Ingredients
Scale
3 1/2 cups vegetables & potatoes (sweet potatoes, broccoli and cauliflower, etc.)
2 tablespoons olive oil, divided
salt & freshly ground black pepper
3 boneless skinless chicken breasts
3 garlic cloves, minced*
2 garlic cloves, smashed*
3 teaspoons fresh thyme, finely chopped, divided
1/3 cup low-sodium chicken broth
3 tablespoons milk (any milk fat above 2%), room temperature (very important)
1/2 teaspoon cornstarch
Instructions
- Preheat the oven to 425°F. After this,Line a baking sheet with a silicone baking mat or parchment paper. Spread the vegetables & potatoes on top and drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 10 minutes. Remove from the oven and set aside. Keep the oven on. (To cut down on time, start on the next step as the veggies & potatoes bake.)
- Make sure the chicken breasts are even in thickness, if not, pound them down. Sprinkle the chicken with a little salt, pepper and 1.5 teaspoons of thyme. In a large (11-12 inch) ovenproof skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes, turning once. You want the chicken nice and browned (it won’t be cooked through that, thats ok!) Remove from the chicken from the pan and set on a plate.
- Add the broth, garlic, and remaining thyme to the pan. Cook and stir to scrape up the bowned bits from the chicken (flavorrrrrr!) Bring to a boil, and reduce heat to simmer for 2-3 minutes. After this,Whisk together the milk and cornstarch, then whisk in.
- Now Add the chicken, cooked vegetables & potatoes to the sauce and place the skillet in the oven. Bake until the chicken is completely cooked through, 7-10 minutes. Chicken is done when it reaches 165°F. I typically pull it out at 160°F and let it rest to get the remaining degrees.
- Serve chicken, vegetables, and potatoes together with some sauce. Now Leftovers keep well in the refrigerator for a few days. Reheat before eating.
Notes
- Typically one garlic clove equals 1/2 teaspoon minced from a jar. Keep in mind: if using pre-minced garlic, it’s milder than fresh. You may need to add extra. If you loooooooove garlic, like me, toss in 2 whole smashed garlic cloves.
- Any milk fat above 2% works fine. The milk must be room temperature so it doesn’t curdle. Simply measure out the milk when you begin and it will be perfect when you make the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy dinner