Skillet Herb Roasted Chicken

1/4 teaspoon ground dried sage leaves
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breasts halves
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup water
Parslied Rice

Mix the sage and thyme in a small bowl. Sprinkle over the chicken.

Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is cooked through. Remove the chicken and keep warm.

Add the garlic to the skillet and cook until it’s lightly browned. Add the soup and water and cook until the mixture is hot. Serve over the chicken with Parslied Rice.

Parslied Rice: Toss 4 cups of cooked long-grain white rice with 1 teaspoon of chopped fresh parsley.


Lodge Cast Iron Skillet, 12-inch

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