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.

The Best Easy & Creamy Garlic Chicken and Vegetables

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.

Author: Grace
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/