This Herbs de Provence Chicken recipe showcases the delightful flavors of the classic herb blend. Here’s my recipe for making the mix yourself and a bonus recipe for herbs de Provence roasted root veggies! These recipes are gastritis/GERD, Paleo, and Keto compliant! This a simple yet flavorful dish. Those without acid sensitivities can also season with black pepper and give some generous squeezes of lemon when the chicken is resting.
If you just want to buy a good, clean Herbs de Provence blend, I recommend this one by the Spice Way.
Yield:
Serves 4
Equipment Needed:
- Measuring spoons
- Plastic wrap
- Baking dish, grill, or frying pan
- Meat thermometer
Ingredients:
- 2 large chicken breasts (625g or 1 lb. 6 oz.), pounded thin
- 1-2 tsp olive oil (to coat)
- 1/2 to 1 tsp sea salt
- 1 to 1.5 TBSP gastritis/GERD-friendly Herbs de Provence
Instructions:
1. Rub the pounded chicken breasts with 1-2 tsp olive oil to coat.
2. Sprinkle 1/2 to 1 tsp sea salt over the chicken.
3. Rub 1 to 1.5 TBSP Herbs de Provence onto both sides of the chicken breasts.
4. Cover the chicken with plastic wrap and refrigerate to marinate for 4-8 hours.
5. To cook, you can bake, grill, or pan-cook the chicken:
- Baking: Preheat the oven to 375°F (190°C) and bake the chicken for 20-25 minutes or until fully cooked.
- Grilling: Preheat the grill and cook the chicken for 6-7 minutes on each side or until fully cooked.
- Pan-Cooking: Heat 1 tsp avocado oil or extra virgin olive oil in a frying pan over medium heat. Cook the chicken for 5-6 minutes on each side or until fully cooked. Add more oil if needed.
6. Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) using a meat thermometer, then pull and allow to rest for around 5-10 minutes before slicing (to maintain juiciness).
