[DRAFT]
Pan-Sauteed Chicken with Vegetables and Herbs
Total:
1 hr 30 min
Active:
20 min
Yield:
4 Servings
Level:
None
Total:
1 hr 30 min
Active:
20 min
Yield:
4 Servings
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Kaiser Grille

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking