Provencal Chicken Breast

[ 2 ] February 23, 2014 |

Provencal Chicken Breast

My French roots are coming out in this fast and tasty recipe for Provencal Chicken Breast. Provence refers to a historical region in the southeast of France, with a strong Mediterranean influence. This classic Provencal Chicken Breast delivers those extraordinary flavors and colors of Provence, with tomatoes, white wine, and olives forming the backbone.

 Provencal Chicken Breast

The classic recipe for Provencal chicken uses anchovy paste. I recently made this dish for one of my clients—I’m a personal chef, if you’re new here—anyway, anchovy paste is not in her food preferences so this recipe doesn’t include it.

 Provencal Chicken Breast

Another part of this recipe calls for Herbes de Provence, a classic blend of dried herbs that can be purchased in your grocer’s spice section. But I’ve also included here a good basic recipe to make your own Herbes de Provence. Use this herbal blend to season chicken, soup, and vegetables.

 How to make Herbes de Provence

Here’s the basic recipe for your own Herbes de Provence:

3 Tablespoons dried oregano

3 Tablespoons dried thyme

1 teaspoon dried basil

1 teaspoon dried sage

2 Tablespoons dried savory

1 teaspoon dried crushed rosemary

2 Tablespoons dried, crushed lavender (optional)


Stir the herbs together. Store in an air-tight container.


Provencal Chicken Breast
Serves: 4
  • 1 Tablespoon olive oil
  • 4 (6-ounces) chicken breast halves, skinned
  • ¾ teaspoon salt
  • ½ teaspoon fresh-ground black pepper
  • 1 small onion, chopped
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 3 cloves garlic, minced
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 ½ cups canned diced tomatoes with their juice
  • 1 teaspoon Herbes de Provence
  • ¼ cup sliced black olives
  1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with ¼ teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan.
  2. Reduce the heat to moderately low. Add the onion, peppers and the garlic and cook, stirring occasionally, until the onion mixture starts to soften, about 3 minutes. Add the chicken broth, wine to the pan and simmer until reduced to about ¼ cup, 1 to 2 minutes. Add the tomatoes, Herbes de Provence, olives, and the remaining ½ teaspoon salt and simmer for 5 minutes.
  3. Add the chicken breasts and any accumulated juices. Reduce the heat to low and simmer, covered, for about 10 minutes. Add the remaining ¼ teaspoon pepper.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes, Mediterranean Diet

Comments (2)

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  1. Christine says:

    Hi Marie,
    This looksd delicious! I want to make it and am wondering how much olives to put in, they do not seem to be listed in the ingredients.

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