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.
Find it online: https://www.eatswithsoul.com/garlic-chicken-and-vegetables/