Pan Sauteed chicken with Vegetables and Herbs Recipe
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
- Heat oven to 350 degrees. Combine pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
- 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.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 64 | 31% |
| Total Fat 7.21g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Potassium 822mg | 23% |
| Total Carbs 32.12g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.26g | 5% |
| Protein 4.4g | 7% |
