Pan Sautéed Chicken with Vegetables & Herbs

Photo by Campbell's Kitchen
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  • Makes 4 servings
  • Hands-On Time
  • Total Time


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


  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, broth, lemon juice and oregano and heat to a boil.  Return the chicken to the skillet. Cover the skillet.
  4. Bake for 20 minutes. Uncover the skillet.
  5. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.