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Skillet Herb Roasted Chicken

Skillet Herb Roasted Chicken
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 475 1 serving

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

cost per recipe: $6.40

  • 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 Healthy Request® Cream of Chicken Soup or 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)

Instructions

  • 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.

Reviews

(30)
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  • kids loved it!

    kim619
    January 9, 2013

    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.

  • Quick, Easy, and Delicious

    Sherri G.
    April 27, 2019

    I haven't made this for a while, but it is one of my go-to's. I bread the chicken in flour, salt, and pepper and cook it in the butter. I add the thyme and sage to the sauce. You could probably add garlic, paprika, parsley, and/or rosemary if you want to. This is a quick, easy basic recipe that is easy to modify and customize to your liking. It can be served with your side vegetable of choice. I will be making this for my family for dinner again asap.

  • Surprisingly good

    angelsfire62
    October 6, 2014

    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 :)

  • Ways to use my Farm Share....

    Mary M.
    July 14, 2019

    I am delighted to try this recipe tonight using FRESH HERBS gathered myself at my local Community Supported Agriculture farm share. We were able to join this year to enjoy fresh organic vegetables all summer. Members can also pick all the herbs and flowers they like, so I can use fresh herbs in this dish. More later!

  • love it

    TMitch88
    June 5, 2014

    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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    Calories 475
    Total Fat 14.9 g
    Sat. Fat 5.8 g
    Cholesterol 105 mg
    Sodium 644 mg
    Total Carb 45.4 g
    Dietary Fiber 0.7 g
    Protein 35.7 g
    Vitamin A 13 %DV
    Vitamin C 0 %DV
    Calcium 3 %DV
    Iron 19 %DV
    Calories 397
    Total Fat 9.5 g
    Sat. Fat 4.6 g
    Cholesterol 99 mg
    Sodium 121 mg
    Total Carb 45.4 g
    Dietary Fiber 0.7 g
    Protein 35.7 g
    Vitamin A 4 %DV
    Vitamin C 0 %DV
    Calcium 4 %DV
    Iron 15 %DV
    Calories 439
    Total Fat 11 g
    Sat. Fat 4.9 g
    Cholesterol 102 mg
    Sodium 367 mg
    Total Carb 45.4 g
    Dietary Fiber 0.7 g
    Protein 35.7 g
    Vitamin A 4 %DV
    Vitamin C 0 %DV
    Calcium 4 %DV
    Iron 15 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.