Description
Creamy garlic chicken and vegetables is a family favorite dinner, and I bet it will be a hit on your table, too! Tender chicken thighs get the pan-seared treatment before baking in an uber-flavorful creamy garlic pan sauce, alongside vibrant roasted vegetables (use your favorites). On the table in 45 minutes!
Ingredients
- 2 cups (150g) fresh broccoli florets*
- 2 cups (300g) cubed butternut squash*
- 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 oven to 400°F (204°C). Line a large baking sheet with parchment paper. 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 the vegetables for 20 minutes.
- Meanwhile, brown the chicken: Heat the remaining 1 Tablespoon of olive oil in a large 12-inch skillet over medium heat, and swirl to coat. I usually use a cast iron skillet, but any skillet this size works. You can also use a Dutch oven. Place the chicken thighs in the skillet, sprinkle with salt and pepper, and cook for 4 minutes on each side. You want the chicken lightly browned on the outside, but not fully cooked in the centers because they will finish cooking in the oven. Transfer chicken to a plate and loosely cover with foil. You’ll add it back to the pan in step 4.
- Make the pan sauce: Add the butter to the hot pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the salt, pepper, onion, garlic, parsley, and chicken broth. Cook and stir, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5 minutes, stirring/scraping occasionally. With a fork, whisk together the half-and-half and cornstarch. Slowly pour the half-and-half/cornstarch mixture into the skillet, stirring or whisking to combine. Cook, stirring, for 1 minute. Taste and adjust seasoning if needed.
- Add the chicken and roasted vegetables to the skillet, stirring to coat everything in the sauce. Transfer the skillet to the oven and bake for 5–10 minutes, or until the chicken is cooked through (internal temperature should be at least 165°F (74°C)).
- Remove from the oven and garnish with fresh parsley before serving, if desired.
- Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.
Notes
- Freezing Instructions: Cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave.
- Special Tools (affiliate links): Baking Sheet | Parchment Paper | 12-inch Cast Iron Skillet (or regular oven-safe skillet of the same size) | Whisk | Tongs | Instant-Read Thermometer
- Vegetables: Use about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts.
- Can I use chicken breasts instead of chicken thighs? You can, but you’ll lose some flavor, and they may take longer to cook.
- Half-and-half: You can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal.
- Updated in 2023. Original recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs.