Herb de Provence Chicken
Herb de Provence Chicken is a easy American recipe that serves 4. 350 calories per serving. Recipe by Sherri Baker's Cooking Solutions on YouTube.
Prep: 10 min | Cook: 39 min | Total: 59 min
Cost: $16.24 total, $4.06 per serving
Ingredients
- 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 1 small Onion (peeled and sliced thin)
- 1 tbsp Olive Oil (extra‑virgin preferred)
- 1 tbsp Taste Buds Herb Seasoning (Pampered Chef seasoning blend)
- 3 cup Chicken Broth (low‑sodium; can use broth concentrate diluted with water)
- 1.5 cup Long Grain Brown Rice (rinsed before cooking)
- 3 cup Broccoli Florets (fresh, cut into bite‑size pieces)
Instructions
Slice the Onion
Using a mandolin set to the julienne setting (5 mm thickness) or a sharp knife, slice the small onion into thin strips.
Time: PT5M
Cut the Chicken
Trim any excess fat from the chicken thighs, pat dry, and cut into bite‑size pieces.
Time: PT5M
Heat the Pan
Place the skillet over medium‑high heat and add 1 tbsp olive oil.
Time: PT2M
Sauté the Onion
Add the sliced onion to the hot oil and sauté until translucent, about 2–3 minutes.
Time: PT3M
Temperature: Medium‑high
Brown the Chicken
Add the chicken pieces and sprinkle 1 tbsp Taste Buds herb seasoning. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.
Time: PT5M
Temperature: Medium‑high
Add Broth and Rice
Pour in 3 cups chicken broth and add the rinsed brown rice. Stir to combine and increase heat to bring the mixture to a rolling boil.
Time: PT5M
Temperature: High
Simmer the Rice
Reduce heat to low, cover the skillet, and let it simmer for 10 minutes.
Time: PT10M
Temperature: Low simmer (≈180°F)
Add Broccoli
Stir in 3 cups fresh broccoli florets, replace the lid, and continue simmering for another 9 minutes, until the rice is tender and the broccoli is bright green.
Time: PT9M
Temperature: Low simmer (≈180°F)
Rest and Serve
Remove the skillet from heat, keep the lid on and let the dish rest for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 5 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh meat
- Instead of Onion: Shallot, Leek
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Taste Buds Herb Seasoning: Italian seasoning, Herbes de Provence
- Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
- Instead of Long Grain Brown Rice: White long grain rice, Quinoa
- Instead of Broccoli Florets: Cauliflower florets, Green beans
Equipment Needed
- Large Skillet or Sauté Pan
- Mandolin (optional) (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon or Spatula
- Lid for Skillet
Critical Steps — Do Not Skip
- Slicing the onion safely with a mandolin or knife.
- Ensuring chicken pieces are dry before browning.
- Browning the chicken to develop flavor.
- Maintaining a proper simmer after adding rice.
- Timing the addition of broccoli so it stays crisp‑tender.
Chef Tips from the Video
- Use brown rice for added fiber and a nuttier flavor, but you can swap for white rice for a faster cook.
- Deglaze the pan with a splash of broth after browning the chicken to lift caramelized bits.
- For extra color, finish with a drizzle of toasted sesame oil or a squeeze of lemon juice.
Troubleshooting
Rice is too mushy.
Reduce the broth next time to 2 ½ cups or shorten the simmer time; also ensure the lid is on tightly to retain steam.
Rice is undercooked.
Add an extra ¼ cup broth, cover, and simmer for an additional 5 minutes.
Chicken is dry.
Do not over‑cook; brown only until lightly colored, then finish cooking with the rice and broth.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate within 2 hours of cooking.
Make-Ahead Tips
- Pre‑slice the onion and cut the chicken up to 24 hours ahead; store separately in the fridge.
- Cooked rice and chicken can be refrigerated separately and combined with fresh broccoli when reheating.
- Reheat gently over low heat with a splash of broth to prevent drying out.
Frequently Asked Questions
What is the cultural significance and history of Provincial Chicken in American cuisine?
Provincial Chicken is a modern American comfort dish that reflects the one‑pot, weeknight‑friendly cooking style popular in the United States. It combines classic ingredients—chicken, rice, and vegetables—into a single skillet, echoing the practicality of mid‑20th‑century family meals.
What are the traditional regional variations of one‑pot chicken and rice dishes in the United States?
Across the U.S., one‑pot chicken and rice appears as Cajun jambalaya, Southern chicken and dumplings, and New England chicken rice casserole. Each variation swaps spices, grain type, or added vegetables to reflect local tastes.
How is Provincial Chicken traditionally served in American households?
It is typically served straight from the skillet onto plates, often accompanied by a simple green salad or crusty bread. The dish is meant to be a complete meal—protein, grain, and veg—in one serving.
What occasions or celebrations is Provincial Chicken commonly prepared for in American culture?
Because it’s quick and comforting, Provincial Chicken is popular for busy weeknight dinners, casual family gatherings, and pot‑luck events where a hearty, easy‑to‑serve dish is appreciated.
What authentic ingredients are essential for Provincial Chicken and what are acceptable substitutes?
The core ingredients are chicken thighs, brown or white long‑grain rice, chicken broth, and fresh broccoli. Substitutes include chicken breast for leaner meat, quinoa or white rice for a faster cook, and cauliflower instead of broccoli.
What are the most common mistakes to avoid when making Provincial Chicken?
Common errors include overcrowding the pan (which prevents browning), using too much liquid (resulting in mushy rice), and adding broccoli too early (causing it to become overcooked). Follow the timing steps carefully for best results.
Why does this Provincial Chicken recipe use a low simmer after adding rice instead of a rapid boil?
A gentle simmer allows the rice to absorb liquid evenly without breaking apart, and it keeps the chicken tender. A rapid boil would evaporate liquid too quickly and could result in unevenly cooked rice.
Can I make Provincial Chicken ahead of time and how should I store it?
Yes. Cool the finished dish to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore moisture.
What texture and appearance should I look for when the dish is done cooking?
The rice should be tender but still have a slight bite, the chicken pieces should be juicy and fully cooked, and the broccoli should be bright green and crisp‑tender. No excess liquid should remain in the pan.
What does the YouTube channel Sherri Baker's Cooking Solutions specialize in?
Sherri Baker's Cooking Solutions focuses on practical, family‑friendly recipes that simplify everyday cooking, often featuring pantry staples, time‑saving techniques, and product recommendations like Pampered Chef tools.
How does the YouTube channel Sherri Baker's Cooking Solutions' approach to American comfort food differ from other cooking channels?
Sherri emphasizes quick, one‑pot meals with clear step‑by‑step guidance and integrates product subscriptions (like Pampered Chef Taste Buds) to streamline ingredient selection, whereas many channels focus on elaborate plating or niche cuisines.
Last updated: September 3, 2026
