This herbes de Provence chicken with summer vegetables is a fresh, balanced meal that comes together quickly. Juicy seasoned chicken breasts are seared until golden, then paired with zucchini, summer squash, cherry tomatoes, chickpeas, and quinoa. Everything is finished with fresh basil for a light, satisfying chicken dish perfect for summer.
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Why You’ll Love This Recipe
This recipe highlights everything that’s best about summer produce: tender zucchini and summer squash, sweet cherry tomatoes, and fragrant basil. Paired with chickpeas and fluffy quinoa, you get a balanced plate with protein, fiber, and colorful vegetables all in one.
The chicken is thin-sliced, so it cooks quickly while staying juicy, and the vegetables simmer just long enough to soften while keeping their texture. With flavorful herbes de Provence tying everything together, this meal feels rustic and elegant without being complicated.
It also works beautifully for meal prep. Cook the quinoa in advance or use frozen pre-cooked quinoa, and you can have dinner ready in about 30 minutes!
What You’ll Need
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Ingredients
- Quinoa: A hearty base that soaks up the flavor of the vegetables and chicken. Feel free to swap in rice, pasta, or couscous instead!
- Zucchini & summer squash: Quintessential summer produce that adds color and flavor will cooking quickly.
- Cherry tomatoes: Juicy and bright, they add acidity and balance.
- Olive oil: Used for searing the chicken and sautéing the vegetables.
- Chicken: Thin-sliced, boneless skinless breasts cook quickly and evenly. You can also use skinless chicken thighs. They will, however, take a little longer to cook.
- Kosher salt: Enhances the natural flavors of the chicken and vegetables.
- Black pepper: Adds bite that balances the dish.
- Garlic: Garlic cloves are sautéed briefly, infusing the oil with savory, lightly sweet flavor. I do not recommend subbing in garlic powder.
- Herbes de Provence: A blend of dried herbs that brings a floral, savory note.
- Chickpeas: These creamy beans make the dish even heartier.
- Basil: Freshly chopped and added at the end for a pop of flavor.
How to Make
Step One: If using dry quinoa, prepare the quinoa. Quinoa is cooked at a 1 part quinoa to 2 parts water ratio.
Step Two: While the quinoa cooks, slice the zucchini and summer squash. Halve the cherry tomatoes.
Step Three: Place a pan over medium-high heat. Add 1 tablespoon of olive oil. Once it is shimmering, add the chicken, season with salt and pepper on each side, then cook for about 4 minutes per side, or until golden brown. When the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is done. Transfer the chicken to a plate and tent with foil. Allow it to rest.
Step Four: Turn the heat to medium. Add remaining 2 tablespoons of oil to the pan. Add the garlic and let cook for 30 seconds, until just fragrant. Add the zucchini, summer squash, tomatoes, herbes de Provence, and salt and pepper to taste. Place a lid over the pan and cook for 5 minutes. Remove the lid and cook for an additional 5 minutes.
Step Five: Stir in the chickpeas. Once warmed through, 2–3 minutes, you are ready to serve. Slice the chicken.
Step Six: Serve the rice, chicken, and vegetable and chickpea mixture topped with chopped basil.
Recommended Equipment
- Measuring Spoons
- Liquid Measuring Cups
- Saucepan with Lid
- Dry Measuring Cups
- Large Frying Pan
- Wooden Spoon
Variations and Substitutions
- Different veggies: Try subbing the zucchini or summer squash for asparagus spears.
- Serve with citrus: a slice of fresh lemon or a squeeze of fresh lemon juice would be a lovely complement to this dish.
- Different aromatics: Rather than just garlic, try adding some finely diced shallot or onion to your recipe.
- Wine: Add a splash of white wine or vermouth to the skillet while cooking the vegetables for extra flavor.
- Different cut: If you're running short on time, you can get a rotisserie chicken from the store. You can also cut or tear pieces of herbes de Provence roast chicken and add to the dish.
Storage and Reheating
Fridge: Store leftovers in an airtight container for 3-4 days.
Freezer: You can freeze the chicken and vegetables separately from the quinoa for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the microwave in 30-second intervals until heated through, or reheat gently on the stovetop with a splash of water or broth.
Frequently Asked Questions (FAQs)
This seasoning blend, from the Provence region of France, is a blend of dried herbs typically including thyme, rosemary, oregano, savory, and lavender. It adds a floral, savory flavor that pairs beautifully with chicken and vegetables. Some brands will label this spice mix "Herbs de Provence."
Yes. Boneless, skinless thighs work well. They’ll take a few extra minutes to cook, but they stay tender and juicy.
No. This recipe is designed to work with precooked quinoa. Batch-cook or freeze it in portions for easy weeknight meals!
How to Serve Herbes de Provence Chicken with Summer Vegetables
This dish is hearty enough to be a full meal, but it also pairs beautifully with a few simple sides. Try serving it with:
- Bread: A crusty baguette or focaccia for soaking up the juices from the vegetables and chickpeas.
- Salad: A light mixed greens salad with lemon herb vinaigrette or a burrata cheese salad would complement the warm vegetables and chicken. We also love it with a scoop of this fresh Italian potato salad with green beans!
- Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the herbs and bright summer flavors.
Expert Tips
- Get a crispy crust. Cook the chicken in a hot pan without moving it for the first few minutes to get a golden crust.
- Let the chicken rest. Don’t skip tenting the chicken with foil — it keeps the meat juicy while you finish the vegetables.
- Add fresh herbs last. Sprinkle fresh basil at the end for the best flavor; cooking it will dull its brightness.
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More Chicken Recipes to Try
📖 Recipe
Herbes de Provence Chicken with Summer Vegetables
Equipment
- Dry Measuring Cups
- Saucepan with Lid
Ingredients
- 3 cups cooked quinoa or 1 cup dry quinoa, see notes below
- 1 zucchini medium
- 1 summer squash medium
- 8 ounces cherry tomatoes
- 3 tablespoons olive oil divided
- 16 ounces thin-sliced chicken breast boneless, skinless
- kosher salt to taste
- black pepper to taste
- 2 cloves garlic
- 1 teaspoon herbes de Provence
- 1 cup chickpeas drained & rinsed
- ½ cup basil chopped
Instructions
- If using dry quinoa, prepare the quinoa. Quinoa is cooked at a 1 part quinoa to 2 parts water ratio.
- While the quinoa cooks, slice the zucchini and summer squash. Halve the cherry tomatoes.
- Place a pan over medium-high heat. Add 1 tablespoon of avocado oil. Once it is shimmering, add the chicken, season with salt and pepper on each side, then cook for about 4 minutes per side, or until golden brown with an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with aluminum foil.
- Turn the heat to medium. Add remaining 2 tablespoons of oil to the pan. Add the garlic and let cook for 30 seconds, until just fragrant. Add the zucchini, summer squash, tomatoes, herbes de Provence, and salt and pepper to taste. Place a lid over the pan and cook for 5 minutes. Remove the lid and cook for an additional 5 minutes.
- Stir in the chickpeas. Once warmed through, 2-3 minutes, you are ready to serve.
- Slice the chicken.
- Serve the rice, chicken, and vegetable and chickpea mixture topped with chopped basil.
Notes
- I recommend cooking a batch of quinoa at the beginning of the week or buying frozen precooked quinoa that you can heat as needed.
- To freeze quinoa:
- Cook the quinoa according to package directions.
- Cool the quinoa in an even layer on a baking sheet.
- Once completely cooled, add the quinoa to freezer-safe reusable silicone or plastic bags. Label the bags with the amount of quinoa. Remove as much air as possible from the bag, pressing them flat against the counter.
- When you want to use the quinoa, transfer frozen quinoa to a microwave-safe bowl, add a few teaspoons of water, and cover the bowl with a loose-fitting lid, like a plate. Microwave for 1-3 minutes, or until hot.
- The amount of dry quinoa will not automatically update within the recipe ingredients list if you adjust the serving size. To help you determine how much you need, quinoa is cooked at a 2 parts water to 1 part rice ratio.
- Estimated cook time is based on using cooked quinoa.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To reheat, place in a microwave-safe bowl and heat at 30-second intervals until fully warmed through.
brody says
This recipe is quick, vibrant, and surprisingly doesnt involve slaving over a hot stove for hours! Using herbes de Provence feels like adding a secret French handshake to the dish. My only critique? The suggestion to use garlic powder instead of cloves is like telling an artist to use paint swatches instead of actual paint – sacrilege! But overall, a perfectly delightful summer meal plan for when I feel like cooking but dont want to *actually* cook too hard.
Genevieve says
I'm so glad you enjoyed the recipe! It actually says in the post that I recommend you not sub in garlic powder. 🙂 I agree - that would not be a good idea for this recipe.
mark says
This recipe is incredibly easy and flavorful! The herbes de Provence really elevate the dish, and the combination of chicken, vegetables, and chickpeas is both satisfying and healthy. Will definitely make again!
Genevieve says
Glad you enjoyed it, Mark!
Donna Moore says
This recipe is incredibly easy and fresh, perfect for a quick weeknight dinner! The herbes de Provence really brings out the flavors, and the combination of chicken and vegetables is satisfying yet light. I love that its versatile with suggestions for different veggies and sides. Definitely trying this again!
Genevieve says
Thanks Donna!