Herbes de Provence Skillet Chicken with Potatoes and Greens

One pan? Yes, please! This French Herbes de Provence skillet chicken uses chicken tenders, potatoes, olives, and spinach make quick work for this weeknight, freezer friendly meal.

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: 4 to 6

Ingredients

For the marinade:

  • 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
  • 1 1/2 tablespoons herbes de Provence
  • 1 1/4 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper
  • Zest of one lemon
  • 1 1/2 tablespoons lemon juice
  • 3 cloves minced garlic
  • 2 tablespoons olive oil

For the vegetables:

  • 2 teaspoons olive oil
  • 3 tablespoons butter, divided
  • 1 1/2 pounds B-sized or baby potatoes
  • 1/2 yellow onion
  • 1/2 teaspoon Kosher salt
  • A few cracks of freshly ground pepper
  • 2 handfuls (2 packed cups) Swiss chard or spinach
  • 1/3 cup halved pimento-stuffed Spanish olives
  • 1 teaspoon red wine vinegar

Method

1 Label the bag: Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.

Weeknight Chicken - hand on zip top freezer bag with label

2 Combine the ingredients: Roll down the opening of the bag a little just so you don’t accidently get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lemon juice, garlic and olive oil.

Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

Chicken Freezer Meal with Chicken Tenders-ziploc bag with herbs, spices, and chicken breasts

3 Lay the chicken flat in the freezer and freeze for up to 6 months:

Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.

 4 Thaw the chicken before cooking: When ready to cook, take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day.

5 Prepare the vegetables: If the b-sized potatoes are larger than a golf ball, quarter them; if they are smaller just half them. Slice the onion. Wash the Swiss chard, remove the stems and chop them. Then cut the leaves into strips about an inch thick. Cut the olives in half.

Easy Skillet Chicken-slicing small potatoes  French Chicken Recipe in Skillet-removing the stem from a swiss chard leaf

6 Cook the chicken: Set a large skillet over medium heat add 2 teaspoons of olive oil and 1 tablespoon butter. Once the oil shimmers and the butter melts, add the chicken and any marinade in the bag.

If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 2 minutes, then flip it.

Chicken Freezer Meal with Chicken Tenders-fork flipping chicken tenders in skillet

7 Add the vegetables: Add the potatoes, onion, and 1/4 cup water to the pan with the chicken. Cover with a lid. Let everything simmer together for about 10 minutes.

Herbes de Provence French -top down photograph of potatoes and onions in a skillet

8 Finish the potatoes and make the sauce: Remove the chicken to a plate (leaving the vegetables in the skillet) and tent with foil. Add the remaining 2 tablespoons of butter, 1/4 teaspoon of salt and a few cracks of freshly ground pepper to the skillet. Stir the potatoes, cover and cook for another 10 minutes.

Turn the heat up to medium high to reduce the liquid and finish cooking the potatoes uncovered. This should take about 2 to 3 minutes depending on how much liquid is in the pan.

When you can easily pierce the potatoes with a fork, add the chard leaves and chopped stems, olives, and red wine vinegar. Toss gently until the greens are just wilted.

9 Serve: Nestle the chicken back into the pan. Bring the whole thing over to the table and serve.

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Comments

  • KJIll

    Very good, I had less chicken only just over a pound but pretty much kept the seasoning the same. Timing for the potatoes is a bit tricky. I quartered mine even though they were less than golf ball/walnut size and some still were not quite soft. I substituted green beans for the leafy greens because I had them and this recipe reminded me a bit of salad nicoise (didn’t use but a touch of mustard on the potatoes/beans would be good here). Started the beans only slightly after the potatoes timing wise. I have chicken prepped for the other three freezer prep recipes (Italian, Mexican, 5-spice) and look forward to trying them as well.

    xxxxxyyyyy

  • Al

    It was OK – nothing special. It took A LOT longer for the potatoes to cook than the recipe suggests (about 30 minutes).

    xxxxxyyyyy

    • Summer Miller

      Hi, Al — I’m sorry this wasn’t your favorite. Thanks for letting me know the cooking time for the potatoes was off. It turns out we had deleted a sentence about simmering the potatoes for an extra 10 minutes in the pan. I added that back in. Should you decide to try it again the cook time will be accurate.

  • Maria

    This is delicious and not something I would typically make. I used chicken tenderloins and it worked really well. My only issue was that a step seems to be missing for the first use of butter, I believe 1 TB is added with the olive oil before the chicken is sautéed. I would have also increased the simmer time to 12-15 because my potatoes were not tender at all and a few chicken spots could have used more time. Next time I will simmer a bit longer and also cut all the potatoes into quarters. I did use spinach because it’s what I had on hand and kalamata instead of Spanish olives and it came out wonderful.

    xxxxxyyyyy

    • Summer Miller

      Hi, Maria! I’m so glad you liked the this dish, and it pushed you outside of your cooking comfort zone! I love it when I find recipes like that! Thanks for letting us know the cooking time for the potatoes seemed off and we missed a pat of butter! Somehow we humans deleted a sentence during the editing process! I added it back in. Now the recipe should reflect accurate cooking time, and include all the delicious butter!