Pan-Roasted Chicken with Vegetables & Herbs | Swanson®
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.
Ingredients
- 1/4 cup all purpose flour
- 1/8 teaspoon paprika
- 3 pounds bone-in chicken breast half (about 4 breast halves)
- 2 tablespoons olive oil
- 2 small red onion, cut in quarters
- 1 pound new white potato, cut in quarters
- 8 ounces fresh baby carrots (about 16), green tops trimmed to 1-inch-long
- 1 1/2 cups Swanson® Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
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