Empty My Fridge
Creamy Garlic Chicken and Vegetables
Ingredients
- Broccoli2 cups
- Butternut squash · cubed2 cups
- Olive oil2 tbsp
- Chicken thigh · boneless skinless1 ½ lb
- Butter1 tbsp
- EACH salt & ground black pepper · plus more for vegetables & chicken¼ tsp
- Onion · diced¼ cups
- Garlic · minced7–8
- Parsley · dried, chopped, for garnish2 tsp
- Chicken broth1
- Half & half¾ cups
- Cornstarch1 tbsp
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper and spread the broccoli and butternut squash in a single layer.
- Drizzle the vegetables with 1 tbsp olive oil, stir to coat, season with salt and pepper, and roast for 20 minutes.
- Heat the remaining 1 tbsp olive oil in a large 12-inch skillet over medium heat. Season the chicken with salt and pepper and cook for 4 minutes per side, until lightly browned but not cooked through. Transfer to a plate and loosely cover with foil.
- Melt the butter in the same skillet. Add 1/4 tsp each salt and pepper, the onion, garlic, dried parsley and chicken broth. Stir, scraping up browned bits, and simmer for 5 minutes, stirring occasionally.
- Whisk the half-and-half with the cornstarch and slowly pour into the skillet, stirring. Cook for 1 minute, then taste and adjust seasoning.
- Return the chicken and roasted vegetables to the skillet and toss in the sauce. Bake for 5 to 10 minutes, until the chicken reaches an internal temperature of at least 165°F (74°C).
- Garnish with fresh parsley if desired. Leftovers keep a few days in the fridge and can be reheated on the stove over medium heat or in the microwave.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
GarlicOnionChicken thighBroccoliHalf & halfButternut squash
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