Skillet Chicken & Veggies with Creamy Light Garlic Sauce

around 4 cups vegetables (cubed butternut squash, quartered small potatoes, broccoli, cauliflower, chopped asparagus)1

 Tablespoons olive oil, divided

salt & freshly ground black pepper

 skinless boneless chicken breasts (I used 3 because they were large)

chicken broth (I recommend reduced sodium)

unsalted butter

finely chopped onion

 whole garlic cloves, minced2

dried parsley

whole milk, at room temperature3

cornstarch

optional: fresh parsley for garnish

Large ovenproof skillet (11-12 inch is best as the veggies AND chicken must fit)