Pan-Seared Chicken with Roasted Spearfish-Style Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served alongside a medley of roasted root vegetables inspired by the hearty flavors of Spearfish, South Dakota. This american-inspired chicken (gluten free) ready in about 50 minutes pairs olive oil, salt, black pepper 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.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and 1-inch chopped carrots, 2 peeled and 1-inch chopped parsnips, and 3 quartered small red potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh rosemary until evenly coated. Spread vegetables on a baking sheet in a single layer.
  2. Step 2: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender with crispy edges.
  3. Step 3: While vegetables roast, pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
  5. Step 5: During the last 2 minutes of cooking chicken, add 3 minced garlic cloves to the skillet and sauté until fragrant, about 1 minute, being careful not to burn.
  6. Step 6: Remove chicken from heat and drizzle with 1 tbsp fresh lemon juice for brightness.
  7. Step 7: Serve the pan-seared chicken breasts alongside the roasted root vegetables, spooning any garlic-infused oil from the pan over the top.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Spearfish-Style Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 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 Spearfish-Style 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Spearfish-Style 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 Roasted Spearfish-Style Root Vegetables 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 Spearfish-Style Root Vegetables gluten free?

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

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