Skillet Chicken, Veggies & Sweet Potatoes with Creamy Light Garlic Sauce.

Dinner

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal!

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal! Find the recipe on runlifteatrepeat.com!

New day, new recipe coming at ya!

Ok so first, how is your week going? Have you entered in my giveaway yet? I feel like mid-week is once I’m really in the groove of things. But at this point, some of us are tired, ready for the weekend and in a dinner rut. Like me.

Between starting a new job on Monday, final walk thru of our new home, closing in 2.5 weeks and this blog, I’ve been all over the place. But in a good way! When I’m busy I end up eating the same stuff, for weeks (protein pancakes, zucchini pizza, salads.) Ya know, things that will keep me full for hours. So boring but it gets the job done.

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal! Find the recipe on runlifteatrepeat.com!

Enter a new skillet meal😀

Weeknights can be rough for anyone, after a long day at work or to/from sports for the kids, the last thing that most want to do is spend hours in the kitchen for dinner. Skillet dinners are a life savor.

What this meal is.

√ Quick & simple.

√ Maximum flavor.

√ Feel good.

√ Protein packed & satisfying.

Sear chicken, make the sauce (chicken broth, 2% milk, thyme and a whole lotta garlic. Like 5 cloves.), add veggies/potatoes, bake. For real, so easy.

Crispy chicken paired with your favorite vegetables in a creamy light garlic sauce. Perfect for an easy weeknight meal! Find the recipe on runlifteatrepeat.com!

But the garliccccccc, that’s really my favorite part.

About 40 minutes start to finish. Minimal work. So get cookin’ and add this rave-worthy meal to your dinner rotation.

Skillet Chicken, Veggies & Sweet Potatoes with Creamy Light Garlic Sauce

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m

Ingredients

  • around 3 1/2 cups vegetables & potatoes (sweet potatoes, broccoli, cauliflower, etc.)
  • 2 tablespoons olive oil, divided
  • salt & freshly ground black pepper
  • 3 boneless skinless chicken breasts
  • 3 garlic cloves, minced*
  • 2 garlic cloves, smashed*
  • 3 teaspoons fresh thyme, finely chopped, divided
  • 1/3 cup low-sodium chicken broth
  • 3 tablespoons milk (any milk fat above 2%), room temperature (very important)
  • 1/2 teaspoon cornstarch

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. Spread the vegetables & potatoes on top and drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 10 minutes. Remove from the oven and set aside. Keep the oven on. (To cut down on time, start on the next step as the veggies & potatoes bake.)
  2. Make sure the chicken breasts are even in thickness, if not, pound them down. Sprinkle the chicken with a little salt, pepper and 1.5 teaspoons of thyme. In a large (11-12 inch) ovenproof skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes, turning once. You want the chicken nice and browned (it won't be cooked through that, thats ok!) Remove from the chicken from the pan and set on a plate.
  3. Add the broth, garlic, and remaining thyme to the pan. Cook and stir to scrape up the bowned bits from the chicken (flavorrrrrr!) Bring to a boil, and reduce heat to simmer for 2-3 minutes. Whisk together the milk and cornstarch, then whisk in.
  4. Add the chicken, cooked vegetables & potatoes to the sauce and place the skillet in the oven. Bake until the chicken is completely cooked through, 7-10 minutes. Chicken is done when it reaches 165°F. I typically pull it out at 160°F and let it rest to get the remaining degrees.
  5. Serve chicken, vegetables, and potatoes together with some sauce. Leftovers keep well in the refrigerator for a few days. Reheat before eating.

Additional Notes

  1. Typically one garlic clove equals 1/2 teaspoon minced from a jar. Keep in mind: if using pre-minced garlic, it's milder than fresh. You may need to add extra. If you loooooooove garlic, like me, toss in 2 whole smashed garlic cloves.
  2. Any milk fat above 2% works fine. The milk must be room temperature so it doesn't curdle. Simply measure out the milk when you begin and it will be perfect when you make the sauce.

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