Dassel Farmstead Herb Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Midwestern-inspired dish featuring tender chicken and sweet roasted vegetables, perfect for a family dinner. This American-inspired chicken recipe, ready in about 60 minutes, pairs boneless chicken breasts, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
3 medium, peeled and sliced 1/4 inch thick carrots
2 medium, peeled and sliced 1/4 inch thick parsnips
3 tbsp olive oil
2 tsp, chopped fresh thyme
3 cloves, minced garlic
1/2 cup low-sodium chicken broth
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss carrots and parsnips with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast for 25 minutes until tender and caramelized at the edges.
Step 2: Season chicken breasts with remaining salt and pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear chicken for 3 minutes per side until golden brown.
Step 3: Remove chicken from skillet, add minced garlic and thyme, and cook for 1 minute until fragrant. Sprinkle flour over the pan, stirring constantly for 1 minute to form a paste.
Step 4: Gradually whisk in chicken broth, scraping up any browned bits, and simmer for 2 minutes until thickened and glossy. Return chicken to skillet, nestling it among the roasted vegetables.
Step 5: Transfer skillet to oven and bake for 15 minutes until chicken reaches 165°F (74°C) and sauce is bubbling.