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  • Pan Sauteed chicken with Vegetables and Herbs

    1 vote
    Pan Sauteed chicken with Vegetables and Herbs
    Prep time:
    Cook time:
    Servings: 4 servings
    by colleen
    37 recipes
    		 >
    Iron skillet works best.

    Ingredients

    • 1/8 tsp. pepper
    • 1/8 tsp. paprika
    • 2 tbsp. all purpose flour
    • 2 tbsp. olive oil
    • 4 bone-in chicken breast halves
    • 2 small red onions, cut into quarters
    • 1 pound red potatoes, cut into quarters
    • 8ozs. of fresh whole baby carrots
    • 1 1/2 cups chicken broth
    • 3 tbsp. lemon juice
    • 1 tsp. oregano
    • 1 tsp. thyme

    Directions

    1. Heat oven to 350 degrees. Combine pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
    2. Heat oil in large oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
    3. Add onions and potatoes to skillet and cook for 5 minutes. Add 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 for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is done and the vegetables are tender. Sprinkle with the thyme.

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