Swanson Pan Sauteed Chicken with Vegetables and Herbs

May 29, 2014 at 5:19 PM | Posted in baking, carrots, chicken, potatoes | 3 Comments
Tags: Baking, Carrots, chicken breasts, Cooking, Dinner, Flour Paprika, Food, Herbs, Lemon juice, Red Potatoes, Swanson Chicken Broth, Swanson Pan Sauteed Chicken with Vegetables and Herbs

Today’s Menu: Swanson Pan Sauteed Chicken with Vegetables and Herbs

 

 

It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I’ve been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.

 

 

 
I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes, Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!

 

 
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.

 

 

Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, 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 or any other fresh Herb.

 

 

 
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 
Swanson Pan Sauteed Chicken with Vegetables and Herbs

INGREDIENTS
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all-purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme

 
DIRECTIONS
1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12″ skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from 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.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.

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