Recipe by Campbell's Kitchen
"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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ground black pepper
bone-in chicken breast halves
red onions, cut into quarters
new potatoes, cut into quarters
fresh whole baby carrots, green tops trimmed to 1-inch
1 1/2 cups
Swanson® Chicken Stock
chopped fresh oregano leaves
chopped fresh thyme leaves
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.
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.
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!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Sauteed Chicken with Vegetables and Herbs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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