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
Scale
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.
