Chicken with Herbes de Provence (aka: MY Chicken)

Somewhere in time, this became MY chicken.  Perhaps because since discovering it way back when, I’ve passed it on to dozens of friends who in turn, passed it on to their friends.  And so on and so forth.  I still to this day get the occasional  “I made your chicken last night…”   I don’t even ask them which chicken recipe.  I know it is this one.

Its popularity does not surprise me, however.  A handful of simple ingredients and a cooking time of just over 15 minutes.  Dress it up for a dinner party or serve it with tater tots for a family friendly meal.  Leftovers make a wonderful addition to a salad for lunch the following day.  The aroma of the herbes de Provence is enough to make you dream of sunny days in the south of France.  Ahhhh….

Make it tonight and share it with others.   Feel free to call it your chicken.  Or you can call it my chicken.  Oh dear, this is getting confusing…

Chicken with Herbes de Provence

4 TBS (1/2 stick) unsalted butter

4 skinless boneless chicken breasts halves (about 6 oz. each)

2 tsp. Herbes de Provence*

½ tsp. salt ½ tsp. coarsely ground black pepper

2 tsp. freshly squeezed lime juice

1) Melt the butter in a large skillet over medium-high heat. Sprinkle the chicken breasts with the Herbes de Provence, salt and pepper.

2) Place them in the foaming butter and cook for approximately 3 minutes per side.  Cover the pan and set it aside for approximately 10 minutes.

3) Arrange the chicken breasts, whole or sliced, on individual plates. Add the lime juice to the drippings in the pan, bring the mixture to a boil and pour over the chicken. Serve immediately.

Serves: 4

* Herbes de Provence is an aromatic blend of dried herbs and spices inspired by the Provence region of France. Some key herbs include: thyme, bay leaves, rosemary, lavender, summer savory and sometimes a little dried orange zest. It is becoming increasingly available in the spice isles of supermarkets and online at

3 thoughts on “Chicken with Herbes de Provence (aka: MY Chicken)

  1. Ok so I love herbs de Provence. And in this dish, they rock! This is insanely easy to make and tastes out if this world. The chicken is moist and tender, the herbs just a little crisp, and don’t skip the lime juice. It balances the dish fantastically. Make this chicken!

  2. Hey Chef, I made this again and first I cooked some cubes of bacon in the frying pan. I poured off most of the fat and reserved the bacon. Then put in the butter and made the chicken. When I added the lime juice I also added the cooked bacon. Of course, it was awesome…it had bacon in it. Thanks again for the recipe.

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