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Chicken Provencal

When I serve this chicken Provencal 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


  • 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


  • In a large skillet, brown chicken in oil; remove and set aside.
  • Saute onion and garlic in drippings until tender. Stir in remaining ingredients.
  • 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.
Nutrition Facts
1 cup: 580 calories, 25g fat (6g saturated fat), 132mg cholesterol, 1277mg sodium, 37g carbohydrate (14g sugars, 11g fiber), 50g protein.

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Average Rating:
  • 2124arizona
    Jun 25, 2017

    This recipe is delightfully tasty.

  • kidday
    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
    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).

  • leahmcrae
    Jun 10, 2012

    No comment left

  • jwieneke
    Sep 22, 2011

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

  • JackieJim
    Mar 21, 2010

    No comment left

  • candicearanjo
    Jan 8, 2010

    No comment left

  • tzick
    Nov 30, 2006

    No comment left