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.

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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.