Creamy Garlic Chicken and Vegetables Recipe

If you love dishes that feel like a warm hug on a plate, you’re going to flip for this Creamy Garlic Chicken and Vegetables Recipe. I absolutely love how the tender chicken thighs soak up the rich garlic sauce, while the roasted broccoli and butternut squash add the perfect touch of sweetness and texture. Trust me, once you make this for your family or just for yourself, it’s going to be one of those go-to meals you’ll want to make again and again.

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Ingredients You’ll Need

All the ingredients work in harmony here – the butternut squash’s natural sweetness complements the savory garlicky richness, while the chicken stays juicy and tender thanks to the cooking technique.

• Broccoli florets: Fresh is best here for roasting to get that nice crisp-tender bite.
• Butternut squash: Cubed evenly for even roasting and a subtle sweetness.
• Olive oil: Divided use helps with roasting and sautéing for rich flavor.
• Boneless skinless chicken thighs or breasts: Thighs stay more tender and juicy, but breasts work if you prefer leaner meat.
• Unsalted butter: Adds richness to the pan sauce without overpowering the garlic.
• Salt and ground black pepper: Essential seasoning, plus you can adjust based on taste.
• Diced onion: Builds a savory base for the sauce.
• Garlic cloves, minced: Loads of garlic—because that’s where the magic is.
• Dried parsley: Adds a mild herby note and brightens the sauce.
• Chicken broth: Low-sodium is ideal so you can control the saltiness.
• Half-and-half or whole milk: Creates that creamy texture without being too heavy.
• Cornstarch: Helps thicken the sauce perfectly without lumps.
• Fresh parsley (optional): Adds a fresh pop of color and flavor at the end.

Variations

I love how flexible this recipe is—you can easily tweak it to your liking or what you have on hand. Don’t be afraid to make it yours!

• Swap the Veggies: I’ve swapped butternut squash for sweet potatoes or carrots when I wanted a bit more sweetness or color variety, and it always turned out great.
• Dairy-Free: Use coconut milk or your favorite plant-based milk instead of half-and-half—just be sure to use a thickener like arrowroot powder to keep the sauce creamy.
• Herbs and Spices: I sometimes add a pinch of smoked paprika or Italian seasoning for a different flavor profile.
• Chicken Cuts: While I usually go with thighs for the juiciness, chicken breasts work fine too, just keep an eye to avoid drying them out.

How to Make Creamy Garlic Chicken and Vegetables Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (204°C). Line a baking sheet with parchment, which helps with cleanup and prevents sticking. Spread the broccoli florets and cubed butternut squash out in a single layer. Drizzle with 1 tablespoon of olive oil and toss until everything’s nicely coated. Sprinkle with salt and pepper to season. Pop the tray into the oven for about 20 minutes. You’ll want the veggies tender but with a slight crisp on the edges—that roasted flavor is what makes this dish sing.

Step 2: Sear the Chicken

While the veggies roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. I usually grab my trusty 12-inch cast iron skillet because it holds heat well, but any big skillet or even a Dutch oven works. Season the chicken thighs with salt and pepper and lay them in the hot pan, not crowding them. Cook for about 4 minutes per side—you’re aiming for a golden-brown outside, but the chicken should still be just barely cooked inside since it will finish in the oven. Once seared, transfer the chicken to a plate and loosely cover with foil to keep warm.

Step 3: Create the Creamy Garlic Sauce

Without wiping out the pan, melt the butter in the hot skillet. As it melts, add salt, pepper, diced onion, minced garlic, and dried parsley. Stir everything together and deglaze the pan with chicken broth, scraping up those beautiful browned bits from the bottom—you don’t want to miss that flavor! Let this simmer for about 5 minutes to meld the flavors. Meanwhile, whisk together half-and-half and cornstarch in a small bowl until smooth, then slowly pour it in while stirring or whisking. Cook for about a minute more until thickened. Give it a taste and adjust the seasoning if you want more zing.

Step 4: Combine and Finish in the Oven

Gently add the seared chicken and roasted veggies back into the skillet, tossing everything together so the sauce coats the ingredients evenly. Transfer the skillet to your preheated oven and bake for another 5 to 10 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C). This final oven time lets all the flavors meld and finishes off the chicken perfectly.

When it’s done, pull the skillet out and sprinkle on some fresh parsley if you have it—it adds a nice fresh finish. And voilà, you’re ready to dig in!

How to Serve Creamy Garlic Chicken and Vegetables Recipe

Garnishes

I almost always garnish with chopped fresh parsley. It adds a fresh, herbaceous brightness that cuts through the richness of the sauce, plus it makes everything look so inviting on the plate.

Side Dishes

This dish is fantastic on its own, but I like to pair it with a simple green salad or some crusty bread to soak up every last bit of that creamy sauce. Sometimes I even serve it over garlic mashed potatoes or creamy polenta for extra comfort food vibes.

Creative Ways to Present

For special occasions, I’ve served this in individual oven-safe ramekins, topped with a sprinkle of parmesan and broiled for a minute to get a golden crust on top. It’s always a showstopper and feels extra special for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens up nicely and the flavors deepen overnight, so leftovers often taste even better the next day.

Freezing

Freezing works well too—just portion the dish into freezer-safe containers and freeze for up to 2 months. When you defrost, do so overnight in the fridge for best texture and flavor.

Reheating

I reheat leftovers gently on the stove over medium-low heat, adding a splash of broth or water if the sauce feels too thick. You can also microwave it covered, stopping halfway to stir and ensure even heating.

FAQs

Final Thoughts

This Creamy Garlic Chicken and Vegetables Recipe has become a personal favorite for those cozy weeknight dinners when I want something warming but still packed with flavor. It’s one of those meals that feels a little indulgent, yet so approachable to throw together. I know you’re going to enjoy the blend of roasted veggies and savory garlicky sauce just as much as I do. Make it for your loved ones or yourself—you’ll be surprised how fast this disappears from the plate. Go ahead, give it a try and watch this become one of your kitchen staples.

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