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Herbes de Provence Chicken

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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.

herbes de provence chicken recipe

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 at 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 to 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.

Herbes de Provence Chicken 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
herbes de provence chicken recipe

How to Make // The Steps

Step 1: Rinse the chicken and pat dry. Put the chicken in a cast-iron pan.

herbes de provence chicken recipe

Step 2: Whisk together the melted butter and honey.

herbes de provence chicken recipe

Step 3: Add the Herbes de Provence, salt, and pepper. Herbes de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs.

herbes de provence chicken recipe

Step 4: Pour the honey mixture over the chicken. Toss the chicken to coat.

herbes de provence chicken recipe

Step 5: Pour the wine over the chicken.

herbes de provence chicken recipe

Step 6: 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.

herbes de provence chicken recipe

Step 7: Take the chicken out of the pan and let rest on a plate.

herbes de provence chicken recipe

Step 8: Put the remaining juices on the stove and boil over medium to high heat for about 3 minutes.

herbes de provence chicken recipe

Step 9: 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.

herbes de provence chicken recipe

Step 10: Pour some of the gravy over the chicken. I served mine with some wild rice, roasted carrots, and cornbread.

herbes de provence chicken recipe
herbes de provence chicken

Herbes de Provence Chicken

bakedbree
Herbes de Provence Chicken - I love this French-inspired chicken dish. If you don't have Herbes de Provence, I encourage you to get some. It's such a good herb blend with the faintest bit of lavender.
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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.
Tried this recipe?Let us know how it was!
Recipe Rating




Camille

Thursday 26th of February 2015

Thank you for this recipe. Had a great lunch. This was the best chicken recipe ever. It was amazing.

bakedbree

Sunday 1st of March 2015

Wow, thanks! Glad that you liked it so much.

Sarah

Saturday 4th of January 2014

Such a wonderful recipe...and easy! The sauce is amazing! Made it just as written but used just a baking pan and added an onion to baking. Thank you!

bakedbree

Sunday 5th of January 2014

Sounds wonderful! Glad that you liked it so much.

Emily

Tuesday 14th of May 2013

I just made this for my family tonight and they absolutely loved it! I concocted my own mix of herbes de provence because I only had the components on hand, not the bottled mixture: it was AMAZING. The honey and the wine make this such a decadent dish. I served it as a main course with a broccoli and mushroom risotto after a starter of raw radishes dipped in butter and salt. A perfect french meal that can be served on a busy weeknight or for a fancier dinner party! Thank you for the lovely recipe!

bakedbree

Thursday 23rd of May 2013

I am so happy about this! Glad they loved it.

sheri

Wednesday 6th of March 2013

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.

bakedbree

Wednesday 6th of March 2013

I am so glad! Thanks for adding it to the list.

Joan Stamp

Tuesday 27th of November 2012

Made this several times and it is Fabulous!!

bakedbree

Tuesday 27th of November 2012

that is great! I am so glad that you like it so much!