Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes!
- around 4 cups vegetables (cubed butternut squash, quartered small potatoes, broccoli, cauliflower, chopped asparagus)*
- 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, minced*
- 2 teaspoons dried parsley
- 3/4 cup whole milk, at room temperature*
- 1 teaspoon cornstarch
- optional: fresh parsley for garnish
- 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.)
- If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Evenly sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 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.
- 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.
- 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.
- 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.
- Vegetables: 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.
- Garlic: 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.
- Milk: 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.
- Skillet: Make sure your skillet is large and ovenproof. 11-12 inch is best as the veggies AND chicken must fit!
- Nutrition Information: 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.
Keywords: skillet chicken and veggies, healthy chicken recipe