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Tender baked chicken breast with rice and carrots on a white plate, healthy dinner idea from Baked Bree.

Herbes De Provence Chicken

Bree Hester
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course chicken, dinner, Main Course
Cuisine American, French Inspired
Servings 6 servings
Calories 321 kcal

Ingredients
  

  • 4 chicken breasts bone in, skin on
  • 4 tablespoons butter melted
  • 3 tablespoons honey
  • 2 teaspoons herbes de Provence
  • 2 teaspoons salt
  • Freshly ground pepper to taste
  • 1 cup white wine
  • 2 tablespoons flour
  • 1/2 cup chicken stock

Instructions
 

  • Preheat the oven to 425°F.
  • Pat the chicken dry with paper towels and place the pieces skin-side up in a large ovenproof skillet or baking dish, leaving a little space between each piece.
    Raw chicken thighs on baking sheet ready for roasting.
  • In a small bowl, whisk together the melted butter and honey until smooth.
    Pure honey being drizzled into a glass mixing bowl for baking or cooking.
  • Whisk in the herbes de Provence, salt, and a generous amount of freshly ground black pepper until evenly combined.
    Freshly mixed butter, herbs, and chopped lavender in a glass bowl for baking.
  • Pour the honey mixture over the chicken, turning or brushing the pieces so they get evenly coated. Return them to skin-side up.
    Golden herb marinade being poured over raw chicken thighs in a cast-iron skillet for baking or roasting.
  • Pour the wine around the chicken in the pan.
    Raw chicken breasts cooking in cast iron skillet with butter and herbs.
  • Bake for 35-45 minutes, until the skin is deeply golden and an instant‑read thermometer inserted into the thickest part of a breast (without touching bone) registers 165°F. If the skin begins to char before the chicken is cooked through, loosely tent the pan with foil for the last 5-10 minutes.
    Baked chicken thighs with crispy, golden skin in a cast iron skillet.
  • Transfer the cooked chicken to a plate, tent loosely with foil to keep warm, and let rest for 10 minutes.
    Juicy roasted chicken thighs with herbs and crispy skin on a white plate.
  • Place the skillet with the pan juices over medium‑high heat and bring to a boil. Simmer for about 3 minutes to reduce slightly.
    Herb-infused melted butter cooking in a cast iron skillet for flavorful culinary dishes.
  • In a small bowl, whisk the flour and chicken stock together to make a smooth slurry. Whisk the slurry into the boiling pan juices and cook, whisking constantly, until the sauce bubbles and thickens, 2-3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
    Boiling broth in a black pot with a whisk attachment for cooking or preparing soup.
  • Spoon the sauce over the chicken and serve warm.
    Roasted chicken breast with carrots and rice on white plate.

Nutrition

Calories: 321kcalCarbohydrates: 13gProtein: 33gFat: 12gSaturated Fat: 6gSodium: 1041mgFiber: 0.2g
Keyword Herbes de Provence Chicken
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