All Recipes - Rosemary Chicken with Glazed Parsnips & Wilted Greens

Rosemary Chicken with Glazed Parsnips & Wilted Greens



This cozy, brain-healthy dinner brings together the earthy sweetness of glazed parsnips, tender rosemary chicken, and nutrient-packed wilted greens for a balanced MIND diet meal. It’s a perfect way to enjoy seasonal produce while boosting heart and brain health with every bite.

Rosemary Chicken with Glazed Parsnips & Wilted Greens

Servings: 3

Ingredients

  • 1 1/2 lbs chicken thighs, boneless skinless
  • 3 large parsnips, peeled and cut into 2" batons
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • salt, to taste
  • lemon wedges, for serving
  • 1 tbsp olive oil
  • 1/2 tsp dried rosemary
  • 1/2 cup chicken broth
  • 6 cups kale, de-stemmed and chopped
  • pepper, to taste

Instructions

  1. Sear the Chicken: Heat olive oil in a Dutch oven over medium-high heat.
  2. Season chicken lightly with salt and pepper, then sear for 3–4 minutes per side until golden. Flip and cook another 3-4 minutes until both sides are browned. Remove and set aside.
  3. Deglaze the Dutch oven with a little broth. Add parsnips to the pan (add a touch more oil if needed). Sauté 6–8 minutes until golden in spots. Add more broth if needed.
  4. Roast Together: Nestle chicken back into the pot with parsnips.
  5. Cover and roast at 350°F for 15–20 minutes, or until chicken reaches 160–165°F.
  6. Make the Glaze: Remove chicken and let it rest, tented with foil.
  7. Return pot to the stove. Add rosemary, honey, Dijon (if using), and the rest of broth to loosen the parsnips. Simmer 3–4 minutes until lightly glazed.
  8. Wilt the Greens: Push parsnips to the side and add greens directly into the pot with a splash of broth. Cover and steam for 2–3 minutes, stirring until just wilted and bright.
  9. Serve: Spoon parsnips and greens onto plates, top with chicken, and drizzle with glaze. Serve with a lemon wedge if desired.


Published: Apr 29, 2025