Skillet Chicken & Veggies with Creamy Light Garlic Sauce

Crispy chicken with your favorite vegetables in a simple creamy garlic pan sauce. On the table in 45 minutes



Ingredients



  • around 4 cups vegetables (cubed butternut squash, quartered small potatoes, broccoli, cauliflower, chopped asparagus)*
  • 2 Tablespoons olive oil, divided
  • salt & freshly ground black pepper
  • 4 skinless boneless chicken breasts (I used 3 because they were large)
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon unsalted butter
  • 1/4 cup finely chopped onion
  • 5 whole garlic cloves, minced*
  • 2 teaspoons dried parsley
  • 3/4 cup whole milk, at room temperature*
  • 1 teaspoon cornstarch
  • optional: fresh parsley for garnish

Instructions



  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread vegetables on top and lightly drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 15 minutes. Remove from the oven and set aside. Keep oven on. (Time saving tip: Get started on steps 2 and 3 as the vegetables bake.)
  2. If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Evenly sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. In a large ovenproof skillet, heat 1 Tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
  4. Remove skillet from heat and add the broth, butter, onion, garlic, and parsley. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 5 minutes. Whisk together the milk and cornstarch, then slowly whisk into the sauce.
  5. Add chicken and cooked vegetables to the sauce and place the skillet in the oven. Bake until the chicken is completely cooked through, about 5-10 minutes.
  6. Serve chicken, vegetables, and sauce together with a little fresh parsley for garnish if desired. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Full Recipe:Click here

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