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Creamy Garlic Chicken with Roasted Vegetables Recipe

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4.3 from 2 reviews

This Creamy Garlic Chicken & Vegetables recipe offers a flavorful, comforting dish featuring tender chicken thighs cooked in a rich garlic and herb sauce alongside roasted broccoli and butternut squash. Perfectly balanced with creamy pan sauce and hearty vegetables, this meal is simple to prepare and ideal for a nutritious weeknight dinner.

Ingredients

Vegetables

  • 2 cups (150g) fresh broccoli florets
  • 2 cups (300g) cubed butternut squash

Chicken & Seasoning

  • 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Salt and pepper, to taste, for vegetables and chicken

Cooking Oils & Butter

  • 2 Tablespoons olive oil, divided
  • 1 Tablespoon (14g) unsalted butter

Sauce Ingredients

  • 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)
  • 3/4 cup (180ml) half-and-half or whole milk
  • 1 Tablespoon (8g) cornstarch

Optional Garnish

  • Chopped fresh parsley

Instructions

  1. Roast the vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the broccoli florets and butternut squash cubes evenly on the sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Season with salt and ground black pepper. Roast the vegetables in the oven for 20 minutes until 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 (cast iron preferred) over medium heat. Season the chicken thighs with salt and pepper. Place them in the hot skillet and cook for about 4 minutes on each side until lightly browned but not fully cooked through. Remove the chicken from the skillet and keep covered loosely with foil.
  3. Make the pan sauce: To the hot skillet (no need to clean), add the butter and swirl to melt and coat the pan. Add the diced onion, minced garlic, dried parsley, salt, and pepper. Stir and cook briefly until fragrant. Pour in the chicken broth and scrape the pan bottom to release browned bits. Let the sauce simmer for 5 minutes, stirring occasionally.
  4. 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 whisking constantly. Cook the sauce for an additional 1 minute until thickened. Adjust seasoning to taste.
  5. Combine and bake: Add the browned chicken and the roasted vegetables to the skillet, stirring gently to coat everything evenly with the creamy sauce. Transfer the entire skillet to the preheated oven and bake for 5–10 minutes, or until the chicken’s internal temperature reaches at least 165°F (74°C), ensuring it is fully cooked.
  6. Finish and serve: Remove the skillet from the oven. Garnish with chopped fresh parsley if desired. Serve hot for a comforting, creamy chicken and vegetable meal.
  7. Storage and reheating: Leftover portions keep well in the refrigerator for up to a few days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.

Notes

  • Use either chicken thighs or breasts depending on your preference; thighs offer more juiciness.
  • Half-and-half can be substituted with whole milk for a lighter sauce, but half-and-half creates a creamier texture.
  • Make sure not to fully cook the chicken during browning since it will finish in the oven.
  • If using lower-sodium chicken broth, adjust additional salt to taste.
  • Roasting vegetables ahead saves time and adds depth of flavor.
  • Cast iron skillet helps create a flavorful pan sauce but any oven-safe skillet will work.
  • Check the chicken’s internal temperature with a meat thermometer to ensure food safety.

Find it online: https://cozyplatter.com/creamy-garlic-chicken-with-roasted-vegetables-recipe/