Pan-Seared Chicken with Roasted Root Vegetables and Garlic Herb Sauce

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

Tender pan-seared chicken breasts served alongside caramelized roasted root vegetables and a fragrant garlic herb sauce. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 50 minutes blends divided olive oil, minced garlic cloves, finely chopped fresh rosemary into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 35 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 1 medium peeled and cubed sweet potato with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 30 minutes, stirring halfway through, until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts (6 oz each). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and keep warm.
  4. Step 4: Reduce heat to medium, add 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme to the skillet. Sauté for 1 minute until fragrant.
  5. Step 5: Pour in 1/4 cup chicken broth and 1 tbsp lemon juice, scraping up browned bits from the pan. Simmer for 2-3 minutes until sauce reduces slightly.
  6. Step 6: Serve chicken breasts drizzled with garlic herb sauce alongside the roasted root vegetables.

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Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Roasted Root Vegetables and Garlic Herb Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Roasted Root Vegetables and Garlic Herb Sauce 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.

Is Pan-Seared Chicken with Roasted Root Vegetables and Garlic Herb Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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