Description
This Creamy Garlic Chicken & Vegetables recipe features tender chicken thighs cooked to perfection with roasted broccoli and butternut squash, all enveloped in a rich garlic-parsley cream sauce. Easy to prepare and baked to meld flavors beautifully, it’s a comforting and nutritious meal perfect for a weeknight dinner.
Ingredients
Scale
Vegetables
- 2 cups (150g) fresh broccoli florets
- 2 cups (300g) cubed butternut squash
- Salt and pepper, to taste
Protein
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
Sauce & Seasonings
- 2 Tablespoons olive oil, divided
- 1 Tablespoon (14g) unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 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: chopped fresh parsley, for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the broccoli florets and cubed butternut squash evenly on the baking sheet. Drizzle with 1 tablespoon of olive oil, toss gently to coat, and season with salt and pepper. Bake for 20 minutes until tender and slightly caramelized.
- Sear the Chicken: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium heat. Place the chicken thighs in the hot skillet, season with salt and pepper, and cook for 4 minutes on each side to develop a light golden brown crust. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken and keep it warm covered with foil.
- Prepare the Sauce: Without cleaning the skillet, add the butter and swirl it around to melt. Add the diced onion, minced garlic, dried parsley, salt, and pepper, then pour in the chicken broth. Stir well, scraping any browned bits from the pan for extra flavor. Let the sauce simmer gently for about 5 minutes, stirring occasionally.
- 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 simmering sauce while stirring continuously. Cook for an additional minute until the sauce thickens to a creamy consistency. Taste and adjust seasonings as needed.
- Combine and Bake: Add the seared chicken and roasted vegetables into the skillet, stirring well to coat everything in the creamy sauce. Transfer the skillet to the oven and bake for 5–10 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) and is fully cooked through.
- Serve: Remove the skillet from the oven and sprinkle with freshly chopped parsley if desired. Serve warm and enjoy!
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat or microwave until heated through.
Notes
- You can use boneless, skinless chicken breasts if preferred, but thighs tend to remain juicier.
- Half-and-half can be substituted with whole milk, but the sauce may be slightly less rich.
- Make sure to not fully cook the chicken when searing to avoid dryness; the oven finishing step ensures tender meat.
- For added flavor, consider adding a pinch of smoked paprika or fresh thyme to the sauce.
- This recipe can be easily doubled for larger gatherings.
- Low-sodium chicken broth is recommended to control salt content.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 110 mg
