Pan-Seared Chicken with Sage and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Juicy pan-seared chicken breasts infused with fresh sage, served alongside a medley of roasted carrots, parsnips, and sweet potatoes. This American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh sage leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 12 fresh sage leaves
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 4 cloves, minced garlic cloves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp butter
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 chopped carrots, 2 parsnips, and 2 cubed sweet potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes, tossing halfway, until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 4 chicken breasts and season with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 12 fresh sage leaves, sauté for 1 minute until fragrant.
3. Step 3: Add chicken breasts to the skillet and sear for 5-6 minutes per side until golden and cooked through (internal temp 165°F). In the last 2 minutes, add 2 tbsp butter and spoon melted butter over chicken.
4. Step 4: Remove chicken and vegetables from heat. Drizzle 1 tbsp fresh lemon juice over chicken and toss roasted vegetables gently. Serve chicken alongside the root vegetables garnished with pan sage leaves.