Herbs de Provence Chicken in White Wine Tomato Sauce
Chicken breasts are seared until golden brown, then submerged in a white wine tomato sauce and finished in the oven. Saucy Herbs de Provence Chicken is an easy one-skillet dinner recipe that’s perfect for busy weeknights!
About This Recipe
If you thought making restaurant-quality meals in your own home was impossible, this simple skillet chicken recipe will convince you otherwise.
Chicken breasts are seasoned with a simple blend of herbs de Provence, salt, and pepper. After being seared until golden brown, the chicken gets baked briefly in a white wine tomato sauce to bring the whole dish together.
The resulting garlic and herb-crusted chicken is so juicy, tender, and flavorful that you’ll be amazed you made it using such basic ingredients!
We love serving the herbs de Provence chicken over fragrant white rice. The rice bulks up the recipe and soaks up the excess tomato sauce so nothing goes to waste.
Keep this simple chicken recipe in your rotation all year round! The grape tomatoes and herbs de Provence make it taste incredibly summery, but there are no tough-to-find seasonal ingredients that will prevent you from bringing the flavor of southern France to your kitchen whenever a craving strikes.
Tools You’ll Need
There are a few specific kitchen tools you’ll need to make this tomato chicken with garlic and herbs de Provence:
- Cutting Board and Chef’s Knife — Make sure your knife is properly sharpened before cutting the chicken. You don’t want any kitchen accidents!
- Measuring Spoons — For measuring the spices.
- Liquid Measuring Cup — For measuring the white wine.
- Garlic Press — The 5 cloves of garlic need to be finely minced for this recipe.
- 5-Quart Cast Iron Braiser — Or another 5- to 6-quart pan that’s both oven-safe and has an oven-safe lid.
Recipe Ingredients
Preparing the herbs de Provence chicken in a white wine tomato sauce requires few ingredients:
- Herbs de Provence
- Kosher Salt
- Black Pepper
- Chicken Breasts
- Olive Oil
- Shallots
- Garlic
- White Wine
- Grape Tomatoes
- Chicken Broth or Stock
- Fresh Oregano
- Red Pepper Flakes
- Unsalted Butter
- Fresh Parsley
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What Are Herbs de Provence? Are They the Same as Italian Seasoning?
“Herbs de Provence” refers to a special blend of dried herbs and spices that can be used to flavor a variety of Mediterranean and French dishes.
Each spice brand has its own special blend of ingredients it uses in its herbs de Provence, but most include: marjoram, rosemary, tarragon, fennel, and thyme. Popular additions include dried basil, parsley, savory, chervil, mint, oregano, and / or lavender.
Herbs de Provence is NOT the same thing as Italian seasoning. Store-bought Italian seasoning is made from a blend of dried basil, rosemary, oregano, thyme, and / or marjoram. Although the two spice blends share some ingredients, the ratios are different.
With that being said, if you don’t want to make a special trip to the grocery store to purchase herbs de Provence, you may use Italian seasoning in this recipe to achieve a similar flavor profile.
How to Make Herbs de Provence Chicken with Tomato Sauce
There are three key steps to this recipe, including: searing the chicken, preparing the white wine tomato pan sauce, and finishing everything in the oven. It’s a straightforward recipe that moves quickly, so know that you won’t have to stand at the stove for long!
- Season the chicken: Cut the chicken breasts in half lengthwise (so they remain thick). Sprinkle with herbs de Provence, salt, and pepper. Refrigerate for at least 30 minutes.
- Sear the chicken: Heat an oiled 5-quart cast iron braiser over medium-high heat and sear the chicken on both sides until golden brown. Remove to a plate.
- Make the white wine tomato sauce: Working in the same braiser, drizzle in additional olive oil before sauteing the shallots. Add the garlic and cook for 2 minutes.
- Deglaze the pan with white wine, then add in the grape tomatoes, broth, half hte oregano, salt, and red pepper flakes. Simmer, covered, for 5 minutes.
- Bake the chicken: Return the chicken to the pan, pop on the lid, and bake in a preheated oven for 10 minutes. Remove the lid and bake for another 10 minutes.
- Finish and serve: Remove the braiser from the oven. Stir in the butter, remaining fresh oregano, and fresh parsley. Serve over rice.
Tip for cooking the rice: We like to cook our rice in a 50/50 mixture of water and chicken bone broth with 2 teaspoons of butter and 1 teaspoon of salt for every cup of rice. This adds so much flavor! I usually prepare 2 cups of uncooked rice for serving with this garlic herb chicken recipe.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- Don’t cut the chicken thinly! You want to cut the chicken in half vertically so the chicken pieces remain fairly thick. Do not cut in half horizontally otherwise the chicken will be too thin for this recipe.
- Sear the chicken, don’t fully cook it. When you initially sear the chicken, you’re simply looking to get some color on it. This will make for a more flavorful, juicier chicken and the golden bits left in the bottom of the pan will make for an even tastier tomato sauce.
- Fresh tomatoes are a must! I do not recommend using canned tomatoes in this recipe. Fresh grape tomatoes burst in the pan, and their juices help create a sauce for the chicken. Canned tomatoes are much more watery and won’t deliver the same fresh taste or texture.
- Check that your pan is fully oven-safe. You need a heavy-bottomed pan with a lid that’s also oven safe.
- New to cooking with wine? I have an entire guide to cooking with wine that explains the science behind deglazing pans with white wine, and why selecting a quality wine matters.
Recipe FAQs
Got questions about how to make herbs de Provence chicken with grape tomatoes? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can this recipe be made with cherry tomatoes instead of grape tomatoes?
Yes, but note that cherry tomatoes are sweeter and contain more liquid than grape tomatoes which will affect the texture of the white wine tomato sauce.
Can this recipe be made with canned tomatoes?
In theory, yes, but canned tomatoes won’t deliver the same taste or texture as fresh grape tomatoes. For that reason, I do not recommend using canned tomatoes in this recipe.
What’s the best white wine to use in this recipe?
Use a dry white wine that you’d happily drink, NOT a “cooking wine.” Specific white wines I like to cook with include:
Can the white wine be substituted or omitted?
If you don’t have any white wine or prefer not to cook with it, I suggest replacing it with an equal amount of chicken broth or stock. To imitate the acidity of the white wine, squeeze a little lemon juice into the pan as well.
Storage Instructions
Let the leftovers cool before transferring to an airtight container. If you also made rice to serve alongside the garlic herb chicken, store it separately so the white wine tomato sauce doesn’t make it soggy.
Chicken will last up to 5 days in the refrigerator.
What to Serve with Herbs de Provence Chicken
This garlic and herb chicken pairs nicely with a leafy green side salad for some freshness and homemade rolls for mopping up the tomato, garlic, and white wine sauce.
- Salads: Cucumber Tomato Onion Salad, Spinach and Pear Salad, and Zucchini Tomato Basil Salad.
- Breads and Rolls: Potato Dinner Rolls, Sweet Potato Dinner Rolls, Potato Rosemary Biscuits, and Rustic Rosemary Bread.
- Vegetables: Garlicky Sauteed Kale, Grilled Zucchini and Squash, Rosemary Garlic Roasted Potatoes, and Lemon Roasted Broccolini.
Try Making Chicken with Herbs de Provence at Home!
Next time you’re looking for a simple chicken dinner recipe, give this herbs de Provence chicken a try!
Did you love the garlicky white wine sauce? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your chicken with garlic and herbs!
More Easy Chicken Dinners:
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In this Creamy Orange Almond Chicken and Rice, golden brown chicken breasts are smothered in a creamy orange almond sauce. It’s served alongside an almond rice pilaf for a simple and comforting recipe.
Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary. This recipe for Honey Mustard Chicken is sure to please even your pickiest eater!
These Greek Chicken Thighs are a delicious one skillet meal with tons of amazing flavors. You’ll love that this roasted Greek chicken is easy enough for a weeknight, but nice enough for company.
Chicken Marsala is one of my favorite special occasion chicken recipes. Thin chicken cutlets are dredged in seasoned flour, cooked until golden, and served topped with a delicious creamy mushroom marsala sauce. This recipe for Marsala Chicken is sure to be a hit!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Herbs de Provence Chicken in White Wine Tomato Sauce
Chicken breasts are seared until golden brown, then submerged in a white wine tomato sauce and finished in the oven. Saucy Herbs de Provence Chicken is an easy one-skillet dinner recipe that’s perfect for busy weeknights!
Ingredients
Chicken:
- 1 ½ tablespoon herbs de Provence
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 5 boneless, skinless chicken breasts, trimmed
- 1 - 2 tablespoons extra-virgin olive oil
Sauce:
- 1 tablespoon extra-virgin olive oil
- ⅔ cup finely diced shallots
- 5 garlic cloves, minced
- ½ cup dry white wine
- 1 pound grape tomatoes
- ⅔ cup chicken broth
- 1 tablespoon chopped fresh oregano, divided
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons unsalted butter, cut into 2 pieces and chilled
- 1 tablespoon chopped fresh parsley, divided
Instructions
For the chicken:
- Trim any excess fat or gristle off of the chicken breasts. Then, cut the chicken breasts in half.
- In a small mixing bowl, combine the herbs de Provence, kosher salt, and black pepper. Sprinkle evenly on both sides with the salt mixture. Transfer to a covered baking pan or a sealed plastic storage bag and place in the refrigerator for at least 30 minutes - or up to 6 hours.
- Heat oil in a 5 quart cast iron braiser (or other 5 - 6 quart sized, heavy bottomed oven-safe pan that has an oven-safe lid). Remove chicken from the fridge and pat dry on both sides with a paper towel, don’t remove the herbs, just gently blot any liquid away.
- Add the chicken to the pan, and cook 4 - 5 minutes per side over medium heat, or until golden brown on each side. Remove chicken once browned and set aside on a plate.
For the sauce:
- Preheat oven to 400 degrees F.
- In the same pan, add the olive oil and set the heat to medium heat. Add the shallot and saute for 2 - 3 minutes, or until it begins to soften. Then, add the garlic and saute for 1 - 2 additional minutes.
- Deglaze the pan with the wine, making sure to scrape up all of the browned bits. Then, add the tomatoes, chicken broth, half of the oregano, salt, and red pepper flakes. Bring the mixture to a simmer over medium heat, then reduce to medium-low, cover, and cook covered for 5 minutes, removing the lid to stir halfway through.
- After cooking while covered for 5 minutes, remove the lid and break up the tomatoes by smashing with the back of a wooden spoon. After breaking up the tomatoes, return the chicken to the pan (along with any juices that have accumulated on the plate), nestling it in with the tomatoes and spooning some sauce over top.
- Cover the pan with the lid and transfer the pan to the preheated oven. Bake for 10 minutes, then remove the lid and bake for an additional 10 minutes.
- After baking, add the remaining fresh oregano, butter, and the parsley. Stir until the the butter is melted and the herbs are combined in the sauce. Then, spoon more sauce over top of the chicken.
- Serve on a bed of cooked rice.
Notes
Note on cutting the chicken: Cut the chicken in half with the knife cutting vertically so the chicken pieces are still fairly thick, not in half horizontally otherwise the chicken will be too thin for this recipe.
Tip for cooking the rice: We like to cook our rice in a 50/50 mixture of water and chicken bone broth with 2 teaspoons of butter and 1 teaspoon of salt for every cup of rice. This adds so much flavor! I usually prepare 2 cups of uncooked rice for serving with this garlic herb chicken recipe.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 972mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 33g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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