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Skillet Sweet and Tangy Chicken

Skillet Sweet and Tangy Chicken

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Campbell's Kitchen

This tangy sweet 'n sour sauce with tomato, brown sugar and Worcestershire, is a perfect mate with quickly sauteed chicken breasts. Serve with mashed potatoes and buttered green beans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Heat oil in skillet. Add chicken and cook until browned.
  2. Add soup, sugar, vinegar and Worcestershire. Heat to a boil.
  3. Cover and cook over low heat 10 minutes or until done. Serve with rice.
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This is a good starter recipe. I added about 2 tbs of soy sauce and ginger to the sauce and added carrots. I also chopped the chicken into bite sized pieces. I would have added snap peas if I had them to really give this dish an Asian flair. Perfect to put over rice.

Valerie Gray Smith

This was pretty good. It didn't have the exact flavor that I thought it would. I wasn't sure what kind of vinegar so I used apple cider vinegar. Maybe white would have been better? Anyway, it's a good recipe to have on hand, and it was easy and quick, but I'll play with the spices a bit next time.

Lainey Dru

This is a great recipe. I did not make rice. I served it with garlic mashed potatoes and roasted red pepper. I also added minced onion to the sauce (1/2 onion.) :)