Description
This Creamy Garlic Chicken & Vegetables recipe features tender chicken thighs baked with roasted broccoli and butternut squash, all enveloped in a rich, flavorful garlic cream sauce. Perfect for a comforting weeknight dinner, it combines simple ingredients with a luscious homemade sauce for a hearty, satisfying meal.
Ingredients
Scale
Vegetables
- 2 cups (150g) fresh broccoli florets
- 2 cups (300g) cubed butternut squash
Protein & Dairy
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (180ml) half-and-half or whole milk
Pan Ingredients & Seasonings
- 2 Tablespoons olive oil, divided
- 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)
- 1 Tablespoon (8g) cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Additional salt and pepper for vegetables and chicken
Optional Garnish
- Chopped fresh parsley
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and spread out the broccoli florets and cubed butternut squash in a single layer. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season with salt and pepper. Bake for 20 minutes until tender and slightly caramelized.
- Brown the Chicken: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium heat. Place the chicken thighs in the skillet, seasoning them with salt and pepper. Cook for 4 minutes on each side until they are lightly browned but not fully cooked through. Remove the chicken to a plate and loosely cover with foil to keep warm.
- Prepare the Garlic Sauce: Without wiping the skillet, add the butter and swirl it around as it melts. Add salt, pepper, diced onion, minced garlic, and dried parsley to the pan. Pour in the chicken broth, scraping up any browned bits from the bottom with a spoon. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally.
- Thicken the Sauce: In a small bowl or with a fork, whisk together the half-and-half (or whole milk) and cornstarch until smooth. Slowly pour this mixture into the skillet, stirring or whisking continuously to combine. Cook for about 1 minute until the sauce thickens. Taste and adjust seasoning if necessary.
- Combine and Finish Baking: Return the browned chicken and the roasted vegetables to the skillet. Stir gently to coat everything in 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 fully cooked.
- Serve: Remove the skillet from the oven. Garnish with chopped fresh parsley if desired, and serve hot. Leftovers can be stored in the refrigerator for a few days and reheated on the stove or in the microwave.
Notes
- Use chicken thighs for moist, tender meat; breasts can be substituted but may cook faster and be less juicy.
- Roasting vegetables first enhances their natural sweetness and texture.
- Be careful not to overcook the chicken during browning as it finishes cooking in the oven.
- The cornstarch slurry helps thicken the sauce without lumps.
- Low-sodium chicken broth is recommended to control salt levels, but regular broth can be used if preferred.
- Leftovers can be reheated gently on the stovetop or in the microwave to maintain flavor and texture.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 410
- Sugar: 4g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
