Pan-Sauteed Chicken with Vegetables and Herbs

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  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 servings
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1/8 teaspoon ground black pepper

1/8 teaspoon paprika

2 tablespoon all-purpose flour

4 bone-in chicken breast halves (about 2 pounds)

2 tablespoon olive oil

2 small red onions, cut into quarters

1 pounds new potatoes, cut into quarters

8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long

1 1/2 cup Swanson® Chicken Stock

3 tablespoon lemon juice

1 tablespoon chopped fresh oregano leaves

Chopped fresh thyme leaves (optional)


  1. Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour 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 until it's well browned on all sides. Remove the chicken from the skillet.
  3. Add the onions and potatoes to the skillet and cook for 5 minutes. 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 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, if desired.
  5. Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
  6. To use 4 skinless boneless chicken breast halves 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.
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