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One-Pan Creamy Garlic Chicken with Veggies: The Ultimate Comfort Food Made Simple

Warm, creamy, and impossibly easy, this one-pan garlic chicken gives you a full dinner without the fuss. Tender seared chicken is finished in a silky garlic-cream sauce with bright broccoli and sweet carrots—comfort food that feels special on a weeknight. If you love simple garlic-forward dinners, you might also enjoy a handheld twist on similar flavors like these cheesy garlic chicken wraps for lunches or busy evenings.

Why make this recipe
If you’re tired of juggling multiple pots, long prep, or complicated sauces, this recipe is perfect because it solves those problems in one skillet: sear, simmer, and serve. The method concentrates flavor (those fond bits you scrape up with broth) and gives you vegetables cooked in the same luscious sauce so nothing goes to waste. It’s an excellent midweek solution that still feels indulgent enough for guests.

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil or butter
4 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1 tsp Italian seasoning
1 cup broccoli florets
1 cup baby carrots (or sliced carrots)
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Step-by-Step Guide to Making One-Pan Creamy Garlic Chicken with Veggies

Overview and prep

Take the chicken breasts out of the fridge about 15–20 minutes before cooking so they can come closer to room temperature; this helps them cook more evenly.
Pat the chicken thoroughly dry with paper towels—moisture on the surface will steam the meat instead of giving you a proper sear.
Mince the garlic and have your broth and cream measured and ready; the sauce comes together quickly once the liquid hits the pan.

Season and sear the chicken
Pat the chicken dry and season generously on both sides with salt and pepper. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. When the fat shimmers (or the butter foams and subsides), add the chicken breasts. Sear for 5–6 minutes per side until the exterior is a deep golden brown and the chicken is mostly cooked through. You don’t need to cook them completely at this stage—just get a nice crust and partial doneness. Remove the chicken from the pan and set aside on a plate.

Why searing matters: the brown, caramelized bits left in the pan (the fond) are flavor gold. You’ll use the broth to deglaze and lift all that concentrated chicken flavor into the sauce.

Build the garlic base
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds, just until fragrant. Garlic cooks very quickly; keep it moving so it doesn’t burn and turn bitter.
Deglaze with chicken broth
Pour in 1 cup of chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. The broth loosens and dissolves those flavors, making your sauce much more complex than one made from cream alone.
Add cream and seasonings
Stir in 1 cup heavy cream (or half-and-half for a lighter version) and 1 teaspoon Italian seasoning. Bring the liquid to a gentle simmer and let it reduce slightly until the sauce thickens a bit—this usually takes 2–4 minutes. Taste and adjust salt and pepper; the broth and chicken will contribute salt, so season gradually.
Add the veggies and finish cooking
Nestle 1 cup broccoli florets and 1 cup baby carrots (or sliced carrots) into the sauce. Cover the skillet with a lid and let everything simmer gently until the vegetables are tender yet still vibrant—about 7–10 minutes depending on carrot size. If you prefer very soft carrots, give them an extra 2–3 minutes.
Return chicken and meld flavors
Return the seared chicken to the skillet, nestling each breast into the sauce. Spoon sauce over the top of the chicken, cover, and simmer for 3–4 minutes to finish cooking and allow flavors to marry. Check the chicken for doneness (internal temperature should read 165°F / 74°C) and let it rest in the sauce for a minute or two off the heat.
Garnish and serve
Sprinkle freshly chopped parsley over the skillet for color and a hint of freshness. Serve hot with your choice of sides (see Serving Suggestions below).

Cook’s notes on timing and doneness

If your chicken breasts are very thick, you can butterfly them or pound them to an even thickness so they cook more uniformly during the searing stage.
Use a meat thermometer for certainty: 165°F (74°C) in the thickest part of the breast. If the sauce is reducing too quickly before the chicken is done, lower the heat and cover to trap steam.
For a lighter sauce, replace heavy cream with half-and-half or a mix of milk and a tablespoon of flour (whisk well to avoid lumps), but the texture will be noticeably less rich.

Best Way to Store One-Pan Creamy Garlic Chicken with Veggies

Refrigeration: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezing: Freeze portions in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat or in a microwave in 30–45 second intervals, stirring in a splash of broth or milk to loosen the sauce and prevent curdling.

Serving Suggestions for One-Pan Creamy Garlic Chicken with Veggies

Over starches: Spoon the chicken, veggies, and sauce over mashed potatoes, rice, or buttered egg noodles to soak up every last bit of sauce.
With crusty bread: A rustic loaf or garlic bread is excellent for mopping the pan.
Lighter pairings: Serve alongside a simple green salad tossed in lemon vinaigrette to cut the richness.
Family-style: Leave the skillet on the table (use a trivet) and let people serve themselves for a cozy, communal meal.

Tips to Make One-Pan Creamy Garlic Chicken with Veggies

Sear properly: Heat your pan until it’s hot before adding the oil; the chicken should sizzle on contact. That initial sear creates the flavor base.
Don’t overcrowd the pan: If your skillet is packed, sear in batches to maintain color and crust.
Control creaminess: If the sauce curdles, whisk in a splash of warm broth or a knob of butter off the heat to re-emulsify.
Keep garlic subtle: Add the garlic right before the broth to avoid burnt, bitter flavor.

Variation ideas

Potatoes instead of carrots: Swap carrots for halved baby potatoes or diced Yukon Golds and increase simmer time until tender; you’ll get a heartier, more rustic dish.
Lighter dairy swap: Use half-and-half or a 1:1 mix of milk and cream for a lighter finish, or use plain Greek yogurt (temper it first with hot sauce) for tang and creaminess.

FAQs
Q: How do I keep the chicken moist?
A: Sear quickly over high heat to lock in juices, then finish in the sauce on a gentle simmer rather than dry-baking. Resting the chicken for a couple of minutes in the sauce also helps redistribute juices.

Q: Can I use bone-in chicken?
A: Yes—bone-in pieces will take longer to cook (add 8–12 minutes of simmer time after returning to the pan). Sear skin-side down first for crispness, then adjust simmering time until the internal temperature reaches 165°F (74°C).

Q: What if my sauce is too thin or too thick?

Too thin: Simmer uncovered a few more minutes to reduce and concentrate.
Too thick: Stir in a splash of chicken broth, cream, or milk until you reach the desired consistency.

Q: Can I make this dairy-free?
A: Use a full-flavored dairy-free creamer (like oat or coconut cream) and swap butter for oil; keep in mind coconut will add its own flavor, so choose accordingly.

Q: Can I meal-prep this?
A: Yes—cook fully, cool to room temperature, and portion into airtight containers. Reheat gently and add a little liquid to refresh the sauce. Stored properly, it will keep 3–4 days in the fridge.

Practical serving timeline for entertaining
If you’re hosting and want to serve this dish warm and relaxed:

Prep garlic, chop veggies, and measure liquids earlier in the day.
Sear chicken 30–40 minutes before guests arrive, cool slightly, then return to the pan for the final simmer just before serving. This reduces last-minute work and keeps the chicken juicy.

Notes on ingredient swaps and dietary tweaks

Vegetarian option: Replace chicken with thick slices of firm tofu or large cauliflower steaks—sear and simmer in the same sauce, but expect different cooking times.
Gluten-free: The recipe as written is naturally gluten-free, but double-check that your broth is certified GF if sensitivity is a concern.
Herbs and acidity: A squeeze of lemon or a sprinkle of fresh thyme can brighten the sauce beautifully when serving.

Common mistakes and how to avoid them

Burning the garlic: Add garlic to a warm but not scorching pan; it should sizzle softly. Remove from direct high heat if it starts to brown too quickly.
Overcooking chicken: Monitor internal temperature and use residual heat—the chicken will continue to cook a bit in the sauce after you remove the pan from the burner.
Watery sauce: Simmer to reduce, or add a small slurry (1 tsp cornstarch mixed with 1 tbsp cold water) if you need faster thickening—whisk it into the simmering sauce and cook 1–2 minutes.

Final plating ideas

For a rustic look, place a mound of mashed potatoes in the center of the plate, arrange a chicken breast on top, and spoon sauce and vegetables around. Finish with a scattering of parsley and a grind of black pepper.
For an elegant presentation, slice the chicken into medallions and fan them over a pool of sauce with the veggies strategically placed for color contrast.

Conclusion

This one-pan creamy garlic chicken is a smart, comforting dinner that feels special while staying delightfully simple. For inspiration on other one-pan chicken-and-potato combinations with similar comforting flavors, check out One Pan Creamy Garlic Chicken with Potatoes and Garden Herbs, and for a slightly different creamy chicken-and-potatoes take, see Creamy One Pan Chicken and Potatoes – Life As A Strawberry. Enjoy—this skillet dinner comes together fast and leaves plenty of time to savor the company at the table.