Sunday, January 16, 2011

Swanson Pan Sauteed Chicken with Vegetables and Herbs

I find a lot of recipes in magazines as I'm looking through them. If it looks tasty on the page, usually, it translates pretty well to the plate. I was poking through an old Good Housekeeping and came across this recipe on an ad for Swanson's Chicken Stock. It looked pretty darn tasty and I thought it would be a great Sunday afternoon lunch. Guess what? I was right!!

Swanson Pan Sauteed Chicken with Vegetables and Herbs
1/8 tsp ground black pepper
1/8 tsp paprika (I used a lot more than this and I used Hungarian Sweet Paprika, but if you like spicy, you could easily use Hot Paprika...or Smoky Spanish Paprika)
2 tbs AP flour
4 chicken breasts (I used a combination of breasts and thighs)
2 tbs olive oil
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz. baby carrots
1 & 1/2 cup Swanson chicken stock
3 tbs lemon juice
1 tbs chopped fresh oregano
1 tbs chopped fresh thyme

1. Heat the oven to 350. Combine pepper, paprika and flour. Coat the chicken in 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 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.

The thyme at the end is genius! It adds a lovely light note to the chicken and the veggies are tender and yummy. This one is a keeper for sure!!


  1. I bet your photo looks as good as the magazine photo...yummers!