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Chicken, Parsnip and Carrot Skillet

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Method: Stovetop


  • 1.5lbs chicken breasts skin on and bone in
  • 1 Tbsp olive oil
  • 1 cup bone broth
  • 1 Tbsp garlic, chopped
  • Zest of 1 lemon
  • 1 Tbsp Dijon mustard
  • ¼ cup fresh dill, chopped
  • 1 cup carrots, chopped
  • 1 cup parsnips, chopped
  • ¾ tsp sea salt, divided
  • ¾ tsp black pepper, divided


  1. Preheat oven to 425 and heat a medium skillet to medium high heat and add oil.
  2. Combine the broth, garlic, lemon zest, Dijon mustard, dill and 1/2 tsp salt and pepper. Thoroughly whisk ingredients together and set aside.
  3. Sprinkle the chicken breasts with the remaining ¼ teaspoon salt and pepper and place in the hot pan skin side down and let sear for 3-4 minutes and then remove the chicken from the pan and onto a plate.
  4. Add the carrots and parsnips and let sauté for 1-2 minutes and then add the broth mixture and bring to a boil.
  5. Add the chicken back to the pan skin side up and put in the oven and let bake for 20-25 minutes or until internal temperature reaches 165.


  • Serving Size: 2

Keywords: chicken parsnip and carrots, chicken parsnip skillet, chicken parsnip and carrot skillet