Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

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Sunday, July 11, 2010

Pan Sauteed Chicken with Vegetables and Herbs

This is a Swanson's recipe that I have seen in several different magazines. It's easy, fairly cheap, and SO good! If you have someone coming over for dinner, this is a great dish to put together, and everything is right there in your roasting pan, ready to serve!


1/2 tsp. ground pepper
1/2 tsp. paprika
2 heaping Tbs. all-purpose flour
3-5 boneless, skinless chicken breasts

extra virgin olive oil
2 small red onions, quartered
4 large Yukon Gold potatoes, cubed with skin on
4 large carrots, peeled & cut
1 1/2 cups reduced-sodium chicken broth
3 Tbs. lemon juice
1 Tbs. oregano
1 Tbs. fresh thyme

Combine pepper, paprika, and flour in a shallow bowl. Coat chicken with flour mixture.
Heat oil in a skillet over medium-high heat. Add chicken and cook until it is well browned on all sides (it doesn't have to be cooked ALL the way through because you'll be baking it in the oven later to finish it off). Remove chicken from skillet and arrange in a roasting pan. (I sprayed my pan with nonstick cooking spray.)
Add onions and potatoes to the same skillet with the juices and oil still there from the chicken and cook for 5 minutes. Add the carrots, stock, lemon juice, and oregano. Heat to a boil, then add it all carefully around the chicken in the roasting pan. Make sure the juices get evenly distributed. Sprinkle fresh thyme on top.
Cover roasting pan with foil and bake chicken and veggies at 350 for 30 minutes. Uncover and continue cooking for 20-30 more minutes until your potatoes & carrots are tender.

I like this dish a lot because everything you need for your meal is right there in the roasting pan. No need for extras or sides unless you just want them! Yum!


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2 comments:

  1. This looks beyond Marvelous.....Good Golly Melissa Molly!!!! Do the Dang Thang:-)))))

    ReplyDelete
  2. This was SO yummy! I have NEVER gotten my chicken that tender before. I can't to have this one again (and again!).

    ReplyDelete