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Skillet Chicken with Vegetables and Herbs
Skillet Chicken with Vegetables and Herbs

Skillet Chicken with Vegetables and Herbs

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/8 tsp black pepper
1/8 tsp paprika
2 Tbsp flour
4 bone-in chicken breast halves
2 Tbsp olive oil
2 sm. red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1-1/2 cups chicken stock
3 Tbsp lemon juice
1 Tbsp chopped fresh oregano leaves
1 Tbsp chopped fresh thyme leaves
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Let's Make It
Preheat oven to 350 degrees F. Combine black pepper, paprika and flour. Coat the chicken with flour mixture. Heat the oil in a 12-in. 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.
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.
Bake 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.
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