Skillet Chicken & Veggies with Creamy Light Garlic Sauce

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes!

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

New day, new week, new year. Happy 2016!

We’re officially back to the grind this lovely Monday. Time to eat all the healthy things! And that, my friends, does not mean boring things. I’ve worked on a truly sensational variety of healthy recipes to bring you this January like rejuvenating smoothies, easy healthy dinners, no refined sugar muffins, grain-free cookies, 3 ingredient dark chocolate treats, and gluten free treats galore.

That’s right, we’re trading Christmas cookies for green smoothies and I swear it’s never tasted so damn good. Trust me on this. One of my resolutions this year is to shake things up in my kitchen and bring you a variety of healthy meals, classic desserts, healthy desserts (!!!), creative combinations, and fresh new flavors. Oh and obviously more sprinkles and an obnoxious amount of peanut butter. So much in store for you! Let’s do this, 2016. 😀

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

First up we’ve got a super simple skillet dinner that comes together in only about 35 minutes. I was inspired to make it last week when reality struck: I’m in a major dinner rut. You know the kind? I’ve been eating the same stuff for months now and while it’s all crazy yummy (bbq meatballs! chili! healthy mac & cheese!), I’m in desperate need of new and satisfying yet healthy meals after a long day of work. Enter a new skillet meal.

What this meal is:

√ Quick and easy.

√ Fresh flavor to the max.

√ Feel-good and wholesome.

√ Protein packed.

√ Gluten free.

√ Saucy and satisfying.

The whole idea is similar to my skillet chicken with creamy cilantro lime sauce and the lemon thyme version. Cook chicken, make a pan sauce, bake. This time I’m adding roasted veggies to the mix to make a perfectly rounded-out meal in one.

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

You can use any veggies like broccoli, cauliflower, asparagus, etc. I chose small potatoes and butternut squash (and I suggest you do the same!). Chopped both up and roasted for 15 minutes with a little olive oil, salt, and pepper. You’ll need about a cup of veggies per person.

While the veggies are in the oven, cook the chicken in a skillet on the stove. You want it browned and a little crisp on the outside. It will continue to cook in the oven a little later. Set that chicken aside and get started on the creamy garlic pan sauce.

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

Whole milk and chicken broth are the base of the creamy sauce. You can use heavy cream or even half-and-half instead, but I strongly discourage you from using a lower fat milk. Lower fat milks are more prone to curdling when added to heat because they do not have a high fat content. More on that in the recipe notes. To prevent the whole milk from curdling (because sometimes it can!), whisk in a little cornstarch before adding to the pan sauce. And never add cold milk to the warm pan. That’s enough on milk curdling today.

Also in the creamy sauce? We’ve got diced onion, a smidgen of butter (flavor!), parsley, and a whole lotta garlic. You’ll need 5 fresh garlic cloves, minced. I added whole cloves to the sauce as well. Just for extra flavor and because they look pretty. I’ll note that in the recipe below. The extra flavor thing, not the pretty food thing.

Allow the sauce to simmer, then add the chicken and veggies directly to the skillet. Place the whole skillet in the oven and bake for 5-10 minutes or until the chicken is cooked through. How easy is that? The chicken is crisp and the veggies absorb that crazy flavorful bubbling garlic sauce. All is right in the dinner world once again. 🙂

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

Sally: “Did you like this dinner? I’m going to put it on my blog.”

Kevin: “Your breath.”

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

Gaaaaaaarlic.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Skillet Chicken & Veggies with Creamy Light Garlic Sauce

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes!

Ingredients:

  • around 4 cups vegetables (cubed butternut squash, quartered small potatoes, broccoli, cauliflower, chopped asparagus)1
  • 2 Tablespoons olive oil, divided
  • salt & freshly ground black pepper
  • 4 skinless boneless chicken breasts (I used 3 because they were large)
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon unsalted butter
  • 1/4 cup finely chopped onion
  • 5 whole garlic cloves, minced2
  • 2 teaspoons dried parsley
  • 3/4 cup whole milk, at room temperature3
  • 1 teaspoon cornstarch
  • optional: fresh parsley for garnish

Special Equipment

  • Large ovenproof skillet (11-12 inch is best as the veggies AND chicken must fit)

Directions:

  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread vegetables on top and lightly drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 15 minutes. Remove from the oven and set aside. Keep oven on. (Time saving tip: Get started on steps 2 and 3 as the vegetables bake.)
  2. If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Evenly sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. In a large ovenproof skillet, heat 1 Tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
  4. Remove skillet from heat and add the broth, butter, onion, garlic, and parsley. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 5 minutes. Whisk together the milk and cornstarch, then slowly whisk into the sauce.
  5. Add chicken and cooked vegetables to the sauce and place the skillet in the oven. Bake until the chicken is completely cooked through, about 5-10 minutes.
  6. Serve chicken, vegetables, and sauce together with a little fresh parsley for garnish if desired. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Recipe Notes:

  1. I use about 4 cups total of a mix of quartered small potatoes and cubed butternut squash. These vegetables soaked up the sauce perfectly! You can also use my suggested vegetables like broccoli, cauliflower, or chopped asparagus. Keep your eye on the vegetables in step 1 as different vegetables may be done in the oven before my potatoes and squash were.
  2. One fresh garlic clove is typically equal to 1/2 teaspoon minced garlic from a jar. If using minced instead of fresh garlic, keep in mind that minced is slightly milder than fresh. You may need to add a little extra. If garlic is really your thing, add a couple whole garlic cloves to the sauce as well. I did this because I seriously love garlic.
  3. Let's prevent that milk from curdling by using whole milk, not a lower fat milk. You can use half-and-half, heavy cream, or even coconut milk (to keep it dairy free) instead. Room temperature is key to help prevent the milk from curdling, as is the cornstarch.

Using SparkRecipes calculator, this gluten free chicken dish with the butternut squash and potatoes comes out to about 415 calories, 15g fat, 32g carbs, and 37g protein per serving (one 6 ounce chicken breast, one cup veggies, extra sauce). If your chicken breasts are smaller or larger than 6 ounces each and you use other vegetables, these numbers will differ.

Adapted from Skillet Chicken with Creamy Cilantro Lime Sauce

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Here’s my equally simple and quick skillet chicken with creamy lemon thyme sauce! Also gluten free, like today’s meal.

Skillet Chicken with Creamy Lemon Thyme Sauce

Juicy chicken with homemade teriyaki sauce. None of that bottled store-bought stuff. This is all baked together with a little pineapple. Also gluten free!

Baked Pineapple Teriyaki Chicken

And my suuuuuper light 330 calorie 30 minute lemon herb salmon dinner!

Simple Lemon Herb Salmon dinner for 330 calories! Ready in 30 minutes!

More dinner recipe ideas for you this week.

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes! Found on sallysbakingaddiction.com

50 comments

  1. love that you use milk so that it’s creamy, but not overly rich! and that whole garlic clove suggestion is gold- those sweet, mild, tender nuggets are highly sought after at my dinner table!

  2. I love this recipe. Chicken is one of my favorite ingredient to use for dinner and I love that this dish is loaded with veggies. Plus, garlic! How can I resist the garlic? The ingredients are simple and likely to be found in the kitchen so it’s great for a weeknight dinner. I’ll definitely have to make these soon!

  3. I was JUST going to search your blog for gluten free options! So pumped to see what you’ve come up with! My gut is HATING me right now for what I did to it over Christmas! 

    • Ditto that! I’ve been taking lots of probiotics to off set all the bad and help my gut! But my gut instincts tell me Sally that this is delicious, nutritious, that family is going to love it and it might even be fun to make =) Hyped here!! I was on the phone with my mom last night lamenting that I have simply run out of ideas of what to make for dinner. Thanks for the inspiration !!

  4. This looks amazing, Sally! I love the veggie combo and the simplicity of this whole dinner! Definitely something I want to make asap!

  5. Hahahahha 🙂 You are so funny Sally. This look absolutely delicious and soo flavourful

  6. HAPPY 2016 girl! -Now this is what I am taking about! Simple and so dreamy!!!!!!! I like quicker meals that I can just have on the table and ready to go. 

  7. Yum, I’m gonna try and make this later tonight with the boneless chicken I have been thawing out in my fridge since yesterday night. Totally understand on eating the same thing on repeat (stir-fry veggies and meat). I’m ready for a delicious change and topping this off with some brown rice on the side and steamed veggies. 

  8. Well, YUM.  

  9. Hahah! “Your breath.” Ooooh, that means this is a good one! I love garlic. Can’t wait to give this a try! 

  10. Gonna have to give this recipe a try! I too just got back on the healthy eating track after eating way too many desserts everyday at Christmas. But no, healthy eating doesn’t have to (and shouldn’t!) be boring 😉 

  11. Hi Sally – Always looking for a one-pan meal.  I would serve it with brown rice to soak up the sauce.  Any thoughts on a non dairy milk for this dish.  (The Kosher issue of no meat {chicken too} and milk eaten together.)  Would canned coconut milk or soy milk work for this?  I loved meeting you in NYC and I keep showing the pictures of us to everyone!
    My family is wondering if I am on a sprinkle spree – on Friday I made the Funfetti slice and bake cookies (my family saw the chilling logs in the fridge and thought I bought some at the supermarket!) and last week I made mini funfetti cupcakes with your vanilla frosting tinted pink for my granddaughter’s 9th birthday.  

    • Yep, coconut milk works in this dish!

      I approve of all the sprinkle sprees. I’m currently on one too! Thanks for coming to see me in November 🙂

  12. I need to eat better this year and this is definitely going on my list of “have to” make!!
    It looks so delicious and I know it will taste delicious!
    HAPPY NEW YEAR!

  13. I’m planning on making this today, so I was just wondering that if your chicken is already frozen and marinated,would you have to still add the salt and pepper? Thanks! 

  14. Wanna know a good thing about my menu I made? I left it vague… like today I had crockpot turkey meat balls fom your site, then saw the bbq version you posted so I am making those today.. and later in the month making your skillet chicken, so will substitute this version.. haha. 

  15. This recipe sounds delicious! Is there any way to make it dairy-free? 

  16. I love the idea of healthy dinners that don’t compromise on flavour!
    This looks delishhhh.
    Thanks Sally 🙂

  17. Ooh, yum! We’ve been trying to eat a lot of chicken and veggies lately, but I’ve been searching for some ways to mix it up a little. This sounds like a great option. Thanks!

  18. Hi Sally!

    Do you think this would work with almond or coconut milk? I’m doing Whole30 so no dairy but this looks like a great option if you think either of those might work.

    Thanks!

  19. I made this for dinner tonight! It was AMAZING the whole family loved it!!!

  20. Dear show that I am running crew for, please be over so I can get back to having time to cook dinner and make this! I also seriously love garlic (and potatoes), and I cannot wait to make this! I love a creamy sauce, too. Keep the dinner recipes coming!

    I look forward to “Sally’s Healthy Dinner Addiction.”

  21. You make me laugh. Love the breath comment, sounds like something Mike would say to me! HA!! I’m in the dinner rut too and nothing sounds good. I’ll be trying this for sure! January and February are such gray, blah months so I’m looking forward to some new recipes to try 🙂

  22. Hey Sally! I made this tonight and it was delicious!! My husband, toddler and I all loved it! I loved that it was a lighter sauce! Thanks a lot!!!

  23. I made this tonight for dinner and it was awesome! I used potatoes, broccoli, sweet onion and orange pepper for the veggies. I also used half-and-half instead of milk. It was great, lots of flavor and super easy to make!

  24. I made this for dinner last night. It was delicious! I have lost 38 lbs and am still watching and it was so easy to adjust this recipe to go right along with my plan. I used coconut oil and almond milk instead of  whole milk. So so yummy!

  25. Is it ok to use chicken stock instead of the broth???

  26. Hey Sally!

    I’m doing the Whole30 this month and have been trying to gather as many recipes as possible so I don’t get too bored with the same old things! Do you think I could substitute coconut milk for the regular milk and arrowroot powder for the cornstarch to make it compliant? If you aren’t sure, I might just give it a whirl anyway and I’ll let you know how it goes!

    Megan 

  27. If i use non-starchy veggies this will work for the trim healthy mama plan.  I get to use half-and-half though because it has fewer carbs!

  28. Made this for dinner tonight and it was delicious, and I used skim milk! I also didn’t finish it in the oven since I don’t have a skillet that allows for that. Didn’t turn out as pretty as yours, but everyone enjoyed it! Thank you for sharing your wonderful recipes Sally! 😀

  29. Could chicken thighs be subtistuted for chicken breasts? I need a low sodium recipe for a couple we are having over for dinner Saturday night. This looks like it would work. 

  30. This looks super yummy.  I think I’d cut the chicken breasts up so the meat would be more tender.  Bookmarking!

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