The Spice Train

  • Recipe Index
  • About:
menu icon
go to homepage
  • Recipe Index
  • About
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Marinade Recipes

French Chicken Marinade

Updated: Apr 14, 2024 · Published: Jul 17, 2022 by Nicole B. · Leave a Comment

5 from 1 vote
Total Time: 1 hour hour 15 minutes minutes
Jump to Recipe

This French chicken marinade yields juicy, tender chicken breasts that are infused with aromatic herbs de Provence flavors. The marinade is easily made with a homemade herbs the Provence blend, olive oil, lemon juice, garlic, salt and diced onion.

French chicken marinade being whisked in a bowl.

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.

Thyme, sage, marjoram, rosemary, oregano and lavender.

Marinade ingredients:

Onion, olive oil, lemon, salt, garlic and herbs de Provence.

How to make it:

Add all marinade ingredients to a bowl and whisk together.

Herbs de Provence marinade ingredients in a bowl.

How to use it:

See full ingredient amounts and instructions in the recipe card below!

Step 1. Slice or pound raw chicken breast(s) to about ½-inch thickness.

One raw chicken breast on a cutting mat with a meat mallet.

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.

Chicken with marinade in a resealable plastic bag.

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.

Pan-seared herbed chicken breast in a cast iron pan.

Full Recipe

French chicken marinade being whisked in a bowl.
Author: The Spice Train

French Chicken Marinade

5 from 1 vote
This recipe makes enough marinade for 8 ounces of boneless, skinless chicken breast.
Print Version (does not include images) Pin Recipe
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Marinating Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
Servings: 2
Course: Main
Cuisine: French
Calories: 555
Ingredients Equipment Method Nutrition Notes

Ingredients:
  

For the marinade:
  • ½ teaspoon dried oregano
  • ½ teaspoon dried lavender
  • ½ teaspoon dried thyme
  • ½ teaspoon dried (rubbed) sage
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon salt
  • 2 teaspoons lemon juice
  • ¼ cup mild olive oil
  • 2 garlic cloves, peeled and minced or pressed through a garlic press
  • 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

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)
Prevent your screen from going dark

Method:
 

For the marinade:
  1. Add all marinade ingredients to a bowl and whisk together until well combined.
For the chicken:
  1. Remove excess fat and cartilage, then pound or slice the chicken breast(s) to about ½-inch thickness.*
  2. 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.
  3. 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.

Recipe notes:

*It's important that the chicken is no more than 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.
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 555kcalCarbohydrates: 3.2gProtein: 104.5gFat: 13.2gSaturated Fat: 1.1gCholesterol: 260mgSodium: 593mgPotassium: 53mgFiber: 0.8gSugar: 0.8gCalcium: 30mgIron: 4mg

More chicken marinade recipes:

  • For something smoky and spicy try this cajun marinade for chicken or this ancho chicken marinade.
  • This maple mustard chicken marinade is sweet, herby and just a little bit tangy.

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Photo of the website owner.

Hi there!

I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

More about me

Popular Recipes & Guides:

  • Two slabs of raw baby back ribs with mustard rub in a baking dish.
    Mustard Rib Rub
  • Yellow chicken curry in a bowl on a wooden coaster.
    Thai Pineapple Yellow Chicken Curry with Coconut Milk
  • Smoked paprika rub in a glass jar.
    Smoked Paprika Chicken Rub
  • A yellow, a red and a white onion on a table.
    Onion to cups conversion (sliced, chopped, medium-diced, minced)

Footer

^ back to top

About

  • Contact

As seen on:

Legal

  • Privacy Policy
  • Terms of Use

Copyright © 2025 The Spice Train

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.