Chicken breasts are sauteed in the skillet until golden brown and then finished in the oven with potatoes, onions, carrots, fresh herbs and Swanson® Chicken Stock.
Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.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.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 at 350°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.
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