Creamy garlic chicken and vegetables is a family favorite dinner, and I bet it will be a hit on your table, too! Tender chicken thighs get the pan-seared treatment before baking in an uber-flavorful creamy garlic pan sauce, alongside vibrant roasted vegetables. On the table in 45 minutes!
. See recipe Notes for exact changes.
You’re looking at a cozy skillet chicken and vegetable dinner, one of my favorite ways to cook and serve chicken because (1) it’s pretty easy, (2) it’s very saucy, and (3) it’s massively delicious.
The whole idea is similar to my cilantro lime chicken and lemon thyme chicken recipes. Cook the chicken, make a pan sauce, and then finish it all up in the oven. This time I’m adding roasted vegetables to the mix to make a rounded-out all-in-one meal. If I’m serving a large meal with a little more substance, I serve it all over some brown rice.
Here’s Why You’ll Love This Creamy Garlic Chicken:
- Wholesome and satisfying
- Tender, juicy chicken
- Super flavorful creamy, garlicky pan sauce
- All-in-one meal
- Gluten-free recipe
- Customize it with your favorite vegetables
Grab These Ingredients:
- Boneless, Skinless Chicken Thighs: You could make this dish with boneless, skinless chicken breasts, but I like to use chicken thighs because they cook faster, and the fattier meat makes for some delicious pan drippings, which serve as the flavorful base for the pan sauce. Same reason I use them in this apple cider chicken skillet recipe! If you opt to use chicken breasts, I recommend pounding them to an even thickness before cooking, to ensure they cook evenly.
- Vegetables: Figure about a cup of veggies per person. I especially love this garlic chicken & vegetables recipe with broccoli and butternut squash, but you can use any vegetables that you love roasted. Potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, Brussels sprouts… you get the idea!
Step 1: Roast the Vegetables in the Oven
Whatever vegetable medley you choose, chop them into roughly uniform-sized pieces, so they will roast evenly. Spread them in a single layer on a baking sheet (I always use these half-sheet pans, the very same ones I use for chocolate chip cookies!), and toss with a little olive oil and salt and pepper.
Success Tip: Don’t crowd the pan. If there are too many vegetables all crowding together, they’ll steam instead of roast, and will be soft and mushy. Same rule applies when roasting the butternut squash for my maple-roasted squash kale salad. If you want to add extra vegetables, spread them out over two baking sheets to give them some room to breathe (er, roast).
Step 2: Brown the Chicken on the Stove
While the vegetables are roasting, brown the chicken thighs in a large, oven-safe skillet on the stove. You want them browned and a little crisp on the outside, but not cooked all the way through—about 4 minutes on each side. The chicken will finish cooking in the oven a little later.
Remove the chicken from the skillet. No need to clean the skillet—the chicken thighs leave behind so much flavor, and we are going to use every last drop of it for the pan sauce. No flavor left behind!
Step 3: Make the Creamy Garlic Pan Sauce
Add the butter, salt, pepper, onion, garlic, parsley, and broth to the skillet, and get that cooking together. Make sure you scrape the bottom of the skillet to incorporate the delicious browned bits.
Whisk the cornstarch into the half-and-half, and then slowly pour it into the pan. Stir the creamy garlic sauce while it cooks, for about a minute or so.
Step 4: Combine Everything & Finish in the Oven
Now let’s combine. Add the browned chicken thighs and roasted veggies to the skillet, turning everything to get it all nice and coated. Transfer the skillet to the oven and bake for just 5–10 minutes, or until the chicken is cooked through. (Internal temperature should be at least 165°F (74°C)).
No oven-safe skillet? No problem! Arrange the chicken and vegetables in a lightly greased baking dish, then pour the sauce over top. Turn the chicken to coat both sides in the sauce.
Everything begins to soak up that flavorful bubbling garlic cream sauce:
You’ll be looking for ways to enjoy every last drop of that sauce… you can serve this dish over rice, or just mop your plate clean with some cornbread or cornbread muffins, biscuits, artisan bread, asiago-crusted skillet bread, or dinner rolls!
Popular Chicken Recipes
I don’t publish savory recipes too often on my baking website, so when I do, you know they’re extra tested, and extra tasty. Below are some of my favorites, and each are very popular with readers on my website. I hope you try today’s creamy garlic chicken, and the following recipes, too:
- Bruschetta Chicken
- Slow Cooker Chicken Chili
- Baked Chicken Meatballs
- Chicken Pot Pie
- Apple Cider Chicken
- Baked Pineapple Teriyaki Chicken
- Walnut Crusted Chicken
Creamy Garlic Chicken & Vegetables Recipe
Description
Creamy garlic chicken and vegetables is a family favorite dinner, and I bet it will be a hit on your table, too! Tender chicken thighs get the pan-seared treatment before baking in an uber-flavorful creamy garlic pan sauce, alongside vibrant roasted vegetables (use your favorites). On the table in 45 minutes!
Ingredients You’ll Need
Instructions
- 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.
- 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.
- 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.
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