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.
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). Everything else I did the same. My family loved it and I will make it a regular. It's not just chicken and vegetables like another reviewer said. The seasonings and the lemon juice liven up the veggies. The onions tasted like candy... the words of my 8 year old. A wonderful change from plain old chicken and best of all, I had all the ingredients in my cupboard.
Read MoreThis 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 followed it to a tee with the exception of using boneless breasts and adding some salt and pepper to the flour. Breading was bland too.
Read More 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). Everything else I did the same. My family loved it and I will make it a regular. It's not just chicken and vegetables like another reviewer said. The seasonings and the lemon juice liven up the veggies. The onions tasted like candy... the words of my 8 year old. A wonderful change from plain old chicken and best of all, I had all the ingredients in my cupboard.
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 old enjoyed it so much he kept trying to sneak more of it off his siblings' plates!
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!
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.
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 definitely recommend it.
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 have broth) and I used mushrooms instead of carrots. And because me and my husband like the taste, I sprinkled a little soy sauce over the chicken before baking.
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 boneless chicken breasts, you could use any cut of chicken you have on hand.
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 followed it to a tee with the exception of using boneless breasts and adding some salt and pepper to the flour. Breading was bland too.
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 would do next time, is use some of the zest from the lemon.
This was just okay. I had was really looking forward to the recipe because we usually don't eat chicken (my honey doesn't like it). I think what thres it off to me was the flour so I will try it agian, just with out it. It does need extra flavor I think, but thats not why I ave it a 3- I usually spice up recipes I try. Overall a good idea, the veggies were great!
This dish with simple ingredients was made for supper last night with rave reviews. Make sure you use fresh herbs, in fact I doubled the oregano. We would make this again and again.
This was okay. Family thought the chicken was kind of bland. Might try again and add season salt to the flour mixture.
This is a good recipe that's worth making again,I made a few minor changes,the recipe calls for 2 small red onions,I just used 1 good sized one and that fit the bill and I just used a can of sliced carrots. My son had two helpings so this should give you a good idea of the recipe! hee!
The flavor was good, but not as good as I thought it would be based on its overall rating. It took a lot longer to cook the veggies (until tender), in the oven, which can be challenging when everyone is hungry! Not sure I will make again,
It was delicious. my 4 years old son enjoyed alot.i added 1 tea spoon garlic powder nd 1`\8 tea spoon curry powder. thanks for such a simple nd delicious recipy
Love this recipe! I added zucchini in with the carrots, and it was even better. Almost perfect, only better if the chicken had a little more seasoning to it. Next time I might try to bread it differently. Will definitely make again!
I also went with boneless skinless chicken breasts instead of bone in because my husband is very picky about that. I reduced the recipe down to 2 servings but forgot to reduce down the broth. (oops!) The flavors and juiciness of the chicken were still there despite my screw up. Needed some salt, but overall a dish I will definitely make again (sans measurement error). :)
This was really good and easy to prepare. I also made Brown Rice with it, then poured the Chicken & Vegis over it. This is a keeper.
I thought the basic recipe was great, altho I followed one reviewer's suggestion and used more seasoning. Salt, pepper, dried thyme and oregano. I found no need for so much chicken broth so cut it down to 1 cup, and I'd probably use less the next time. I also used chicken thighs so it needed to cook it a little longer. Great leftover and I love that.
It's ok, but kind of bland. I would give it a higher rating if I packed more taste.
This was very good... I used boneless breasts too, and it turned out fine. I think I'd add a little more seasoning to the flour mixture as well. I wondered if it could do with a bit less broth. Then maybe the vegetables would have more of a 'roasted' flavor - I might try that next time. Overall, delicious and healthy though!
I decided to make this about an hour and a half before my husband came home. I wanted a new idea for chicken. We both really enjoyed this recipe. I used regular russett potatoes and long carrots and just cut them all up. This recipe is very flavorful. I would probably add a full 2 cups of chicken broth instead of the cup and half to add a little more moisture. But the flavors were great and the cooking time right on. I'll definitely make this again.
I was very disappointed with the chicken as the potatoes and carrots were excellent. I read other reviews and made the following amendments to the receipt; I added garlic powder, pepper. salt, onion power, alittle cayenne power into the flour. I used bone in chicken as it usually adds more flavour. I brown the breast's then removed them and then cooked the carrots and potatoes and then put everything in a casserole dish for 1 hr at 375. The chicken had NO NO flavour, My bf barely ate his chicken and we ended using bbq sauce on it. Will not be making this chicken ever again.
this was really good, i did change a few things. i added some garlic powder and salt to the flour mixture, and salt and peppered the chicken before coating. i didnt have red onions so i used yellow, and i used peeled red potatoes. i also added the carrots with the potatoes and onions, with a few crushed garlic cloves. only used about 1 cup of chicken broth, which the flour from the chicken helped thicken up. really yummy, i will definitely make it again. im thnking of adding some artichoke hearts next time too.
Like some others we liked the vegetables very much, but the flour mix for the chicken definitely needed more flavor; more spices. Perhaps some spices could be added to the olive oil in the skillet when we put the chicken in to sautee.
I used boneless breasts. Added mushrooms and celery and served over angel hair pasta. This was just ok. Tastes like homemade chicken soup. Healthy meal.
I was really excited to make this recipe when I saw it featured for the day. But the chicken was incredibly bland, as were the veggies, it wasnt til the next day that they picked up the marinade but the chicken was still flavorless. It took a lot longer than 20 minutes in the oven to cook, my kids were hungry and waiting, and ended up disliking it also. A big disappointment.
