I absolutely love this Creamy Garlic Chicken & Vegetables Recipe because it’s simple, comforting, and downright delicious. The way the tender chicken thighs meld with the roasted butternut squash and broccoli in that luscious garlic cream sauce makes for a meal that feels both elegant and homey at the same time. Whether it’s a busy weeknight dinner or a weekend treat, this recipe always hits the spot.
When I first tried this, I was amazed at how the roasting brings out the natural sweetness of the vegetables, pairing perfectly with the garlicky, creamy sauce. You’ll find that this dish feels satisfying without being heavy, and it’s a fantastic way to sneak in some veggies without sacrificing flavor. Plus, it’s pretty straightforward to make, even if you’re juggling a busy schedule.
Why You’ll Love This Recipe
- Comfort Food with a Healthy Twist: Roasted veggies and juicy chicken come together in a creamy sauce without being overly heavy.
- Easy Weeknight Dinner: You get a full meal on the table in about 45 minutes, perfect for busy days.
- Flavorful and Versatile: Garlic, butter, and fresh herbs add depth—you can easily swap veggies or proteins as you like.
- Great for Leftovers: Keeps well in the fridge, makes lunch or dinner the next day just as tasty.
Ingredients You’ll Need
The ingredients for this Creamy Garlic Chicken & Vegetables Recipe are straightforward—and each plays a role in balancing rich flavors with fresh, wholesome elements. Fresh vegetables, quality chicken, and a creamy pan sauce make all the difference.
- Broccoli florets: Use fresh for the best texture and bright green color after roasting.
- Butternut squash: Cubed and roasted to bring out its natural sweetness that complements the creamy sauce.
- Olive oil: Divided—one for roasting veggies and one for browning chicken; choose an extra virgin for flavor.
- Boneless, skinless chicken thighs or breasts: Thighs give more juiciness and flavor, but breasts work fine too.
- Unsalted butter: Adds richness to the pan sauce and helps build that deep garlic flavor.
- Salt & ground black pepper: Basics for seasoning; taste as you go for the best balance.
- Diced onion: Provides sweetness and depth in the sauce.
- Garlic cloves: Minced fresh garlic is key here—don’t skimp! It’s the star of the sauce.
- Dried parsley: Adds a little herbaceous note during cooking; fresh parsley is great for garnish.
- Chicken broth: Low sodium works best so you can control the salt in the dish.
- Half-and-half or whole milk: Makes the sauce creamy without being too heavy; I’ve used both with great results.
- Cornstarch: Helps thicken the sauce perfectly when combined with the cream.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I like to put my own spin on this Creamy Garlic Chicken & Vegetables Recipe depending on what’s in season or what my family is craving. There’s lots of room to customize to your taste or dietary needs!
- Vegetable swaps: Sometimes I swap butternut squash for sweet potatoes or carrots for a slightly different flavor.
- Protein choice: Chicken breasts are leaner, but I prefer thighs because they stay juicy and tender through baking.
- Dairy alternatives: I’ve tried half-and-half substitutes like coconut milk for a dairy-free version—it’s just slightly less creamy but still delicious.
- Spice it up: Adding a pinch of red pepper flakes or smoked paprika gives a wonderful depth if you want a bit more kick.
How to Make Creamy Garlic Chicken & Vegetables Recipe
Step 1: Roast the Vegetables to Perfection
Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper. Spread the broccoli florets and cubed butternut squash out evenly, drizzle with half of your olive oil, and sprinkle with salt and pepper. Roasting these at a high heat brings out their natural sweetness and gives the broccoli just the right amount of crisp-tender bite. Pop them in the oven for about 20 minutes until you see some golden edges. Believe me, this step adds so much flavor and texture to the final dish.
Step 2: Brown the Chicken
While the veggies roast, heat the rest of your olive oil in a large skillet over medium heat—I usually reach for my trusty cast iron skillet here. Season the chicken with salt and pepper, then lay it in the hot pan. Cook for about 4 minutes on each side until the chicken develops a nice golden crust, but don’t worry if it’s not fully cooked through yet. This step locks in moisture and builds amazing flavor. Once browned, transfer the chicken to a plate and tent loosely with foil.
Step 3: Make the Creamy Garlic Sauce
In the same skillet, melt the butter—no need to clean the pan because all those browned bits are flavor gold! Add your diced onion, minced garlic, dried parsley, salt, pepper, and chicken broth. Let it simmer gently, stirring occasionally to scrape up all those flavorful bits stuck to the pan. After about 5 minutes, whisk together your half-and-half and cornstarch until smooth, then slowly pour it in while stirring. This step is what transforms the broth into a silky, thick, garlic-forward sauce. Cook for another minute to let it thicken.
Step 4: Combine and Finish Baking
Now for the best part—add your browned chicken back to the skillet along with those beautifully roasted vegetables. Stir everything gently to coat in that dreamy sauce, then transfer the whole skillet to the oven. Bake for about 5 to 10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and everything is heated through. This final step ensures the chicken finishes cooking perfectly and all the flavors meld together.
Step 5: Garnish and Serve
After you pull the skillet out of the oven, I love to sprinkle some fresh chopped parsley on top for a pop of color and freshness. Then, dive in and enjoy that creamy, garlicky goodness. This meal pairs beautifully with just about anything—or nothing at all!
Pro Tips for Making Creamy Garlic Chicken & Vegetables Recipe
- Don’t Overcrowd the Pan: Brown chicken in batches if needed to ensure a nice sear and avoid steaming.
- Use Fresh Garlic: Minced fresh garlic makes a huge flavor difference compared to pre-minced or powders.
- Watch Sauce Thickness: If the sauce gets too thick, stir in a splash of broth or milk to loosen it up.
- Check Chicken Temperature: Use a meat thermometer for perfectly cooked chicken without dryness.
How to Serve Creamy Garlic Chicken & Vegetables Recipe
Garnishes
I always top this dish with some freshly chopped parsley—it adds a burst of color and a fresh, herbal lift that brightens all that creamy richness. Sometimes I also sprinkle a tiny bit of grated Parmesan for an extra savory kick, especially if my family is around!
Side Dishes
While the vegetables are part of the main dish here, I love pairing this with a light side like garlic butter rice, creamy mashed potatoes, or even buttery noodles to soak up every last bit of sauce. A crisp green salad on the side balances the creamy main beautifully.
Creative Ways to Present
For a special dinner, I’ve served this creamy garlic chicken and vegetables in individual ramekins or cast iron mini skillets—everyone loves their own personal portion with a sprinkle of fresh herbs on top. It makes the meal feel a little more festive without adding extra fuss.
Make Ahead and Storage
Storing Leftovers
After enjoying the meal, any leftovers should be stored in an airtight container in the fridge. I’ve found it keeps well for up to 3 days without the sauce breaking or the chicken drying out, as long as it’s stored properly.
Freezing
I’ve frozen portions of this Creamy Garlic Chicken & Vegetables Recipe with success—just cool it completely before sealing in freezer-safe containers or bags. When you reheat, the sauce will be slightly thinner, but a quick simmer usually brings it back to that perfect creaminess.
Reheating
To reheat, I prefer warming it gently on the stove over medium heat to keep the chicken tender and sauce smooth. Add a splash of milk or broth if the sauce thickens too much. Microwaving is quicker and works well too—just cover loosely and stir halfway through to distribute heat evenly.
FAQs
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Can I use chicken breasts instead of thighs in the Creamy Garlic Chicken & Vegetables Recipe?
Absolutely! Chicken breasts work well, especially if you prefer leaner meat. Just be sure not to overcook them during the browning and oven steps since breasts can dry out faster than thighs. Keep an eye on the internal temperature to reach 165°F (74°C) for safe and juicy results.
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Can I make this recipe dairy-free?
Yes, you can substitute the half-and-half or whole milk with coconut milk or a creamy plant-based milk of your choice. The sauce will still be tasty but might have a slightly different flavor and texture. Using dairy-free butter or olive oil for the butter step also keeps it fully dairy-free.
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How long can I store leftovers of this recipe?
Stored in an airtight container, leftovers last up to 3 days in the refrigerator. For best texture, reheat gently as described above. Always check for freshness before eating.
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Can I cook this recipe entirely on the stovetop?
You can, but I recommend finishing it in the oven to ensure the chicken cooks evenly and the sauce thickens perfectly. If you don’t have an oven-safe skillet, cover the pan and simmer on low until the chicken reaches the right temperature and veggies are tender.
Final Thoughts
This Creamy Garlic Chicken & Vegetables Recipe has become a go-to favorite in my house because it’s reliably delicious and comforting, yet still fresh and satisfying. I love how easy it is to make any night of the week and how the flavors truly shine with minimal fuss. Give it a try—you’ll be amazed at how such simple ingredients come together to make a memorable meal. I promise, once you try it, it might just become your new favorite too!
PrintCreamy Garlic Chicken & Vegetables Recipe
This Creamy Garlic Chicken & Vegetables recipe features tender chicken thighs cooked in a luscious garlic-infused cream sauce, paired with perfectly roasted broccoli and butternut squash. The dish combines stovetop browning, roasting of vegetables, and oven baking to create a comforting, flavorful meal that’s easy to prepare and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
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 EACH salt & ground black pepper, plus more for vegetables & 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 is fine)
- 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, then spread the broccoli florets and cubed butternut squash out in a single layer. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season with salt and pepper to taste. Roast in the oven for 20 minutes until the vegetables are 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, swirling to coat the surface evenly. Season the chicken thighs with salt and pepper, then place them in the skillet. Cook for 4 minutes on each side, browning the exterior but leaving the centers undercooked. Remove the chicken from the skillet, transfer to a plate, and loosely cover with foil.
- Make the pan sauce: Without cleaning the skillet, add the butter and swirl to melt and coat the pan. Add salt, pepper, diced onion, minced garlic, and dried parsley. Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits. Let the sauce simmer gently for about 5 minutes, stirring occasionally. In a small bowl, whisk together the half-and-half and cornstarch until smooth, then slowly pour this mixture into the skillet while stirring continuously. Cook the sauce for 1 minute until thickened. Adjust seasoning to taste.
- Combine and bake: Add the browned chicken back to the skillet along with the roasted broccoli and butternut squash. Stir gently to coat everything in the creamy sauce. Transfer the entire skillet to the oven and bake for 5–10 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) and is fully cooked through.
- Serve and garnish: Remove the skillet from the oven. Garnish with chopped fresh parsley if desired, then serve hot. Leftovers can be refrigerated for a few days and reheated on the stove or in the microwave.
Notes
- Use either chicken thighs or breasts based on your preference; thighs tend to stay more moist.
- Half-and-half can be substituted with whole milk for a lighter sauce, but the sauce may be less creamy.
- Make sure not to fully cook the chicken during browning to avoid drying out during the final bake.
- If you don’t have a cast iron skillet, a heavy bottomed oven-safe skillet or Dutch oven works well.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- To make it gluten-free, ensure your chicken broth and cornstarch are labeled gluten-free.
