This herbs de Provence chicken marinade yields tender, juicy chicken breasts that are infused with delicious flavors from aromatic herbs typically used in French cuisine. The marinade is easily made with a homemade mix of herbs the Provence, olive oil, lemon, garlic, salt and diced onion.
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What's in the marinade?
Herbs de Provence ingredients:
Herbs de Provence is an aromatic blend of dried herbs from the Provence region in southeastern France. The name is sometimes also spelled herbes de Provence.
Marinade ingredients:
How to make it:
Add all marinade ingredients to a bowl and whisk together.
How to use it:
Step 1. Either slice or pound raw chicken breast(s) so that they are no more than about ½ inch thick.
Step 2. Add the chicken to a resealable plastic bag, then pour in the marinade. Close the bag and move the chicken around in the marinade until it is evenly coated. Place in the fridge and marinate for 1 hour.
Step 3. Take the chicken out of the marinade. (Don't remove any of the marinade that's sticking to the chicken; the oil, herbs and onion will add great flavor.) Sear the chicken in a hot cast iron pan on both sides to an internal temperature of 165 degrees F.
Recipe notes & tips:
- It's important that the chicken is no more than about ½ inch thick to ensure that it will cook fast enough. If the chicken needs too long to cook the herbs and onion may start to burn.
More delicious chicken marinade recipes:
- Maple Mustard Marinade for Chicken1 Hours
- Mediterranean Grilled Chicken Marinade40 Minutes
- Cajun Chicken Marinade (smoky and spicy)1 Hours 15 Minutes
- Honey Chili Chicken Marinade (with Sriracha sauce)1 Hours 15 Minutes
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Full Printable Recipe
Herbs de Provence Chicken Marinade
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- citrus juicer
- mixing bowl
- whisk
- plastic wrap
- meat mallet or rolling pin
- resealable plastic bag
- cast iron pan
- digital meat thermometer (recommended)
Ingredients:
For the marinade:
- ½ teaspoon dried oregano
- ½ teaspoon dried lavender
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon dried rosemary
- ½ teaspoon dried marjoram
- 2 teaspoons lemon juice
- ¼ cup mild olive oil
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- ¼ teaspoon salt
- ¼ cup minced white or yellow onion (you need about ⅓ of a small onion for that)
For the chicken:
- 8 ounces boneless, skinless chicken breast
Instructions:
For the marinade:
- Add all marinade ingredients to a bowl and whisk together until well combined.
For the chicken:
- Remove excess fat and cartilage, then pound or slice the chicken breast(s) to ~½-inch thickness.*
- Transfer the chicken to a resealable plastic bag, then pour in the marinade. Seal the bag and move the chicken around until it is evenly coated with marinade. Transfer to the fridge and marinate for 1 hour.
- Heat a cast iron pan on the stovetop. Transfer the chicken directly from the bag to the hot pan and sear on both sides. (Don't remove the herbs and onion that are sticking to the meat, leave as much of the marinade cling to the chicken as possible.) The chicken is done when it has reached an internal temperature of 165 degrees F.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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