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    🏠Home » Recipes » Chicken Recipes

    Herbs de Provence Chicken Breasts

    Sep 2, 2010 · Modified: Apr 16, 2021 by Dan Mikesell AKA DrDan · 3 Comments

    Recipe Table of Contents    
    4.48 from 17 votes

    Herbs de Provence baked chicken breasts bring the classic French taste to your table for your friends and family to enjoy. Just follow these easy step-by-step photo instructions.

    Garlic Chicken with Herbs de Provence from 101 Cooking for Two

    Jump To:
    • 🇫🇷Herbs de Provence
    • 🐓The Chicken
    • ⏰🌡️Time and Temperature
    • 📖Split Chicken Breast Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

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    Introduction

    Friends just got back from a wine cruise on a river in France and brought a present, a pack of Herbes de Provence. The classic French herb mixture was just sitting there on the counter, saying "use me." So I did.

    I have not been a big user of spice mixtures, preferring to mix my own. But this is a classic, not something McCormick make up. I always think of fish and chicken when I hear the name, so it is time for some classic roasted chicken.

    Herbes de Provence direct from France

    I found a simple recipe at The Mess Pot. It lacked the garlic, so I added the garlic and decreased the lemon. But otherwise just what we wanted.

    My Rating

    rating system 4 out of 5. so very nice.

    A 4 but a lower 4. Very nice taste and simple.

    🇫🇷Herbs de Provence

    Herbes de Provence is a herb mixture that is covered by a French quality law called "Label Rouge," which is to control the quality and makeup of various products, including foods.

    So this is a mixture of dried herbs that contains 30% savory, 30% rosemary, 30% oregano, and 10% thyme. But the exact herbs used can vary elsewhere in the world, but not France.

    🐓The Chicken

    Split chicken breasts are also known as skin-on bone-in chicken breasts. Most feel they have more taste and moisture than the more popular skinless version.

    I suggest removing the rib section that is not useful. If the size of the split chicken breasts is larger, I suggest cutting them in half for more even cooking.

    If you are a thigh person, don't be afraid to substitute them in here. That may increase in taste and moisture would maybe be better here.

    I had four breasts for this, two of which were bigger, so I was careful to position the chicken with the thickest sides towards the outside. It still took 55 minutes to cook them.

    ⏰🌡️Time and Temperature

    The best oven temperature is 375° convection or 400° conventional for about 35-40 minutes. The time will vary by the size and thickness of the chicken pieces.

    You can lower the recommendations by 25°, and the cooking time will increase by about 5 minutes.

    The specific safe endpoint of cooking is a final internal temperature of 165° and not any less. Like most meat, never cook by time, always cook by temperature.

    If you are using thighs, you want a final internal temperature of 180° but since they are generally thinner, cooking time will be about the same.

    📖Split Chicken Breast Recipes

    Crispy Baked Split Chicken Breasts

    Oven Baked Mayonnaise Parmesan Split Chicken Breasts

    Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Recipes
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    🖼️Step-by-Step Photo Instructions

    Cutting ribs off split chicken breasts with a chef knife on a black board

    Trim skin-on bone-in split chicken breasts. Remove the rib section if you wish and cut breasts in half if huge.

    Mixing seasoning in white bowl

    Mix a seasoning of 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons Herbs de Provence, and 1 tablespoon garlic powder.

    brushing chicken with seasoning

    Brush on the skin side of the chicken breast. Arrange on a Pam sprayed a cooking sheet with thicker parts to the outside edge. Allow to sit at room temperature for 15-20 minutes while preheating the oven on 375° convection or 400° conventional oven for 15 minutes.

    seasoned chicken on white plate

    Bake until an internal temp of the largest piece is 165°. About 45-55 minutes depending on variables of chicken size and oven.

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    📝Recipe

    Garlic Chicken with Herbs de Provence from 101 Cooking for Two

    Herbs de Provence Chicken Breasts

    From Dan Mikesell AKA DrDan
    Herbs de Provence baked chicken breasts bring the classic French taste to your table for your friends and family to enjoy. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    4.48 from 17 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings #/Adjust if desired 4

    Ingredients

    • 4 split chicken breast - trimmed of extra fat and skin, AKA bone-in skin-on chicken breasts

    Marinade/Seasoning- You may not need all of this

    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice - I used ReaLemon
    • 2 tablespoons Herbs de Provence
    • 1 tablespoon garlic powder
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    Instructions

    • Trim skin-on bone-in split chicken breasts. Remove the rib section if you wish and cut breasts in half if huge.
    • Mix marinade of 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons Herbs de Provence, and 1 tablespoon garlic powder.
      Mixing seasoning in white bowl
    • Brush on the skin side of the chicken breast. Arrange on a Pam sprayed a cooking sheet with thicker parts to the outside edge. Allow to sit at room temperature for 15-20 minutes while preheating the oven on 375° convection or 400° conventional oven for 15 minutes.
      brushing chicken with seasoning
    • Bake until an internal temp of largest piece is 165°. About 45-55 minutes depending on variables of chicken size and oven.
      seasoned chicken on white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. I cooked 4 breasts but an easy recipe to cut in half or adjust to the amount you need.
    2. Trim off the rib section of the chicken breasts. Cut them in half if large.
    3. Using thighs would be a good substitute.
    4. Apply the seasoning and allow to sit while the oven preheats.
    5. Cook breasts to 165° internal temperature. If you use thighs, cook to 180°. Thighs are safe at 165°  but the texture is much better at 180°.
    6. Good refrigerated for 3-4 days and good frozen for 3-4 months.
    7.  

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Herbs de Provence Chicken Breasts
    Amount Per Serving
    Calories 452 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 5g25%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 11g
    Cholesterol 164mg55%
    Sodium 778mg32%
    Potassium 481mg14%
    Carbohydrates 1g0%
    Protein 59g118%
    Vitamin A 200IU4%
    Calcium 20mg2%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : French

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published September 2, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Jale with a ball

    More Chicken Recipes

    • Grilled Whole Chicken without Spatchcocking
    • Super Moist Grilled Reversed Seared Chicken Breast with Marinade
    • Extra Crispy Oven Baked Chicken Wings
    • Baked Split Chicken Breasts (Bone-in)

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    1. Jacked Beanstalk

      July 17, 2018 at 5:02 pm

      I use a similar recipe and have found it to work well with a variety of different herbs. It also works great as a marinade for grilled chicken.

      Please use real garlic for the sake humanity. One to four cloves finely minced or crushed flat. If crushed flat then let them infuse for a little while.

      This can also be used as a marinade for grilled chicken.

      Reply
    2. Dr Dan

      September 10, 2010 at 10:04 pm

      Thanks I Love Simple and Good _this is both.

      Reply
    3. Bee with Style

      September 10, 2010 at 9:59 pm

      Love your blogs. This chicken look so delicious and easy to make. I will try it.

      Reply

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