I was spending an afternoon with my family in Napa and we made a pit stop on the way home at Nut Tree Farm to get an ice cream at Fenton’s. We were walking around and stopped into Border’s and I was leafing through Where Women Cook. It is a beautiful (albeit expensive) magazine featuring, you guessed it, women who cook. I saw this Herbes de Provence Chicken recipe and needed to make it ASAP. I love a roast chicken or turkey, but a sweet and savory one? Done and done.
So I am getting ready to buy the magazine and heading toward the checkout line. I hear a scream. And then more screaming. A familiar scream. It is the sound of my almost 3 year old starting to lose it in the store. You know what I am talking about, kicking and screaming, the works. So much fun out in public. So I do what any mom would do, take a picture of the desired recipe with my iPhone and run out of the store with my screaming kid. The only problem is that I cannot for the life of me find who wrote the recipe. I looked at the magazine’s website, no luck. I went back to a book store to buy the magazine. Sold out. I am forever grateful for the person that wrote this recipe and I am terribly sorry that I cannot credit you properly.
This chicken is moist and flavorful. It smells divine when it is cooking and the gravy that it makes is nothing short of perfection. This recipe is for sure a keeper and will be gracing my dinner table for years to come.
4 bone in and skin on chicken breasts (you could also use parts, but I like white meat)
4 Tablespoons melted butter
3 Tablespoons honey
2 teaspoons salt
freshly ground pepper
2 teaspoons Herbes de Provence
1 cup white wine
2 Tablespoons flour
1/2 cup chicken stock
Rinse the chicken and pat dry. Put the chicken in a cast iron pan.
Whisk together the melted butter and honey.
Add the Herbes de Provence, salt, and pepper. Herbes de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs.
Pour the honey mixture over the chicken. Toss the chicken to coat.
Pour the wine over the chicken.
Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get dark like this, cover it with tin foil. It is not burnt, but the honey will turn color quickly. Make sure that your chicken is cooked through before you take it out.
Take the chicken out of the pan and let rest on a plate.
Put the remaining juices on the stove and boil over medium to high heat for about 3 minutes.
Whisk the flour and chicken stock into the pan juices. Whisk constantly, until it thickens, about 3 minutes. I have a confession, mine got completely lumpy. I put it through a strainer and no one was the wiser.
Pour some of the gravy over the chicken. I served mine with some wild rice, roasted carrots, and cornbread.
Ingredients
- 4 bone in and skin on chicken breasts (you could also use parts, but I like white meat)
- 4 Tablespoons melted butter
- 3 Tablespoons honey
- 2 teaspoons salt
- freshly ground pepper
- 2 teaspoons Herbes de Provence
- 1 cup white wine
- 2 Tablespoons flour
- 1/2 cup chicken stock
Instructions
- Rinse the chicken and pat dry. Put the chicken in a cast iron pan.
- Whisk together the melted butter and honey.
- Add the Herbes de Provence, salt, and pepper. Herbes de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs.
- Pour the honey mixture over the chicken. Toss the chicken to coat.
- Pour the wine over the chicken.
- Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get dark like this, cover it with tin foil. It is not burnt, but the honey will turn color quickly. Make sure that your chicken is cooked through before you take it out.
- Take the chicken out of the pan and let rest on a plate.
- Put the remaining juices on the stove and boil over medium to high heat for about 3 minutes.
- Whisk the flour and chicken stock into the pan juices. Whisk constantly, until it thickens, about 3 minutes. I have a confession, mine got completely lumpy. I put it through a strainer and no one was the wiser.
- Pour some of the gravy over the chicken. I served mine with some wild rice, roasted carrots, and cornbread.
I am Bree. I love to cook. Even more than I love to take pictures.
yum! This looks amazing! I just took chicken out of my freezer to dinner tomorrow and now I know what to make. Love that all the ingredients are in my pantry, thank you
great! hope that you like it.
I just bought some herbs de provence last night- I will need to put them to good use and try this chicken!
Thanks Bree!
Marissa recently posted..Mom makes it to Austin!
How fortuitous!
I agree, looks amazing, and something the whole family should like. And with a bottle of Husch, you can’t go wrong!
I do have a question, something I run into with a lot of recipes. I don’t have a cast-iron pan, something that can go from oven to stove. Is there a problem with transferring it from an oven-safe dish to the stove top?
Thank you, think we will try this very soon.
I would pour the pan drippings into a sauce pan before you put it on the stove. If you put glass on the stove it will crack.
This looks amazing! I need to add herbs de provence to my shopping list. I think we’d LOVE this (it has everything in it we like). Thank yoU!
It is a nice change from boring chicken.
This looks so fantastic! Add me to the votes to go get some Herbs de Provence. We used to live much closer to Whole Foods and I always had some on hand because I’d get them in their bulk spice section. Miss that a ton!
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I am about to move far away from a Whole Foods, I feel your pain.
Check your local JOANN Fabric and Craft store for that magazine. That’s where I found mine. I have the first issue, (Dec/Jan/Feb) with Ree Drummond on the cover. I looked through it for the reicpe, but it’s not there, so I’m guessing you saw it in a newer issue. (I agree with you, it is expensive!)
thanks Cassandra!
This was so delish! Thanks for bringing over this fantastic dinner! I can’t wait to make it myself and see the boys devour it.
Anytime friend!
to say I can relate to this story is an understatement…thank god for iPhones!!
Are you using evernote for you recipes? I SWEAR by it! Hellllo organization!
No, I’ll have to check it out. Thanks for telling me about it.
here is how I use it to organize my recipes & cook paperless!
http://styleberryblog.com/2010/10/12/a-whole-new-way-to-get-organized-evernote/
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you have changed my life.
Looks like I am going to use this recipe tomorrow
It looks exactly like something my dear hubby would love for diner.
Here I use an italian herbs mix I find at the food coop and it’s exactly like the french herbes de provence. The problem with lavender is that it gives a soapy flavor to the mix.
Just a little note Bree: a good herbes de provence mix should not have any lavender in it. Well, at least, the herbes to provence you find in France and in provence don’t. It’s a pet peeve of mine
Thanks for letting me know about real French Herbes de Provence. I love lavender though, I love what it does with the honey.
Lavender and honey is a great combination! Have you tried it on a goat cheese toast?
Yum!
This looks delicious. I love herbs de provence and this looks like an easy way to make a tasty and impressive dish!!
I do too. It is easy and almost fancy, but not.
Yum! My local grocery has bone-in chicken breasts on sale and I bought a bunch this week. Now I know what to do with them! Can’t wait to try this recipe! You can never have enough chicken recipes in your arsenal!
You never ever can have enough chicken recipes. Hope that this makes it.
I was just looking through that magazine at the bookstore earlier this week. It is beautiful! I somehow managed to stop myself from buying it however (I don’t know how, as I have a major magazine addiction!), so sorry I can’t be of help as to the author. But this recipe looks fantastic! Thanks!
me too Erin, I could not justify the 14 dollar price tag and I usually don’t have a hard time blowing money.
[...] shared this Herbes de Provence Chicken Recipe with you recently, and these carrots deserve a post of their own. This Roasted Chardonnay Carrot [...]
Just picked up my copy of the magazine today (30% off at Costco!). The author is Ashley English and her blog is: http://small-measure.blogspot.com/
Looks yummy!
thank you so much Rachel! I have the best readers in the world.
Word to the wise-Be careful with the skillet after removing from the oven! Thiis dish, while totally delicious, proved to be rather hazardous. You see, after carefully removing the skillet from the oven using an oven mitt & putting it on my countertop, I proceeded to use my now mitt-less hands to grab a fork & move the chicken off to plates to rest….only to forget to put the oven mitt back on before grabbing the handle to move the still piping hot skillet onto my stovetop. Several blisters & a second-degree burn later, I can say that this chicken is great even cold & gravy-less (which is how I had to eat it after getting my hand looked at by a professional). Awesome recipe….but should maybe come with a warning for boneheads like me
That’s not good! Sorry that you got hurt. I have done that a few times myself.
Oh my gosh! I literally came across this recipe the same way you did only, I was in such a hurry I didn’t realize that the picture I snapped was half blurred. I was going to go back to Borders tomorrow but thought I would check online for the recipe and- now I have found your great website!! I am trying this tonight!
Wow, this sounds amazing! I just bought some Herbes de Provence and I was trying to figure out what to make with it. I’m going to try to pair it with asparagus and mushrooms sauteed in butter and garlic. You know, a really “light” dinner! Hahaha!
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sounds amazing.
Hi there. Thanks so much for making my house smell like Provence, or what I imagine Provence smells like since I’ve never been there. This is a delicious dish, easy to make and full of good flavors and aromas. I didn’t have quite enough wine so I supplemented it with chicken broth. Here’s my take on it: http://grabbingthegusto.wordpress.com/2011/04/27/herbes-de-provence-chicken/. I served with brown and wild rice with sauteed onions, mushrooms and garlic. Thanks for sharing this, so good!
I am glad that you liked it Deirdre. I love this chicken recipe, easy and full of herb flavor.
This looks amazing! Could I make it with chicken breasts? If so, how would I adjust the cooking time? Thanks!
It is breast, do you mean boneless? It will take less time, but I am not sure exactly how much.
I have to say I found this recipe on your site a few months ago and it looked SOOOO delicious I ran out immediately and purchased the herbes de provence. Then I moved across country and the cooking had to wait. The wait was so worth it though! I’ve made it at least 5 times and every time it’s more delicious. I’ve made it as an easy family dinner and for guests on multiple occasions and it always a huge hit. This chicken HAUNTS me. My hubby too. : ) Thanks so much!
Wow Haley! I am so glad that you like it so much. Makes me happy.
What kind of wine u use
Anything white that you will drink.
This most certainly does look good! And I will be making it this weekend, for two of my best friends that are coming over.. Thank you for this recipe!
Sounds like fun!
Bree,
This was truly amazing. The sauce was incredible (mine did not get lumpy). As it cooked, the kids kept thinking I was making pizza. It did smell fabulous. I rarely make the same recipe twice. I have about 10 recipes or so that I make occasionally; I am now adding this one to the list. Tomorrow night I am making your pot roast recipe. The beef is marinating in wine in the refrigerator as we speak. Sacramento misses you. Good thing your recipes live on here.
I am flattered that you like it so much! I miss Sacramento, you have no idea!
This sounds wonderful! How do you think it would do in a crockpot?
It would work, but you still need to brown it, that is the best part of this recipe.
Hello Bree!
I made your recipe (since we don’t know who it belongs to) a couple of months ago and we all LOVED it and wanted to take baths in it too. YUMPTIOUS! So, I had to come back and let you know we’re making it for our Easter dinner too. I just know my extended family will love it too. Thank you and Happy Easter!
I am so glad! And honored to be on your Easter table.
I want to thank you for your delicious recipes. I’ve made this one twice. The first one I committed and error but i thunk I like it that way. I forgot to pour the white wine directly onto the chicken therefore I did it with the sauce. This allowed my chicken to obtain a delicious color (I don’t donate cast iron), again thank you. I have 3 mire friends that are addicted to your website.
I am so glad that you like this so much Stella! And thank you for passing me along to your friends.
I feel like we are kindred recipe spirit’s;) I have this magazine and I make this chicken all of the time. One of my family’s favorites:)
Lol. We really are!
[...] best chicken recipe, to spice my weekly dinners up, which is why I am pleased to share with you Herbes de Provence Chicken by Baked Bree, who is the author of an incredible cooking blog and even more incredible [...]
Yum! I made this last night and it was delicious! Shared it here http://communidiy.com/2012/09/20/sweet-sweet-chicken/
Thanks!
I made this last night and it was delicious! Thanks for the recipe. I shared it here: http://communidiy.com/2012/09/20/sweet-sweet-chicken/
communiDIY recently posted..Sweet sweet chicken
You are welcome, and thank you for sharing!
OMG! I made this yesterday. My husband, my son and I devoured it! It was just fabulous!!! Thank you so much for the recipe! I wouldn’t change a thing!!!
I can’t wait to make it again!!
I am so glad, I love this dish too.
[...] shared this Herbes de Provence Chicken Recipe with you recently, and these carrots deserve a post of their own. This Roasted Chardonnay Carrot [...]
Made this several times and it is Fabulous!!
that is great! I am so glad that you like it so much!
My whole family loved this recipe. We have “special recipes” we use for the holidays. You know the ones that are the best recipes you know how make. My husband insisted we add this one to the list.
I am so glad! Thanks for adding it to the list.