Can You Make a Flavorful, One-Skillet Chicken Dinner in Just 45 Minutes?
Craving a comforting, family-friendly meal that’s both hearty and nutritious? What if you could sear tender chicken thighs and roast vibrant veggies, all smothered in a creamy garlic sauce, in under an hour? Creamy Garlic Chicken & Vegetables is your answer—a 4.7-star-rated dish from 31 reviews, perfect for weeknight dinners, cozy gatherings, or meal prep. Ready to fill your kitchen with savory aromas? Let’s get cooking!
Overview: Why Creamy Garlic Chicken & Vegetables Shines
What makes Creamy Garlic Chicken & Vegetables so special? This one-skillet dish combines juicy, pan-seared chicken thighs with roasted broccoli and butternut squash, all coated in a rich, garlicky cream sauce. The quick-cooking method—roasting veggies while browning chicken—saves time, and the single skillet keeps cleanup minimal. Perfect for busy evenings, family meals, or impressing guests, this dish balances bold flavors with wholesome ingredients, making it a versatile crowd-pleaser.
Time requirement: 45 minutes total, with 10 minutes prep and 35 minutes cooking. Multitasking (roasting veggies while cooking chicken) keeps it efficient.
Difficulty level: Easy! If you can sear chicken and stir a sauce, you’re set. A large skillet (cast iron or similar), a baking sheet, and a whisk are the main tools, and kids can help toss veggies or garnish with parsley.
Health perks: Chicken provides lean protein and iron for muscle health, while broccoli and butternut squash offer fiber, vitamins A, C, and antioxidants for immunity. The moderate use of butter and half-and-half keeps it balanced, and the recipe’s flexibility supports vegetarian or gluten-free diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 4 servings. Each ingredient plays a key role, with swaps for flexibility.
- Fresh broccoli florets (2 cups, 150g): Adds vibrant crunch and nutrition. Sub: Cauliflower, asparagus, or green beans.
- Butternut squash (2 cups, 300g, cubed): Brings sweet, hearty texture. Sub: Sweet potato, carrots, or pumpkin.
- Olive oil (2 tablespoons, divided): Roasts veggies and sears chicken. Sub: Avocado oil or grapeseed oil.
- Boneless, skinless chicken thighs or breasts (1.5 pounds, 680g): Juicy, flavorful protein. Sub: Tofu or plant-based chicken for vegetarian.
- Unsalted butter (1 tablespoon, 14g): Enriches the sauce. Sub: Olive oil or vegan butter.
- Salt and black pepper (1/4 teaspoon each, plus more for veggies and chicken): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Onion (1/4 cup diced, 33g): Adds savory depth. Sub: Shallots or red onion.
- Garlic (7-8 cloves, minced): Provides bold, aromatic flavor. Sub: 2 teaspoons garlic powder.
- Dried parsley (2 teaspoons): Adds herby freshness. Sub: Dried oregano or 1 tablespoon fresh parsley.
- Chicken broth (1 1/4 cups, 300ml, low-sodium): Forms the savory sauce base. Sub: Vegetable broth for vegetarian.
- Half-and-half or whole milk (3/4 cup, 180ml): Creates creamy texture. Sub: Heavy cream or unsweetened plant-based milk.
- Cornstarch (1 tablespoon, 8g): Thickens the sauce. Sub: All-purpose flour or arrowroot powder.
- Optional garnish: Chopped fresh parsley for a fresh pop. Sub: Chives or green onions.
These ingredients are seasonal and accessible, creating a wholesome, flavorful dish.
Step-by-Step Instructions: Let’s Cook This Chicken & Veggies!
Ready to start? You’ll need a large 12-inch skillet (cast iron or similar), a large baking sheet, and a whisk. These steps are simple, with tips for success.
- Roast the veggies: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread 2 cups broccoli florets and 2 cups cubed butternut squash in a single layer. Drizzle with 1 tablespoon olive oil, toss to coat, and sprinkle with salt and pepper. Roast for 20 minutes until tender and slightly caramelized. Tip: Cube squash small for even roasting; don’t overcrowd the pan.
- Brown the chicken: Heat 1 tablespoon olive oil in a 12-inch skillet (or Dutch oven) over medium heat, swirling to coat. Season 1.5 pounds chicken thighs with salt and pepper, then sear for 4 minutes per side until lightly browned (not fully cooked). Transfer to a plate and loosely cover with foil. Tip: Pat chicken dry for a better sear; don’t move it while browning.
- Make the sauce: Add 1 tablespoon butter to the skillet (no need to wipe it out), swirling to melt. Add 1/4 teaspoon each salt and pepper, 1/4 cup diced onion, 7-8 minced garlic cloves, 2 teaspoons dried parsley, and 1 1/4 cups chicken broth. Cook, stirring and scraping up browned bits, for 5 minutes. Whisk 3/4 cup half-and-half with 1 tablespoon cornstarch, then slowly pour into the skillet, stirring to combine. Cook for 1 minute until thickened. Taste and adjust seasoning. Tip: Whisk constantly to prevent lumps; simmer longer for a thicker sauce.
- Combine and bake: Add the seared chicken and roasted vegetables to the skillet, stirring to coat in sauce. Transfer the skillet to the oven and bake for 5-10 minutes until chicken reaches 165°F internally. Tip: Check thinner pieces at 5 minutes to avoid overcooking.
- Serve: Garnish with optional fresh parsley and serve warm. Tip: Spoon extra sauce over each portion for maximum flavor.
Assembly: Plate It Like a Pro
This dish is vibrant and creamy, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Chicken and veggies: Serve 1-2 chicken thighs per plate with a generous scoop of veggies and sauce. Tip: Arrange veggies around chicken for a colorful presentation.
- Garnish: Sprinkle with chopped fresh parsley or chives for a fresh pop. Tip: Add a pinch of black pepper or red pepper flakes for flair.
- Serving suggestion: Pair with mashed potatoes, rice, or crusty bread to soak up the sauce. Tip: Warm bread in the oven during the last 5 minutes of baking.
- Presentation: For a cozy vibe, use white or rustic plates to highlight the creamy sauce, green broccoli, and orange squash. Serve family-style from the skillet for gatherings. Tip: A drizzle of olive oil or extra parsley adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your chicken and veggies tasting great.
- Storage: Store in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet over medium heat with a splash of broth for 5-7 minutes, or microwave for 1-2 minutes. Tip: Stir gently to preserve veggie texture.
- Freezing: Freeze cooled dish in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove. Tip: Freeze without garnish; add fresh parsley after reheating.
- Make-ahead: Roast veggies and sear chicken up to 1 day ahead; refrigerate separately. Make sauce and assemble fresh before baking. Tip: Don’t combine early—veggies can get soggy.
Health tip: Storing properly preserves the chicken’s protein, veggies’ vitamins, and sauce’s flavor, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Swap chicken for tofu, tempeh, or extra veggies like mushrooms or zucchini; use vegetable broth.
- Gluten-free option: Naturally gluten-free; check broth for additives.
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the sauce.
- Creamy boost: Use heavy cream instead of half-and-half for a richer sauce.
- Veggie swap: Replace broccoli or squash with cauliflower, carrots, or green beans.
- Herb twist: Add 1 teaspoon fresh thyme or rosemary to the sauce.
Conclusion: Savor Your Creamy Garlic Delight
You’re now ready to master Creamy Garlic Chicken & Vegetables! This wholesome, one-skillet dish brings tender chicken, roasted veggies, and a creamy garlic sauce together for a meal that’s perfect for busy weeknights, family dinners, or impressing guests. With just 45 minutes, you can create a flavorful, nutrient-packed dinner that’s as comforting as it is delicious. Play with vegetarian or spicy twists to make it your own. Grab that skillet, sear some chicken, and enjoy this savory delight. Share your results in the comments—I’d love to hear how it turned out!
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Creamy Garlic Chicken & Vegetables
Description
Craving a comforting, family-friendly meal that’s both hearty and nutritious? What if you could sear tender chicken thighs and roast vibrant veggies, all smothered in a creamy garlic sauce, in under an hour? Creamy Garlic Chicken & Vegetables is your answer—a 4.7-star-rated dish from 31 reviews, perfect for weeknight dinners, cozy gatherings, or meal prep
Ingredients
Here’s the lineup for 4 servings. Each ingredient plays a key role, with swaps for flexibility.
- Fresh broccoli florets (2 cups, 150g): Adds vibrant crunch and nutrition. Sub: Cauliflower, asparagus, or green beans.
- Butternut squash (2 cups, 300g, cubed): Brings sweet, hearty texture. Sub: Sweet potato, carrots, or pumpkin.
- Olive oil (2 tablespoons, divided): Roasts veggies and sears chicken. Sub: Avocado oil or grapeseed oil.
- Boneless, skinless chicken thighs or breasts (1.5 pounds, 680g): Juicy, flavorful protein. Sub: Tofu or plant-based chicken for vegetarian.
- Unsalted butter (1 tablespoon, 14g): Enriches the sauce. Sub: Olive oil or vegan butter.
- Salt and black pepper (1/4 teaspoon each, plus more for veggies and chicken): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Onion (1/4 cup diced, 33g): Adds savory depth. Sub: Shallots or red onion.
- Garlic (7-8 cloves, minced): Provides bold, aromatic flavor. Sub: 2 teaspoons garlic powder.
- Dried parsley (2 teaspoons): Adds herby freshness. Sub: Dried oregano or 1 tablespoon fresh parsley.
- Chicken broth (1 1/4 cups, 300ml, low-sodium): Forms the savory sauce base. Sub: Vegetable broth for vegetarian.
- Half-and-half or whole milk (3/4 cup, 180ml): Creates creamy texture. Sub: Heavy cream or unsweetened plant-based milk.
- Cornstarch (1 tablespoon, 8g): Thickens the sauce. Sub: All-purpose flour or arrowroot powder.
- Optional garnish: Chopped fresh parsley for a fresh pop. Sub: Chives or green onions.
These ingredients are seasonal and accessible, creating a wholesome, flavorful dish.
Instructions
- Roast the veggies: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread 2 cups broccoli florets and 2 cups cubed butternut squash in a single layer. Drizzle with 1 tablespoon olive oil, toss to coat, and sprinkle with salt and pepper. Roast for 20 minutes until tender and slightly caramelized. Tip: Cube squash small for even roasting; don’t overcrowd the pan.
- Brown the chicken: Heat 1 tablespoon olive oil in a 12-inch skillet (or Dutch oven) over medium heat, swirling to coat. Season 1.5 pounds chicken thighs with salt and pepper, then sear for 4 minutes per side until lightly browned (not fully cooked). Transfer to a plate and loosely cover with foil. Tip: Pat chicken dry for a better sear; don’t move it while browning.
- Make the sauce: Add 1 tablespoon butter to the skillet (no need to wipe it out), swirling to melt. Add 1/4 teaspoon each salt and pepper, 1/4 cup diced onion, 7-8 minced garlic cloves, 2 teaspoons dried parsley, and 1 1/4 cups chicken broth. Cook, stirring and scraping up browned bits, for 5 minutes. Whisk 3/4 cup half-and-half with 1 tablespoon cornstarch, then slowly pour into the skillet, stirring to combine. Cook for 1 minute until thickened. Taste and adjust seasoning. Tip: Whisk constantly to prevent lumps; simmer longer for a thicker sauce.
- Combine and bake: Add the seared chicken and roasted vegetables to the skillet, stirring to coat in sauce. Transfer the skillet to the oven and bake for 5-10 minutes until chicken reaches 165°F internally. Tip: Check thinner pieces at 5 minutes to avoid overcooking.
- Serve: Garnish with optional fresh parsley and serve warm. Tip: Spoon extra sauce over each portion for maximum flavor.
FAQs: Your Questions Answered
Can I use chicken breasts? Yes! Use 1.5 pounds boneless breasts; sear 4-5 minutes per side and check for 165°F in the oven.
What are the health benefits? Chicken provides protein, broccoli and squash offer vitamins A and C, and moderate butter keeps it balanced.
How do I know the chicken is done? It should reach 165°F internally; use a meat thermometer or cut to check.
Can I prep for a party? Yes! Roast veggies and sear chicken a day ahead; make sauce and bake fresh.
Kid-friendly? Totally! Mild flavors appeal to kids; omit garlic or broccoli for picky eaters.
Why is my sauce too thin? Not enough cornstarch or simmering time. Whisk in an extra 1 teaspoon cornstarch slurry next time.
Gluten-free? Naturally gluten-free; check broth for additives.
How to store leftovers? Fridge for 3-4 days; reheat on stove or microwave. Freeze for 2 months; thaw before reheating.