Chicken with Provençal Sauce

I keep a binder of favorite recipes that I’ve made and loved. Chicken with Provençal Sauce has earned a spot in my binder of favorites because of its simplicity and flavor. First, you pound the chicken breasts to 1/2-inch thickness, which helps to tenderize the meat and promotes even cooking. After cooking the chicken in a skillet, you make the Provençal Sauce, a combination of garlic, chicken broth, herbes de Provence, butter, and lemon juice. Since you make the sauce in the same skillet that you cooked the chicken in, the browned bits from the bottom of the pan are incorporated into the sauce, giving it even more flavor.

This time, I served green beans and brown rice alongside the chicken. Roasted potato wedges and a green salad would also be great side dishes for this meal. Enjoy!

Chicken with Provençal Sauce

Makes 4 servings


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Salt and pepper
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup low sodium chicken broth
  • 1 1/2 teaspoons dried herbes de Provence
  • 1 teaspoon butter
  • 1 teaspoon fresh lemon juice
  • Fresh thyme sprigs (optional)


  1. Place chicken breast halves in a zip-top plastic bag and pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Add garlic to pan, cook 1 minute stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat, add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with fresh thyme, if desired.

Recipe from Cooking Light, January/February 2005

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