Smothered Chicken and Parsnips

Until last year, I had never had parsnips. Now that I’ve tried them, I look forward to enjoying them in the spring and late fall/winter. They are sweet and very tasty. I like them sautéed on their own, but this is a good recipe to dress them up a bit. 🙂

Smothered Chicken and Parsnips

Here’s what I used, along with a little bit of butter and chicken broth:

Preheat oven to 350*. Heat skillet with about 2 T butter (or olive oil) on medium heat. Mince onion and garlic and sauté about 5 minutes, or until tender. Slice parsnips to about 1/4 inch thickness. Add sliced parsnips and about 1/2 cup chicken broth to pan. Cover and cook until parsnips are tender, about 10 to 15 minutes.

Remove to greased or sprayed casserole dish. Add a little more broth if needed, place chicken breasts in pan. Cover and cook chicken. Lay chicken breasts on top of the parsnips. Cover with 4 ounces of shredded mozarella, sprinkle with grated parmesan.

Bake at 350* for 20 minutes, or until cheese is nicely browned and bubbling. 🙂

We paired this with a salad for a nice, savory dinner.

Have you discovered any new foods that have quickly become favorites?

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2 thoughts on “Smothered Chicken and Parsnips

    • Parsnips are pretty sweet. Not too much like potato. I wish I could think of something to compare them to, but I don’t think they really remind me of anything else. If anyone is reading who could compare them to a more common food, please chime in!

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