Chicken & Vegetables with Sour Cream Gravy

Campbell's Chicken & Vegetables with Sour Cream Gravy Recipe

You only need one skillet and less than one hour to make this hearty chicken dish, brimming with potatoes, peas and a creamy sauce. It's stovetop ingenuity at its best! 

At a glance


15 min.


55 min.



Cook: 40 min.

Made With

  • Campbell’s® Slow Roast Chicken Gravy

    Campbell’s® Slow Roast Chicken Gravy

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What You'll Need

2 tablespoons butter
1 pound skinless, boneless chicken breast halves
5 new potatoes (about 1 pound), sliced 1/4-inch-thick
1 medium onion, sliced (about 1 cup)
1/4 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 jar (12 ounces) Campbell’s® Slow Roast Chicken Gravy
2 tablespoons lemon juice
1 cup frozen peas
1/2 cup sour cream

How to Make It

  • 1

    Heat half the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet and keep warm.

  • 2

    Heat the remaining butter in the skillet over medium heat. Add the potatoes, onion, garlic powder and thyme and cook for 5 minutes or until the vegetables are browned, stirring occasionally.

  • 3

    Stir the gravy and lemon juice in the skillet and heat to a boil. Cover and cook for 20 minutes or until the potatoes are tender.

  • 4

    Stir in the peas.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet.  Stir in the sour cream. Serve the potato mixture with the chicken.

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  • Easy Substitution: You can substitute 1 pound small red potatoes for the new potatoes in this recipe.
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