Pan-Sautéed Chicken With Vegetables & Herbs Recipe

Name: Pan-Sautéed Chicken With Vegetables & Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 teaspoon ground black pepper; 1/8 teaspoon paprika; 2 tablespoons all-purpose flour; 4 bone-in chicken breast halves (about 2 pounds); 2 tablespoons olive oil; 2 small red onions, cut into quarters; 1 pound new potatoes, cut into quarters; 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long; 1 1/2 cups Swanson(R) Chicken Stock; 3 tablespoons lemon juice; 1 tablespoon chopped fresh

Servings: persons

1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all-purpose flour
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cups Swanson(R) Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh

1
1. Heat the oven to 350u00b0F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
2
2. 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
3. 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
4. Bake 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.
5
Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
6
To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

533

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 11 ingredients. The key ingredients include: 1/8 teaspoon ground black pepper, 1/8 teaspoon paprika, 2 tablespoons all-purpose flour, 4 bone-in chicken breast halves (about 2 pounds), and more.

Yes, Pan-Sautéed Chicken With Vegetables & Herbs 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-Sautéed Chicken With Vegetables & Herbs

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