Name: Pan-Sautéed Chicken with Vegetables and Herbs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: tsp. ground black pepper -; tsp. paprika -; 2 tbsp. all-purpose flour -; 4 bone-in chicken breast halves -; 2 tbsp. olive oil -; 2 small red onions -; 1 lb. new potatoes -; 8 oz. fresh whole baby carrots -; 1 1/2 c. Swanson® Chicken Stock -; 3 tbsp. lemon juice -; 1 tbsp. chopped fresh oregano leaves -; Chopped fresh thyme leaves (optional) -

Pan-Sautéed Chicken with Vegetables and Herbs

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Sautéed Chicken with Vegetables and Herbs

1. tsp. ground black pepper -

2. tsp. paprika -

3. 2 tbsp. all-purpose flour -

4. 4 bone-in chicken breast halves -

5. 2 tbsp. olive oil -

6. 2 small red onions -

7. 1 lb. new potatoes -

8. 8 oz. fresh whole baby carrots -

9. 1 1/2 c. Swanson® Chicken Stock -

10. 3 tbsp. lemon juice -

11. 1 tbsp. chopped fresh oregano leaves -

12. Chopped fresh thyme leaves (optional) -

How to cook deliciously - Pan-Sautéed Chicken with Vegetables and Herbs

1. Stage

Heat the oven to 350 degrees. Stir the black pepper, paprika, and flour on a plate. Coat the chicken with the flour mixture.

2. Stage

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.

3. Stage

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.

4. Stage

Bake at 350 degrees. 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, if desired.