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Skillet Herb Roasted Chicken

Skillet Herb Roasted Chicken

4.39 28

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.

serves 4 people

Ingredients

cost per recipe: $6.75

The price is determined by the national average.

  • 2

    tablespoons all-purpose flour

  • 1/4

    teaspoon ground sage

  • 1/4

    teaspoon dried thyme, crushed

  • 1 1/4

    pounds skinless, boneless chicken breast halves or thighs

  • 2

    tablespoons butter

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup water

  • 1

    cup long grain white rice, prepared according to package directions (about 3 cups)

view nutrition info

How to Make It

Step 1

Stir the flour, sage and thyme on a plate.  Coat the chicken with the flour mixture.

Step 2

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.

Step 3

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.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now

Ratings & Reviews

(28)
  • angelsfire62

    October 6, 2014

    Surprisingly good

    I didn't have any flour so spread the thyme and sage around and made sure each piece of chicken had some. I added minced garlic with the butter. I used brown whole grain rice...and had a side of green beans. Surprisingly good! I don't care for brown rice but am trying to eat healthier. The soup mixture took away the taste of the rice. I also, instead of taking the chicken out of the skillet, left it in when added the soup and water. I think this kept the chicken moist. I would make it again :)

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  • TMitch88

    June 5, 2014

    love it

    This recipe is easy and very good. My kids (who are picky eaters) enjoy it and my husband can't get enough so I have to make extra.

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  • kim619

    January 9, 2013

    kids loved it!

    Very easy! Added garlic powder and pepper to the chicken while it was cooking. I cut the chicken into smaller portions before the flour mixture so it needed less cooking time and it was very juicy.

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  • katschamne

    October 17, 2012

    Very good!

    I did add some garlic and extra butter. Although once I put the chicken in the flour mixture it didn't seem to pick up any of the spices. So I sprinkled a little of the spices on the chicken while it was cooking. It was very tasty and the chicken was very moist. I used instant rice and added chicken soup base for added flavor. I would make this again.

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  • ashada14

    April 12, 2011

    Skillet Herb Roasted Chicken

    I added about a tablespoon of minced garlic, some extra butter (actually Olivio), and 2 teaspoons of rosemary in the skillet while cooking the chicken.. it was so tasty I didn't even use the canned soup! Great with green beans and herb and butter rice!

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