Description
This Creamy Garlic Chicken & Vegetables recipe features tender chicken thighs or breasts cooked in a rich, garlicky cream sauce paired with roasted broccoli and butternut squash. It’s a comforting, balanced one-pan meal perfect for a cozy dinner, combining vibrant roasted vegetables with savory chicken in a buttery garlic sauce.
Ingredients
Vegetables
- 2 cups fresh broccoli florets
- 2 cups cubed butternut squash
Main Ingredients
- 2 tablespoons olive oil, divided
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon unsalted butter
- ¼ teaspoon salt, plus more for seasoning
- ¼ teaspoon ground black pepper, plus more for seasoning
- ¼ cup diced onion
- 7-8 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 ¼ cups chicken broth (low-sodium is fine)
- ¾ cup half-and-half or whole milk
- 1 tablespoon cornstarch
- Optional: 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 evenly in a single layer on the sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, then toss to coat. Bake the vegetables for 20 minutes until tender and slightly caramelized.
- Cook Chicken: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet (cast iron or oven-safe) over medium heat. Season the chicken thighs or breasts with salt and pepper. Cook the chicken for about 4 minutes on each side until it is lightly browned but not fully cooked through. Remove the chicken from the skillet and cover loosely with foil to keep warm.
- Prepare Garlic Sauce: Add the butter to the same skillet and swirl it around to melt. Sauté the diced onion, minced garlic, and dried parsley in the melted butter, stirring and scraping up any browned bits from the bottom of the pan. Pour in the chicken broth, then season with salt and pepper. Let this simmer and cook for 5 minutes. Meanwhile, whisk together the half-and-half (or whole milk) and cornstarch until smooth. Slowly pour this mixture into the skillet while stirring continuously. Continue to cook the sauce, stirring for about 1 minute until it thickens. Adjust seasoning to taste.
- Combine and Bake: Add the cooked chicken and roasted vegetables into the skillet with the creamy garlic sauce, gently stirring to coat everything evenly. Transfer the skillet to the preheated oven and bake for an additional 5 to 10 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Serve and Garnish: Remove the skillet from the oven and let the dish rest for a moment. Garnish with fresh chopped parsley if desired and serve warm for a hearty, flavorful meal.
Notes
- You can use chicken breasts instead of thighs, but adjust cooking time slightly to avoid drying out.
- For a lighter version, substitute half-and-half with whole milk or a lower-fat milk alternative.
- Ensure the skillet is oven-safe if using the one-pan bake method in the final step.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
