Chicken Provencal Recipe
Chicken Provencal Recipe photo by Taste of Home
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Chicken Provencal Recipe

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When I serve this entree at a dinner party, people always comment on the tender chicken and flavorfully seasoned beans. I sometimes fix it a day ahead—it's as good as it is the first day it's made.
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES: 4 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1 tablespoon canola oil
  • 1-1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (29 ounces) diced tomatoes, undrained
  • 3 medium carrots, sliced 1/4 inch thick
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup: 580 calories, 25g fat (6g saturated fat), 132mg cholesterol, 1277mg sodium, 37g carbohydrate (14g sugars, 11g fiber), 50g protein.


  1. In a large skillet, brown chicken in oil; remove and set aside.
  2. Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
  3. Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Chicken Provencale in Taste of Home February/March 1997, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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kidday User ID: 5522577 232294
Reviewed Sep. 4, 2015

"Super simple, elegant enough for a dinner party and super tasty! A wonderful, wonderful dish. I wouldn't change a thing. A keeper"

maryHodges User ID: 3263641 17649
Reviewed Sep. 21, 2014

"Love it and so does my family! I use chicken tenders, though, cooking them completely in th first step. That lets me reduce baking time to about half (30 minutes)."

jwieneke User ID: 5322804 13398
Reviewed Sep. 22, 2011

"Very bland. If I do make this again, I would add more seasonings and garlic"

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