Chicken fillet marinated with Provençal herbs. Baked chicken breast with herbs. You might like these recipes

The whole difficulty in cooking chicken breast with Provencal herbs is that most often it is simply overheated and it becomes very dry. And since in principle there is not much juice in chicken fillet, it is not difficult to dry it out. Let's prepare a very juicy Provencal chicken breast with garlic - aromatic and appetizing, flowing delicious juice and fragrant with fresh herbs.

Ingredients for 2-4 servings of Provençal breasts:

• Chicken fillet – 2 pcs. Preferably one shape and size.
• Vegetable oil – 2 tbsp. for frying.
• Butter – 20 gr.
• Fresh thyme – 4 sprigs, leaves only.
• Parsley - a small bunch.
• Fresh rosemary – 1 branch, leaves only.
• Fresh basil - several large leaves.
• Garlic – 3 cloves.

To fry chicken breast with Provençal herbs in French, you must first prepare all the ingredients for preparing the dish. You need to cut off a small fillet from chicken breasts - this is a small part on the bottom of the fillet, similar to an oblong drop. Cut it off and leave it for another dish, and trim the rest of the fillet from fat, films and slightly trim the tendon, which is on almost every breast. This will prevent the meat from curling up as it cooks.

Now you need to lightly beat the chicken meat in the part where it is thicker. You don’t need to hit it very hard—lightly tapping it with the handle of the knife will be enough. This will help the chicken cook more evenly.

Fragrant Provençal herbs and seasonings

Greens need to be disassembled into leaves and stems. The stems will be used to flavor the oil in which the chicken breasts will be fried. All aromatic herbs, except basil, need to be finely chopped. It is better to chop the basil a little larger, as it is very watery and if chopped finely, it will simply spread out in the pan.

Turn on the oven at 180 degrees. We take a frying pan, which can later be sent to the oven, and place it on the burner - over medium to high heat. Pour in vegetable oil, add the stems of all the greens, crushed garlic and wait until the pan gets hot. Once the pan is hot, place the breasts on it and fry until beautifully golden brown.

Stages of frying and baking chicken fillet

Depending on how hot the pan is, frying the herbes de Provence chicken breasts may take 2 to 5 minutes. After the meat is browned on one side, turn it over to the other side, let it sit for just a minute and remove from the heat. Add a piece of butter, sprinkle the breasts with chopped herbs, salt and pepper and send them to bake in the oven. In order not to dry out the fillet, it should be kept in the oven for no more than 10-12 minutes, otherwise it will begin to lose juice.

After the first five minutes of being in the oven, pour the fillet with the aromatic oil remaining in the pan - a tablespoon will be enough. After 12 minutes, remove the baked chicken from the oven, baste it a couple more times with oil while it is still hot, and place on a plate.

Serving Provençal chicken fillet

Under no circumstances should you eat chicken breasts with Provençal herbs right away. Firstly, they are very hot, and secondly, if you cut the chicken immediately after heating, it will lose all its juice. Any meat should be given 5-10 minutes to rest so that the liquid in it is evenly distributed. After resting, cut the meat into pieces 1-1.5 cm thick and enjoy your juicy chicken breast with Provençal herbs and garlic. Bon appetit.

Provencal chicken baked in the oven is considered one of the most delicious French dishes. I would like to add that this is a very practical recipe, which with a minimum amount of time allows you to get a tasty and beautiful dish, and from the most regular products, which can be purchased at any grocery store. So, how is chicken prepared in French?

Ingredients:

(4-6 servings)

• 1 chicken (1.8-2 kg)
• 3 pcs. Luke
• 5 pcs. ripe tomato
• 150 gr. pitted olives
• 6-8 cloves of garlic
• 2 tsp dry provencal herbs
• 1/2 tsp. fennel or dill seeds
• ground black pepper
• 1.5 tsp. salt
• 50 gr. olive oil
• 150 gr. hard cheese

• We cut the chicken carcass into pieces: two pieces from each breast, two pieces from each leg, wings. We leave the ridge, you can cook an excellent broth from it.

• If you want to prepare a dietary dish, then remove the skin from the chicken. Salt the meat and set aside for a while.
• Peel the onion. Cut each onion in half, then chop the onion into feathers. If you prefer half rings, you can cut them into half rings.
• Take ripe fleshy tomatoes. If the skin of the tomato is thick, then the tomatoes should be doused with boiling water and then the skin should be removed. We cut the tomatoes into slices. It is better to remove the seeds and liquid.
• Cut pitted olives in half.

• Mix olives, tomatoes and onions. Lightly salt, but remember that the olives are quite salty and that during cooking they will give up some of the salt.
• Place half of the vegetable mixture in the bottom of a baking sheet or ovenproof dish. Place chicken pieces on top.

• Finely chop the garlic, combine it with dry Provençal herbs, fennel seeds, add salt, pepper and olive oil. It is advisable to mash this mixture a little with a mortar so that the garlic and spices impart some of their flavor to the oil.

• Coat the chicken with the resulting mixture of garlic and seasonings.

• On top chicken pieces Place the vegetable layer again.

• Place the baking sheet in the oven. We bake French chicken in the oven at a temperature of 180-200°C.
• To prevent vegetables from burning during cooking, cover the baking sheet with foil after half an hour.
• Provencal chicken takes about 1.5 hours to prepare. About 15 minutes before the end of cooking, sprinkle our dish with grated cheese and put it in the oven again. When the cheese has melted and lightly browned, remove the chicken from the oven.

• That's the whole recipe. Chicken baked in the oven in the French style is ready. As you can see, there is a minimum of preparatory operations and a minimum of body movements during cooking. Be sure to prepare this dish. I'm sure you'll like it very much.

Bon appetit!
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Reviews and comments:

Nina 01/16/13
When I saw this dish, I immediately got excited to cook it. It turned out very tasty even though I was too lazy to remove the chicken skin. It probably tastes even better without the skin. Alena, thanks for the great site!

Alena
Nina: I also really like this Provençal chicken. I prefer to remove the chicken skin, especially since this operation does not take that much time.

Oleg 02/08/13
Yummy! This is one of the few dishes that you want to eat even before you put it in the oven and bake it. It doesn't even matter that the chicken is raw. Tomatoes, olives, oil and spices smell so much that you are tired of swallowing saliva.

Natalya 09.19.13
Great recipe. Just a miracle. This weekend I will make your homemade dumplings, and then this chicken. Thanks for your recipes.

Alena
Natalya, thank you. I am always glad to receive your feedback and comments.

Natalia 04.11.13
Hello, Alena. I'm cooking this chicken today. I didn’t cover it, but rather watered it with the released juice. The recipe is MIRACLE! I think this recipe will take its rightful place at my holidays. I generally love this combination of products and vegetable pillow. The smell is amazing! Congratulations to everyone on the Feast of the Kazan Icon of the Mother of God and Unity!!!

Natalia 04.11.13
Alena, thank you so much for such a delicious recipe. Even my husband, who doesn’t like seasonings, said that he was shocked by how delicious it was. And my daughter, who is 11 years old, said I liked it, but give me another piece. Like this. We had guests today and everyone clicked their tongues at how delicious it was. THANK YOU!!!

Alena
Natalya, you are simply smart, you have golden hands. Pour the juices over the chicken - it will turn out much tastier)))
Thanks for the congratulations! I also congratulate you and your family on the holiday. Be healthy and happy!

Lily 11/10/13
French chicken is, of course, a masterpiece of world cuisine. We cook it often, sometimes we put pork instead of chicken, it’s also delicious. I sprinkle the cheese right away, then the vegetables don’t burn, and in general nothing happens to the cheese, the main thing is to reduce the heat in the oven after the maximum. As for the foil, that’s an idea, I’ll definitely do that next time.

margo 12/16/13
I like to cook chicken in different variations, and although my husband does not like it, he willingly ate this recipe. Pravani herbs and tomatoes give it an original taste.

Anya 01/02/14
French cuisine has been famous at all times and it’s never too late to get acquainted with it! So Provencal chicken promises to be tasty and evokes a healthy appetite). You just need to hurry up and stock up on dry Provençal herbs so as not to disturb the correct course of preparation). The recipe is excellent, I will use it myself and recommend it to a friend.

Natalya 04/19/14
For the holiday table I will prepare this dish, already loved by everyone. Christ is Risen!!! Happy holiday to everyone and you, Alena! May God give you all the best! Thank you very much for your work.

Alena
- Truly risen!!!
Natalya, happiness, health and peace to you and your family!

Larisa 05.11.14
Alena, please tell me what Provencal herbs are and where can I get them?

Alena
Herbs de Provence is a dry mixture of herbs that includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. Widely used as an additive to meat, fish, soups, sauces and salads. The name of the mixture comes from famous for its herbs French province of Provence. You can buy them at any large supermarket. However, if for some reason you were unable to find Provençal herbs, do not despair; fragrant dill seeds alone are quite enough to prepare Provençal chicken.

ABOUT very simple and delicious dish. Excess fat drains off and the chicken is baked without fat. Excellent for both family dinner, and for festive table. Serve colorful ones , , , chocolate pudding or , light the candles, put on some music...

4-8 servings

Ingredients

• 1 chicken, gutted
• 2 tbsp.
• 2 tsp garlic powder or 2 cloves fresh garlic, finely chopped
• 50 g butter room temperature(optional)
• Salt
• Pepper

Preparation

Preheat oven to 375 F (190 C). If the chicken is very large, preheat the oven to 360 F (180 C).

Rinse the chicken and pat dry with a paper towel. Rub inside and outside with salt, pepper, garlic and herbes de Provence. If you use butter, spread the oil under the skin of the chicken, especially in the breast area, because This is the driest part of chicken meat.

Place the chicken on the tripod.

Place in the lower part of the oven. To prevent the top of the chicken from burning, cover it with a thin strip of foil, like a scarf. At the end of frying, lift the foil. If the chicken browns well under the foil, then leave the foil on the bird. If the top of the chicken is paler, remove the foil and finish baking the chicken without the foil.

Remove chicken from oven and cover loosely with foil. Let stand for about 5-10 minutes. During this time, the chicken inside is “finished” and soaked in juices. Then cut into portions. If you cut it right away, the juice will leak out and the chicken will turn out a little dry.

step by step recipe with photos

Baked chicken breast with herbs turns out aromatic and very juicy. You can bake in a sleeve or foil. Let's choose the second option. To make the breast even more tender, it is best to marinate it longer, several hours or even overnight. You can choose a set of herbs yourself or use those indicated in the recipe. Each time you cook such a breast, you can experiment with different herbs and spices.

Ingredients

• 1 chicken breast (800 g)
• 1 tsp. salt
• 4 tbsp. l. soy sauce
• 0.5 tsp. dried oregano
• 0.5 tsp. dried thyme
• 3 cloves garlic
• 1 tbsp. l. vegetable oil
• 0.5 tsp. spices for chicken

Preparation

1. Wash the chicken breast and dry it to remove excess liquid. Trim off all excess - remnants of feathers, pieces of skin.

2. Take a knife with a sharp, long and preferably thin blade, make about 20 punctures on all sides of the breast. Remove the skins from the garlic and cut the cloves into smaller pieces, thin but long. Place garlic into the punctures.

3. Make the marinade. Mix in a bowl soy sauce, vegetable oil, salt, spices and herbs, mix everything.

4. Cover a baking dish with foil, place the breast there and pour the marinade on all sides. Marinate the breast for several hours, occasionally basting it with the marinade that has dripped down.

5. Preheat the oven to 200 degrees. Place the pan with the chicken in the oven, cover the pan itself with foil. Bake for half an hour. Then unfold the foil and bake for another 20 minutes, during which time the breast will acquire an appetizing golden hue. Serve the breast warm or hot, cut into small slices. Goes well with sauces and vegetables. Such a breast may well be considered dietary dish. You can also remove the meat from the bones, chop it and use it as an ingredient for a salad or any other snack.

Total cooking time – 35 minutes

Preparation – 10 minutes

Number of servings – 4

Difficulty level - easily

Purpose –

How to cook –

What to cook with –

Kitchen – (France)

Products:

Chicken breast – 4 pieces (fillet about 650-700 grams)

Butter – 30 grams

Flour – 20 grams

Garlic – 1 clove

Tomato paste – 2-3 tablespoons

Meat broth – 0.5 liters

French wine – 125 ml

Cream – 125 ml

Herbes de Provence seasoning - 1 teaspoon

Salt, ground pepper, vegetable oil

How to cook chicken breast in creamy sauce:

You can use any French wine to cook chicken breasts in cream sauce. But the most aromatic wine is pink or red.

Melt the butter in a saucepan. Add flour and fry until golden brown.

Peel the garlic and crush it through a press or knife. Add to the pan along with the tomato paste.

Mix wine with meat broth(you can make broth from cubes). Pour into the pan in a thin stream, stirring constantly. Mix well so that there are no lumps.

Add cream. Add salt and pepper to taste, Herbes de Provence seasoning.

Bring to a boil and cook until the sauce becomes thick.

Wash and dry the chicken fillet. Dishes for microwave oven sprinkle vegetable oil. Salt and pepper the breasts. Place in a mold and microwave at medium power for 8-10 minutes. When the breasts are ready, place them on a plate and pour over the cooked cream sauce with Provençal herbs.

Serve breasts with boiled rice, mashed potatoes and fresh vegetables.

Bon appetit!

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