Baked chicken with maple parsnips

Pan baked chicken with sweet caramelised​ onion and golden maple parsnips - simple, delicious and ready in under an hour. And suitable for diabetics too!

  • 10 mins preparation
  • 25 mins cooking
  • Serves 2
  • Print


Baked chicken with maple parsnips
  • 2 teaspoon rice bran oil
  • 2 x 200g skinless chicken thigh cutlets
  • 3 small parsnips (360g), chopped coarsely
  • 1 medium brown onion (150g), cut into wedges
  • 2 clove garlic, sliced
  • 2 sprigs fresh rosemary
  • 1 tablespoon maple syrup
  • 1/4 cup (60ml) salt-reduced chicken stock
  • 1/4 cup (60ml) water
  • 4 medium_piece trimmed silver beet leaves (swiss chard) (140g)


Baked chicken with maple parsnips
  • 1
    Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm.
  • 2
    Reduce heat to medium. Add parsnip, onion, garlic and rosemary to pan; cook for 5 minutes or until browned. Return chicken to pan with maple syrup, stock and the water. Bring to the boil; cover, reduce heat to low. Simmer for 15 minutes or until chicken is just cooked through. Stir in silver beet; cook for 2 minutes or until wilted.


You could also use baby potatoes or carrots instead of the parsnips.

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