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Easy Pan- Roasted Chicken with Herbs de Provance

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Easy Pan-roasted chicken with Herbs de Provance is an EASY South of France recipe you will be proud to share with family and friends. The chicken cooked in a flavorful, buttery sauce is juicy and tender. This is a crowd-worthy recipe with aromatic herbs that is always a hit. You will be proud to serve this delicious chicken recipe. This is one of my favorite recipes with Herbs de Provance.

Sauteed Chicken with Herbs de Provance

Where Did Herbs de Provance Originate?

According to Wikipedia ‘Herbes de Provence (French: Provençalèrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savorymarjoramrosemarythyme, and oreganoLavender leaves are also sometimes included, especially in North American formulations.’

Butter Makes The Dish!

This recipe has butter in it, and it makes the dish! When I think of this dish, I think of Julia Child and her infamous love of all things butter. If you watched the movie Julie&Julia there is a scene where Meryl Streep tastes fish cooked in butter. It’s such a beautiful presentation, and the sounds Meryl makes when tasting the fish will have you making a plane reservation for Paris! If you love this recipe, you might also enjoy Easy Crusted Chicken Romano with Lemon Butter.

Ingredients

These are simple ingredients for this delicious Herbs de Provance Chicken Recipe.

  • Four large Chicken Breasts cut in half horizontally
  • Two Tablespoons Herbs de Provance
  • Two Tablespoons of Capers with 1 Tablespoon of the Caper Juice
  • Four Tablespoons Butter (we used Irish Butter)
  • One cup of white all-purpose gluten-free flour (to dredge the chicken)
  • One Teaspoon of Garlic powder
  • One Teaspoon of Ground Pepper
  • Three Tablespoons of White Wine Vinegar
  • One Tablespoon Fresh Lemon Juice
  • Three Tablespoons Olive Oil
  • Salt to taste

When you make a recipe like this, you have high expectations. It looks fancy and tastes even better. The best part is it isn’t complicated.

What Makes This Recipe Special?

  • It has a ton of flavor.
  • It’s a great recipe for entertaining or a special romantic dinner.
  • Perfect for a New Year’s Eve Dinner.
  • This Provance chicken recipe is swoon-worthy!
  • It’s a simple skillet dinner you can master.
  • It’s gluten-free!
  • It’s genuinely one of the best chicken recipes you will ever make.

How to Make Chicken with Herbs de Provance

  1. Split four skinless, boneless chicken breasts horizontally and place them in a large plastic bag. Pound until even flat on both sides. You will have eight pieces.
  2. Salt and pepper the chicken on both sides.
  3. Flour the chicken with white sticky rice flour or any delicate flour.
  4. Add two tablespoons of olive oil to a large, non-stick saute pan over medium heat.
  5. Saute the pounded chicken breasts for approximately 3 minutes on each side. Remove the chicken from the pan and set aside. (I did this in two batches, four pieces per batch))
  6. Lower heat to low.
  7. Add four tablespoons of butter to the pan and swirl the butter while adding three tablespoons of white wine vinegar, one tablespoon of caper juice, one tablespoon of lemon juice, and two tablespoons of Herbs de Provance.
  8. Put all the cooked chicken back in the pan and sprinkle it with half a teaspoon of garlic powder. Saute in the sauce on both sides until the chicken is white when cut. This will allow the chicken to absorb that delicious buttery sauce. At this point, you can add the capers.
  9. Add additional cracked black pepper and salt to taste!

This chicken is succulent and full of flavor. Delicious!

How to Serve and Store Chicken with Herbs de Provance

  • Platter the chicken and pour all the sauce over the chicken. I would serve this for a dinner party with roasted potatoes and vegetables.
  • It would also pair beautifully with mashed potatoes.
  • It’s even tastier the next day and is gorgeous sliced over a salad or as a decadent chicken sandwich on French bread.
  • Cool to room temperature and store in an airtight container.
  •  Side dishes with Chicken with Herbs de Provance include rice, mashed potatoes, Whipped Sweet Potatoes, side simple salad, and asparagus.

Variations on this Recipe

  • Add a few red pepper flakes to add a spicy punch.
  • Use boneless, skinless chicken thighs.
  • Create your  own Herbs de Provance Blend using  fresh herbs
  • Add a Tablespoon of  Dijon Mustard to the sauce.
Chicken Breasts with Herbs de Provance

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Chicken with Herbs de Provance Recipe

Sauteed Chicken with Herbs de Provance
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You will repeatedly make simple and delicious chicken breasts in a luscious buttery caper sauce. Pan-roasted chicken with Herbs de Provance is an EASY South of France recipe you will be proud to share with family and friends. The chicken cooked in a flavorful sauce is juicy and tender. This is a crowd-worthy recipe with aromatic herbs that is always a hit. You will be proud to serve this delicious chicken recipe. This is one of my favorite recipes with Herbs de Provance.

  • Author: Sherie Friedlander
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 4 large servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Ingredients

Units Scale
  • 4 Large, skinless, boneless Chicken Breasts cut in half horizontally
  • 2 Tablespoons Herbs de Provance
  • 2 Tablespoons Capers and OneTablespoon Caper Juice
  • 4 Tablespoons Butter (we used Irish Butter)
  • 1 cup of white gluten-free all-purpose flour
  • 1 Teaspoon of Garlic powder
  • 1 Teaspoon Cracked Ground Pepper
  • 3 Tablespoons of White Wine Vinegar
  • 1 Tablespoon of Lemon Juice
  • 12 Tablespoons Olive Oil
  • Salt to taste

Instructions

  1. Split four Boneless, Skinless Chicken Breasts horizontally and place them in a large plastic bag. You should have eight pieces. Pound until evenly flat on both sides. I used a wooden mallet.
  2. Salt and Pepper the chicken on both sides and sprinkle with a half teaspoon of garlic powder
  3. Flour the chicken with white sticky rice flour. Pour one cup of flour on a plate and dredge each piece of chicken, shaking off the extra flour.
  4. Add two tablespoons of olive oil to a large, non-stick skillet over medium heat. Saute the chicken breasts for approximately three minutes on each side. Remove the chicken from the pan and set aside. (I did this in two batches)
  5. Lower heat to low.
  6. Add four tablespoons of butter to the pan and swirl the butter while adding three tablespoons of White Wine Vinegar, 1 Tablespoon of Caper juice, one tablespoon of Lemon juice, and two tablespoons of Herbs de Provance.
  7. Put all the cooked chicken back in the pan and sprinkle the chicken with half a teaspoon of garlic powder. Saute in the sauce on both sides for two minutes until the chicken is white when cut. Add capers and additional black pepper.

This chicken is succulent and full of flavor. Delicious!

Notes

Serving Suggestions -Serve with roasted potatoes or rice and grilled vegetables. When entertaining a crowd, I would recommend two pieces per person. This recipe also stores well in the refrigerator.

Note- Serve with Lemon Wedges at the Table and Fresh Bread to dip in the delicious sauce.

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