Savor Comfort: Creamy Garlic Chicken and Veggie Delight

Rich smells swirling from the pan. Chicken sizzling in butter, potatoes crisping edges, garlic teasing the air. Vegetables tossing in slowly, color, crunch, life. That creamy swirl at the end, just the right touch. Something homey about it, like a hug you can eat.

Why You’ll Crave It

• Golden chicken thighs browned to juicy perfection—no boring breasts here.
• Soft, buttery potatoes with just a little chew—comfort in every bite.
• Veggies freshly mixed in, keeping it bright and textured, not mushy.
• Creamy sauce that clings without being too heavy or cloying.
• Simple but layered flavors, ready in just under an hour.

Sometimes simple is exactly what you need in the middle of the week.

What You’ll Need

• Chicken thighs: boneless, skinless, about 550 grams, trimmed off excess fat but keep ‘em plump.
• Butter: 20 ml, for that nutty richness that makes everything better.
• Yukon Gold potatoes: three medium ones, peeled and chopped chunky so they don’t vanish in the stew.
• Garlic: one clove, smashed roughly, not too fine—more like a teasing punch.
• Vegetable mix: one 375 g package of fresh stir-fry vegetables—swap in snap peas and baby corn for a little crunch-twist.
• Chicken broth: 300 ml, low-sodium preferred so you can control the salt.
• Cornstarch: 12 ml to thicken without clumps.
• Half-and-half cream: 100 ml, richer than milk but not heavy cream.
• Fresh herbs: chopped chives or thyme, just a sprinkle at the end to brighten.
• Olive oil: replace half the butter with this for a lighter finish.

Easy How-To

Brown the chicken and potatoes

Heat the pan on medium-high and melt half the butter with a splash of olive oil. Toss chicken thighs in and let them color deep golden on one side, around 6 minutes, then flip. After another 5, add potatoes and garlic, stirring well. Salt and pepper here, but not too much—broth will add more later.

Simmer with broth

Pour in 200 ml chicken broth, turn heat up to bring it just to a boil. Cover and let everything stew gently for 18 minutes, or until potatoes give when poked with a fork. No rush here; slow simmer builds flavor.

Veggies join the party

Mix in your fresh veggie medley. Cover again, lower heat to medium-low, cook 6 more minutes until veggies soften but keep a bit of snap.

Make it creamy

Whisk cornstarch with cream and remaining broth right in a small bowl till smooth. Remove your lid, pour this in slowly while stirring constantly. Keep it bubbling gently for 4 minutes until sauce just thickens up a bit—don’t let it get gluey.

Finish with herbs

Sprinkle chopped herbs on top. You don’t want these cooked, just fresh and lively.

Good to Know

• Use chicken thighs over breasts for juicier, more forgiving cooking.
• Don’t skip the rest period after pouring in the cream mix; sauce needs gentle simmer to thicken properly.
• The veggie mix can be seasonal—swap asparagus tips or carrots depending on availability.

Serving Ideas

• With crusty bread to mop up all that saucy goodness.
• Over fluffy rice for a cozier, more filling meal.
• A crisp, simple green salad with lemon vinaigrette balances richness.

Top Tricks

• If chicken sticks to pan, add a splash of broth to deglaze and capture browned bits.
• Chop veggies uniformly but not too finely—textural contrast is key.
• When browning chicken, pat it dry first; moisture is enemy of crispness.

Frequently Asked Questions

Can I use chicken breasts instead?

You can, but breasts cook faster and can dry out. Watch your timing carefully, maybe reduce the simmer by a few minutes or finish cooking in the oven to keep them juicy.

What about dairy-free options?

Swap the butter for extra olive oil and use coconut milk or cashew cream instead of half-and-half. The texture changes a bit but still creamy and satisfying.

How do I store leftovers?

Cool completely, refrigerate in airtight container up to 3 days. Reheat gently on stove with a splash of broth to loosen sauce as it thickens in fridge.