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

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Tender pan-seared chicken breasts served alongside oven-roasted root vegetables, finished with a fresh herb pan sauce that adds brightness and depth. This American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless 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 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 small, quartered red potatoes
• 4 tbsp olive oil
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh rosemary
• 3 cloves, minced garlic cloves
• 1/2 cup chicken broth
• 2 tbsp, freshly squeezed lemon juice
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 4 quartered small red potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary. Spread vegetables on a baking sheet and roast for 30 minutes, stirring halfway through until golden and tender.
2. Step 2: Meanwhile, season 2 boneless skinless chicken breasts on both sides with 1 tsp salt and 3/4 tsp black pepper. 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 temperature 165°F). Remove chicken and rest on a plate.
3. Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Pour in 1/2 cup chicken broth and 2 tbsp freshly squeezed lemon juice, scraping brown bits from the pan. Stir in 1 tbsp chopped fresh thyme and simmer for 3 minutes until sauce thickens slightly.
4. Step 4: Return chicken to the skillet and spoon pan sauce over for 1 minute to reheat and coat. Serve chicken alongside the roasted root vegetables, drizzled with remaining herb pan sauce.