Pan-Sautéed Chicken with Vegetables & Herbs by Swanson

By NailCandy

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Ingredients

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

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1 Heat the oven to 350°F.  Stir the flour, black pepper and paprika on a plate.  Coat the chicken with the flour mixture.

2 Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet.  Pour off any fat.

3 Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally.  Add the carrots, stock, lemon juice and oregano and heat to a boil.  Return the chicken to the skillet. Cover the skillet.

4 Bake for 25 minutes. Uncover the skillet.

5 Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

Easy Substitution: To use 4 skinless boneless chicken breast halves (about 1 1/4 pounds) 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.