Pan Sauteed chicken with Vegetables and Herbs Recipe Recipe

Name: Pan Sauteed chicken with Vegetables and Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 tsp. pepper; 1/8 tsp. paprika; 2 tbsp. all purpose flour; 2 tbsp. olive oil; 4 bone-in chicken breast halves; 2 small red onions, cut into quarters; 1 pound red potatoes, cut into quarters; 8ozs. of fresh whole baby carrots; 1 1/2 cups chicken broth; 3 tbsp. lemon juice; 1 tsp. oregano; 1 tsp. thyme

Servings: persons

1/8 tsp. pepper
1/8 tsp. paprika
2 tbsp. all purpose flour
2 tbsp. olive oil
4 bone-in chicken breast halves
2 small red onions, cut into quarters
1 pound red potatoes, cut into quarters
8ozs. of fresh whole baby carrots
1 1/2 cups chicken broth
3 tbsp. lemon juice
1 tsp. oregano
1 tsp. thyme

1
Heat oven to 350 degrees.
2
Combine pepper, paprika and flour in small bowl.
3
Coat chicken with flour mixture.
4
Heat oil in large oven-safe skillet over medium-high heat.
5
Add chicken and cook until it's well browned on all sides.
6
Remove chicken from skillet.
7
Add onions and potatoes to skillet and cook for 5 minutes.
8
Add carrots, stock, lemon juice and oregano and heat to a boil.
9
Return the chicken to the skillet.
10
Cover the skillet.
11
Bake at 350 degrees for 20 minutes.
12
Uncover the skillet and bake for 15 minutes or until the chicken is done and the vegetables are tender.
13
Sprinkle with the thyme.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/8 tsp. pepper, 1/8 tsp. paprika, 2 tbsp. all purpose flour, 2 tbsp. olive oil, and more.

Yes, Pan Sauteed chicken with Vegetables and Herbs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Sauteed chicken with Vegetables and Herbs Recipe

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