Sunny southern France, with its picturesque fields of vibrant purple lavender, is a haven for all types of aromatic herbs.
The region boasts a rich variety of fragrant spices such as tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, oregano, and more, all of which grow abundantly in the wild.
These herbs impart distinct flavors to the local cuisine, transporting diners to idyllic Provençal summers with every bite.
In fact, any combination of these aromatic herbs can be used to create the quintessential Provençal flavoring blend known as “herbes de Provence”. This versatile seasoning adds a burst of Mediterranean flavor to any dish and was first introduced to American palates by none other than Julia Child in the 1970s.
With just a sprinkle of this fragrant blend, home cooks can instantly transport their taste buds to the sun-drenched countryside of southern France, where the herbs grow wild and free and the cuisine is steeped in tradition and history.
This fragrant blend of herbs makes for a perfect seasoning in our simple yet delicious one-skillet chicken breast dinner that we feature in our book “Tuesday Nights Mediterranean”. Designed with busy weeknights in mind, our book offers a collection of easy-to-prepare Mediterranean-inspired meals.
To make this hearty and flavorful dish, we start by tossing the herbes de Provence seasoning with savory garlic, aromatic onion, colorful bell pepper, juicy tomatoes, tender zucchini, and tangy capers.
Once the vegetables are coated in this fragrant mixture, we sear the chicken on just one side to ensure a crispy skin. The chicken is then nestled into the vegetable mixture and roasted in a 475℉ oven to perfection.
This simple yet scrumptious dish is perfect for those looking for a quick, easy, and satisfying dinner that evokes the flavors of the picturesque Provençal countryside.
To take this dish up a notch, we recommend deglazing the pan with half a cup of dry vermouth to create a delicious sauce from the flavorful browned bits left in the skillet after searing the chicken. For those who prefer a non-alcoholic option, dry white wine can be used instead.
As a final touch, we recommend adding a tablespoon of caper brine to the sauce, which will enhance the briny tartness of the dish and complement the floral notes of the herbes de Provence. The result is a mouthwatering pan sauce that ties all the flavors together and elevates the dish to a whole new level.
This one-skillet chicken breast dinner is the perfect weeknight meal that is both simple to make and bursting with flavor. The herb-infused chicken and vegetable mixture, brought together by the savory pan sauce, is sure to transport your taste buds straight to the sun-drenched hills of Provence.
When shopping for this recipe, it’s important to choose bone-in chicken breasts that are approximately 12 ounces each. Using larger chicken breasts may require longer cooking time, causing the vegetables to become overcooked.
It’s also important to bear in mind that the skillet will be extremely hot when it comes out of the oven, so be sure to use oven mitts to remove it from the heat source. This will prevent any accidental burns or mishaps.
By following these simple tips, you’ll be able to make our easily prepared one-skillet chicken breast dinner with all the flavors of Provence, right in the comfort of your own kitchen.
Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence
Looking for a simple yet flavorful summer recipe that will transport you straight to the picturesque countryside of southern France? Try our Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence.
Ingredients:
- 2 bone-in chicken breasts, about 12 ounces each
- 2 tablespoons herbes de Provence
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 medium tomatoes, diced
- 1 zucchini, sliced
- 2 tablespoons capers
- 1 tablespoon caper brine
- 1/2 cup dry vermouth or dry white wine
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 475℉.
- In a small bowl, mix together herbes de Provence and minced garlic. Set aside.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season chicken breasts on both sides with salt and black pepper. Rub the herb and garlic mixture over chicken skin.
- Place chicken breasts skin-side down in the skillet and cook until skin is crispy and golden brown, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- Add diced onion and bell pepper to the skillet and sauté until onions are translucent.
- Add diced tomatoes and sliced zucchini to the skillet and toss to combine with the onions and bell pepper.
- Add capers and caper brine, and stir to combine.
- Pour dry vermouth or white wine into the skillet, and use a wooden spoon to scrape any browned bits off the bottom of the pan.
- Return chicken to the skillet, skin-side up, on top of the vegetables.
- Place skillet in the preheated oven and roast until chicken is cooked through, and the vegetable mixture is tender and caramelized, approximately 15-20 minutes.
- When finished, remove skillet from the oven with oven mitts, and let rest for 5-10 minutes.
- Serve with your choice of sides, and enjoy the delicious flavors of Provence!
This recipe serves two and can be easily doubled or tripled for larger gatherings. Bon appétit!
Place the skillet over high heat and bring the liquid to a simmer. Stir the mixture continuously until it thickens slightly and reduces, which should take about 1 to 2 minutes. Once it has reached the desired consistency, remove the skillet from the heat.
Next, add the caper brine to the skillet and stir it in. Taste the sauce and adjust the seasoning with salt and pepper as necessary.
Finally, pour the sauce around the chicken and over the vegetables. If desired, sprinkle chopped basil over the top for added flavor and presentation. Enjoy your delicious meal!