Description
A comforting dish featuring tender chicken and roasted vegetables in a silky garlic cream sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups fresh broccoli florets
- 2 cups cubed butternut squash
- 2 Tablespoons olive oil, divided
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 Tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup diced onion
- 7–8 garlic cloves, minced
- 2 teaspoons dried parsley
- 1 and 1/4 cups chicken broth (low-sodium)
- 3/4 cup half-and-half or whole milk
- 1 Tablespoon cornstarch
- optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (204°C) and line a large baking sheet with parchment paper.
- Spread the vegetables in a single layer on the baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Bake for 20 minutes.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Place the chicken thighs in the skillet, season with salt and pepper, and cook for 4 minutes on each side until lightly browned. Remove chicken and cover loosely with foil.
- Add butter to the same skillet and melt. Then add onion, garlic, parsley, chicken broth, salt, and pepper. Cook for 5 minutes, stirring occasionally. In a separate bowl, whisk together half-and-half and cornstarch before adding it to the skillet. Cook, stirring, for 1 minute before adjusting seasoning.
- Stir in the chicken and roasted vegetables, coating them with the sauce. Transfer the skillet to the oven and bake for an additional 5–10 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove from oven and garnish with fresh parsley if desired before serving.
Notes
Let the pan rest for 5 minutes after baking to redistribute juices for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg