Are you searching for a new go-to weeknight dinner hero? A recipe that is quick to prepare, loaded with wholesome vegetables, packed with incredible, savory flavor, and made almost entirely in one pan for the easiest cleanup imaginable? This amazing, from-scratch Creamy Garlic Chicken with Roasted Butternut Squash and Broccoli is that perfect meal.
This isn’t just a recipe; it’s a guide to a restaurant-quality, all-in-one skillet dinner that will become a new family favorite. We’ll show you the simple secrets to perfectly seared, juicy chicken thighs and sweet, caramelized roasted vegetables, all brought together in a luscious, velvety, and completely irresistible garlic cream sauce. This is the ultimate, satisfying, and easy comfort food meal.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Wonder
What makes this Creamy Garlic Chicken so spectacular is its incredible depth of flavor, all developed in a single skillet. The chicken is seared to a beautiful golden brown, creating a delicious fond on the bottom of the pan that becomes the foundation for our rich, savory sauce. The fall-inspired combination of sweet, tender butternut squash and earthy broccoli is roasted to perfection and then folded into the creamy garlic sauce with the chicken. It’s a complete, well-balanced, and sophisticated meal that is surprisingly simple to make.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Cozy Skillet Meal
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create a spectacular result.
- The Chicken:
- Boneless, Skinless Chicken Thighs: This is the perfect choice for a quick and flavorful skillet meal. Chicken thighs are incredibly juicy, tender, and much more forgiving than chicken breasts, ensuring they stay moist and delicious after being seared and baked. You can also use chicken breasts if you prefer.
- The Roasted Vegetables:
- Butternut Squash & Broccoli: This is the perfect fall vegetable pairing! The butternut squash becomes wonderfully sweet and tender when roasted, while the broccoli florets add a beautiful color and an earthy, nutritious bite.
- The Creamy Garlic Sauce: This is the luscious, savory heart of the dish.
- The Flavor Base: We build a deep, rich flavor foundation by sautéing onion and fresh garlic in the same pan that was used to sear the chicken. A splash of chicken broth is then used to deglaze the pan and scrape up all those delicious, caramelized brown bits.
- The Creamy Thickener (Cornstarch Slurry): The secret to a perfectly smooth, glossy, and thick sauce with no lumps is a simple cornstarch slurry. We whisk the cornstarch into cold half-and-half or whole milk before adding it to the simmering sauce, which is a brilliant, foolproof thickening technique.
Step-by-Step to the Perfect One-Pan Dinner
This delicious meal comes together in just a few simple stages.
Step 1: Roast the Vegetables
Step 1: First, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Spread the 2 cups of broccoli florets and the 2 cups of cubed butternut squash out in a single layer on the baking sheet.
Step 3: Drizzle the vegetables with 1 tablespoon of olive oil, and stir to coat. Sprinkle them with a little salt and pepper.
Step 4: Roast the vegetables for 20 minutes, until they are tender and the edges have begun to caramelize and turn a light golden brown.
Step 2: Sear the Chicken
While the vegetables are roasting, you can prepare your chicken.
Heat the remaining 1 tablespoon of olive oil in a large, 12-inch, oven-safe skillet over medium heat.
Pat your chicken thighs completely dry with a paper towel and sprinkle both sides with salt and pepper.
Carefully place the chicken thighs in the hot skillet and cook for about 4 minutes on each side. You are looking for the chicken to be a beautiful, light golden brown on the outside. It will not be fully cooked in the center at this stage.
Transfer the seared chicken to a clean plate and loosely cover it with foil to keep warm. Do not wipe out the pan!
Step 3: Create the Creamy Garlic Pan Sauce
Step 1: Add the 1 tablespoon of butter to the hot skillet. As it melts, gently swirl it to coat the bottom of the pan and pick up all those delicious, browned bits (the “fond”) left behind by the chicken.
Step 2: Add the 1/4 cup of diced onion and cook for a few minutes until it has softened. Add the 7-8 cloves of minced garlic, the 1/4 teaspoon each of salt and pepper, and the 2 teaspoons of dried parsley. Cook and stir for about 1 minute more, until the garlic is very fragrant.
Step 3: Pour in the 1 and 1/4 cups of chicken broth to deglaze the pan, using a wooden spoon or a whisk to scrape up any remaining browned bits from the bottom of the skillet. Let the sauce simmer for 5 minutes.
Step 4: In a separate small bowl, whisk together the 3/4 cup of half-and-half and the 1 tablespoon of cornstarch until the cornstarch has completely dissolved. This is your “slurry.”
Step 5: Slowly pour the half-and-half and cornstarch slurry into the simmering skillet, whisking to combine. Continue to cook and stir for 1 minute as the sauce beautifully thickens. Give the sauce a taste and adjust the seasoning if needed.
Step 4: Combine and Finish in the Oven
Add the seared chicken and all of its accumulated juices from the plate back into the skillet with the sauce. Add the roasted vegetables to the skillet as well. Stir everything gently to coat it all in the delicious, creamy sauce.
Transfer the entire skillet to the oven and bake for 5 to 10 minutes, or until the chicken is cooked through (the internal temperature should be at least 165°F / 74°C).
Remove the skillet from the oven and garnish with fresh parsley before serving, if desired.
The Best Easy & Creamy Garlic Chicken and Vegetables (One-Pan!)
A creamy and comforting one-skillet meal featuring chicken and roasted vegetables in a rich garlic pan sauce. The recipe starts by roasting broccoli florets and butternut squash until tender. Boneless, skinless chicken is then seared in a large, oven-safe skillet. A flavorful pan sauce is created in the same skillet with onions, garlic, chicken broth, and herbs, and then thickened with a half-and-half and cornstarch slurry. The seared chicken and roasted vegetables are returned to the skillet and finished in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Searing, Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups fresh broccoli florets
- 2 cups cubed butternut squash
- 2 Tablespoons olive oil, divided
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 Tablespoon unsalted butter
- Salt & freshly ground black pepper
- 1/4 cup diced onion
- 7–8 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 and 1/4 cups chicken broth
- 3/4 cup half-and-half or whole milk
- 1 Tablespoon cornstarch
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Roast the Vegetables: Spread the broccoli and butternut squash in a single layer on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20 minutes.
- Brown the Chicken: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large 12-inch oven-safe skillet over medium heat. Season the chicken with salt and pepper, place it in the skillet, and cook for 4 minutes on each side until lightly browned. Transfer the chicken to a plate.
- Make the Pan Sauce: Add the butter to the hot pan. Add the onion, garlic, dried parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook and stir, scraping up any browned bits from the bottom of the skillet.
- Pour in the chicken broth and let the sauce simmer for 5 minutes.
- In a small bowl, whisk together the half-and-half and cornstarch to create a slurry. Slowly pour the slurry into the skillet, stirring to combine. Cook for 1 more minute until it thickens.
- Finish the Dish: Add the seared chicken and the roasted vegetables to the skillet, stirring to coat everything in the sauce.
- Transfer the entire skillet to the oven and bake for 5–10 minutes, or until the chicken is cooked through (to at least 165°F).
- Garnish with fresh parsley before serving, if desired.
Notes
- Using a large, oven-safe skillet (like a cast iron pan) or a Dutch oven is essential for this recipe, as it goes from the stovetop to the oven.
- The chicken is only partially cooked on the stovetop and finishes cooking in the oven to ensure it stays juicy.
- The sauce is thickened with a cornstarch slurry, which is a simple way to create a creamy consistency without a traditional roux.
- Leftovers can be stored in the refrigerator for a few days.
What to Serve With Your Creamy Garlic Chicken
This beautiful, saucy skillet dinner is a fantastic centerpiece for a complete and comforting meal.
- Creamy Mashed Potatoes: The absolute perfect partner for sopping up every last drop of that incredible creamy garlic sauce.
- Fluffy Rice or Quinoa: Spoon the chicken, vegetables, and sauce over a bed of fluffy white rice, nutty quinoa, or farro.
- Crusty Bread: A simple side of warm, crusty bread or a garlic bread is a must-have for dipping into the delicious sauce.
- Egg Noodles: The creamy sauce is fantastic when tossed with wide egg noodles.
Storage and Make-Ahead Tips
This is a fantastic recipe for a quick meal, and the leftovers are just as delicious.
- Make-Ahead: You can get a head start by chopping all your vegetables and making the seasoning blend a day or two in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The sauce will thicken in the refrigerator, but it will become creamy again when reheated. You can reheat the dish gently in a covered skillet on the stovetop over medium-low heat, or in the microwave.
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Creative Recipe Variations
- Use a Different Protein: This delicious, creamy sauce and vegetable combination is also absolutely fantastic with seared, boneless pork chops or even with pan-seared salmon fillets (just add the cooked salmon at the very end).
- Add a Different Vegetable: Feel free to customize this recipe with your favorite seasonal vegetables. Instead of broccoli, you could use roasted Brussels sprouts. Instead of the butternut squash, you could use cubed sweet potatoes.
- Make it a Pasta Dish: For an incredible, all-in-one pasta dinner, you can shred the finished chicken, chop the vegetables, and toss everything with a pound of cooked penne or fettuccine pasta.
Enjoy The Ultimate One-Pan Meal!
You’ve just created a truly special skillet dinner that is a perfect harmony of hearty, healthy, and delicious flavors. This Creamy Garlic Chicken and Vegetables is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for busy weeknights.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pan meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to get a good sear on my chicken?
There are two main secrets. First, make sure your skillet is fully preheated before you add the chicken. Second, and most importantly, pat your chicken thighs completely dry with a paper towel before you season them. Excess moisture is the enemy of a good sear and will cause the chicken to steam instead of brown.
Q2: What is a “cornstarch slurry,” and why is it used to thicken the sauce?
A cornstarch slurry is a simple mixture of cornstarch and a cold liquid (in this case, the half-and-half). It is a brilliant, foolproof way to thicken a sauce without any lumps. If you were to add dry cornstarch directly to the hot simmering broth, it would immediately clump up. By dissolving it in a cold liquid first, you are ensuring that it will disperse evenly and smoothly into your sauce.
Q3: Can I make this entire dish just on the stovetop instead of finishing it in the oven?
Yes, you absolutely can! To make this a stovetop-only meal, simply return your seared chicken and the roasted vegetables to the skillet with the finished sauce. Cover the skillet, reduce the heat to low, and let everything simmer for about 5-10 minutes, until the chicken is cooked through and everything is heated.
Q4: Can I make this dish dairy-free?
Yes. To make this recipe dairy-free, you can substitute the butter with a high-quality dairy-free butter substitute or more olive oil. For the half-and-half, you can use a full-fat, unsweetened canned coconut milk or a creamy oat milk.
Q5: Can I use chicken breasts instea
Q5: Can I use chicken breasts instead of chicken thighs?
You can use boneless, skinless chicken breasts, but you will need to be very careful not to overcook them, as they are much leaner and can dry out easily. You may want to pound them to an even thickness and reduce the initial searing time by a minute or two on each side. The absolute best way to check for doneness is with an instant-read thermometer.