One-Pot Chicken and Roasted Root Vegetable Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Simple skillet meal with chicken breast and tender roasted root vegetables. This american-inspired one pot ready in about 35 minutes pairs (6 oz each) chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 15 min Cook: 20 min Serves 2 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 2 chicken breasts (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
  3. Step 3: Dice 1 medium peeled carrot, 1 medium peeled parsnip, and 1 small peeled sweet potato into 1/2-inch cubes; dice 1/2 red onion.
  4. Step 4: Add vegetables and 2 minced garlic cloves to the skillet; cook for 5 minutes, stirring occasionally.
  5. Step 5: Stir in 1/2 tsp dried thyme, then pour in 1/4 cup chicken broth and simmer for 2 minutes to scrape browned bits.
  6. Step 6: Return chicken to the skillet, nestling it among vegetables, and cover.
  7. Step 7: Simmer covered for 8-10 minutes until vegetables are tender and chicken is heated through.
  8. Step 8: Sprinkle with 2 tbsp chopped fresh parsley before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does One-Pot Chicken and Roasted Root Vegetable Skillet take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Roasted Root Vegetable Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in One-Pot Chicken and Roasted Root Vegetable Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Roasted Root Vegetable Skillet for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Roasted Root Vegetable Skillet?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes