Sautéed Chicken with Ginger Parsnips and Carrots

This sautéed chicken dish brings together tender, golden-brown chicken breasts and a vibrant medley of root vegetables. The natural sweetness of parsnips and carrots is enhanced with a hint of fresh ginger, creating a comforting yet elegant meal.

Perfect for a weeknight dinner or a special occasion, this recipe is straightforward and relies on simple techniques to let the ingredients shine. Serve it as is or with a side of crusty bread to soak up the delicious pan juices.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

3 parsnips, peeled and sliced into thin roundsView ingredient guideLike ingredientDislike ingredient

3 carrots, peeled and sliced into thin roundsView ingredient guideLike ingredientDislike ingredient

1 tablespoon fresh ginger, gratedView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and keep warm.
3. In the same skillet, add the parsnips, carrots and grated ginger. Sauté for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a simmer. Cook until the vegetables are tender and the liquid has reduced slightly, about 5 minutes.
5. Stir in the butter until melted and the vegetables are coated. Season with additional salt and pepper if needed.
6. Slice the chicken and serve over the ginger parsnips and carrots. Spoon any remaining pan sauce over the top.

Recipe Tips

FAQ

Can I use other root vegetables?

Absolutely! Try adding or swapping with turnips, sweet potatoes or celery root for variety.

How do I know when the chicken is cooked through?

Use an instant-read thermometer; the internal temperature should reach 165°F (74°C). Alternatively, cut into the thickest part to ensure no pink remains.

Can I make this dish ahead?

Yes, you can cook the chicken and vegetables separately and reheat gently before serving. The flavors may even meld better overnight.