Creamy Garlic Chicken
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.
Servings: 4 servings
Calories: 508kcal
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
