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Creamy Garlic Chicken & Vegetables Recipe

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4.4 from 69 reviews

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.

Ingredients

Units 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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://clovercuisine.com/creamy-garlic-chicken-and-vegetables-recipe/