-
-
My review
Pan Sauteed Chicken with Vegetables and Herbs
Campbell's Kitchen
"Chicken breasts are sauteed in the skillet until golden brown and then finished in the oven with potatoes, onions, carrots, fresh herbs and Swanson® Chicken Stock."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 504Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake at 350 degrees F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3652 Ratings
-
-
-
-
-
Most helpful positive review
2/17/2009
I used boneless, skinless chicken breasts instead of bone-in. In the flour mix, I added garlic salt, celery salt and rosemary leaves (they were sitting on the counter and sounded good). Everyt...
Most helpful critical review
6/19/2011
This was so bland. The chicken and potatoes picked up no flavor from the broth. And the breading was soggy on the bottom because of the broth. Just, the whole recipe seemed ill-conceived. I foll...
Most helpful
Most positive
Least positive
Newest
2/17/2009
I used boneless, skinless chicken breasts instead of bone-in. In the flour mix, I added garlic salt, celery salt and rosemary leaves (they were sitting on the counter and sounded good). Everyt...
5/15/2009
This recipe was simple, healthy, and delicious! Adding lots of fresh crushed garlic complimented the other seasonings and gave the chicken, potatoes, and veggies a wonderful flavor. My ten year ...
2/23/2009
The vegetables in this recipe are wonderfully flavored. When I make this a second time, I will definitely add seasonings to the flour that goes on the chicken to make it more flavorful!
2/17/2009
This was a good recipe. I tried it from a magazine for dinner about a month ago. It's a keeper for a quick, decent supper.
6/30/2009
The recipe was really good..I didn't really like the breaded chicken with the broth, it sort of made is soggy. Maybe i didn't make it right. The veggies were SO good with the chicken. I'd def...
2/17/2009
My husband and I really enjoyed this recipe. It was quick with minimum fuss and tasted reaally good and although I did improvise a little by crushed bouillon cubes with water (because I didn't h...
2/18/2009
We loved this recipe, especially the cook! It was so easy, great for a hectic week night. I didn't have new red potatoes so I just used russets and cooked them in the pan a little longer. I used...
6/19/2011
This was so bland. The chicken and potatoes picked up no flavor from the broth. And the breading was soggy on the bottom because of the broth. Just, the whole recipe seemed ill-conceived. I foll...
4/25/2010
I made this recipe using the spices as written. I did use a mix of chicken breast and thighs to meet my family preferences. We all enjoyed it and would like to have it again. The only thing I...