Pan-Seared Chicken with Ogden Sage and Roasted Root Vegetables
Juicy pan-seared chicken breasts infused with fresh sage from the Ogden region, served alongside a medley of roasted carrots, parsnips, and sweet potatoes. This american-inspired chicken ready in about 55 minutes pairs boneless skinless chicken breasts, fresh sage leaves, olive oil 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.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 12 leaves fresh sage leaves
- 3 tbsp olive oil
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
- 4 cloves, minced garlic cloves
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 2 tbsp butter
- 1 tbsp fresh lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 chopped carrots, 2 parsnips, and 2 cubed sweet potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes, tossing halfway, until tender and caramelized.
- Step 2: While vegetables roast, pat dry 4 chicken breasts and season with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 12 fresh sage leaves, sauté for 1 minute until fragrant.
- Step 3: Add chicken breasts to the skillet and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F). In the last 2 minutes, add 2 tbsp butter and spoon melted butter over chicken.
- Step 4: Remove chicken and vegetables from heat. Drizzle 1 tbsp fresh lemon juice over chicken and toss roasted vegetables gently. Serve chicken alongside the root vegetables garnished with pan sage leaves.
Frequently asked questions
How long does Pan-Seared Chicken with Ogden Sage and Roasted Root Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 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 Ogden Sage 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 fresh sage leaves from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Ogden Sage 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 Ogden Sage 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 Ogden Sage and Roasted Root Vegetables?
American 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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