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Category: Main Course
Pan Sautéed Chicken with Vegetables & Herbs - TastyPlanner.com
Chef: Erginflergin
Calories 403, Total Fat 15g, Saturated Fat 3g, Cholesterol 82mg, Sodium 316mg, Total Carbohydrate 33g, Dietary Fiber 5g, Protein 34g, Vitamin A 160%DV, Vitamin C 26%DV, Calcium 7%DV, Iron 18%DV: Calories , Total Fat g, Saturated Fat g, Cholesterol mg, Sodium mg, Total Carbohydrate g, Dietary Fiber g, Protein g, Vitamin A %DV, Vitamin C %DV, Calcium %DV, Iron %DV
Recipe Source: Campbells
Ingredients
1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch
1 1/2 cups Swanson® Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves
Instructions
Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. 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°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.
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