Skillet Herb Roasted Chicken
Ready in just thirty minutes, this may be one of the best chicken recipes for a busy weeknight. Skillet Herb Roasted Chicken is seasoned with sage, thyme, and served on a bed of white rice with a creamy gravy to make a mouthwatering delicious dinner. Serve with your favorite vegetables and you'll have yourself a meal.
Serves4
Preparation Time10 min
Cooking Time20 min
Ingredients
- 2 tablespoon all-purpose flour
- 2 teaspoon dried thyme leaves, crushed
- 4 boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 pound)
- 2 tablespoon butter
- 1 can (10.75-ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 1 cup regular long-grain white rice, prepared according to package directions
Instructions
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Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture.
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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.
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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.