This Herbs de Provence Chicken turns simple chicken breasts into an elegant French-inspired dinner with aromatic herbs, a golden sear, and a silky lemon cream sauce ready in under 30 minutes!
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🍗 Herbes de provence chicken pairs beautifully with everything from roasted vegetables and rice to pasta and crusty bread!
My 2 Best Tips For Making Herbs de Provence Chicken
Don't Skip Resting: Covering the cooked chicken with foil while making the sauce allows the juices to redistribute throughout the meat. This resting period is crucial for maintaining moisture and ensuring every bite is tender and flavorful. The accumulated juices also get added back to the pan sauce for extra richness.
Butterfly Evenly for Uniform Cooking: Slicing the chicken breasts in half lengthwise creates thinner pieces that cook more evenly and quickly. This technique, called butterflying, prevents the outside from overcooking while the center stays raw. The thinner pieces also absorb the herb seasoning better and create more surface area for that beautiful golden crust.
I use a white wine that I would actually drink, as the flavor concentrates when it reduces in the pan. I avoid cooking wines because they often contain too much salt and lack the bright acidity needed for this sauce. A crisp Sauvignon Blanc or Pinot Grigio works beautifully in this recipe.
You'll love that everything cooks in a single skillet, which means less cleanup and more concentrated flavors. The chicken juices and herb-infused oil create the perfect base for the creamy sauce that brings the whole dish together.
You can also slice the leftovers for sandwiches or serve it over pasta the next day! The rich cream sauce makes everything taste gourmet, even simple weeknight meals.
🩷 Melissa
Herbs de Provence Substitution
Mix equal parts dried thyme, rosemary, and marjoram with a pinch of lavender if available. Alternatively, use Italian seasoning in a pinch, though the flavor profile will be different.
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Herbs de Provence Chicken
Equipment
- Thermoworks MK4 Thermapen
Ingredients
- 2 chicken breasts
- 1 tablespoon Herbs de Provence
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup white wine
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- ¼ cup cream
Instructions
- Slice the chicken breasts in half lengthwise so you are left with 4 thinner chicken breasts.
- Combine the Herbs de Provence, garlic powder, salt, and pepper. Sprinkle evenly over both sides of each piece of chicken.
- Heat the butter and oil in a medium skillet over medium heat until the butter is melted and slightly bubbly.
- Add the chicken to the pan. Cook for 4-6 minutes per side, until golden brown and the internal temperature registers 160ºF on an instant read thermometer.
- Place cooked chicken on a plate and cover with foil.
- Reduce the heat to low, and without cleaning the pan, add the white wine. Scrape up any browned bits on the bottom of the pan and let simmer until reduced, about 2 minutes.
- Add the lemon juice, Dijon mustard, and cream. Stir to combine.
- Add the chicken back to the pan, along with any accumulated juices.
- Baste the chicken in the sauce and remove from heat. Serve.
Notes
Nutrition
How To Make Herbes de Provence Chicken
Step 1: Slice chicken breasts in half lengthwise to create 4 thinner pieces. Combine herbs de provence, garlic powder, salt, and pepper, then sprinkle evenly over both sides of chicken.
Step 2: Heat butter and oil in a medium skillet over medium heat until bubbly. Add chicken and cook 4-6 minutes per side until golden and internal temperature reaches 160°F. Transfer to a plate and cover with foil.
Step 3: Reduce heat to low and add white wine to the same pan. Scrape up browned bits and simmer 2 minutes. Stir in lemon juice, Dijon mustard, and cream.
Step 4: Return chicken to pan with any juices. Baste with sauce, remove from heat, and serve immediately.
Recipe FAQs
Yes, chicken thighs will work wonderfully in this recipe and may even be more flavorful due to their higher fat content. Increase the cooking time to 6-8 minutes per side and ensure they reach an internal temperature of 165°F. The extra richness from the thighs pairs beautifully with the herb and cream sauce.
You can substitute the white wine with chicken broth, though the flavor will be less complex. For a closer match to the wine's acidity, add an extra tablespoon of lemon juice to brighten the sauce. Some cooks successfully use a splash of white wine vinegar mixed with chicken broth as another alternative.
Chicken with herbs de provence is freezer-friendly, but it is best to freeze the chicken and sauce separately. Doing this will help speed up the thawing process later on. Let your chicken and sauce cool completely before transferring it to freezer-safe containers and freeze for up to 3 months. To defrost, simply transfer the containers to the refrigerator the night before use and allow them to thaw.
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Missy
This is was sooooooo good. Honestly, I was a little hesitant to try it because no one has left a comment yet. I'm glad I did.😊
The recipe was straightforward, down to how long to sear the chicken breast. One thing that I look for in a recipe is clear directions. I will definitely be trying more recipes of yours and printing this out.
My sauce was too acidic because I didn't measure the lemon juice. That was my fault. Next time, I'll get the sauce right before putting the chicken breast back in the pan.