Lunch

Pan-Seared Chicken Breast with Sherry Pan Sauce & Roasted Root Vegetables

Name: Pan-Seared Chicken Breast with Sherry Pan Sauce & Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken breasts (6 oz each); Sea salt and cracked black pepper; 2 tablespoons olive oil; 8 oz mixed root vegetables (2-inch cubes of beet, carrot, parsnip); 2 sprigs fresh thyme; 1 tablespoon olive oil (for vegetables); ½ cup low-sodium chicken stock; ¼ cup dry sherry; 2 tablespoons cold butter; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice

Bone-in, skin-on chicken breast gets a confident sear in a hot pan until the skin is mahogany-crisp, then roasted until just cooked through. A quick pan sauce built from chicken stock, sherry, and brown butter pools around the plate alongside sweet, charred roots.

585cal per serving 31gprotein 23gcarbs 39gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this