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Why You'll Love This creamy garlic chicken and roasted root vegetables for cozy evenings
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Comforting and Delicious: The combination of creamy garlic sauce and roasted root vegetables is the perfect comfort food.
- Customizable: You can easily substitute different types of vegetables or proteins to suit your tastes and dietary needs.
- Perfect for Weeknights or Special Occasions: This recipe is versatile enough to be served on a busy weeknight or at a special occasion like a holiday dinner.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or entertaining.
- Impressive Presentation: The dish looks beautiful and impressive, making it perfect for serving to guests.
- Affordable: This recipe uses affordable ingredients and can be made on a budget.
- Nutritious: This recipe is packed with nutrients from the vegetables and lean protein, making it a healthy and balanced meal option.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, garlic, heavy cream, root vegetables such as carrots, Brussels sprouts, and sweet potatoes, and a blend of spices including salt, pepper, and dried thyme. Each of these ingredients plays a crucial role in the overall flavor and texture of the dish. The chicken provides lean protein, while the garlic and heavy cream add a rich and creamy element. The root vegetables add natural sweetness and a pop of color to the dish, while the spices enhance the flavor and aroma. When selecting ingredients, choose fresh and high-quality options whenever possible. For the chicken, opt for boneless, skinless breast or thighs, depending on your preference. For the garlic, use fresh cloves and mince them yourself for the best flavor. For the heavy cream, choose a high-quality brand that is free from additives and preservatives. For the root vegetables, choose a variety of colors and textures to add visual interest to the dish.
How to Make creamy garlic chicken and roasted root vegetables for cozy evenings
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4-6
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup mixed root vegetables (such as carrots, parsnips, and Brussels sprouts), peeled and chopped
- 1/2 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the vegetables. Toss the root vegetables with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
- Prepare the chicken. In a large bowl, whisk together the flour, thyme, salt, and pepper. Add the chicken and toss to coat.
- Cook the chicken. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
- Make the sauce. In a small bowl, whisk together the chicken broth, heavy cream, Dijon mustard, and garlic. Pour the sauce over the cooked chicken and stir to coat.
- Combine the chicken and vegetables. Add the roasted vegetables to the skillet with the chicken and sauce. Stir to combine and cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
- Season and serve. Season the chicken and vegetables with salt, pepper, and lemon zest. Garnish with parsley and serve hot.
- Optional: Add some extra flavor. If desired, add some grated cheese or chopped bacon to the top of the chicken and vegetables before serving.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.
- Make ahead: Prepare the sauce and roast the vegetables up to a day in advance. Cook the chicken and combine with the sauce and vegetables just before serving.
- Substitution: Swap the heavy cream for half-and-half or Greek yogurt for a lighter version of the sauce.
- Pro tip: Use a variety of root vegetables, such as carrots, parsnips, and Brussels sprouts, for a colorful and flavorful dish.
Nutrition (per serving)
285
Calories
35g
Carbs
12g
Protein
10g
Fat
4g
Fiber
