🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa125)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/","crawl_time":1775582943,"first_indexed_time":1698230887,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/creamy-garlic-chicken-vegetables\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Creamy Garlic Chicken & Vegetables - Sally's Baking","meta_descriptions":["Creamy garlic chicken and vegetables is a family favorite dinner, and bakes together in an uber-flavorful creamy garlic pan sauce."],"attrs_boilerpipe_text":"Creamy garlic chicken and vegetables\nis 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!\nI originally published this recipe in 2016\nand have since added new photos and made a couple of tweaks to the recipe. See recipe Notes for exact changes.\nYou’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.\nThe whole idea is similar to my\ncilantro lime chicken\nand\nlemon thyme chicken\nrecipes. 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.\nHere’s Why You’ll Love This Creamy Garlic Chicken:\nWholesome and satisfying\nTender, juicy chicken\nSuper flavorful creamy, garlicky pan sauce\nAll-in-one meal\nGluten-free recipe\nCustomize it with your favorite vegetables\nOne reader, Patricia, commented:\n“\nGreat one-skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty. We all loved it.\n★★★★★\n”\nOne reader, Amber, commented:\n“\nWe made this last night with home-grown butternut squash and a broccoli\/cauliflower mix. It was delicious! Even my picky 13-year-old loved it.\n★★★★★\n“\nGrab These Ingredients:\nBoneless, Skinless Chicken Thighs:\nYou\ncould\nmake 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\napple cider chicken\nskillet recipe! If you opt to use chicken breasts, I recommend pounding them to an even thickness before cooking, to ensure they cook evenly.\nVegetables:\nFigure about a cup of veggies per person. I especially love this garlic chicken & vegetables recipe with\nbroccoli\nand\nbutternut squash\n, but you can use any vegetables that you love roasted. Potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, Brussels sprouts… you get the idea!\nAnd here’s what you need for the fabulously creamy garlic pan sauce:\nButter:\nJust a little pat, for that unparalleled buttery flavor.\nOnion:\nA little diced onion makes for a great flavor base.\nGarlic:\nYou’ll need to mince 7 or 8 fresh garlic cloves. Yes, I said 8! This is garlic sauce!\nDried Parsley, Salt, & Pepper:\nFlavor\nChicken Broth:\nFlavorful liquid for the sauce.\nHalf-and-half:\nYou can use whole milk instead, but I don’t recommend using a lower-fat milk. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content.\nCornstarch:\nThe cornstarch thickens the sauce into a wonderful creamy consistency. Whisk it into the half-and-half to begin dissolving it; adding cornstarch directly to the pan would make for a lumpy sauce, which is not what we want!\nStep 1: Roast the Vegetables in the Oven\nWhatever 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\nhalf-sheet pans\n, the very same ones I use for\nchocolate chip cookies\n!), and toss with a little olive oil and salt and pepper.\nSuccess Tip:\nDon’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\nmaple-roasted squash kale salad\n. If you want to add extra vegetables, spread them out over two baking sheets to give them some room to breathe (er, roast).\nStep 2: Brown the Chicken on the Stove\nWhile 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.\nRemove 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!\nStep 3: Make the Creamy Garlic Pan Sauce\nAdd 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.\nWhisk 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.\nLOOK HOW CREAMY:\nStep 4: Combine Everything & Finish in the Oven\nNow 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. (\nInternal temperature\nshould be at least 165°F (74°C)).\nNo oven-safe skillet? No problem!\nArrange 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.\nEverything begins to soak up that flavorful bubbling garlic cream sauce:\nYou’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\ncornbread\nor\ncornbread muffins\n,\nbiscuits\n,\nartisan bread\n,\nasiago-crusted skillet bread\n, or\ndinner rolls\n!\nPopular Chicken Recipes\nI 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:\nBruschetta Chicken\nSlow Cooker Chicken Chili\nBaked Chicken Meatballs\nChicken Pot Pie\nApple Cider Chicken\nBaked Pineapple Teriyaki Chicken\nWalnut Crusted Chicken\nFor more savory dinner inspiration, see my roundups of fresh\nsummer dinner recipe ideas\nand delicious\nfall dinner recipe ideas\n.\nPrint\nDescription\nCreamy 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!\n2 cups\n(\n150g\n) fresh\nbroccoli florets\n*\n2 cups\n(\n300g\n) cubed\nbutternut squash\n*\n2 Tablespoons\nolive oil\n, divided\n1.5\npounds (24 ounces\/680g)\nboneless, skinless chicken thighs or breasts\n1 Tablespoon\n(\n14g\n)\nunsalted butter\n1\/4 teaspoon\nEACH\nsalt\n& ground\nblack pepper\n, plus more for vegetables & chicken\n1\/4 cup\n(\n33g\n) diced\nonion\n7\n–\n8\ngarlic cloves\n, minced\n2 teaspoons\ndried parsley\n1\nand 1\/4 cups (300ml)\nchicken broth\n(low-sodium is fine)\n3\/4 cup\n(180ml)\nhalf-and-half\nor\nwhole milk\n1 Tablespoon\n(\n8g\n)\ncornstarch\noptional:\nchopped fresh parsley, for garnish\nCook Mode\nPrevent your screen from going dark\nRoast the vegetables:\nPreheat 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.\nMeanwhile, brown the chicken:\nHeat the remaining 1 Tablespoon of olive oil in a large 12-inch skillet over medium heat, and swirl to coat. I usually use a\ncast iron skillet\n, 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.\nMake the pan sauce:\nAdd 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.\nAdd 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 (\ninternal temperature\nshould be at least 165°F (74°C)).\nRemove from the oven and garnish with fresh parsley before serving, if desired. \nLeftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.\nNotes\nFreezing Instructions:\nCool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave.\nSpecial Tools\n(affiliate links):\nBaking Sheet\n|\nParchment Paper\n|\n12-inch Cast Iron Skillet\n(or regular oven-safe skillet of the same size) |\nWhisk\n |\nTongs\n|\nInstant-Read Thermometer\nVegetables:\nUse about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts.\nHalf-and-half:\nYou can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal.\nCan I use chicken breasts instead of thighs?\nYes! If using chicken breasts, pound them to an even thickness before cooking, so they will cook evenly.  \nNo oven-safe skillet?\nNo 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.\nUpdated in 2023.\nOriginal recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs.\nNutrition\nServing Size:\n1 serving\nCalories:\n513\nSugar:\n4.8 g\nSodium:\n322.9 mg\nFat:\n31.1 g\nCarbohydrates:\n18.8 g\nProtein:\n40.9 g\nCholesterol:\n132.6 mg","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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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\\!*\n\n**I originally published this recipe in 2016** and have since added new photos and made a couple of tweaks to the recipe. See recipe Notes for exact changes.\n\n![chicken, broccoli, and butternut squash in creamy garlic sauce with fresh parsley in cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\nYou’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.\n\nThe whole idea is similar to my [cilantro lime chicken](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-cilantro-lime-sauce\/) and [lemon thyme chicken](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-lemon-thyme-sauce\/) 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.\n***\n## Here’s Why You’ll Love This Creamy Garlic Chicken:\n- *Wholesome and satisfying*\n- *Tender, juicy chicken*\n- *Super flavorful creamy, garlicky pan sauce*\n- *All-in-one meal*\n- *Gluten-free recipe*\n- *Customize it with your favorite vegetables*\n\n> **One reader, Patricia, commented:** “*Great one-skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty. We all loved it.* *★★★★★*”\n> \n> **One reader, Amber, commented:** “*We made this last night with home-grown butternut squash and a broccoli\/cauliflower mix. It was delicious! Even my picky 13-year-old loved it.* *★★★★★*“\n\n![saucy and creamy garlic chicken with vegetables over brown rice on plate.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-and-vegetables.jpg)\n\n## Grab These Ingredients:\n- **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](https:\/\/sallysbakingaddiction.com\/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.\n- **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\\!\n\n**And here’s what you need for the fabulously creamy garlic pan sauce:**\n\n- **Butter:** Just a little pat, for that unparalleled buttery flavor.\n- **Onion:** A little diced onion makes for a great flavor base.\n- **Garlic:** You’ll need to mince 7 or 8 fresh garlic cloves. Yes, I said 8! This is garlic sauce\\!\n- **Dried Parsley, Salt, & Pepper:** Flavor\n- **Chicken Broth:** Flavorful liquid for the sauce.\n- **Half-and-half:** You can use whole milk instead, but I don’t recommend using a lower-fat milk. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content.\n- **Cornstarch:** The cornstarch thickens the sauce into a wonderful creamy consistency. Whisk it into the half-and-half to begin dissolving it; adding cornstarch directly to the pan would make for a lumpy sauce, which is not what we want\\!\n\n![ingredients on counter including a bowl of broccoli and butternut squash, chicken thighs on a plate, measured chicken broth, garlic cloves, cornstarch, chopped onion, and dried parsley.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/chicken-broth-half-half-vegetables-garlic.jpg)\n\n## Step 1: Roast the Vegetables in the Oven\nWhatever 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](https:\/\/amzn.to\/3xzOrXO), the very same ones I use for [chocolate chip cookies](https:\/\/sallysbakingaddiction.com\/chewy-chocolate-chip-cookies\/)!), and toss with a little olive oil and salt and pepper.\n\n**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](https:\/\/sallysbakingaddiction.com\/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).\n\n![broccoli and butternut squash on parchment paper-lined baking sheet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/broccoli-butternut-squash-roasted.jpg)\n***\n## Step 2: Brown the Chicken on the Stove\nWhile 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.\n\nRemove 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\\!\n***\n## Step 3: Make the Creamy Garlic Pan Sauce\nAdd 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.\n\nWhisk 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.\n\nLOOK HOW CREAMY:\n\n![cream garlic sauce with parsley in cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-sauce.jpg)\n\n## Step 4: Combine Everything & Finish in the Oven\nNow 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](https:\/\/amzn.to\/3Q7vqmt) should be at least 165°F (74°C)).\n\n**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.\n\nEverything begins to soak up that flavorful bubbling garlic cream sauce:\n\n![cooked chicken and vegetables in a creamy garlic sauce in a black cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-and-vegetables-2.jpg)\n\n![close-up of creamy garlic chicken with broccoli and butternut squash.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-2.jpg)\n\nYou’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](https:\/\/sallysbakingaddiction.com\/my-favorite-cornbread\/) or [cornbread muffins](https:\/\/sallysbakingaddiction.com\/cornbread-muffins-recipe\/), [biscuits](https:\/\/sallysbakingaddiction.com\/flaky-buttermilk-biscuits\/), [artisan bread](https:\/\/sallysbakingaddiction.com\/homemade-artisan-bread\/), [asiago-crusted skillet bread](https:\/\/sallysbakingaddiction.com\/asiago-bread\/), or [dinner rolls](https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/)\\!\n***\n## Popular Chicken Recipes\nI 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:\n\n- [Bruschetta Chicken](https:\/\/sallysbakingaddiction.com\/skillet-bruschetta-chicken-dinner\/)\n- [Slow Cooker Chicken Chili](https:\/\/sallysbakingaddiction.com\/my-favorite-slow-cooker-chicken-chili-recipe\/)\n- [Baked Chicken Meatballs](https:\/\/sallysbakingaddiction.com\/baked-chicken-meatballs\/)\n- [Chicken Pot Pie](https:\/\/sallysbakingaddiction.com\/double-crust-chicken-pot-pie\/)\n- [Apple Cider Chicken](https:\/\/sallysbakingaddiction.com\/apple-cider-chicken\/)\n- [Baked Pineapple Teriyaki Chicken](https:\/\/sallysbakingaddiction.com\/easy-healthy-dinner-baked-pineapple-teriyaki-chicken\/)\n- [Walnut Crusted Chicken](https:\/\/sallysbakingaddiction.com\/unbelievable-walnut-crusted-chicken\/)\n\nFor more savory dinner inspiration, see my roundups of fresh [summer dinner recipe ideas](https:\/\/sallysbakingaddiction.com\/summer-dinner-recipe-ideas\/) and delicious [fall dinner recipe ideas](https:\/\/sallysbakingaddiction.com\/fall-dinner-recipes\/).\n\n[Print](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/print\/70942\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![close-up of creamy garlic chicken with broccoli and butternut squash.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-2-265x265.jpg)\n\n## Creamy Garlic Chicken & Vegetables\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.7 from 39 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  10 minutes\n- Cook Time:\n  35 minutes\n- Total Time:\n  45 minutes\n- Yield:\n  serves 4\n- Category:\n  Dinner\n- Method:\n  Cooking\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/print\/70942\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*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\\!*\n***\n### Ingredients\n- 2 cups (150g) fresh **broccoli florets**\\*\n- 2 cups (300g) cubed **butternut squash**\\*\n- 2 Tablespoons **olive oil**, divided\n- 1\\.5 pounds (24 ounces\/680g) **boneless, skinless chicken thighs or breasts**\n- 1 Tablespoon (14g) **unsalted butter**\n- 1\/4 teaspoon EACH **salt** & ground **black pepper**, plus more for vegetables & chicken\n- 1\/4 cup (33g) diced **onion**\n- 7–8 **garlic cloves**, minced\n- 2 teaspoons **dried parsley**\n- 1 and 1\/4 cups (300ml) **chicken broth** (low-sodium is fine)\n- 3\/4 cup (180ml) **half-and-half** or **whole milk**\n- 1 Tablespoon (8g) **cornstarch**\n- **optional:** chopped fresh parsley, for garnish\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. **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.\n2. **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](https:\/\/amzn.to\/46KCrkV), 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.\n3. **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.\n4. 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](https:\/\/amzn.to\/3Q7vqmt) should be at least 165°F (74°C)).\n5. Remove from the oven and garnish with fresh parsley before serving, if desired.\n6. Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.\n\n### Notes\n1. **Freezing Instructions:** Cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave.\n2. **Special Tools** (affiliate links): [Baking Sheet](https:\/\/amzn.to\/3xzOrXO) \\| [Parchment Paper](https:\/\/amzn.to\/3uO6APL) \\| [12-inch Cast Iron Skillet](https:\/\/amzn.to\/46KCrkV) (or regular oven-safe skillet of the same size) \\| [Whisk](https:\/\/amzn.to\/3qUwG1Y) \\| [Tongs](https:\/\/amzn.to\/3sNWIHh) \\| [Instant-Read Thermometer](https:\/\/amzn.to\/3Q7vqmt)\n3. **Vegetables:** Use about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts.\n4. **Half-and-half:** You can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal.\n5. **Can I use chicken breasts instead of thighs?** Yes! If using chicken breasts, pound them to an even thickness before cooking, so they will cook evenly.\n6. **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.\n7. **Updated in 2023.** Original recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs.\n\n### Nutrition\n- **Serving Size:** 1 serving\n- **Calories:** 513\n- **Sugar:** 4\\.8 g\n- **Sodium:** 322\\.9 mg\n- **Fat:** 31\\.1 g\n- **Carbohydrates:** 18\\.8 g\n- **Protein:** 40\\.9 g\n- **Cholesterol:** 132\\.6 mg\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2016%2F01%2Fcreamy-garlic-chicken-and-vegetables-2.jpg&description=Creamy%20Garlic%20Chicken%20&%20Vegetables)\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/&t=Creamy%20Garlic%20Chicken%20&%20Vegetables)\n\n[Email](<mailto:?body=I thought you might enjoy this post: Creamy Garlic Chicken & Vegetables, https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/>)\n\n## You Might Also Like...\n[![serving spoon spooning cornbread chili casserole out of a black cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/10\/cornbread-chili-casserole-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/cornbread-chili-casserole\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Cornbread Chili Casserole](https:\/\/sallysbakingaddiction.com\/cornbread-chili-casserole\/)\n[158 Comments](https:\/\/sallysbakingaddiction.com\/cornbread-chili-casserole\/#comments)\n\n[![close-up of honey garlic soy glazed salmon with green onion, brown rice, and broccoli on plate.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/06\/honey-garlic-soy-glazed-salmon-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/honey-garlic-salmon\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Honey Garlic Soy Glazed Salmon](https:\/\/sallysbakingaddiction.com\/honey-garlic-salmon\/)\n[138 Comments](https:\/\/sallysbakingaddiction.com\/honey-garlic-salmon\/#comments)\n\n[![chicken meatballs with herbs on top on a plate with zucchini noodles and lemon slices.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/04\/baked-chicken-meatballs-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/baked-chicken-meatballs\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Easy Baked Chicken Meatballs](https:\/\/sallysbakingaddiction.com\/baked-chicken-meatballs\/)\n[167 Comments](https:\/\/sallysbakingaddiction.com\/baked-chicken-meatballs\/#comments)\n\n[![chicken breasts in a skillet with cilantro lime sauce](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/07\/skillet-cilantro-chicken.jpg)](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-cilantro-lime-sauce\/)\n\n[Dinner & Sides](https:\/\/sallysbakingaddiction.com\/category\/savory-recipes\/dinner\/\")\n\n### [Creamy Cilantro Lime Chicken](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-cilantro-lime-sauce\/)\n[315 Comments](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-cilantro-lime-sauce\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/?utm_source=convertkit&utm_medium=email&utm_campaign=Sequence+-+718668&sh_kit=19b521ec72809144d54835440fd0976ae4cc5ba8cc3cb3bc267336972dc93705#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Beth says:\n   \n   February 25, 2026\n   \n   Great recipe. I am a garlic lover so this was perfect for me. I think I will double the veggies next time though. There didn’t seem to be enough for our family especially with a teenage boy in the house.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1447880)\n2. Yuliia Chambers says:\n   \n   February 17, 2026\n   \n   Wow! What a tasty dish! I cooked it for my family and everyone loved it so much they licked the plates! Yum\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1444123)\n3. Ben Barnett says:\n   \n   February 14, 2026\n   \n   Calorific content would be helpful for people trying a weight loss or weight maintenance diet\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1442837)\n   1. Michelle @ Sally's Baking says:\n      \n      February 14, 2026\n      \n      Hi Ben, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients\/brands. Readers have found this one especially helpful: <https:\/\/www.verywellfit.com\/recipe-nutrition-analyzer-4157076>\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1442848)\n4. Jessica says:\n   \n   February 11, 2026\n   \n   Can this recipe be doubled? Will the pan sauce still thicken with double the ingredients?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1441749)\n   1. Trina @ Sally's Baking says:\n      \n      February 11, 2026\n      \n      Hi Jessica, it should double well. The sauce will need a little longer to thicken.\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1441750)\n5. Anne B-A says:\n   \n   February 5, 2026\n   \n   Vegetarian here. Made this with Tofurky plant-based chik’n and it was fabulous! We used broccoli, carrots, cauliflower, and onions for roasting. The onions were a particular hit. We served it over egg noodles, as another reviewer suggested. My whole family loved it. I think it would work well with pressed tofu, too, but I haven’t tried it yet.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1437463)\n6. mimi says:\n   \n   February 3, 2026\n   \n   Made with boneless skinless chicken breast, used the amount of garlic and onion in the recipe and even added a shallot. Used baby carrots and broccoli and all the other ingredients listed above. However used salted butter and it was okay. Felt like something was missing. Next time I will try it with the chicken thighs instead of breasts since they have more flavor. I like the filling for the chicken pot pie better.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1435498)\n7. Lindsay E says:\n   \n   January 25, 2026\n   \n   Incredible recipe, great for a cold winter night! Highly recommend serving with orzo.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1424546)\n8. Jennifer Pemberton says:\n   \n   January 10, 2026\n   \n   Hi! If you need this to be dairy free, could you use extra creamy oatmilk?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1410188)\n   1. Trina @ Sally's Baking says:\n      \n      January 11, 2026\n      \n      Hi Jennifer! We have not tested oat milk here. Let us know if you do\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1410315)\n9. Christie says:\n   \n   January 10, 2026\n   \n   This was so flavorful and yummy! I used half 2% milk and half heavy cream and went with the roux method instead of cornstarch and it turned out so well! Also didn’t bake the last part just simmered the sauce and chicken in the pan til done. Served over egg noodles which everyone loved\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1410181)\n10. Emily says:\n    \n    December 30, 2025\n    \n    I liked the photos for this recipe, but didn’t have chicken or an oven safe fry pan, so I cut up my pork chops and skipped the oven step. Very flavorful and delicious! I’m excited for the leftovers. Thank you\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1406374)\n11. Patrick L Dabner says:\n    \n    December 4, 2025\n    \n    I don’t see where it’s mentioned what the oven temperature should be set to.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1394483)\n    1. Trina @ Sally's Baking says:\n       \n       December 4, 2025\n       \n       Hi Patrick! See step 1 of the recipe: *Roast the vegetables: Preheat oven to 400°F (204°C).*\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1394493)\n12. Christine says:\n    \n    November 9, 2025\n    \n    Absolutely delicious! Keep the savory dinner recipes coming! They are always amazing! We went with carrots and broccoli for the roasted veggies (separately- carrots require more time) and served over mashed potatoes. Super yummy! Thank you, Sally\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1383139)\n13. Lorraine Blakeney says:\n    \n    November 7, 2025\n    \n    Could use use bone in thighs?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1382288)\n    1. Lexi @ Sally's Baking says:\n       \n       November 7, 2025\n       \n       Hi Lorraine, absolutely.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1382293)\n14. Margit Szekely says:\n    \n    November 5, 2025\n    \n    I have never been a squash lover, but since this is all my daughter had in the pantry, I decided to give this recipe a shot, and I must say that I was very surprised by how delicious it turned out! Even my 2-year old granddaughter loved it! This is one recipe I am saving in my recipe binder\\!\n    \n    Thank you so very much! I am now looking for you other dinner recipes that I can easily make for the family.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1381658)\n15. Debbie Dougherty says:\n    \n    November 5, 2025\n    \n    I made this last night – had one slight change: I didn’t havde half-and-half or whole milk (we use 1%and almond milk here) – so I substituted a few heaping tablespoons of sour cream…..very rich, creamy and delicious! Definitely making this again\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1381623)\n16. Veronica says:\n    \n    November 4, 2025\n    \n    Ha, I just received this recipe this morning in my email. I made this for dinner tonight 11\/4\/2025. Oh MY. It was delicious and both my husband and I agreed on that FACT. Had to use a different winter squash, but it was delicious as well. Ever heard of Calabraza Squash (lol), that’s what I found in the area I live in.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1381347)\n17. Becky says:\n    \n    November 4, 2025\n    \n    Do you serve this with noodles or potatoes or rice? Or does it go well on its own, maybe with fresh bread?  \n     I’m saving this to prepare soon! It sounds delicious.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1381173)\n    1. Trina @ Sally's Baking says:\n       \n       November 4, 2025\n       \n       Hi Becky! We love to serve this over rice or with bread\/rolls, but over potatoes or noodles would be great too. Let us know what you try\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1381184)\n    2. Frannie says:\n       \n       February 7, 2026\n       \n       Do the veggies have to be roasted?\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/#comment-1439071)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/comment-page-2\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. 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Comments](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comments)\n\n[![stack of no bake cookies.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2020\/11\/easy-no-bake-cookies-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/)\n\n[No-Bake Recipes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/no-bake-recipes\/\")\n\n### [Chocolate Peanut Butter No-Bake Cookies](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/)\n[111 Comments](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/#comments)\n\nAs Seen On\n\n![Better Homes & Gardens](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-bhg.png)![Good Morning America](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-gma.png)![Huffington Post](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-huffingtonpost.png)![Taste of 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Comments](https:\/\/sallysbakingaddiction.com\/best-banana-bread-recipe\/#comments)\n\n[![slice of chocolate cake on a plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2013\/04\/triple-chocolate-cake-4-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/triple-chocolate-layer-cake\/)\n\n[Cakes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cakes\/\")\n\n### [Triple Chocolate Cake (Popular Recipe!)](https:\/\/sallysbakingaddiction.com\/triple-chocolate-layer-cake\/)\n[4,761 Comments](https:\/\/sallysbakingaddiction.com\/triple-chocolate-layer-cake\/#comments)\n\n[View All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n\n[Back to top](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/)\n\n- [About](https:\/\/sallysbakingaddiction.com\/about\/)\n- [Accessibility](https:\/\/sallysbakingaddiction.com\/accessibility-statement\/)\n- [Disclosure](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/)\n- 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All rights reserved.\n\nNotifications","attrs_readable_markdown":"***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\\!*\n\n**I originally published this recipe in 2016** and have since added new photos and made a couple of tweaks to the recipe. See recipe Notes for exact changes.\n\n![chicken, broccoli, and butternut squash in creamy garlic sauce with fresh parsley in cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken.jpg)\n\nYou’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.\n\nThe whole idea is similar to my [cilantro lime chicken](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-cilantro-lime-sauce\/) and [lemon thyme chicken](https:\/\/sallysbakingaddiction.com\/skillet-chicken-with-creamy-lemon-thyme-sauce\/) 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.\n***\n## Here’s Why You’ll Love This Creamy Garlic Chicken:\n- *Wholesome and satisfying*\n- *Tender, juicy chicken*\n- *Super flavorful creamy, garlicky pan sauce*\n- *All-in-one meal*\n- *Gluten-free recipe*\n- *Customize it with your favorite vegetables*\n\n> **One reader, Patricia, commented:** “*Great one-skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty. We all loved it.* *★★★★★*”\n> \n> **One reader, Amber, commented:** “*We made this last night with home-grown butternut squash and a broccoli\/cauliflower mix. It was delicious! Even my picky 13-year-old loved it.* *★★★★★*“\n\n![saucy and creamy garlic chicken with vegetables over brown rice on plate.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-and-vegetables.jpg)\n\n## Grab These Ingredients:\n- **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](https:\/\/sallysbakingaddiction.com\/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.\n- **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\\!\n\n**And here’s what you need for the fabulously creamy garlic pan sauce:**\n\n- **Butter:** Just a little pat, for that unparalleled buttery flavor.\n- **Onion:** A little diced onion makes for a great flavor base.\n- **Garlic:** You’ll need to mince 7 or 8 fresh garlic cloves. Yes, I said 8! This is garlic sauce\\!\n- **Dried Parsley, Salt, & Pepper:** Flavor\n- **Chicken Broth:** Flavorful liquid for the sauce.\n- **Half-and-half:** You can use whole milk instead, but I don’t recommend using a lower-fat milk. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content.\n- **Cornstarch:** The cornstarch thickens the sauce into a wonderful creamy consistency. Whisk it into the half-and-half to begin dissolving it; adding cornstarch directly to the pan would make for a lumpy sauce, which is not what we want\\!\n\n![ingredients on counter including a bowl of broccoli and butternut squash, chicken thighs on a plate, measured chicken broth, garlic cloves, cornstarch, chopped onion, and dried parsley.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/chicken-broth-half-half-vegetables-garlic.jpg)\n\n## Step 1: Roast the Vegetables in the Oven\nWhatever 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](https:\/\/amzn.to\/3xzOrXO), the very same ones I use for [chocolate chip cookies](https:\/\/sallysbakingaddiction.com\/chewy-chocolate-chip-cookies\/)!), and toss with a little olive oil and salt and pepper.\n\n**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](https:\/\/sallysbakingaddiction.com\/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).\n\n![broccoli and butternut squash on parchment paper-lined baking sheet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/broccoli-butternut-squash-roasted.jpg)\n***\n## Step 2: Brown the Chicken on the Stove\nWhile 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.\n\nRemove 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\\!\n***\n## Step 3: Make the Creamy Garlic Pan Sauce\nAdd 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.\n\nWhisk 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.\n\nLOOK HOW CREAMY:\n\n![cream garlic sauce with parsley in cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-sauce.jpg)\n\n## Step 4: Combine Everything & Finish in the Oven\nNow 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](https:\/\/amzn.to\/3Q7vqmt) should be at least 165°F (74°C)).\n\n**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.\n\nEverything begins to soak up that flavorful bubbling garlic cream sauce:\n\n![cooked chicken and vegetables in a creamy garlic sauce in a black cast iron skillet.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-and-vegetables-2.jpg)\n\n![close-up of creamy garlic chicken with broccoli and butternut squash.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/01\/creamy-garlic-chicken-2.jpg)\n\nYou’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](https:\/\/sallysbakingaddiction.com\/my-favorite-cornbread\/) or [cornbread muffins](https:\/\/sallysbakingaddiction.com\/cornbread-muffins-recipe\/), [biscuits](https:\/\/sallysbakingaddiction.com\/flaky-buttermilk-biscuits\/), [artisan bread](https:\/\/sallysbakingaddiction.com\/homemade-artisan-bread\/), [asiago-crusted skillet bread](https:\/\/sallysbakingaddiction.com\/asiago-bread\/), or [dinner rolls](https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/)\\!\n***\n## Popular Chicken Recipes\nI 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:\n\n- [Bruschetta Chicken](https:\/\/sallysbakingaddiction.com\/skillet-bruschetta-chicken-dinner\/)\n- [Slow Cooker Chicken Chili](https:\/\/sallysbakingaddiction.com\/my-favorite-slow-cooker-chicken-chili-recipe\/)\n- [Baked Chicken Meatballs](https:\/\/sallysbakingaddiction.com\/baked-chicken-meatballs\/)\n- [Chicken Pot Pie](https:\/\/sallysbakingaddiction.com\/double-crust-chicken-pot-pie\/)\n- [Apple Cider Chicken](https:\/\/sallysbakingaddiction.com\/apple-cider-chicken\/)\n- [Baked Pineapple Teriyaki Chicken](https:\/\/sallysbakingaddiction.com\/easy-healthy-dinner-baked-pineapple-teriyaki-chicken\/)\n- [Walnut Crusted Chicken](https:\/\/sallysbakingaddiction.com\/unbelievable-walnut-crusted-chicken\/)\n\nFor more savory dinner inspiration, see my roundups of fresh [summer dinner recipe ideas](https:\/\/sallysbakingaddiction.com\/summer-dinner-recipe-ideas\/) and delicious [fall dinner recipe ideas](https:\/\/sallysbakingaddiction.com\/fall-dinner-recipes\/).\n\n[Print](https:\/\/sallysbakingaddiction.com\/creamy-garlic-chicken-vegetables\/print\/70942\/)\n\n***\n### Description\n*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\\!*\n***\n- 2 cups (150g) fresh **broccoli florets**\\*\n- 2 cups (300g) cubed **butternut squash**\\*\n- 2 Tablespoons **olive oil**, divided\n- 1\\.5 pounds (24 ounces\/680g) **boneless, skinless chicken thighs or breasts**\n- 1 Tablespoon (14g) **unsalted butter**\n- 1\/4 teaspoon EACH **salt** & ground **black pepper**, plus more for vegetables & chicken\n- 1\/4 cup (33g) diced **onion**\n- 7–8 **garlic cloves**, minced\n- 2 teaspoons **dried parsley**\n- 1 and 1\/4 cups (300ml) **chicken broth** (low-sodium is fine)\n- 3\/4 cup (180ml) **half-and-half** or **whole milk**\n- 1 Tablespoon (8g) **cornstarch**\n- **optional:** chopped fresh parsley, for garnish\n\nCook Mode  Prevent your screen from going dark\n***\n1. **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.\n2. **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](https:\/\/amzn.to\/46KCrkV), 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.\n3. **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.\n4. 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](https:\/\/amzn.to\/3Q7vqmt) should be at least 165°F (74°C)).\n5. Remove from the oven and garnish with fresh parsley before serving, if desired.\n6. Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.\n\n### Notes\n1. **Freezing Instructions:** Cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave.\n2. **Special Tools** (affiliate links): [Baking Sheet](https:\/\/amzn.to\/3xzOrXO) \\| [Parchment Paper](https:\/\/amzn.to\/3uO6APL) \\| [12-inch Cast Iron Skillet](https:\/\/amzn.to\/46KCrkV) (or regular oven-safe skillet of the same size) \\| [Whisk](https:\/\/amzn.to\/3qUwG1Y) \\| [Tongs](https:\/\/amzn.to\/3sNWIHh) \\| [Instant-Read Thermometer](https:\/\/amzn.to\/3Q7vqmt)\n3. **Vegetables:** Use about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts.\n4. **Half-and-half:** You can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal.\n5. **Can I use chicken breasts instead of thighs?** Yes! If using chicken breasts, pound them to an even thickness before cooking, so they will cook evenly.\n6. **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.\n7. **Updated in 2023.** Original recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs.\n\n### Nutrition\n- **Serving Size:** 1 serving\n- **Calories:** 513\n- **Sugar:** 4\\.8 g\n- **Sodium:** 322\\.9 mg\n- **Fat:** 31\\.1 g\n- **Carbohydrates:** 18\\.8 g\n- **Protein:** 40\\.9 g\n- **Cholesterol:** 132\\.6 mg","meta_canonical":null}

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Boilerpipe Text	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! I originally published this recipe in 2016 and have since added new photos and made a couple of tweaks to the recipe. 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 One reader, Patricia, commented: “ Great one-skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty. We all loved it. ★★★★★ ” One reader, Amber, commented: “ We made this last night with home-grown butternut squash and a broccoli/cauliflower mix. It was delicious! Even my picky 13-year-old loved it. ★★★★★ “ 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! And here’s what you need for the fabulously creamy garlic pan sauce: Butter: Just a little pat, for that unparalleled buttery flavor. Onion: A little diced onion makes for a great flavor base. Garlic: You’ll need to mince 7 or 8 fresh garlic cloves. Yes, I said 8! This is garlic sauce! Dried Parsley, Salt, & Pepper: Flavor Chicken Broth: Flavorful liquid for the sauce. Half-and-half: You can use whole milk instead, but I don’t recommend using a lower-fat milk. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Cornstarch: The cornstarch thickens the sauce into a wonderful creamy consistency. Whisk it into the half-and-half to begin dissolving it; adding cornstarch directly to the pan would make for a lumpy sauce, which is not what we want! 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. LOOK HOW CREAMY: 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 For more savory dinner inspiration, see my roundups of fresh summer dinner recipe ideas and delicious fall dinner recipe ideas . Print 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! 2 cups ( 150g ) fresh broccoli florets * 2 cups ( 300g ) cubed butternut squash * 2 Tablespoons olive oil , divided 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts 1 Tablespoon ( 14g ) unsalted butter 1/4 teaspoon EACH salt & ground black pepper , plus more for vegetables & chicken 1/4 cup ( 33g ) diced onion 7 – 8 garlic cloves , minced 2 teaspoons dried parsley 1 and 1/4 cups (300ml) chicken broth (low-sodium is fine) 3/4 cup (180ml) half-and-half or whole milk 1 Tablespoon ( 8g ) cornstarch optional: chopped fresh parsley, for garnish Cook Mode Prevent your screen from going dark 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. Notes Freezing Instructions: Cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave. Special Tools (affiliate links): Baking Sheet \| Parchment Paper \| 12-inch Cast Iron Skillet (or regular oven-safe skillet of the same size) \| Whisk \| Tongs \| Instant-Read Thermometer Vegetables: Use about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts. Half-and-half: You can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal. Can I use chicken breasts instead of thighs? Yes! If using chicken breasts, pound them to an even thickness before cooking, so they will cook evenly. 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. Updated in 2023. Original recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs. Nutrition Serving Size: 1 serving Calories: 513 Sugar: 4.8 g Sodium: 322.9 mg Fat: 31.1 g Carbohydrates: 18.8 g Protein: 40.9 g Cholesterol: 132.6 mg
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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\!* I originally published this recipe in 2016 and have since added new photos and made a couple of tweaks to the recipe. See recipe Notes for exact changes. ![chicken, broccoli, and butternut squash in creamy garlic sauce with fresh parsley in cast iron skillet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). 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](https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/) and [lemon thyme chicken](https://sallysbakingaddiction.com/skillet-chicken-with-creamy-lemon-thyme-sauce/) 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 > One reader, Patricia, commented: “Great one-skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty. We all loved it. ★★★★★” > > One reader, Amber, commented: “We made this last night with home-grown butternut squash and a broccoli/cauliflower mix. It was delicious! Even my picky 13-year-old loved it. ★★★★★“ ![saucy and creamy garlic chicken with vegetables over brown rice on plate.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-and-vegetables.jpg) ## 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](https://sallysbakingaddiction.com/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\! And here’s what you need for the fabulously creamy garlic pan sauce: - Butter: Just a little pat, for that unparalleled buttery flavor. - Onion: A little diced onion makes for a great flavor base. - Garlic: You’ll need to mince 7 or 8 fresh garlic cloves. Yes, I said 8! This is garlic sauce\! - Dried Parsley, Salt, & Pepper: Flavor - Chicken Broth: Flavorful liquid for the sauce. - Half-and-half: You can use whole milk instead, but I don’t recommend using a lower-fat milk. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. - Cornstarch: The cornstarch thickens the sauce into a wonderful creamy consistency. Whisk it into the half-and-half to begin dissolving it; adding cornstarch directly to the pan would make for a lumpy sauce, which is not what we want\! ![ingredients on counter including a bowl of broccoli and butternut squash, chicken thighs on a plate, measured chicken broth, garlic cloves, cornstarch, chopped onion, and dried parsley.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/chicken-broth-half-half-vegetables-garlic.jpg) ## 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](https://amzn.to/3xzOrXO), the very same ones I use for [chocolate chip cookies](https://sallysbakingaddiction.com/chewy-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](https://sallysbakingaddiction.com/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). ![broccoli and butternut squash on parchment paper-lined baking sheet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/broccoli-butternut-squash-roasted.jpg) * ## 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. LOOK HOW CREAMY: ![cream garlic sauce with parsley in cast iron skillet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-sauce.jpg) ## 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](https://amzn.to/3Q7vqmt) 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: ![cooked chicken and vegetables in a creamy garlic sauce in a black cast iron skillet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-and-vegetables-2.jpg) ![close-up of creamy garlic chicken with broccoli and butternut squash.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-2.jpg) 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](https://sallysbakingaddiction.com/my-favorite-cornbread/) or [cornbread muffins](https://sallysbakingaddiction.com/cornbread-muffins-recipe/), [biscuits](https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/), [artisan bread](https://sallysbakingaddiction.com/homemade-artisan-bread/), [asiago-crusted skillet bread](https://sallysbakingaddiction.com/asiago-bread/), or [dinner rolls](https://sallysbakingaddiction.com/soft-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](https://sallysbakingaddiction.com/skillet-bruschetta-chicken-dinner/) - [Slow Cooker Chicken Chili](https://sallysbakingaddiction.com/my-favorite-slow-cooker-chicken-chili-recipe/) - [Baked Chicken Meatballs](https://sallysbakingaddiction.com/baked-chicken-meatballs/) - [Chicken Pot Pie](https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/) - [Apple Cider Chicken](https://sallysbakingaddiction.com/apple-cider-chicken/) - [Baked Pineapple Teriyaki Chicken](https://sallysbakingaddiction.com/easy-healthy-dinner-baked-pineapple-teriyaki-chicken/) - [Walnut Crusted Chicken](https://sallysbakingaddiction.com/unbelievable-walnut-crusted-chicken/) For more savory dinner inspiration, see my roundups of fresh [summer dinner recipe ideas](https://sallysbakingaddiction.com/summer-dinner-recipe-ideas/) and delicious [fall dinner recipe ideas](https://sallysbakingaddiction.com/fall-dinner-recipes/). [Print](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/print/70942/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![close-up of creamy garlic chicken with broccoli and butternut squash.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-2-265x265.jpg) ## Creamy Garlic Chicken & Vegetables 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.7 from 39 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - Prep Time: 10 minutes - Cook Time: 35 minutes - Total Time: 45 minutes - Yield: serves 4 - Category: Dinner - Method: Cooking - Cuisine: American [Print Recipe](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/print/70942/) [Save Recipe Recipe Saved]() *** ### 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 - 2 cups (150g) fresh broccoli florets*\ - 2 cups (300g) cubed butternut squash\* - 2 Tablespoons olive oil, divided - 1\.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts - 1 Tablespoon (14g) unsalted butter - 1/4 teaspoon EACH salt & ground black pepper, plus more for vegetables & chicken - 1/4 cup (33g) diced onion - 7–8 garlic cloves, minced - 2 teaspoons dried parsley - 1 and 1/4 cups (300ml) chicken broth (low-sodium is fine) - 3/4 cup (180ml) half-and-half or whole milk - 1 Tablespoon (8g) cornstarch - optional: chopped fresh parsley, for garnish Cook Mode Prevent your screen from going dark * ### Instructions 1. 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. 2. 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](https://amzn.to/46KCrkV), 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. 3. 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. 4. 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](https://amzn.to/3Q7vqmt) should be at least 165°F (74°C)). 5. Remove from the oven and garnish with fresh parsley before serving, if desired. 6. Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave. ### Notes 1. Freezing Instructions: Cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave. 2. Special Tools (affiliate links): [Baking Sheet](https://amzn.to/3xzOrXO) \\| [Parchment Paper](https://amzn.to/3uO6APL) \\| [12-inch Cast Iron Skillet](https://amzn.to/46KCrkV) (or regular oven-safe skillet of the same size) \\| [Whisk](https://amzn.to/3qUwG1Y) \\| [Tongs](https://amzn.to/3sNWIHh) \\| [Instant-Read Thermometer](https://amzn.to/3Q7vqmt) 3. Vegetables: Use about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts. 4. Half-and-half: You can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal. 5. Can I use chicken breasts instead of thighs? Yes! If using chicken breasts, pound them to an even thickness before cooking, so they will cook evenly. 6. 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. 7. Updated in 2023. Original recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs. ### Nutrition - Serving Size: 1 serving - Calories: 513 - Sugar: 4\.8 g - Sodium: 322\.9 mg - Fat: 31\.1 g - Carbohydrates: 18\.8 g - Protein: 40\.9 g - Cholesterol:** 132\.6 mg [Pinterest](https://pinterest.com/pin/create/button/?url=https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2016%2F01%2Fcreamy-garlic-chicken-and-vegetables-2.jpg&description=Creamy%20Garlic%20Chicken%20&%20Vegetables) [Facebook](http://www.facebook.com/share.php?u=https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/&t=Creamy%20Garlic%20Chicken%20&%20Vegetables) [Email](<mailto:?body=I thought you might enjoy this post: Creamy Garlic Chicken & Vegetables, https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/>) ## You Might Also Like... 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/?utm_source=convertkit&utm_medium=email&utm_campaign=Sequence+-+718668&sh_kit=19b521ec72809144d54835440fd0976ae4cc5ba8cc3cb3bc267336972dc93705#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Beth says: February 25, 2026 Great recipe. I am a garlic lover so this was perfect for me. I think I will double the veggies next time though. There didn’t seem to be enough for our family especially with a teenage boy in the house. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1447880) 2. Yuliia Chambers says: February 17, 2026 Wow! What a tasty dish! I cooked it for my family and everyone loved it so much they licked the plates! Yum [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1444123) 3. Ben Barnett says: February 14, 2026 Calorific content would be helpful for people trying a weight loss or weight maintenance diet [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1442837) 1. Michelle @ Sally's Baking says: February 14, 2026 Hi Ben, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: <https://www.verywellfit.com/recipe-nutrition-analyzer-4157076> [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1442848) 4. Jessica says: February 11, 2026 Can this recipe be doubled? Will the pan sauce still thicken with double the ingredients? [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1441749) 1. Trina @ Sally's Baking says: February 11, 2026 Hi Jessica, it should double well. The sauce will need a little longer to thicken. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1441750) 5. Anne B-A says: February 5, 2026 Vegetarian here. Made this with Tofurky plant-based chik’n and it was fabulous! We used broccoli, carrots, cauliflower, and onions for roasting. The onions were a particular hit. We served it over egg noodles, as another reviewer suggested. My whole family loved it. I think it would work well with pressed tofu, too, but I haven’t tried it yet. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1437463) 6. mimi says: February 3, 2026 Made with boneless skinless chicken breast, used the amount of garlic and onion in the recipe and even added a shallot. Used baby carrots and broccoli and all the other ingredients listed above. However used salted butter and it was okay. Felt like something was missing. Next time I will try it with the chicken thighs instead of breasts since they have more flavor. I like the filling for the chicken pot pie better. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1435498) 7. Lindsay E says: January 25, 2026 Incredible recipe, great for a cold winter night! Highly recommend serving with orzo. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1424546) 8. Jennifer Pemberton says: January 10, 2026 Hi! If you need this to be dairy free, could you use extra creamy oatmilk? [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1410188) 1. Trina @ Sally's Baking says: January 11, 2026 Hi Jennifer! We have not tested oat milk here. Let us know if you do\! [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1410315) 9. Christie says: January 10, 2026 This was so flavorful and yummy! I used half 2% milk and half heavy cream and went with the roux method instead of cornstarch and it turned out so well! Also didn’t bake the last part just simmered the sauce and chicken in the pan til done. Served over egg noodles which everyone loved\! [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1410181) 10. Emily says: December 30, 2025 I liked the photos for this recipe, but didn’t have chicken or an oven safe fry pan, so I cut up my pork chops and skipped the oven step. Very flavorful and delicious! I’m excited for the leftovers. Thank you\! [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1406374) 11. Patrick L Dabner says: December 4, 2025 I don’t see where it’s mentioned what the oven temperature should be set to. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1394483) 1. Trina @ Sally's Baking says: December 4, 2025 Hi Patrick! See step 1 of the recipe: Roast the vegetables: Preheat oven to 400°F (204°C). [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1394493) 12. Christine says: November 9, 2025 Absolutely delicious! Keep the savory dinner recipes coming! They are always amazing! We went with carrots and broccoli for the roasted veggies (separately- carrots require more time) and served over mashed potatoes. Super yummy! Thank you, Sally\! [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1383139) 13. Lorraine Blakeney says: November 7, 2025 Could use use bone in thighs? [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1382288) 1. Lexi @ Sally's Baking says: November 7, 2025 Hi Lorraine, absolutely. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1382293) 14. Margit Szekely says: November 5, 2025 I have never been a squash lover, but since this is all my daughter had in the pantry, I decided to give this recipe a shot, and I must say that I was very surprised by how delicious it turned out! Even my 2-year old granddaughter loved it! This is one recipe I am saving in my recipe binder\! Thank you so very much! I am now looking for you other dinner recipes that I can easily make for the family. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1381658) 15. Debbie Dougherty says: November 5, 2025 I made this last night – had one slight change: I didn’t havde half-and-half or whole milk (we use 1%and almond milk here) – so I substituted a few heaping tablespoons of sour cream…..very rich, creamy and delicious! Definitely making this again\! [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1381623) 16. Veronica says: November 4, 2025 Ha, I just received this recipe this morning in my email. I made this for dinner tonight 11/4/2025. Oh MY. It was delicious and both my husband and I agreed on that FACT. Had to use a different winter squash, but it was delicious as well. Ever heard of Calabraza Squash (lol), that’s what I found in the area I live in. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1381347) 17. Becky says: November 4, 2025 Do you serve this with noodles or potatoes or rice? Or does it go well on its own, maybe with fresh bread? I’m saving this to prepare soon! It sounds delicious. [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1381173) 1. Trina @ Sally's Baking says: November 4, 2025 Hi Becky! We love to serve this over rice or with bread/rolls, but over potatoes or noodles would be great too. Let us know what you try\! [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1381184) 2. Frannie says: February 7, 2026 Do the veggies have to be roasted? [Reply](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/#comment-1439071) ### Comment navigation [Older Comments](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/comment-page-2/#comments) ![sally mckenney headshot purple shirt.](https://sallysbakingaddiction.com/wp-content/uploads/2024/12/SALLY-HEADSHOT-2024-3.jpg) About the Author ## Sally McKenney Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. 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Readable Markdown	*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\!* I originally published this recipe in 2016 and have since added new photos and made a couple of tweaks to the recipe. See recipe Notes for exact changes. ![chicken, broccoli, and butternut squash in creamy garlic sauce with fresh parsley in cast iron skillet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken.jpg) 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](https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/) and [lemon thyme chicken](https://sallysbakingaddiction.com/skillet-chicken-with-creamy-lemon-thyme-sauce/) 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 > One reader, Patricia, commented: “Great one-skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty. We all loved it. ★★★★★” > > One reader, Amber, commented: “We made this last night with home-grown butternut squash and a broccoli/cauliflower mix. It was delicious! Even my picky 13-year-old loved it. ★★★★★“ ![saucy and creamy garlic chicken with vegetables over brown rice on plate.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-and-vegetables.jpg) ## 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](https://sallysbakingaddiction.com/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\! And here’s what you need for the fabulously creamy garlic pan sauce: - Butter: Just a little pat, for that unparalleled buttery flavor. - Onion: A little diced onion makes for a great flavor base. - Garlic: You’ll need to mince 7 or 8 fresh garlic cloves. Yes, I said 8! This is garlic sauce\! - Dried Parsley, Salt, & Pepper: Flavor - Chicken Broth: Flavorful liquid for the sauce. - Half-and-half: You can use whole milk instead, but I don’t recommend using a lower-fat milk. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. - Cornstarch: The cornstarch thickens the sauce into a wonderful creamy consistency. Whisk it into the half-and-half to begin dissolving it; adding cornstarch directly to the pan would make for a lumpy sauce, which is not what we want\! ![ingredients on counter including a bowl of broccoli and butternut squash, chicken thighs on a plate, measured chicken broth, garlic cloves, cornstarch, chopped onion, and dried parsley.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/chicken-broth-half-half-vegetables-garlic.jpg) ## 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](https://amzn.to/3xzOrXO), the very same ones I use for [chocolate chip cookies](https://sallysbakingaddiction.com/chewy-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](https://sallysbakingaddiction.com/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). ![broccoli and butternut squash on parchment paper-lined baking sheet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/broccoli-butternut-squash-roasted.jpg) * ## 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. LOOK HOW CREAMY: ![cream garlic sauce with parsley in cast iron skillet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-sauce.jpg) ## 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](https://amzn.to/3Q7vqmt) 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: ![cooked chicken and vegetables in a creamy garlic sauce in a black cast iron skillet.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-and-vegetables-2.jpg) ![close-up of creamy garlic chicken with broccoli and butternut squash.](https://sallysbakingaddiction.com/wp-content/uploads/2016/01/creamy-garlic-chicken-2.jpg) 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](https://sallysbakingaddiction.com/my-favorite-cornbread/) or [cornbread muffins](https://sallysbakingaddiction.com/cornbread-muffins-recipe/), [biscuits](https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/), [artisan bread](https://sallysbakingaddiction.com/homemade-artisan-bread/), [asiago-crusted skillet bread](https://sallysbakingaddiction.com/asiago-bread/), or [dinner rolls](https://sallysbakingaddiction.com/soft-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](https://sallysbakingaddiction.com/skillet-bruschetta-chicken-dinner/) - [Slow Cooker Chicken Chili](https://sallysbakingaddiction.com/my-favorite-slow-cooker-chicken-chili-recipe/) - [Baked Chicken Meatballs](https://sallysbakingaddiction.com/baked-chicken-meatballs/) - [Chicken Pot Pie](https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/) - [Apple Cider Chicken](https://sallysbakingaddiction.com/apple-cider-chicken/) - [Baked Pineapple Teriyaki Chicken](https://sallysbakingaddiction.com/easy-healthy-dinner-baked-pineapple-teriyaki-chicken/) - [Walnut Crusted Chicken](https://sallysbakingaddiction.com/unbelievable-walnut-crusted-chicken/) For more savory dinner inspiration, see my roundups of fresh [summer dinner recipe ideas](https://sallysbakingaddiction.com/summer-dinner-recipe-ideas/) and delicious [fall dinner recipe ideas](https://sallysbakingaddiction.com/fall-dinner-recipes/). [Print](https://sallysbakingaddiction.com/creamy-garlic-chicken-vegetables/print/70942/) * ### 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\! * - 2 cups (150g) fresh broccoli florets*\ - 2 cups (300g) cubed butternut squash\* - 2 Tablespoons olive oil, divided - 1\.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts - 1 Tablespoon (14g) unsalted butter - 1/4 teaspoon EACH salt & ground black pepper, plus more for vegetables & chicken - 1/4 cup (33g) diced onion - 7–8 garlic cloves, minced - 2 teaspoons dried parsley - 1 and 1/4 cups (300ml) chicken broth (low-sodium is fine) - 3/4 cup (180ml) half-and-half or whole milk - 1 Tablespoon (8g) cornstarch - optional: chopped fresh parsley, for garnish Cook Mode Prevent your screen from going dark * 1. 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. 2. 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](https://amzn.to/46KCrkV), 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. 3. 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. 4. 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](https://amzn.to/3Q7vqmt) should be at least 165°F (74°C)). 5. Remove from the oven and garnish with fresh parsley before serving, if desired. 6. Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave. ### Notes 1. Freezing Instructions: Cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator or at room temperature, and then reheat on the stove over medium heat or in the microwave. 2. Special Tools (affiliate links): [Baking Sheet](https://amzn.to/3xzOrXO) \\| [Parchment Paper](https://amzn.to/3uO6APL) \\| [12-inch Cast Iron Skillet](https://amzn.to/46KCrkV) (or regular oven-safe skillet of the same size) \\| [Whisk](https://amzn.to/3qUwG1Y) \\| [Tongs](https://amzn.to/3sNWIHh) \\| [Instant-Read Thermometer](https://amzn.to/3Q7vqmt) 3. Vegetables: Use about 4 cups of any vegetables you like, keeping in mind that they should be chopped into similar-size pieces to ensure they roast evenly. Some suggestions: red or gold potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, and Brussels sprouts. 4. Half-and-half: You can use half-and-half or whole milk. I do not recommend heavy cream because it is too thick. If you decide to use it, you may have to exclude the cornstarch, though the results will vary. Lower-fat milks are more prone to curdling when added to heat because they do not have a high fat content. Again, half-and-half or whole milk are ideal. 5. Can I use chicken breasts instead of thighs? Yes! If using chicken breasts, pound them to an even thickness before cooking, so they will cook evenly. 6. 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. 7. Updated in 2023. Original recipe called for 5 cloves of garlic, 1 cup (240ml) chicken broth, and chicken breasts. You really need a little more garlic to truly call this a “garlic chicken” dish, so I increased the amount. I also found a little more liquid in the sauce is helpful for volume, and while you can use chicken breasts here, I prefer chicken thighs. ### Nutrition - Serving Size: 1 serving - Calories: 513 - Sugar: 4\.8 g - Sodium: 322\.9 mg - Fat: 31\.1 g - Carbohydrates: 18\.8 g - Protein: 40\.9 g - Cholesterol:** 132\.6 mg
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