Description
This Creamy Garlic Chicken & Vegetables recipe is a comforting, hearty dish featuring tender chicken thighs or breasts smothered in a rich garlic sauce alongside roasted broccoli and butternut squash. Baked and cooked primarily in the oven and skillet, it is perfect for a wholesome family dinner packed with flavors and vibrant vegetables.
Ingredients
Scale
Vegetables
- 2 cups fresh broccoli florets
- 2 cups cubed butternut squash
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken thighs or breasts
- ¼ teaspoon salt, plus more for seasoning
- ¼ teaspoon ground black pepper, plus more for seasoning
Cooking Fat and Aromatics
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- ¼ cup diced onion
- 7-8 garlic cloves, minced
- 2 teaspoons dried parsley
Liquids and Thickening
- 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). Line a large baking sheet with parchment paper. Spread the broccoli florets and cubed butternut squash evenly on the sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss well to coat. Roast in the oven for 20 minutes until tender and slightly caramelized.
- Brown 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 evenly with salt and pepper. Place the chicken in the hot skillet and cook for about 4 minutes per side until golden brown but not fully cooked through. Transfer the chicken to a plate and loosely cover with foil to keep warm.
- Make Sauce: In the same skillet, reduce heat slightly and add the butter, swirling to melt it and loosen the browned bits from the pan. Add the diced onion, minced garlic, dried parsley, chicken broth, salt, and pepper. Stir frequently and cook for about 5 minutes until the mixture is fragrant and onions are softened. In a separate small bowl, whisk together half-and-half (or whole milk) and cornstarch until smooth. Slowly pour this mixture into the skillet while stirring continuously. Cook for another minute until the sauce thickens. Adjust seasoning to taste.
- Combine and Bake: Return the browned chicken to the skillet and add the roasted broccoli and butternut squash. Stir gently to coat everything evenly with the creamy garlic sauce. Transfer the entire skillet to the preheated oven and bake for 5-10 minutes until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Serve: Once cooked, remove the skillet from the oven. Garnish with chopped fresh parsley if desired. Serve warm, enjoying the creamy garlic chicken alongside the tender roasted vegetables.
Notes
- You can use either boneless, skinless chicken thighs or breasts, but thighs tend to stay juicier when baked.
- For a dairy-free version, substitute the half-and-half with coconut milk and use dairy-free butter alternatives.
- Ensure not to overcrowd the vegetables on the baking sheet so they roast evenly and develop caramelized edges.
- If your skillet is not oven-safe, transfer everything to a baking dish for the final baking step.
- Use low-sodium chicken broth to better control the saltiness of the sauce.
