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

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

Seared to golden perfection served alongside a medley of caramelized roasted root vegetables finished with a bright garlic-tarragon sauce. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs chicken breasts, carrots, parsnips 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 40 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 1 medium sweet potato cut into 1-inch chunks with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30 minutes until tender and caramelized, stirring halfway through.
  2. Step 2: While vegetables roast, pat dry 2 chicken breasts (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken to a plate and reduce heat to medium. Add 3 minced garlic cloves and 2 tbsp chopped fresh tarragon to the skillet, sauté for 1 minute until fragrant. Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, scraping the bottom of the pan to release browned bits. Simmer for 3-4 minutes until sauce thickens slightly.
  4. Step 4: Return chicken to skillet, spoon sauce over, and cook for 1 minute to rewarm. Serve chicken topped with garlic-tarragon sauce alongside roasted root vegetables.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Root Vegetables and Garlic-Tarragon Sauce 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 Roasted Root Vegetables and Garlic-Tarragon Sauce?

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 Roasted Root Vegetables and Garlic-Tarragon 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-Tarragon 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-Tarragon Sauce whole30?

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

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