Prep time
20 MIN
Total time
1 H 20 MIN
Serves
4
Our Pan Sautéd Chicken with Vegetables and Herbs recipe brings farm flavours to the table. With lightly-breaded chicken, carrots and potatoes, you'll have a satisfying dinner your family will love.

Ingredients

Directions

  1. Combine black pepper,paprika and flour on a plate. Coat chicken with flour mixture.
  2. Heat oil in a 12" (30 cm) oven-safe skillet at medium-high heat. Add chicken and cook until well browned – about 5 minutes per side. Reduce heat to medium. Remove chicken from skillet.
  3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots,broth,lemon juice and oregano. Heat to a boil. Return chicken to skillet. Cover skillet.
  4. Bake at 350°F (180°C) for 20 minutes. Uncover skillet and bake until chicken is cooked through and vegetables are tender – about 15 minutes. Sprinkle with thyme.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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    Lloyd S. | March 15, 2014

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    Linda B. | November 2, 2013

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    Shelley K. | April 26, 2013

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