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.

About The Author 

Susan is a classically trained chef with a bachelors degree in Culinary Management from Le Cordon Bleu Culinary Institute and also received further dietary culinary training while at The Hilton Head Health Institute. Susan is also certified as a Sports Nutritionist, Personal Fitness Chef and Personal Trainer. She started My Cuisine Coach and Healthy Meal Coach as way to help people learn how to cook healthy and great tasting food!!


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