When it comes to weeknight dinners, who has the time—or patience—for piles of dirty dishes? This one-pot recipe is your answer to that dilemma.
Juicy, golden-brown chicken breasts paired with tender, flavorful root vegetables all come together in a single skillet.
It’s the ultimate comfort meal that feels fancy enough for company but easy enough for a busy weekday. With minimal effort and maximum flavor, this dish will quickly become a household favorite.
The Magic of One-Pot Cooking
One of the best parts of this recipe is how everything cooks together. The chicken juices infuse the root vegetables, creating a medley of flavors in one skillet.
It’s an effortless way to maximize taste without dirtying multiple dishes. The result? Perfectly roasted chicken and tender, flavorful veggies that make clean-up a breeze.
Root Vegetables: The Perfect Partner
Root vegetables like parsnips, carrots, and shallots are ideal for this recipe. They hold their shape while roasting, absorbing the chicken’s juices for added depth.
Plus, their natural sweetness intensifies during the cooking process, offering a satisfying contrast to the savory chicken.
- Parsnips add an earthy flavor.
- Carrots bring a hint of sweetness.
- Shallots provide a mild, caramelized onion-like aroma.
These veggies make this recipe a perfect balance of textures and flavors.
Tips for Customizing This Recipe
Adapt this one-pot recipe to suit your preferences or dietary needs. Here are a few ideas:
- For a low-carb option: Substitute potatoes with radishes or cauliflower florets.
- Add fresh herbs: Try thyme or sage to elevate the aroma.
- For extra crispness: Remove the chicken skin and broil the dish for the last 2-3 minutes.
Key Cooking Tips for Perfect Results
To get the best flavor and texture out of this recipe, a few simple tricks make all the difference:
- Preheat your skillet thoroughly: This ensures a perfect sear on the chicken skin.
- Cut vegetables evenly: Uniform pieces help the root vegetables cook at the same rate.
- Let the chicken rest: After roasting, rest the chicken under foil to retain its juices.
- Season generously: Proper seasoning at each step enhances every bite.
Serving Suggestions to Complete the Meal
While this dish stands beautifully on its own, a few accompaniments can enhance the experience:
- Pair with crusty bread to soak up the savory juices.
- Add a simple side salad for a touch of freshness.
- Serve with a chilled white wine for a cozy yet refined dinner.
Why You’ll Want This on Repeat
This one-pot recipe isn’t just a meal; it’s a strategy for busy nights. It brings together crispy chicken and tender vegetables in a way that feels both indulgent and wholesome.
Whether you’re meal-prepping or craving comfort food, this dish is bound to become a go-to in your recipe rotation.
Best Pan-Roasted Chicken Breasts & Root Veggies One-Pot Recipe
Equipment
- 12-inch ovensafe skillet
Ingredients
- 4 12-ounce bone-in split chicken breasts, trimmed
- 1 teaspoon table salt divided
- ¾ teaspoon pepper divided
- 1 tablespoon vegetable oil
- 1 pound small red potatoes unpeeled, quartered
- 8 ounces parsnips peeled, halved lengthwise, and cut into 1-inch pieces
- 4 carrots peeled, halved lengthwise, and cut into 1-inch pieces
- 4 shallots peeled and quartered
- 1 teaspoon minced fresh rosemary or ¼ teaspoon dried
- 1 tablespoon minced fresh chives
Instructions
Prepare Chicken and Preheat Oven:
- Adjust oven rack to middle position and preheat oven to 450°F.
- Pound the thicker end of chicken breasts between two sheets of plastic wrap to ¾–1-inch thickness. Pat dry with paper towels, then season with ½ teaspoon salt and ½ teaspoon pepper.
Sear Chicken:
- Heat vegetable oil in a 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken, skin side down, in skillet and cook until skin is well browned (5–7 minutes). Flip chicken and continue cooking until lightly browned on the other side (about 3 minutes). Transfer chicken to a plate.
Add Vegetables:
- Toss potatoes, parsnips, carrots, shallots, and rosemary with remaining ½ teaspoon salt and ¼ teaspoon pepper in the skillet. Coat evenly with any oil in the pan. Nestle chicken skin side up on top of vegetables.
Roast in Oven:
- Transfer skillet to oven and roast until chicken registers 160°F, about 20–25 minutes.
Rest Chicken and Finish Vegetables:
- Remove skillet from oven and transfer chicken to a platter. Tent with aluminum foil and let rest.
- Stir vegetables, then return skillet to oven. Roast until vegetables are tender (about 15 minutes).
Garnish and Serve:
- Stir in chives, adjust seasoning with additional salt and pepper if needed, and serve chicken with vegetables.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.