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Best Pan-Roasted Chicken Breasts & Root Veggies One-Pot Recipe

This flavorful one-pot recipe combines juicy, bone-in chicken breasts with perfectly roasted root vegetables for a hearty and satisfying meal.
The chicken is seared to golden perfection before roasting with carrots, parsnips, shallots, and red potatoes, creating a balanced dish in just over an hour.
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Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American, European-inspired
Servings 4

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.
Keyword easy one-pot chicken recipe, Healthy chicken skillet meals, Quick one-pot dinner ideas, roasted chicken and vegetables, Root vegetable skillet recipe
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