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Pan Sautéed Chicken With Vegetables and Herbs

Servings 4
Prep Time 20 minutes
Cook Time 1 hour

Ingredients

  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 bone-in chicken breast halves
  • 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
  • 1 1/2 cups Swanson chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves

Instructions

  • Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
  • Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
  • Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Bake at 350°F 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.