Quick and Easy Chicken Provence

Chicken can be boring and redundant at times. However, it is a lean and healthy protein that we all need so we must be creative at times. This is a super easy and fast dinner that should take…. maybe, 30 minutes from start to finish. Serves 4 or maybe 2 😉


  • 1 tablespoon plus 1 1/2 teaspoon olive oil
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Herbes de Provence
  • All-purpose flour (for dusting)
  • 3 cloves garlic, sliced
  • 1 shallot, chopped
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon butter


  • Heat oven to 375°F.
  • Heat oil in a large ovenproof sauté pan over medium-high heat.
  • Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess.
  • Cook, meaty side down, 5 minutes.
  • Turn over; cook 1 minute.
  • Add garlic and shallot; stir 30 seconds.
  • Add wine; cook 1 minute. Add stock; cook 30 seconds.
  • Add lemon juice.
  • Transfer pan to oven.
  • Bake until chicken is cooked through, 9 to 13 minutes.
  • Transfer chicken to cutting board.
  • Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly.
  • Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic.

Serve With: Steamed or sautéed spinach. I’m also a sucker for baby roasted potatoes with a dish like this!!!

NB: If using slightly bigger chicken breasts… Use 2 chicken breasts and keep everything else the same.


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