Skillet Herb Roasted Chicken Recipe

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Skillet Herb Roasted Chicken

Terrie Hoelscher


Simple and lovely meal with a side salad of Bibb lettuce [or field greens], cucumbers and sliced oranges.

★★★★★ 1 vote
10 Min
20 Min


2 Tbsp
all purpose flour
1/4 tsp
ground sage
1/4 tsp
dried thyme leaves, crushed
skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs
2 Tbsp
1/2 c
shitake mushrooms, sautee'd
1 can(s)
cream of chicken soup, fat-free, low sodium
1/2 c
4 c
cooked hot rice
2 Tbsp
sliced green onions [scallions], green tops and all


1Mix flour, sage, and thyme on a plate. Tenderize chx. breasts a little bit with a meat mallet, then dredge chicken in this flour mixture.
2In a medium skillet over medium heat, melt the butter. Add chicken and cook about 7 or 8 minutes per side, or until chicken is nicely browned and no longer pink. Remove to a plate, and keep chicken warm. Lightly saute' the shitake mushrooms in the butter that's left in the pan. Only a few minutes will do it. Transfer to the plate w/ the chicken.
3Add soup and water to the skillet. Reduce heat to low and heat thoroughly.
4Chop green onions and set aside.
Place one cup of hot, prepared rice on each plate, and top with one chx. breast or two chx. thighs. Pour sauce over chicken, and garnish with sautee'd shitake mushrooms and sliced green onion.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tag: Quick & Easy