The crisp herbed coating and creamy sauce truly make my Herbs de Provence chicken unforgettable! Perfect for when you want a restaurant-quality meal without leaving the house – you won’t believe how quick and easy this recipe is. Try doubling up the ingredients so you can enjoy leftovers the next day!
What Is Herb de Provence?
Herbes de Provence is a blend of dried herbs that are commonly used in French cuisine. The blend typically includes a mixture of herbs that are native to the Provence region of France, including:
- Thyme
- Rosemary
- Savory
- Marjoram
- Oregano
Other common additions to the herb blend may include lavender, basil, fennel seed, and tarragon.
The ingredients may vary depending on the brand or if you make your own blend. However, Herb de Provence typically has a lovely, fragrant, and slightly floral aroma.
It is a versatile seasoning that can flavor various dishes, including meat, poultry, fish, vegetables, and soups. Herbs de Provence works wonderfully in my chicken recipe, adding a savory and aromatic flavor to the dish.
Not only is my Herb de Provence chicken wonderfully flavorful and moist, but the sauce takes the dish to the next level! The lemon juice and Dijon mustard add a wonderful depth to the creamy sauce that helps balance out the herbs’ flavors.
Why You’ll Love Herbs de Provence Chicken
- An impressive midweek meal. This has to be one of the best chicken recipes for mixing up your usual dinner rotation. Herb de Provence chicken is super quick to prepare and only requires a few simple ingredients – perfect for those busy weeknights.
- Tastes amazing. Everything about this great recipe just works! The aromatic herbs, juicy chicken, and flavorful sauce give this dish a ton of flavor.
- No need to marinate. There’s no need to marinate the chicken beforehand, as the Herbs de Provence seasoning provides enough flavor! This makes it super easy to whip up in no time at all.
Ingredients For Herb de Provence Chicken
- Chicken breasts
- Herbs de Provence
- Black pepper
- Salt
- Garlic powder
- Olive oil
- Butter
- White wine
- Lemon juice
- Dijon mustard
- Cream
For the exact amounts needed, please see the recipe card below.
Instructions For Herbs de Provence Chicken
- 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 in a small bowl.
- Sprinkle evenly over both sides of each piece of chicken.
- Over medium heat, heat the butter and oil in a medium skillet until the butter is melted and slightly bubbly.
- Add the chicken to the pan with the melted butter. 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, cover with foil and let the chicken rest while you make the sauce.
- 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 into the pan, along with any accumulated juices.
- Baste the chicken in the sauce and remove from heat. Serve.
Herb de Provence Chicken Recipe Substitutions
My recipe is full of delicious flavor and is a great way to enjoy French-inspired cuisine at home. However, if you want to switch up the ingredients, use this guide as a starting point and make it your own!
- Chicken breast: I prefer skinless chicken breast in this recipe, as the breast meat stays nice and moist. However, you could use chicken thighs, drumsticks, or even a whole chicken if you’d like. A Herbs de Provence roasted chicken smothered in the rich mustard sauce would be delicious!
- Herbs de Provence: This mixture of herbs is the star of the show, so we don’t really want to replace it with anything else, if possible. With that said, there’s no stopping you from making your own Herbs de Provence herb mixture – which will allow you to mix and match your favorite Provence herbs. For a more floral flavor, add some dried lavender, and for an extra kick, try some red pepper flakes.
- White wine: We use white wine to deglaze the pan, which helps to add an extra layer of flavor. If you don’t want to use wine, vegetable or chicken broth will work just as well.
Serving Suggestions for Herbs de Provence Chicken
There are so many ways to serve this delicious chicken dish. I like to serve it up with a side of steakhouse mashed potatoes and roasted asparagus and tomatoes, or if you’re looking for something lighter, a simple salad. Top the chicken with some toasted pine nuts or roasted almonds for an extra bit of crunch.
The cream sauce would also pair beautifully with egg noodles like I serve my Instant Pot beef stroganoff with. Or try making some biscuits, similar to those in this chicken pot pie recipe – delicious!
Herbs de Provence chicken will last in the refrigerator for up to 4 days when stored correctly. It is best to store it in an airtight container once cooled. The sauce can be reheated gently on the hob until hot, and the chicken can be reheated in a pan or microwave. Just keep in mind that the chicken may dry out a bit when reheated.
Herb de Provence chicken 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.
Herbs de Provence Chicken
Equipment
Ingredients
- 2 chicken breasts
- 1 tablespoon Herbs de Provence
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1/4 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.
- Over medium heat, heat the butter and oil in a medium skillet until the butter is melted and slightly bubbly.
- Add the chicken into 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 wtih 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 into the pan, along with any accumulated juices.
- Baste the chicken in the sauce and remove from heat. Serve.
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