This Creamy Garlic Chicken & Vegetables is a comforting, one-pan wonder that brings together tender chicken, crisp veggies, and a velvety garlic sauce. In just 45 minutes, you’ll have a hearty dinner that’s both satisfying and packed with flavor. The golden chicken pairs perfectly with the vibrant medley of vegetables, all coated in a rich, creamy sauce that’s infused with aromatic garlic. It’s a dish that feels indulgent yet wholesome, making it ideal for busy weeknights or cozy gatherings. Every bite offers a delightful balance of textures and a burst of savory goodness that will have everyone reaching for seconds.
What makes this recipe truly special is its simplicity and versatility. With minimal prep and a quick cook time, it’s perfect for those nights when you want something delicious without the fuss. The creamy sauce clings to every piece of chicken and vegetable, creating a harmonious blend of flavors that’s both comforting and elegant. Whether you’re cooking for family or friends, this dish is sure to impress with its restaurant-quality taste and home-cooked charm. Serve it over rice, pasta, or enjoy it as is—it’s a meal that’s as easy to make as it is to love.
What You’ll Need
- 2 cups (150g) fresh broccoli florets (cut into bite-sized pieces)
- 2 cups (300g) cubed butternut squash (peeled and cut into 1-inch cubes)
- 2 Tablespoons olive oil, divided (for roasting and cooking)
- 1.5 pounds (680g) boneless, skinless chicken thighs or breasts (thighs recommended for juiciness)
- 1 Tablespoon (14g) unsalted butter
- 1/4 teaspoon EACH salt & ground black pepper, plus more for seasoning vegetables and chicken
- 1/4 cup (33g) diced onion (yellow or white onion works well)
- 7–8 garlic cloves, minced (about 2 Tablespoons)
- 2 teaspoons dried parsley (or 2 Tablespoons fresh parsley, chopped)
- 1 and 1/4 cups (300ml) chicken broth (low-sodium is fine)
- 3/4 cup (180ml) half-and-half or whole milk (half-and-half for creamier sauce)
- 1 Tablespoon (8g) cornstarch (for thickening the sauce)
- Optional: chopped fresh parsley, for garnish
Let’s Get Cooking
- Roast the vegetables: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread broccoli and butternut squash in a single layer. Drizzle with 1 Tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Bake for 20 minutes, or until tender.
- Brown the chicken: Heat the remaining 1 Tablespoon olive oil in a large 12-inch skillet over medium heat. Season chicken with salt and pepper. Cook for 4 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and loosely cover with foil.
- Make the pan sauce: Add butter to the skillet (no need to clean it). Once melted, stir in salt, pepper, onion, garlic, parsley, and chicken broth. Simmer for 5 minutes, scraping up browned bits. Whisk half-and-half and cornstarch together, then slowly pour into the skillet, stirring constantly. Cook for 1 minute until thickened. Taste and adjust seasoning if needed.
- Combine and bake: Add the chicken and roasted vegetables to the skillet, stirring to coat in the sauce. Transfer the skillet to the oven and bake for 5–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove from the oven and garnish with fresh parsley if desired. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This Creamy Garlic Chicken & Vegetables dish is hearty enough to stand on its own, but it pairs beautifully with a side of garlic bread or buttered egg noodles for a complete meal. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette. Don’t forget a sprinkle of fresh parsley for a pop of color and flavor!
Storage & Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, stirring occasionally, or use the microwave in 30-second intervals until heated through. If the sauce thickens too much, add a splash of chicken broth or milk to loosen it up.
Recipe Variations to Try
Feel free to swap out the vegetables for your favorites—zucchini, carrots, or bell peppers work well. For a dairy-free version, replace the half-and-half with coconut milk and use a plant-based butter. If you prefer a creamier sauce, double the amount of half-and-half and cornstarch for a richer texture.
Time-Saving Hacks
To cut down on prep time, use pre-cut butternut squash and broccoli florets from the grocery store. You can also brown the chicken and roast the vegetables a day ahead, then assemble and bake the dish just before serving. This recipe is perfect for meal prepping—simply divide it into individual portions for easy lunches or dinners throughout the week.
Equipment Guidance
A 12-inch skillet or Dutch oven is ideal for this recipe, as it allows enough space to brown the chicken and simmer the sauce. If you don’t have a skillet that’s oven-safe, transfer everything to a baking dish before the final bake. A parchment-lined baking sheet makes roasting the vegetables a breeze and ensures easy cleanup.
Creamy Garlic Chicken & Vegetables
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
- 1/4 teaspoon EACH salt & ground black pepper plus more for vegetables & chicken
- 1/4 cup diced onion
- 7–8 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 and 1/4 cups chicken broth low-sodium is fine
- 3/4 cup half-and-half or whole milk
- 1 Tablespoon cornstarch
- optional: chopped fresh parsley, for garnish
Instructions
- Roast the vegetables: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the vegetables out in a single layer on the baking sheet. Drizzle with 1 Tablespoon olive oil, and stir to coat. Sprinkle with salt and pepper. Bake the vegetables for 20 minutes.
- Meanwhile, brown the chicken: Heat the remaining 1 Tablespoon of olive oil in a large 12-inch skillet over medium heat, and swirl to coat. I usually use a cast iron skillet, but any skillet this size works. You can also use a Dutch oven. Place the chicken thighs in the skillet, sprinkle with salt and pepper, and cook for 4 minutes on each side. You want the chicken lightly browned on the outside, but not fully cooked in the centers because they will finish cooking in the oven. Transfer chicken to a plate and loosely cover with foil. You’ll add it back to the pan in step 4.
- Make the pan sauce: Add the butter to the hot pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the salt, pepper, onion, garlic, parsley, and chicken broth. Cook and stir, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5 minutes, stirring/scraping occasionally. With a fork, whisk together the half-and-half and cornstarch. Slowly pour the half-and-half/cornstarch mixture into the skillet, stirring or whisking to combine. Cook, stirring, for 1 minute. Taste and adjust seasoning if needed.
- Add the chicken and roasted vegetables to the skillet, stirring to coat everything in the sauce. Transfer the skillet to the oven and bake for 5–10 minutes, or until the chicken is cooked through (internal temperature should be at least 165°F (74°C)).
- Remove from the oven and garnish with fresh parsley before serving, if desired.
- Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.