This cozy dish is just what you need for a relaxed Sunday afternoon! The Herbes de Provence seasoning brings together a delightful mix of Mediterranean herbs and spices, including a hint of lavender, making it a fantastic choice for chicken. Plus, the chicken thighs cook up in no time, and the creamy white bean sauce adds a rich, velvety texture that makes every bite feel indulgent. Enjoy your cooking!

Herb de Provence chicken thighs with creamy white bean sauce on a brown cutting board on the counter.

Serves: 6
Prep Time: 10 minutes
Cook Time: 25-30 minutes

Ingredients:

olive oil
salt
pepper
Herbs de Provence seasoning
6 boneless, skinless chicken thighs
shallots; diced
garlic cloves; minced
fresh spinach
fresh parsley
butter
cans of cannellini beans; undrained
chicken broth or white wine

Olive oil in a glass jar, tabs of butter, herb, Province seasoning, shallots, garlic cloves, two pieces of skinless, boneless chicken thighs, a handful of fresh spinach and a handful of fresh parsley, white beans in a white bowl, and chicken broth and white bowl all on brown parchment paper on a brown cutting board on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Using a large, heavy-bottomed Dutch oven pot or a heavy, high-sided skillet, place on medium-high heat on the stovetop. Add olive oil and a tab of butter. Once they have melted, add the chicken thighs and sprinkle salt and pepper.

Step 2: Brown the chicken thighs on each side for 3 to 4 minutes. Once the chicken thighs are browned, remove them and set them on a plate.

Step 3: Add the chopped shallots and minced garlic to the pot and stir them with the chicken drippings and browned pieces. Cook for one minute. Then, add the white wine or chicken broth and herb de Provence seasonings to the pot. Simmer ingredients for a minute to two minutes. Then, add the beans to the pot and stir to combine. Return the chicken to the pan and cook for another 20-25 minutes on medium-low heat or until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer. When the white bean sauce has thickened, add the spinach and let it wilt down.

Step 4: Remove from heat and add sprigs of parsley. Serve with toasted sourdough bread.

Using tongs and removing the brown pieces of chicken thigh from the pot on the stove top.

Tips:

Herbs de Provence seasoning can be found in the supermarket spice alise.
Dried Thyme can be used.
Dried Italian seasoning can be used.

Herb de Provence Chicken Thighs with Creamy White Bean Sauce

The Herbes de Provence seasoning brings together a delightful mix of Mediterranean herbs and spices, including a hint of lavender, making it a fantastic choice for chicken.

Tara

Prep Time 10

Cook Time 30

Total Time 40

Servings

Equipment

dutch oven pot

Ingredients

1 Tbsp olive oil
½ tsp salt
½ tsp pepper
1 Tbsp Herbs de Provence seasoning
6 chicken thighs (boneless, skinless)
1 shallot (diced)
2 garlic cloves (minced)
1 cup fresh spinach
⅛ cup fresh parsley
1 Tbsp butter
2 cans cannellini beans (undrained 15.5 oz)
¾ cup chicken broth or white wine

Instructions

Using a large, heavy-bottomed Dutch oven pot or a heavy, high-sided skillet, place on medium-high heat on the stovetop. Add olive oil and a tab of butter. Once they have melted, add the chicken thighs and sprinkle salt and pepper.
Brown the chicken thighs on each side for 3 to 4 minutes. Once the chicken thighs are browned, remove them and set them on a plate.
Add the chopped shallots and minced garlic to the pot and stir them with the chicken drippings and browned pieces. Cook for one minute. Then, add the white wine or chicken broth and herb de Provence seasonings to the pot. Simmer ingredients for a minute to two minutes. Then, add the beans to the pot and stir to combine. Return the chicken to the pan and cook for another 20-25 minutes on medium-low heat or until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer. When the white bean sauce has thickened, add the spinach and let it wilt down.
Remove from heat and add sprigs of parsley. Serve with toasted sourdough bread.