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Creamy garlic chicken with mixed vegetables served on a plate

Creamy Garlic Chicken & Vegetables

This creamy garlic chicken and vegetables dish combines garlicky richness with colorful roasted squash and broccoli, all in a comforting skillet sauce that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups fresh broccoli florets * Choose bright green heads with firm stems for best texture.
  • 2 cups cubed butternut squash * Look for smooth skin and firm flesh.
Chicken and Sauce
  • 1.5 pounds boneless, skinless chicken thighs or breasts * Thighs are juicier; breasts should be pounded evenly.
  • 2 Tablespoons olive oil * Divided for roasting and cooking.
  • 1 Tablespoon unsalted butter For flavor in the sauce.
  • 1/4 teaspoon salt * Plus more for seasoning.
  • 1/4 teaspoon ground black pepper * Plus more for seasoning.
  • 1/4 cup diced onion
  • 7–8 garlic cloves, minced
  • 2 teaspoons dried parsley
  • 1 and 1/4 cups chicken broth * Low-sodium is recommended.
  • 3/4 cup half-and-half or whole milk * Half-and-half creates a silkier sauce.
  • 1 Tablespoon cornstarch * To thicken the sauce.
Garnish (optional)
  • chopped fresh parsley * For garnish before serving.

Method
 

Preparation
  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
  2. Spread the vegetables out in a single layer on the baking sheet. Drizzle with 1 Tablespoon olive oil, and stir to coat. Sprinkle with salt and pepper. Bake for 20 minutes.
Cooking Chicken
  1. Heat the remaining 1 Tablespoon of olive oil in a large skillet over medium heat. Place the chicken thighs in the skillet, sprinkle with salt and pepper, and cook for 4 minutes on each side.
  2. Transfer chicken to a plate and loosely cover with foil.
Making the Sauce
  1. Add the butter to the hot pan and let it melt. Add the salt, pepper, onion, garlic, parsley, and chicken broth.
  2. Cook and stir, scraping up any browned bits from the bottom. Let the sauce simmer for 5 minutes.
  3. Whisk together the half-and-half and cornstarch in a separate bowl. Slowly pour this mixture into the skillet, stirring to combine. Cook for 1 minute.
  4. Taste and adjust seasoning if needed.
Combining and Finishing
  1. Add the chicken and roasted vegetables to the skillet, stirring gently to coat everything in the sauce.
  2. Transfer the skillet to the oven and bake for 5–10 minutes, or until the chicken is cooked through (internal temperature of at least 165°F (74°C)).
  3. Remove from the oven and garnish with fresh parsley before serving.

Notes

Leftovers keep well in the refrigerator for a few days. Reheat on the stove or in the microwave. Brown the chicken properly for better flavor. You can also make this dish vegan by using tofu and vegetable broth.