Pan Roasted Chicken Provencal Recipe

Pan Roasted Chicken Provencal Recipe

(5 minute read; 20 minute recipe)

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This is a recipe that I want you to have on hand for every season!

20 minute pan roasted chicken is savory spiced with herbs de Provence that gives the dish great flavor and comes out crispy and brown on the outside and juicy on the inside.

This is the perfect recipe to turn weekday chicken into a treat without having to fire up and clean the grill!

I use this herbed chicken on top of salads, sliced for panini, cut up and tossed into hot creamy pesto pasta and paired with wilted spinach.

I know you will find a dozen other ways to enjoy this Provencal style pan roasted chicken.

Seasoned sliced chicken on a cutting board with chef's knife

For best results use a stainless steel frying pan also known as a skillet.

You'll get a beautiful brown crust on your pan roasted chicken by using a pan that allows the butter, protein and heat to combine.

I'm sharing some best practices for pan roasting and answering questions about what types of pans to use for which recipes.


Sliced chicken breast on a bed of quinoa and arugula salad

I have learned a lot about the importance of the type of pan used in various recipes.

I use my nonstick cookware 70% of the time and stainless steel and cast iron the other 30%.

Here are some ideas on when to use stainless steel pans versus nonstick.

When To Use Stainless Steel or Nonstick Pans

Opt for a classic all metal pan for recipes such as:

  • Pan roasted chicken
  • Proteins on which you'd like a nice crust including fish filets
  • Sauces in which you will deglaze with a liquid to turn into a pan sauce or gravy
  • Browning butter for recipes
  • Sautéing and high heat frying
  • Marinara and high acid recipe that can damage the nonstick coating

Use a convenient and easy clean up nonstick pan for:

  • Grilled sandwiches
  • Egg dishes such as omelets
  • Batter breakfast foods such as pancakes, crepes and French toast
  • Seafood
Chef's knife and tongs cutting herbed chicken breast on bamboo cutting board

How to Care for Nonstick Frying Pans and Pots

Nonstick pans are an incredible development for home cooks like me! 

But unlike stainless steel or cast iron pans, nonstick pans require a little more care in the kitchen.

The coating makes for healthy eating and easy cooking. There are however a few rules to keep in mind for nonstick pots and pans that you needn't worry about with stainless steel and aluminum pans.

As the nonstick coating when intact is a marvel, do throw out your pan when it has been overly scratch or is flaking.

  • In my experience, I replace my large nonstick frying pan about every 5 years.
  • Only use rubber tipped tongs, spatulas and wooden spoons on nonstick pots and pans
  • Hand wash nonstick pots and pans for best results over time and to protect the coating.
  • Use pot and pan protector pads like these pot protectors in a 15 pack.
Piece of chicken breast held in tongs over sliced chicken on a bamboo cutting board

Pan Roasted Chicken Tips

My best advice for this easy and yummy recipe is to let it work on its own.


Be sure to...

  • Let chicken brown fully, no early flipping please!
  • Deglaze generously
  • Let chicken rest for at least five minutes before slicing and plating

Let’s Be Social!

Follow me on Pinterest and Instagram for lots more easy how-to and Inspiration! 

Share a philosophy of abundance like me? Let’s collaborate as I love to share the wealth! Tag #satsumasmiles to share your creativity and I'll share back. 

[[ recipeID=recipe-8knl3p1ez, title=Pan Roasted Chicken Provencal Recipe ]]


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Pan Roasted Chicken Provencal Recipe

Servings: 4 4 oz

Keywords: Chicken breast, herbes de Provence, Pan roasted, 20 minute recipe

  • Prep Time: 1 hours 0 mins
  • Cook Time: 20 mins
  • Total Time: 1 hours 20 mins




  • 1 lb boneless chicken breasts (2 large with tenderloins)
  • ¼ cup olive oil
  • ¼ cup herbes de Provence spice blend
  • Salt and pepper, to taste
  • 2 TBS unsalted butter
  • ¼ cup dry white wine (can sub with chicken stock, vegetable stock or red wine)
  • 1 lemon, for garnish and serving


  1. Place chicken breasts in a Ziploc bag or Tupperware style container.
  2. Pour 1/4 cup olive oil, herbes de Provence and salt and pepper over chicken breasts.
  3. Seal seasoned chicken in container and let marinate in the refrigerator for at least one hour.
  4. After chicken has marinated, turn oven safe skillet to medium high and add 2 TBS butter to pan.
  5. While butter is melting and pan coming to heat, pre-heat oven to 425 degrees F.
  6. When butter is melted and pan sizzling, add chicken top side down and brown for 5 minutes. Do NOT lift chicken. Let it brown. You can do it!
  7. Flip chicken with tongs and cook/brown for another 4 minutes.
  8. When nearly done on stovetop, deglaze pan by pouring wine or stock into your skillet. Baste chicken by spooning and pouring pan juices onto the top of the chicken.
  9. When fully browned, transfer your skillet to the oven and roast for 10 minutes.
  10. Remove from oven when chicken's internal temperature has reached 165-170 degrees F.
  11. Let chicken rest on a cutting board for 5-10 minutes.
  12. Slice chicken, serve and enjoy!