Creamy Garlic Chicken & Vegetables
Ingredients
The chicken and vegetables
-
1.5
pounds
boneless, skinless chicken thighs or breasts
-
2
cups
fresh broccoli florets
-
2
cups
cubed butternut squash
-
2
Tablespoons
olive oil
The sauce
-
1
Tablespoon
unsalted butter
-
¼
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
¼
cup
diced onion
-
7–8
cloves
garlic, minced
-
2
teaspoons
dried parsley
-
1 and ¼
cups
chicken broth
-
¾
cup
half-and-half or whole milk
-
1
Tablespoon
cornstarch
-
optional
chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with parchment paper.
- Chop vegetables into uniform pieces, toss with olive oil, salt, and pepper, and roast for 20 minutes.
- In a skillet, heat remaining olive oil and brown the chicken thighs for about 4 minutes on each side.
- Remove the chicken and make the sauce by adding butter, salt, pepper, onion, garlic, parsley, and broth to the skillet. Cook for 5 minutes.
- Whisk cornstarch into half-and-half and add to the skillet, stirring for about a minute.
- Combine the chicken and roasted vegetables into the skillet, coat them in the sauce, and bake for 5–10 minutes until the chicken is fully cooked.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
18.4g
Total carbohydrates
18.8g
Total protein
20g
Sodium
286.3mg
Cholesterol
93.5mg
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