Pan-Sautéed Chicken with Vegetables and Herbs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chicken breasts, sautéed in a skillet until golden, are finished in the oven with potatoes, onions, carrots, and herbs.
Ingredients
.13 tsp. ground black pepper
.13 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)
Instructions
Heat the oven to 350 degrees. 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 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.
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