Pan Sautéed Chicken with Vegetables & Herbs


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.
Directions
- Combine black pepper,paprika and flour on a plate. Coat chicken with flour mixture.
- 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.
- 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.
- 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
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are