Pan-Seared Chicken with Black Garlic and Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts glazed with sweet black garlic paired with earthy roasted root vegetables for a comforting, flavorful meal. This chicken recipe, ready in about 45 minutes, pairs chicken breasts, black garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Cook: 30 min Serves 4 International cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 peeled and cut carrots, 2 peeled and cut parsnips, and 1 cut red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh thyme. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 4 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Step 4: During the last 2 minutes of cooking, spread 6 mashed black garlic cloves evenly over the chicken breasts and drizzle with 1 tbsp fresh lemon juice, letting the garlic soften and glaze the chicken.
  5. Step 5: Remove chicken and vegetables from heat. Plate chicken alongside roasted vegetables and spoon any garlic glaze from the pan over the top before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Black Garlic and Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Pan-Seared Chicken with Black Garlic and Roasted Root Vegetables?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Black Garlic and Roasted Root Vegetables?

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 Pan-Seared Chicken with Black Garlic and Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Chicken with Black Garlic and Roasted Root Vegetables?

International chicken 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.

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