Description
This Creamy Garlic Chicken & Vegetables recipe is a hearty and flavorful dinner featuring tender boneless chicken thighs cooked in a luscious garlic cream sauce, paired with roasted broccoli and butternut squash. It’s simple to prepare, with roasted vegetables adding vibrancy and texture, making it a perfect family-friendly meal ready in 45 minutes.
Ingredients
Scale
Vegetables
- 2 cups (150g) fresh broccoli florets
- 2 cups (300g) cubed butternut squash
Protein and 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 Sauce
- 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
Oils and Seasonings
- 2 Tablespoons olive oil, divided
- 1/4 teaspoon salt, plus more for seasoning vegetables and chicken
- 1/4 teaspoon ground black pepper, plus more for seasoning 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. Spread the broccoli florets and cubed butternut squash evenly in a single layer on the sheet. Drizzle 1 tablespoon of olive oil over the vegetables, then toss them gently to coat. Season with salt and pepper to taste. Roast in the oven for 20 minutes until tender and slightly caramelized.
- Sear the Chicken: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium heat. Once hot, add the chicken thighs, seasoning them with salt and pepper. Sear for 4 minutes on each side until the chicken is golden brown but not fully cooked through. Transfer the chicken to a plate and loosely cover with foil to keep warm.
- Prepare the Garlic Cream Sauce: In the same skillet, add the unsalted butter and swirl it around as it melts. Add the diced onion, minced garlic, dried parsley, salt, and pepper. Pour in the chicken broth and stir well, scraping up any browned bits from the skillet’s bottom. Let this mixture simmer gently for about 5 minutes, stirring occasionally to blend the flavors.
- Thicken the Sauce: In a small bowl or cup, whisk together the half-and-half (or whole milk) and cornstarch until smooth. Slowly pour this mixture into the skillet while stirring continuously. Cook for about 1 minute until the sauce thickens slightly. Taste and adjust the seasoning if needed.
- Combine and Bake: Add the seared chicken and roasted vegetables back into the skillet, stirring 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 warm. Leftovers can be stored in the refrigerator for a few days and reheated in a skillet or microwave.
Notes
- This dish is a family favorite, combining the comforting flavors of creamy garlic chicken with nutritious roasted vegetables like broccoli and butternut squash.
- Use boneless, skinless chicken thighs for juicier results, but chicken breasts work well too.
- Feel free to swap in your favorite vegetables for roasting, such as carrots, zucchini, or cauliflower.
- Make sure not to fully cook the chicken during searing, as it will finish cooking in the oven with the sauce.
- For a dairy-free version, substitute the half-and-half with a suitable plant-based milk and adjust the butter accordingly.
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: 19 g
- Trans Fat: 0.4 g
- Carbohydrates: 18.8 g
- Fiber: 2.9 g
- Protein: 40.9 g
- Cholesterol: 132.6 mg
