faster and can dry out if overcooked, so adjust your baking time accordingly.
Is there a dairy-free alternative for the half-and-half?
Yes, you can substitute the half-and-half or whole milk with full-fat coconut milk or any unsweetened plant-based milk to keep it creamy while making it dairy-free. The flavor will vary slightly, but it will still be delicious.
Can I use frozen vegetables instead of fresh?
While fresh vegetables offer the best texture and flavor, frozen broccoli and butternut squash can work in a pinch. Just be sure to thaw and pat them dry before roasting to avoid sogginess.
What if I don’t have cornstarch for thickening?
You can use all-purpose flour as an alternative thickener. Just whisk it into the half-and-half or whole milk before adding to the skillet. Use about 2 tablespoons flour to replace 1 tablespoon cornstarch.
How can I make this dish spicier?
Add a pinch of red pepper flakes when cooking the garlic and onions or sprinkle some cayenne pepper into the sauce for a gentle heat that complements the creamy garlic flavors perfectly.
Final Thoughts
This Creamy Garlic Chicken & Vegetables Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for a weeknight but special enough to impress, with its rich garlic cream sauce, tender chicken, and colorful roasted vegetables. I encourage you to give it a try, and once you do, it might just become your new go-to comfort meal. Happy cooking!
Print
Creamy Garlic Chicken & Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A comforting and flavorful Creamy Garlic Chicken & Vegetables recipe featuring tender chicken thighs or breasts cooked in a rich garlic cream sauce with roasted broccoli and butternut squash. Perfect for a wholesome weeknight dinner that combines roasted vegetables and sautéed chicken finished in the oven for juicy, tender results.
Ingredients
Vegetables
- 2 cups fresh broccoli florets
- 2 cups cubed butternut squash
Protein
- 1.5 pounds boneless, skinless chicken thighs or breasts
Fats & Oils
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
Seasonings & Aromatics
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper, plus more for vegetables & chicken
- ¼ cup diced onion
- 7–8 garlic cloves, minced
- 2 teaspoons dried parsley
Liquids & Thickeners
- 1 ¼ cups chicken broth (low-sodium preferred)
- ¾ cup half-and-half or whole milk
- 1 tablespoon cornstarch
Optional Garnish
- Chopped fresh parsley, for garnish
Instructions
- Roast Vegetables: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. Spread the broccoli florets and cubed butternut squash in a single layer on the sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, then toss to coat evenly. Roast in the oven for 20 minutes until tender and slightly caramelized.
- Brown Chicken: While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Season the chicken thighs or breasts with salt and pepper. Place the chicken in the skillet and cook for about 4 minutes on each side, until lightly browned. Remove the chicken and transfer it to a plate; cover loosely with foil to keep warm.
- Make Sauce: In the same skillet, add butter and swirl it around to melt. Add the diced onion, minced garlic, dried parsley, chicken broth, salt, and pepper. Stir and scrape the browned bits from the pan while cooking the mixture for about 5 minutes until the onions soften and the flavors meld. In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour this mixture into the skillet, stirring constantly, and cook for another minute until the sauce thickens. Taste and adjust seasoning if necessary.
- Combine and Bake: Add the browned chicken back into the skillet along with the roasted vegetables. Stir gently to coat everything evenly with the creamy garlic sauce. Transfer the skillet to the preheated oven and bake for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Remove the skillet from the oven. Garnish with chopped fresh parsley if desired, and serve the creamy garlic chicken and vegetables warm for a hearty, satisfying meal.
Notes
- The recipe works well with chicken thighs or breasts; thighs tend to stay moister, while breasts cook faster.
- Using low-sodium chicken broth allows you to better control salt levels in the dish.
- For a dairy-free version, substitute half-and-half with coconut milk and butter with a dairy-free alternative.
- If you don’t have a cast iron or oven-safe skillet, transfer the contents to a baking dish before placing in the oven.
- Ensure the chicken reaches 165°F (74°C) internally for safe consumption.
- Fresh parsley garnish adds color and freshness but can be omitted if unavailable.
