Chicken Breasts with Herbs de Provence (2024)

Herbs de Provence has a number of variations, although the Label Rouge (a French certification of quality) has defined it as a mix of 19% thyme, 27% rosemary, 27% savory, and 27% oregano. In North America, the common mix includes marjoram and a hint of lavender which I love.

These chicken breasts are perfect with a simple salad and mashed potatoes, but I also love them with a white wine mushroom sauce! I created this sauce specifically for these herbed chicken breasts so they go together exquisitely. Big, buttery, luscious mushrooms and that creamy wine sauce makes such a gorgeously impressive, rustic dinner party dish!

I make the sauce first, a whole day ahead of time, then when friends arrive, I simply sauté the chicken in herbs and butter, then pour the sauce over them in the skillet and let them simmer together for a bit. The whole process takes about 10-12 minutes and the dinner tastes like it came from a 5-star restaurant!

The Process

1. First, we either pound the chicken breasts flat or slice them in half so they sauté evenly.

2. Then, we pat them dry, sprinkle them with herbs, garlic, salt and pepper, then dredge them in flour.

3. We sauté them with butter for 8-10 minutes.

4. Finally, we use a meat thermometer to make sure the temperature is 165 F. (73 C.) and serve.

Ingredient Notes

Chicken Breasts – You’ll either need to pound them flat or cut them in half so that they cook evenly. If you intend to pound them, you’ll require 6 of them, if you want to cut them in half, you’ll only require 3 for this recipe.

Flour – This is optional. I find it makes the chicken more crispy and lightly breaded. For a lower-calorie recipe, however, simply skip the flour.

Butter –You can substitute olive oil instead if you like.

Herbs de Provence – If you can’t find Herbs de Provence pre-mixed, you can make it yourself by combining:

• ½ tsp. thyme
• 1 tsp. rosemary
• 1 tsp. savory
• 1 tsp. oregano
• 1 tsp. marjoram
• 1 tsp. chopped, dried lavender flowers

How to Make This Recipe

1. Either pound 6 medium chicken breasts flat, or slice 3 large chicken breasts in half so that they cook evenly. Pat them dry with a paper towel, and liberally sprinkle each side with Herbs de Provence, garlic powder, salt, and pepper.

2. In a mixing bowl, add 4 tbsp. flour. Press herbed chicken breasts into the flour until completely covered, shaking off excess.

3. Add 2 tbsp. butter to a skillet and sauté chicken for 5 minutes on one side until brown.

4. Flip, and sauté for another 4-5 minutes until a meat thermometer reads 165 F. (73 C.) in the thickest part. Remove, tent with foil and allow it to rest for 5 minutes before serving.

To Bake Instead of Sauté

You won’t need to flatten or slice the breasts in half. Place them in a bowl, and cover them with water. Add ¼ cup salt, and let them brine for 15 minutes. Remove and pat dry.

Brush with olive oil or melted butter (I prefer butter) and liberally season with Herbs de Provence, garlic powder, salt, and fresh pepper. Bake at 450 F. (230 C.) for 15-20 minutes or until a meat thermometer reads 165 F. (73 C.) in the thickest part.

1. What spices are in Herbs de Provence?

All versions of the spice mix contain an almost even mixture of thyme, rosemary, savory and oregano, but other variations include marjoram, lavender, tarragon, fennel seeds, bay leaf powder, basil and chervil. To create a common blend from scratch, simply mix ½ tsp. thyme, 1 tsp. rosemary, 1 tsp. savory, 1 tsp. oregano, 1 tsp. marjoram and 1 tsp. chopped, dried lavender flowers.

2. What goes well with Herbs de Provence chicken?

White Wine Mushroom Sauce
Velouté sauce
Mashed Potatoes
Mashed Cauliflower
Ribbon Pasta
Simple Salad
Risotto
Baked French Green Beans
Sautéed Broccoli Rabe
Lemon Asparagus
Sautéed Swiss Chard
Long Grain Rice

3. How can I serve these chicken breasts?

Sliced by themselves
Sliced in salads
Chopped into chicken salad
On a sandwich with lettuce, dijon, and tomato
Covered in a sauce like white wine, velouté, or even hollandaise.

4. How long do they stay fresh?

They’ll stay fresh when stored and refrigerated in a container with a lid for 3 days.

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A Few Tasty Sides to Go with This Recipe