Pan-Seared Chicken with Root Vegetables

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

Seared to a golden crust and served alongside a medley of roasted root vegetables, all infused with fresh herbs. This american-inspired chicken ready in about 40 minutes pairs olive oil, dried rosemary, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 chicken breasts with 1 tsp dried rosemary, 1 tsp dried thyme, salt, and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Step 3: In the same skillet, add 1 lb carrots and 1 lb parsnips. Cook for 5 minutes, then add 2 tbsp balsamic vinegar, salt, and pepper. Stir to coat and cook for 10 minutes until vegetables are tender and slightly caramelized.
  4. Step 4: Slice the chicken and arrange over the vegetables. Garnish with 1/4 cup chopped fresh parsley.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 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 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 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 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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