Pan Sauteed Chicken with Vegetables and Herbs Recipe -
Pan Sauteed Chicken with Vegetables and Herbs Recipe

Pan Sauteed Chicken with Vegetables and Herbs

Recipe by  

"Chicken breasts are sauteed in the skillet until golden brown and then finished in the oven with potatoes, onions, carrots, fresh herbs and Swanson® Chicken Stock."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. 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 at 350 degrees F 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2009

I used boneless, skinless chicken breasts instead of bone-in. In the flour mix, I added garlic salt, celery salt and rosemary leaves (they were sitting on the counter and sounded good). Everything else I did the same. My family loved it and I will make it a regular. It's not just chicken and vegetables like another reviewer said. The seasonings and the lemon juice liven up the veggies. The onions tasted like candy... the words of my 8 year old. A wonderful change from plain old chicken and best of all, I had all the ingredients in my cupboard.

Most Helpful Critical Review
Jun 19, 2011

This was so bland. The chicken and potatoes picked up no flavor from the broth. And the breading was soggy on the bottom because of the broth. Just, the whole recipe seemed ill-conceived. I followed it to a tee with the exception of using boneless breasts and adding some salt and pepper to the flour. Breading was bland too.

May 18, 2009

This recipe was simple, healthy, and delicious! Adding lots of fresh crushed garlic complimented the other seasonings and gave the chicken, potatoes, and veggies a wonderful flavor. My ten year old enjoyed it so much he kept trying to sneak more of it off his siblings' plates!

Feb 26, 2009

The vegetables in this recipe are wonderfully flavored. When I make this a second time, I will definitely add seasonings to the flour that goes on the chicken to make it more flavorful!

Feb 18, 2009

This was a good recipe. I tried it from a magazine for dinner about a month ago. It's a keeper for a quick, decent supper.

Jun 30, 2009

The recipe was really good..I didn't really like the breaded chicken with the broth, it sort of made is soggy. Maybe i didn't make it right. The veggies were SO good with the chicken. I'd definitely recommend it.

Feb 19, 2009

My husband and I really enjoyed this recipe. It was quick with minimum fuss and tasted reaally good and although I did improvise a little by crushed bouillon cubes with water (because I didn't have broth) and I used mushrooms instead of carrots. And because me and my husband like the taste, I sprinkled a little soy sauce over the chicken before baking.

Feb 19, 2009

We loved this recipe, especially the cook! It was so easy, great for a hectic week night. I didn't have new red potatoes so I just used russets and cooked them in the pan a little longer. I used boneless chicken breasts, you could use any cut of chicken you have on hand.


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  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 50 g
  • 100%
  • Sodium
  • 351 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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