Chicken Provencal Recipe

Name: Chicken Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces eggplants, cubed and peeled; 2 medium tomatoes, peeled, seeded and chopped; 1 medium onion, sliced thinly; 1 medium red bell pepper, cut into thin strips; 1/4 cup dry red wine or 1/4 cup chicken stock; 2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed; 2 garlic cloves, minced; 4 boneless skinless chicken breast halves; salt; 1 tablespoon olive oil (for frying); 1/2 teaspoon paprika

Servings: persons

10 ounces eggplants, cubed and peeled
2 medium tomatoes, peeled, seeded and chopped
1 medium onion, sliced thinly
1 medium red bell pepper, cut into thin strips
1/4 cup dry red wine or 1/4 cup chicken stock
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2 garlic cloves, minced
4 boneless skinless chicken breast halves
salt
1 tablespoon olive oil (for frying)
1/2 teaspoon paprika

1
In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
2
Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
3
In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
4
To serve, spoon vegetable over chicken.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 ounces eggplants, cubed and peeled, 2 medium tomatoes, peeled, seeded and chopped, 1 medium onion, sliced thinly, 1 medium red bell pepper, cut into thin strips, and more.

Yes, Chicken Provencal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions