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
Creamy Garlic Chicken & Vegetables
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
- Cuisine: American
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
Instructions
- Roast the vegetables: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Spread the vegetables out in a single layer on the baking sheet. Drizzle with 1 Tablespoon olive oil, and stir to coat. Sprinkle with salt and pepper. Bake the vegetables for 20 minutes.
- Meanwhile, brown the chicken: Heat the remaining 1 Tablespoon of olive oil in a large 12-inch skillet over medium heat, and swirl to coat. I usually use a cast iron skillet, but any skillet this size works. You can also use a Dutch oven. Place the chicken thighs in the skillet, sprinkle with salt and pepper, and cook for 4 minutes on each side. You want the chicken lightly browned on the outside, but not fully cooked in the centers because they will finish cooking in the oven. Transfer chicken to a plate and loosely cover with foil. You’ll add it back to the pan in step 4.
- Make the pan sauce: Add the butter to the hot pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the salt, pepper, onion, garlic, parsley, and chicken broth. Cook and stir, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 5 minutes, stirring/scraping occasionally. With a fork, whisk together the half-and-half and cornstarch. Slowly pour the half-and-half/cornstarch mixture into the skillet, stirring or whisking to combine. Cook, stirring, for 1 minute. Taste and adjust seasoning if needed.
- Add the chicken and roasted vegetables to the skillet, stirring to coat everything in the sauce. Transfer the skillet to the oven and bake for 5–10 minutes, or until the chicken is cooked through (internal temperature should be at least 165°F (74°C)).
- Remove from the oven and garnish with fresh parsley before serving, if desired.
- Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat or in the microwave.
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
Reader Comments and Reviews
I have to say, my husband LOVED the sauce! He was licking the plate clean! Haha
We love garlic but the flavor overwhelmed everything else. It was disappointing and “just okay”. My leftover-loving husband passed on the leftovers the following day. The broccoli also overcooked during the recommended cooking time. Broccoli and garlic were all I could taste.
Hi Jo A, thank you for giving this one a try! Should you wish to make it again, you can certainly cut back on the amount of garlic. You could also try shortening the initial roasting time for the vegetables just a bit—every oven can be a bit different and cook at different rates. Thanks again!
It looked great until I made it. The chicken was undercooked and I didn’t understand how to serve it? Was I supposed to cut the chicken? Serve it on rice? It also took way longer than noted in the recipe. Flavor is good though.
I made this tonight for dinner and OMGOSH! this is so delicious!!! The entire thing came together so quickly. I loved I didn’t need to use 10 different pans too! Absolutely recommend! 10 stars!
I made this using the sweet potatoes I had on hand instead of squash. It was a huge hit with the family and the sweet potatoes nicely offset the savory flavor of the chicken and sauce. The only thing I would do differently next time will be to increase the amount of broccoli because it’s volume decreases significantly during roasting.
Recipe was so good! Any way I could make it dairy free for a friend?
Hi Cheryl, we haven’t tested this recipe with any dairy free alternatives but let us know how it goes if you do!
Delicious!!! I used cauliflower and brussel sprouts! I didn’t use 8 cloves of garlic but it was still delicious. Another one of your recipes I’m adding to my list.
Sally, thank you for this recipe!! I made this with bone in thighs, no skin. I made it with carrots and red potatoes and did not add it into the sauce, rather on the plate with that delicious sauce! The recipe is perfect in every way!! It’s now in my forever to make pile! I
Christine, I’m glad you love this dinner! Carrots and red potatoes are excellent with this sauce.
After several attempts at baking blueberry scones I attempted one last try this recipe is so good I will never use another thank you so much I’m also trying creamy garlic chicken for dinner tonight
I thought this recipe was really good! Even my picky kids ate it and that says a lot! I doubled the recipe and made it with broccoli and russet potatoes. I seasoned my potatoes with dry Italian seasoning mix before roasting them. The garlic seemed like A LOT when I chopped it but it mellowed beautifully in the dish. Served it with corn and toasted sourdough bread, delicious!
Great one skillet recipe for weekdays or company. I used red bell peppers and butternut squash. Really tasty, we all loved it.
Lovely! I used broccoli, carrot and red potatoes, came out great! I used chicken breast and for the most part got away with it but I think I’d butterfly them next time.
This is one of if not the best chicken dish I have ever made!!!! The sauce is unbelievable!
I’m glad to read this! Thank you for trying it.
Have you tried cream of mushroom soup for the sauce
Hi Audrey! We prefer to use this homemade cream sauce, but let us know if you try cream of mushroom here.
I have been looking for a non Mexican creamy chicken recipe. I found it with this. Even better I am a roasted vegetable fan so this makes this recipe even better. I will be making this once a week.
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.
I made this recipe twice- once as written and the second time I split the recipe in half and added different seasonings to each half.
I found the original recipe to be a bit bland (served on Mashed potatoes so I husband loved it) but I love its versatility.
The second time I split the recipe and used a couple of pinches of homemade salt free Cajun seasoning and in the other half I used 3/4 tsp dried thyme and light shake of cayenne pepper. I served the Cajun with Trader Joe’s Harvest Blend of Pearled Couscous, Orzo, Split Baby Garbanzo beans & Red Quinoa and I served the thyme version with egg noodles. I enjoyed both spiced up ones over the original but family loved them all.
The beauty of this recipe is its versatility and hmmmmm hmmmm good factor. I recommend tasting as you go, allowing you to adjust for your preferences. It’s fun to experiment when you have such a solid base recipe! Although I usually use your website for dependable and amazing baked goods, I am glad I clicked on this email last week!
Great quick weeknight recipe! I added a bit of red pepper flakes, otherwise followed the recipe. So good!
Easy and delicious. Not time-consuming. Doesn’t require any complicated ingredients or techniques. I’m becoming more and more of a fan of this website. Thank you!
Yum city! I made it with cauliflower, carrots, and potatoes … because that’s what was in the fridge.
Absolutely a hit in my house!! This was perfect just as written. Love the depth of flavor. Thank you Sally!! You never disappoint
Great recipe. I used canned coconut milk (unsweetened) and it worked fine. Wasn’t sure about using almond milk. Thanks for the idea
Does this freeze well?
Hi Lisa, sorry about that. You can freeze this. 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.
This looks delicious! Do you think it would work with a non-dairy milk?
Hi Randi, you can try a dairy free milk or half-and-half. Let us know if you do!
Can you substitute coconut milk instead of the half-n-half/whole milk?
Hi Heather, I’m sure you could, but I have not tested it.
Similar milk question – have you explored dairy free options? We can’t have dairy in my world lol. Thanks so much in advance.
Hi Pam, you can try a dairy free milk or half-and-half.
This looks soooo good. My only tweak will have to be the garlic because my husband does not eat garlic AT ALL. I’m definitely going to give it a try sans garlic.
Hi Leah, you may want to add some other flavoring such as 1/2 to 1 teaspoon dried thyme, rosemary, and/or perhaps a squeeze of lemon.
Hi.. can’t wait to try this recipe. It sounds wonderful. Just wondering if you have any suggestions regarding what to use instead of milk or half and half, I have a grandchild that is lactose intolerant, just finding this out, so not very versed in lactose-free cooking! Any suggestions appreciated.
You can absolutely use lactose free half-and-half, and I believe Land O’Lakes makes one.
Hi Sally! I love making your recipes, I’m living in an apartment at college for the first time this year and your recipes are simple and delicious! My roommates are always in awe of what I make, and don’t believe me when I say these recipes aren’t difficult at all! I used butternut squash and carrots this time because that’s what I had on hand and it was delicious! I had the veggies in the oven for about half an hour and ended up turning them on broil for the last bit because I did not want them to be mushy and it turned out perfect! Thank you for your simple, tasty meals! No more dining hall for me!
Hi Liv, This makes me so happy to read! I’m thrilled you have been enjoying my recipes and I bet this was delicious with butternut squash and carrots!
I made this tonight! I used bone in chicken pieces (drumsticks & thighs), brushed them with concentrated chicken stock before searing the pieces. Made the sauce double as I used a lot of chicken, used chicken & veggie stock. Then cooked the chicken in the sauce on the stove top. Came our perfect!!! Thank you!
Hi there. I just happened to see your recipe and I was wondering if I could make it with what I have on hand but I don’t have cornstarch. Do you think it would turn out the same if I substituted flour? Or do you think that’s a bad idea?
Thanks for your help!!
Cornstarch is best, but flour would work too.
I love this recipe! It looks SO GOOD! I was just wondering, is there anyway to do this recipe all on the stove, as I don’t have a skillet that is oven-safe? Maybe cook the chicken for longer? Even though this recipe does give me a good excuse to go by a nice new piece of cookware for my kitchen! 🙂 can’t wait to try this!
Absolutely you can skip the oven! And you got it– cook the chicken for longer making sure it is fully cooked on the inside.
This sounds delicious! I’m going to try it. Do you think I could finish the dish in the slow cooker rather than the oven? I’m trying to collect recipes that I can do for my elderly in laws. I could get it to the oven point and then put it in their crockpot. Thank you!
Hi Esther! We haven’t tested it, but we imagine that should work just fine. We’re unsure of the best cook time when using a crockpot. The internal temperature of the chicken should be at least 165°F (74°C) before consuming. Let us know if you try it!