This creamy garlic chicken and vegetables is a family favorite recipe that's on the table in just 45 minutes. Tender chicken thighs are pan-seared and smothered in creamy garlic sauce.
Step aside homemade stromboli because this creamy garlic chicken is a must-make this–and every!–day of the week. Today we're combining tender chicken, hearty vegetables with a flavorful cream sauce.
Here's Why You'll Love It
- Tender, juicy chicken– use either chicken breasts or thighs
- Done in just 45 minutes!
- Incredibly flavorful creamy garlic sauce
- Wholesome, satisfying and rich without being too heavy
- Customize it with your favorite or seasonal vegetables (or potatoes!)
Grab These Ingredients
- Chicken: You could make this dish with boneless, skinless chicken breasts, but I prefer to use chicken thighs as they cook more quickly and the fattier meat adds more flavor. This results in an extra flavorful sauce.
- Vegetables & Potatoes: You want about a heaping cup of vegetables/potatoes per person. Use what you love– I personally love small potatoes with broccoli and carrots. Feel free to swap out the potatoes completely with additional vegetables. Make sure all roughly the same size for even cooking.
- Olive Oil: Just 3 Tablespoons for the chicken.
- Butter: 2 Tables of unsalted butter for flavor.
- Onion: A little diced onion makes for a wonderful flavor base just like in this skillet apple chicken.
- Heavy Cream: For the creamiest sauce, heavy cream is recommended. You can use whole milk instead, but I don't recommend using a lower-fat milk as they are more prone to curdling when added to heat.
- Chicken Broth: Or vegetable broth. Flavorful liquid for the sauce.
- Garlic: You’ll need to mince 5-6 fresh garlic cloves. This is garlic sauce after all!
- Dried Parsley, Fresh Thyme, Salt, & Pepper: For flavor.
- Cornstarch: The cornstarch thickens the sauce into a creamy consistency. Prior to adding, whisk into the heavy cream to ensure a smooth sauce.
Overview: How to Make Creamy Garlic Chicken
Step 1: Season the vegetables (and potatoes, if using) with olive oil, salt, and pepper.
Step 2: Roast for 18-20 minutes– this helps jump start the cooking process to soften the vegetables.
Step 3: Season both sides of the chicken and brown on either side. Begin making the cream sauce.
Step 4: Add the chicken and roasted vegetables back to the skillet, stirring to coat everything in the sauce. Transfer the skillet to the oven and bake for 5-10 minutes until the chicken is cooked through.
FAQ
How do you thicken creamy garlic sauce?
The easiest way to thicken a creamy garlic sauce is to use cornstarch. Stir together cornstarch and cream (or broth or water) to make a slurry. Stir it into the sauce and it will thicken as it heats.
How to add cream to sauce without curdling?
It's important to have the heavy cream at room temperature before adding into the hot pan. The drastic change in temperature will otherwise cause the heavy cream to curdle.
What to eat with garlic chicken?
You want to serve garlic chicken with something that will soak up the sauce like homemade quinoa or no-knead bread.
More Chicken Dinner Recipes
Creamy Garlic Chicken
Description
This creamy garlic chicken and vegetables is a family favorite recipe that's on the table in just 45 minutes. Tender chicken thighs are pan-seared and smothered in creamy garlic sauce.
Ingredients
- 4 ½ cups vegetables, quartered small potatoes, cauliflower, broccoli, etc.
- 3 Tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 ½ pounds boneless skinless chicken thighs or breasts
- 1 ⅓ cups low sodium chicken broth
- 2 Tablespoons unsalted butter
- ½ cup finely chopped sweet onion
- 2 teaspoons dried parsley
- 6 cloves minced garlic
- ½ teaspoon minced fresh thyme
- 1 cup heavy cream, at room temperature
- 2 ½ teaspoons cornstarch
Instructions
- Roast the vegetables: Preheat the oven to 415ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the vegetables in a single layer on the baking sheet. Drizzle 2 Tablespoons olive oil and stir to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 18-20 minutes.
- Meanwhile, brown the chicken: Heat the remaining 1 Tablespoon of olive oil in a large 12-inch skillet over medium heat– I usually use a cast iron skillet. Season both sides of the chicken and place into the skillet and cook for 4-5 minutes on each side. You just want the chicken lightly browned on the outside, not fully cooked in the center as they will finish cooking in the oven. Transfer the chicken to a plate. You'll add it back in step 4.
- Make the pan sauce: Leave the pan drippings in the skillet, add the butter and swirl to cook as it melts. Add the remaining salt and pepper, parsley, thyme, and onion. Cook and stir until the onion begins to soften, about 2-3 minutes. Then, stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. (This is key for a flavorful sauce!) Let the sauce simmer for 5-6 minutes, stirring occasionally. Whisk together the cornstarch and heavy cream. Slowly pour into the skillet, stirring to combined. Cook, stirring continuously, for 1 minute until the sauce begins to thicken. Taste the sauce and adjust seasoning if needed.
- Add the chicken and roasted vegetables back 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. The internal temperature should be at least 165ªF at the thickest part.
- Remove from the oven and garnish with fresh parsley or thyme, if desired. Leftovers stay fresh in the refrigerator for up to 4 days.
Notes
- Freezing Instructions: Allow the chicken and vegetables to cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Reheat as desired.
- Chicken: You cab make this dish with boneless, skinless chicken breasts, but I prefer to use chicken thighs as they cook more quickly and the fattier meat adds more flavor. This results in an extra flavorful sauce. If using chicken breast, make sure you pound the chicken down into even thickness.
- Vegetables & Potatoes: You want about a heaping cup of vegetables/potatoes per person. Use what you love– I personally love small potatoes with broccoli and carrots. Feel free to swap out the potatoes completely with additional vegetables. Make sure all roughly the same size for even cooking.
- Heavy Cream: For the creamiest sauce, heavy cream is recommended. You can use whole milk instead, but I don't recommend using a lower-fat milk.
Nutrition
Calories: 508kcal | Carbohydrates: 35g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1012mg | Potassium: 612mg | Fiber: 9g | Sugar: 3g | Vitamin A: 11463IU | Vitamin C: 24mg | Calcium: 112mg | Iron: 2mg
Tried this recipe? Tag me Today!Mention @SimpleEverydayRecipes or tag #simpleeverydayrecipes!
Leave a Reply