Provencal Chicken

Provencal Chicken
Provencal Chicken

If you're like most of us you find chicken to be a staple protein that is used in your dinner meal planning several times a week (or more). But of course the problem most of us face is falling into those dreaded chicken ruts. This is a wonderful meal to break you out of boring chicken. Provencal Chicken is a French version of chicken stew, with lots of tomatoes, garlic and herbs.

This is an easy chicken recipe that will appeal to the busy cook!  That aren't a lot of additional steps yet the resulting flavor is loaded with complexity as the bouquet of dried herbs in this dish give an intense, rich flavor to the chicken and peppers.  I used dried herbs, tomatoes and shallots but you could certainly use fresh ingredients for any of the dried herbs in this recipe - but when fresh is not available - dried herbs are a fine substitute. 

This healthy chicken recipe is low in calories per serving while being an excellent source of Vitamin K, B6, Potassium and Selenium and also a very good source of protein, Vitamin A, Vitamin C and Niacin. 

 Print Recipe

Category: Quick and Easy, Chicken
Cuisine: Mediterranean
  • 1 cup sun dried tomato flakes
  • 2 tablespoons olive oil
  • 1 lb of boneless chicken breast halves cut into 1" cubes
  • 4 large shallots or 2 teaspoons of dried shallots
  • 1 pound assorted red, yellow, and green bell peppers, stemmed, seeded, and cut into 1" pieces
  • 3 cloves garlic, minced or 2 1/4 teaspoon roasted garlic flakes
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh oregano leaves or 1 tablespoon dried Mediterranean oregano
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried sweet basil
  • 1/2 cup chicken broth or white wine
  • Salt and pepper to taste
  1. Reconstitute the dried tomatoes in warm water for about 5 minutes, drain the water.
  2. Heat 2 tablespoons of olive oil in a large saute pan.  Add chicken and saute on high heat until browned and cooked through.
  3. Add shallots to the chicken and saute until shallots become soft and browned.
  4. Add peppers to the chicken and saute until peppers are wilted but still crisp.
  5. Add garlic, herbs and tomatoes to the pan and stir to mix.
  6. Add broth or wine and scrape up any browned bits from the bottom of the pan.
  7. Heat through and serve.