Skillet Herb Roasted Chicken
Ready in just thirty minutes, this delicious skillet dish is a go-to recipe perfect for busy weeknights. It features breaded chicken breasts served with rice and topped with an easy to make sauce.
Ingredients
2 tablespoons all-purpose flour
0.25 teaspoon ground sage
0.25 teaspoon dried thyme, crushed
1.25 pounds skinless, boneless chicken breast halves or thighs
2 tablespoons butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 cup long grain white rice, prepared according to package directions (about 3 cups)
0.25 teaspoon ground sage
0.25 teaspoon dried thyme, crushed
1.25 pounds skinless, boneless chicken breast halves or thighs
2 tablespoons butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.
Skillet Herb Roasted Chicken
Ready in just thirty minutes, this delicious skillet dish is a go-to recipe perfect for busy weeknights. It features breaded chicken breasts served with rice and topped with an easy ...
Directions
Print
Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with the chicken and rice.
Ingredients
2 tablespoons all-purpose flour
0.25 teaspoon ground sage
0.25 teaspoon dried thyme, crushed
1.25 pounds skinless, boneless chicken breast halves or thighs
2 tablespoons butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup water
1 cup long grain white rice, prepared according to package directions (about 3 cups)
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