Pan seared chicken breasts are served with an amazing Herbes de Provence sauce in this easy version of Chicken Provencal!
Chicken with a buttery, lemony Herbes de Provence sauce is restaurant quality and yet so easy.
If you are looking for a restaurant quality chicken dish that comes together so easily, then this recipe is for you!
From the first tender bite to the last, you are going to love this juicy, flavorful chicken.
A quick seared chicken breast with an easy pan sauce spooned over it. Easy enough for a weeknight, but fancy enough for a special occasion.
Ingredients.
- Herbs de Provence (Herbes de Provence) - a Mediterranean spice blend. You can easily find it in the grocery store or Make Your Own Herbes de Provence.
- Lemon juice - fresh squeezed.
- Chicken broth, garlic clove, salt and pepper, olive oil.
- Butter - unsalted.
- Chicken breasts - boneless skinless. Buy some extra and try our Miso Chicken with Sweet Potato Noodles or our Spicy Chicken, Corn and Couscous Salad.
Step by step instructions.
Sprinkle chicken with salt and pepper on both sides. You can pound them to an even thickness, but I was just lazy and didn't!
Heat oil over medium heat. I like to use a cast iron skillet for this.
Add chicken and cook for about 6 minutes on each side (or until chicken reaches 165°F - I like to take them off at 162°F then tent with foil and let the residual heat complete the cooking.) I also like to use a splatter screen to keep down the mess on the stove. Remove chicken from pan and keep warm.
Add garlic to the pan and cook for about 1 minute, stirring constantly.
Pour in chicken broth and herbes de provence. Using a wooden spoon scrape up the tasty brown bits (fond) on the skillet.
Bring to a boil and cook until the sauce is reduced to about ½ cup.
Remove the skillet from the heat and stir in the butter and lemon juice.
You can just drizzle the sauce over the chicken, but I like to put the chicken back in the skillet to warm up a bit in the sauce.
I love to serve this easy take on chicken provencal with simple buttered pasta. Be sure and drizzle a little of that flavorful sauce over the chicken and a little on the pasta.
A fresh herb salad would also be a lovely accompaniment. If you're looking for more chicken dishes, check out our Chicken Recipes.
Recipe.
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Herbs de Provence Chicken
Ingredients
- 4 chicken breasts boneless, skinless
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 cup chicken broth
- 1 ½ teaspoons herbes de provence
- 1 tablespoon butter
- 1 tablespoon lemon juice fresh squeezed
Instructions
- Salt and pepper chicken breasts on both sides.
- Heat the oil in a skillet over medium heat until shimmering. Add chicken breasts and cook on each side for about 6 minutes or until chicken registers 165°F.
- Remove chicken from pan and keep warm.
- Add garlic to pan and sauté for about a minute, stirring constantly.
- Add broth and herbs to pan and stir with a wooden spoon to get up browned bits. Bring to a boil and cook until reduced to about ½ cup.
- Remove from the heat and swirl in the butter and the lemon juice.
- Add the chicken back to the pan and turn to coat both sides. Serve with sauce drizzled over the top.
Tisha says
Simple yet very tasty! Thank you for this recipe!
Pam Greer says
So glad you liked it! It's a favorite here too!
Liz says
I came across this post at the perfect time - I have chicken breasts laid out for dinner tonight, but wasn't finding a recipe I really wanted to make. Found it!
Linda says
What a beautiful dish! It's so comforting and delicious in every bite.
Freya says
I have never used herbed de Provence before but on this dish, they sound delicious!
Maya says
Great recipe! thanks!