Campbell's® Healthy Request®  Skillet Herb Roasted Chicken

Campbell's® Healthy Request® Skillet Herb Roasted Chicken

11
Campbell's Kitchen 0

"Herb-seasoned, sauteed chicken breasts are served with a garlicky, creamy sauce for a dish that delivers great flavor and good nutrition."

Ingredients 25 m {{adjustedServings}} servings 888 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 888 kcal
  • 44%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 164.3g
  • 53%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Mix the sage and thyme in a small bowl. Sprinkle over the chicken.
  2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is cooked through. Remove the chicken and keep warm.
  3. Add the garlic to the skillet and cook until it's lightly browned. Add the soup and water and cook until the mixture is hot. Serve over the chicken with Parslied Rice.
Tips & Tricks
Boxed Stuffing

With a few key ingredients, you can make a delicious stuffing in just 15 minutes.

Campbell's Original Green Bean Casserole

Update the classic holiday dish with bacon, red peppers, or almonds.

Footnotes

  • Parslied Rice: Toss 4 cups of cooked long-grain white rice with 1 teaspoon of chopped fresh parsley.
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Reviews 11

  1. 18 Ratings

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Mr.collins
1/4/2009

this recipe is awsome

Cherry Blossom
1/16/2009

This is good. Comfort food. My grandmother used to always make us supper from a campbells soup recipe (usually found on the back of the can's wrapper). Thx for posting this as I have so many cans of soup in my cupboard that it gives me new ideas as to what I can do with some of them for quick week-night dinners.

Candi53
2/3/2009

This was easy and flavorful.My husband loved it. We like alot of flavor so I did use chicken broth instead of water. The left over broth I used in with the water to cook the rice. I also added a 4 oz. can of drained sliced mushrooms and 1 sm. onion,cut in 1/2 inch pieces in the skillet with garlic. Also added more sage and thyme to the soup mixture. Served it with rice and green beans.