Skillet Herb Roasted Chicken

Skillet Herb Roasted Chicken


"This delicious dish features boneless chicken pieces that have been coated with a savory herb blend, sauteed until done, and topped with a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup."


25 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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  • Cook

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  1. Mix flour, sage and thyme. Coat chicken with flour mixture.
  2. Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.
  3. Add soup and water. Heat through. Serve over chicken with rice.
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Your rating



  1. 11 Ratings


Daughter asked for this. I used milk instead of water for creamier sauce. I also used more than called for...a whole soup can of milk. Served with egg noodles. Family loved it.

Very easy and tasty! the family liked it, probably would only add some fresh ground pepper.

This was okay but nothing great. Followed directions exactly. Won't try again though, too many other recipes to try, why mess with a bland one

It's fast and easy. Not ground-breakingly delicious, but definitely good and a go-to meal if you need something in a hurry. Plus, my kid will eat it, and that's always a plus in my book.

Way passed all the stars allowed to give you. I award you 100 o them!! Love this dish!!!!

5 stars for the chicken, but just the soup and water was way too bland for the "sauce". To spice up the "sauce", I added some dried thyme, sage and a little fresh squeezed lemon juice. Hubby tho...

Just okay...the chicken was good, but the sauce tasted too sweet.

This is a starter recipe. 3 stars for the recipe as written. However, when I did tweak it by adding lemon juice (from a real lemon), pepper and chicken bouillon it was pretty good.