Roasted Chicken Breast with Brussels Sprouts, Parsnips and Lemon-Thyme Pan Sauce

This roasted chicken breast dinner brings together browned, juicy chicken, caramelized Brussels sprouts, sweet carrots, tender parsnips and fluffy basmati rice.

A quick skillet sauce made with chicken demi-glace, thyme, lemon and butter ties everything together with a savory, citrusy finish.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ParsnipView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Gluten Free Chicken Demi GlaceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce. Trim the Brussels sprouts and halve them lengthwise. Peel the carrot and parsnip, then slice both on the diagonal into 1/4-inch pieces. Strip the thyme leaves from the stems and discard the stems. Halve the lemon.
2. Bring 1 cup water and a pinch of salt to a boil in a small pot.
3. On a baking sheet, toss the Brussels sprouts, carrot and parsnip with half the thyme, a drizzle of olive oil and a pinch each of salt and pepper. Roast for 20 to 25 minutes, tossing halfway through, until lightly browned.
4. Add the basmati rice to the boiling water. Cover the pot, reduce the heat to a simmer and cook for 15 to 20 minutes, until the rice is tender.
5. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken breasts all over with salt and pepper. Add the chicken to the pan and cook for 2 to 3 minutes per side, until browned.
6. Transfer the browned chicken to a baking sheet. Roast for 5 to 10 minutes, until the juices run clear when pierced with a knife. Let the chicken rest for 5 minutes.
7. While the chicken rests, heat another drizzle of olive oil in the same pan over medium heat. Stir in the chicken demi-glace, remaining thyme and 1/2 cup water. Simmer for 2 to 3 minutes, until reduced by half and slightly thickened.
8. Remove the pan from the heat. Stir a squeeze of lemon juice and 1/2 tablespoon butter into the sauce. Season with salt and pepper.
9. Fluff the rice with a fork and stir in the remaining 1/2 tablespoon butter. Thinly slice the chicken. Serve the chicken over the rice with the roasted vegetables alongside, then spoon the lemon-thyme pan sauce over the top.

Recipe Tips

FAQ

How long does this roasted chicken breast dinner take?

The listed active time is 35 minutes, with the vegetables roasting for 20 to 25 minutes, the rice simmering for 15 to 20 minutes and the chicken finishing in the oven for 5 to 10 minutes after searing.

What vegetables are used in this recipe?

This dinner uses Brussels sprouts, carrot and parsnip, all roasted with thyme, olive oil, salt and pepper.

What is in the lemon-thyme pan sauce?

The sauce is made in the skillet with chicken demi-glace, thyme, water, lemon juice, butter, salt and pepper.

Does this recipe contain dairy?

Yes. The recipe contains butter and the chicken demi-glace is listed with a milk allergen.

What should I serve with the chicken?

The recipe serves the sliced chicken over buttered basmati rice with roasted Brussels sprouts, carrot and parsnip.