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
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! Vegetables: Figure about a cup of veggies per person. I especially love this garlic chicken & vegetables recipe with broccoli and butternut squash, but you can use any vegetables that you love roasted. Potatoes, carrots, sweet potatoes, cauliflower, green beans, asparagus, Brussels sprouts… you get the idea!
Step 1: Roast the Vegetables in the Oven
Whatever vegetable medley you choose, chop them into roughly uniform-sized pieces, so they will roast evenly. Spread them in a single layer on a baking sheet (I always use these half-sheet pans, the very same ones I use for chocolate chip cookies!), and toss with a little olive oil and salt and pepper. 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. ★★★★★“
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!
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)). 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 Walnut Crusted Chicken
For more savory dinner inspiration, see my roundups of fresh summer dinner recipe ideas and delicious fall dinner recipe ideas.
