Pan-Sauteed Chicken with Vegetables and Herbs
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 696
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 90
- Cholesterol
- 272
- Sodium
- 348
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 50 min
- Cook: 20 min
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 3½ 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
1½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves
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.