Description
Creamy Garlic Chicken & Vegetables is a delicious, family-friendly dish featuring tender pan-seared chicken thighs baked in a rich, garlicky cream sauce alongside vibrant roasted broccoli and butternut squash. This wholesome meal is ready in just 45 minutes and combines roasted vegetables with a creamy sauce that perfectly complements the juicy chicken, making it an ideal weeknight dinner.
Ingredients
Scale
Vegetables
- 2 cups (150g) fresh broccoli florets
- 2 cups (300g) cubed butternut squash
Chicken & Sauce
- 2 Tablespoons olive oil, divided
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
- 1 Tablespoon (14g) unsalted butter
- 1/4 teaspoon salt & 1/4 teaspoon ground black pepper, plus more for seasoning vegetables and chicken
- 1/4 cup (33g) diced onion
- 7–8 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 and 1/4 cups (300ml) chicken broth (low-sodium preferred)
- 3/4 cup (180ml) half-and-half or whole milk
- 1 Tablespoon (8g) cornstarch
- Optional: chopped fresh parsley, for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the broccoli florets and cubed butternut squash out in a single layer on the sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Sprinkle with salt and pepper to taste. Bake for 20 minutes until vegetables are tender and slightly caramelized.
- Pan-Sear the Chicken: Heat the remaining tablespoon of olive oil in a large 12-inch skillet over medium heat, swirling to coat the surface. Place the chicken thighs in the skillet and season with salt and pepper. Cook for approximately 4 minutes per side until the exterior is lightly browned but the chicken is not yet fully cooked. Remove the chicken from the pan and place it on a plate, loosely covered with foil to keep warm.
- Prepare the Garlic Cream Sauce: Add the butter to the same hot skillet, allowing it to melt while swirling the pan. Add salt, pepper, diced onion, minced garlic, dried parsley, and chicken broth. Stir and scrape up any browned bits on the skillet bottom. Let the sauce simmer gently for 5 minutes, stirring occasionally to build flavor. In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour this mixture into the skillet, stirring continuously. Cook for an additional minute until the sauce thickens. Adjust seasoning to taste.
- Combine and Bake: Return the seared chicken and the roasted vegetables to the skillet with the creamy sauce. Stir gently to coat everything well. Transfer the entire skillet to the preheated oven and bake for 5 to 10 minutes, or until the chicken is fully cooked through with an internal temperature reaching 165°F (74°C).
- Serve: Remove the skillet from the oven and garnish with chopped fresh parsley if desired. Serve hot as a satisfying and flavorful main course. Leftovers can be refrigerated and reheated on the stovetop or in the microwave.
Notes
- This recipe is versatile—feel free to swap the vegetables with your favorites or what’s in season.
- Use boneless, skinless chicken thighs for juicier meat; breasts can also be used but may be less tender.
- Make sure not to fully cook the chicken during pan-searing to avoid dryness after baking.
- For a dairy-free version, substitute half-and-half with coconut milk and use dairy-free butter.
- Leftovers keep well refrigerated for several days and reheat nicely on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 513
- Sugar: 4.8 g
- Sodium: 323 mg
- Fat: 31.1 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: approx. 19.5 g
- Trans Fat: 0.4 g
- Carbohydrates: 18.8 g
- Fiber: 2.9 g
- Protein: 40.9 g
- Cholesterol: 133 mg
