Chicken with Herbs de Provence: A Simple, Fragrant Dish Full of Rustic French Flavor

Chicken with Herbes de Provence is a simple yet elegant dish that brings the rustic flavors of southern France straight to your kitchen. This aromatic blend of dried herbs—typically thyme, rosemary, basil, tarragon, and lavender—transforms everyday chicken into a fragrant, flavorful masterpiece with almost no effort. Whether you roast, pan-sear, or bake it, this herb-crusted chicken pairs perfectly with everything from roasted potatoes to a fresh garden salad.

This dish is perfect for weeknight meals or weekend entertaining. It’s easy enough to throw together quickly, but sophisticated enough to serve at a dinner party. One bite, and you’ll feel like you’ve been transported to a quaint countryside bistro in Provence.

Why You’ll Love This Recipe

• Full of earthy, savory, and floral flavors
• Incredibly easy and fast to prepare
• Can be made with any cut of chicken—breasts, thighs, or even whole
• Great for meal prep, leftovers, or fancy dinners
• Only a few ingredients needed for big flavor

Ingredients You’ll Need

For the Chicken

• 4 bone-in, skin-on chicken thighs (or boneless, if preferred)
• 2 tablespoons olive oil
• 1 tablespoon Herbes de Provence
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon (optional, for brightness)

Optional for the Pan

• 1/2 cup white wine or chicken broth
• 1 tablespoon Dijon mustard (for a touch of tang)
• 4 garlic cloves, smashed
• 1 small shallot or onion, sliced

Optional Garnishes

• Lemon wedges
• Fresh thyme sprigs
• Drizzle of olive oil
• Chopped parsley

How to Make Chicken with Herbes de Provence

Step 1: Prepare the Chicken

• Pat the chicken dry with paper towels. This helps the skin crisp up in the pan.
• Rub each piece with olive oil to help the seasoning stick.
• In a small bowl, mix together Herbes de Provence, garlic powder, salt, pepper, and lemon zest.
• Sprinkle the seasoning evenly on both sides of the chicken. Press it in gently so it adheres.

Step 2: Sear the Chicken

• Heat a large oven-safe skillet or sauté pan over medium-high heat.
• Add a drizzle of olive oil and place chicken skin-side down.
• Sear for about 5–6 minutes, or until the skin is golden brown and crisp.
• Flip the chicken and cook the other side for another 3 minutes.

Step 3: Add Aromatics and Liquid (Optional)

• Remove the chicken temporarily and add garlic cloves, sliced shallots, and a splash of white wine or chicken broth to deglaze the pan.
• Stir in Dijon mustard if using. Let it simmer for 1–2 minutes to reduce slightly.
• Nestle the chicken back into the pan, skin-side up.

Step 4: Roast or Finish Cooking

• Preheat your oven to 400°F (200°C).
• Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
• If you don’t want to use the oven, you can cover the skillet and continue cooking on the stovetop over low heat until fully cooked.

Step 5: Rest and Serve

• Let the chicken rest for 5 minutes after cooking. This helps the juices redistribute.
• Spoon some of the pan sauce over the top if using.
• Garnish with fresh herbs or lemon wedges and serve hot.

Serving Suggestions

• Garlic mashed potatoes
• Buttered noodles or rice pilaf
• Roasted green beans or asparagus
• Crusty French bread to mop up the juices
• A crisp glass of white wine (like Sauvignon Blanc)

Tips for Success

• Dry the chicken well for a crispy skin
• Don’t skip the sear—it adds rich flavor and texture
• Use a thermometer to avoid overcooking
• Customize the herb blend if needed—no Herbes de Provence? Mix thyme, rosemary, oregano, and a pinch of lavender
• Finish with lemon zest or juice for brightness

Variations

Baked Chicken Herbes de Provence

• Place seasoned chicken in a baking dish
• Add sliced potatoes and carrots
• Drizzle with olive oil and bake at 375°F for 40–45 minutes

Creamy Pan Sauce Version

• After cooking the chicken, remove it and stir in 1/4 cup cream and a bit of Dijon
• Simmer until thickened, then pour over the chicken

Grilled Chicken with Herbes de Provence

• Rub seasoning on chicken breasts
• Grill over medium heat until done
• Serve with a lemon herb vinaigrette or over salad

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FAQs

1. What exactly is Herbes de Provence?

It’s a dried herb mix from the south of France. It typically includes thyme, rosemary, basil, oregano, tarragon, savory, and sometimes lavender. It adds a rustic, floral, and slightly earthy flavor to dishes.

2. Can I use boneless chicken?

Yes! Boneless, skinless breasts or thighs work great. Just reduce cooking time—sauté for 3–4 minutes per side and bake for 10–12 minutes or until fully cooked.

3. What if I don’t have an oven-safe skillet?

Sear the chicken in any pan, then transfer it to a baking dish with the aromatics and liquid. Bake as directed.

4. Can I make this in advance?

Yes! Cooked chicken keeps well in the fridge for up to 3 days. Reheat gently in the oven or in a covered skillet with a splash of broth.

5. What pairs well with the herb flavor?

Lemon, garlic, white wine, and Dijon mustard all complement the herbs beautifully. Sides like potatoes, rice, and fresh green vegetables balance it out.

6. Is Herbes de Provence spicy?

No, it’s not spicy. It’s more savory and aromatic with herbal notes. You can add a pinch of crushed red pepper if you want a little heat.

7. Can I use fresh herbs instead of dried?

Yes! Use about 3 times the amount of fresh herbs as you would dried. Add fresh herbs toward the end of cooking to keep their flavor vibrant.

8. How do I get crispy chicken skin?

Sear skin-side down in a hot pan without moving the chicken for 5–6 minutes. Make sure the pan isn’t too crowded or the skin will steam instead of crisp.

9. What wine goes best with this dish?

White wines like Sauvignon Blanc, Pinot Grigio, or even a dry rosé complement the herbaceous flavors. Red wine lovers can try a light Pinot Noir.

10. Can I freeze leftovers?

Yes. Cool the chicken completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.