Sauteed Chicken With Vegetables and Herbs Recipe

Name: Sauteed Chicken With Vegetables and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅛ teaspoon black pepper; 2 tablespoons all-purpose flour; 4 chicken breast halves; 1 tablespoon olive oil; 2 small red onions, cut into quarters; 1 lb new potato, cut into quarters; 8 ounces baby carrots; 1 ½ cups chicken stock; 3 tablespoons lemon juice; 1 tablespoon chopped thyme leaves

Servings: persons

⅛ teaspoon black pepper
2 tablespoons all-purpose flour
4 chicken breast halves
1 tablespoon olive oil
2 small red onions, cut into quarters
1 lb new potato, cut into quarters
8 ounces baby carrots
1 ½ cups chicken stock
3 tablespoons lemon juice
1 tablespoon chopped thyme leaves

1
Heat oven to 350 degrees.
2
Combine black pepper and flour.
3
Coat the chicken with flour mixture.
4
Heat the oil in a 12 inch oven safe skillet over medium heat.
5
Add the chicken and cook until it's well browned on both sides.
6
Remove the chicken from the skillet.
7
Add the onions and potatoes to the skillet.
8
Cook for 5 minutes.
9
Add the carrots, stock, and lemon juice.
10
Heat to a boil.
11
Return chicken to the skillet.
12
Cover the skillet.
13
Bake at 350 degrees for 20 minutes.
14
Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.
15
Sprinkle with the thyme.

504

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 10 ingredients. The key ingredients include: ⅛ teaspoon black pepper, 2 tablespoons all-purpose flour, 4 chicken breast halves, 1 tablespoon olive oil, and more.

Yes, Sauteed Chicken With Vegetables and 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.

Sauteed Chicken With Vegetables and Herbs

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