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French Chicken Marinade

5 from 1 vote
by
Last updated:

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.
See amounts in the full recipe below.

Marinade ingredients:

Onion, olive oil, lemon, salt, garlic and herbs de Provence.
See amounts in the full recipe below.

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:

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: Nicole B.

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
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Ingredients Equipment Method Nutrition Notes

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 (rubbed) sage
  • ½ teaspoon dried marjoram
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon table 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

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
Course: Main
Cuisine: French

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