Pan Sauteed Chicken with Vegetables and Herbs

By cprzybyl

Amount Per Serving
Calories: 504
Total Fat: 18.8g
Cholesterol: 127mg
Sodium: 351mg
Total Carbs: 32.4g
Dietary Fiber: 5g
Protein: 50g

Ingredients

• 1/8 teaspoon ground black pepper 1/8 teaspoon paprika 2 tablespoons all-purpose flour 4 bone-in chicken breast halves 2 tablespoons olive oil 2 small red onions, cut into quarters 1 pound new potatoes

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. 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 degrees 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.