Pan Sauteed Chicken with Vegetables and Herbs

Pan Sauteed Chicken with Vegetables and Herbs

35 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
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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Adjust Servings

Original recipe yields 4 servings



  1. Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture.
  2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
  3. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  4. Bake at 350 degrees F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

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Reviews (35)

Rate This Recipe


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 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!

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Amount Per Serving (4 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 50 g
  • 100%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 351 mg
  • 14%

Based on a 2,000 calorie diet



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Fiesta Chicken Soup


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Chicken in Tarragon Cream Sauce