Chicken Breasts with Glazed Root Vegetables

Chicken Breasts with Glazed Root Vegetables is rated 4.6 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

In this recipe, boneless chicken breasts are pan-roasted until tender. Then diced carrots, parsnips and turnips are cooked in the same pan along with butter, demi-glace, honey and chicken broth, which form a delicious glaze. To round out the meal, serve our Braised Cannellini Beans with Kale.

Ingredients:

  • 4 boneless, skin-on chicken breast halves, each 7 to 8 oz.
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 1 Tbs. unsalted butter
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 turnip, peeled and diced
  • 1 tsp. minced garlic
  • 1 Tbs. chicken demi-glace
  • 1 tsp. chopped fresh thyme
  • 1 Tbs. honey
  • 1/4 cup chicken broth
  • 1 Tbs. chopped fresh flat-leaf parsley

Directions:

Season the chicken on both sides with salt and pepper. In an 11-inch French skillet over medium-high heat, warm the oil until almost smoking. Add the chicken, skin side down, and cook until the skin is crisp and golden brown, about 5 minutes. Turn the chicken over and reduce the heat to medium. Cover and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F, about 8 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.

In the same pan over medium-high heat, melt the butter. Add the carrots, parsnips and turnip and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Reduce the heat to medium-low and add the demi-glace, thyme, honey and broth, stirring until the demi-glace is dissolved. Cover and cook, stirring occasionally, until the vegetables are tender, 7 to 8 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess liquid is evaporated and the vegetables are glazed, 1 to 2 minutes more.

Remove the pan from the heat. Stir in the parsley and season with salt and pepper. Serve the chicken with the root vegetables alongside. Serves 4.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Another awesome chicken recipe! Just an awesome meal. Wouldn't change a thing. Perfect combination of ingredients and flavor. Perfect with brown basmati rice. Will definitely make it again.
Date published: 2014-01-06
Rated 5 out of 5 by from Quick, flavorful, healthy This was very easy to make. Didn't have parsley. Added fresh sage and diced peeled apple. Made it a little sweeter. It was great!! Will make this again.
Date published: 2013-01-13
Rated 5 out of 5 by from Simple and flexible Grandma's root vegetables are back in fashion, I guess. This is a very simple country-style winter recipe. It's good for four, but if you want to make more you'll need a really large skillet. The only thing I may do differently is add just a bit of cider vinegar to tart up the glaze, but if you added something like apple or cranberry this would work easily enough. This kind of recipe works with whatever you have on-hand, I think.
Date published: 2012-02-05
Rated 5 out of 5 by from Great main course Not hard to put all together. If you have never had a parsnip or rutabaga you wouldnt know it by having this dish. can kick it up with some spice if wanted more heat, or keep mild. Plates were clean and would +++++ serve again.
Date published: 2012-01-19
Rated 3 out of 5 by from Looks better than it tastes This recipe had a lot of promise, it looks fantastic and I love root vegetables, but the taste didn't wow me. I thought that thehoney and and demi glaze flavors would integrate with the chicken, but I was disappointed.
Date published: 2012-01-17
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