French Country Chicken is a simple but flavorful dish that utilizes the most flavorful part of the chicken (the thighs), plenty of bacon, and leftover mashed potatoes.
I originally shared this recipe in 2011. I've recently updated this post with additional information, including a recipe card (complete with nutritional information), and also a specific cooking video of the making of this French Country Chicken. However, the recipe itself has remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making French Country Chicken is available at the end of this post. Or you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
This easy skillet chicken recipe can be made in a flash, and with only a handful of basic ingredients. Things you most likely already have on hand in the pantry, fridge, and freezer.
Kitchen tools and equipment needed:
- a large skillet with a lid
- chef's knife
- cutting board
- slotted spatula
- bench scraper
- measuring cups and spoons
- large serving spoon
What to serve alongside French Country Chicken?
I like to serve this French Country Chicken over celery root mashed potatoes, but to make this dish even quicker and easier, serving it over reheated leftover mashed potatoes also works great. Or how about using prepared mashed potatoes from the grocery store? Talk about a time-saver!
I also like to serve a nice green salad with this moist and meaty chicken dinner. This healthy Kale Salad with Fresh Berries is one of my favorites.
Can this French chicken thigh dinner be considered low-carb??
By forgoing the mashed potatoes (if you're watching your carb or calorie intake), plating the chicken alone, along with a salad and/or veggies will easily make this recipe a low-carb/keto meal.
What is Herbs de Provence?
The Herbs de Provence I used is a mixture of dried thyme leaves, basil, lavender, fennel seed, and rosemary.
What else can Herbs de Provence be used for?
Herbs de Provence is a great dry seasoning to have on hand in your pantry. Use it to complement all kind of fish and seafood recipes, salads, meats and poultry, not to mention vegetables.
Can the Herbs de Provence be left out of this recipe?
Should you choose to leave out the herbs de Provence, then I suggest using a combination of equal portions of dried, thyme, basil, and fennel seed.
Can bone-in skin-on chicken thighs be used to make this recipe?
Yes, but please be aware that the cooking time for the chicken will be considerably longer with bone-in chicken and you won't be able to cut it into pieces.
As always, the internal temperature for cooked chicken should be 165-degrees fahrenheit when checked on an instant-read thermometer.
Can chicken breast be used to make this dish?
Yes. Again, refer to the above temperature for fully cooked chicken.
Can chicken broth or stock be used in place of beef stock or broth.
Yes. Use whatever you have on hand, or is your preference.
How to store any leftovers:
Once fully cooked and cooled, store any leftovers in an air-tight container in the refrigerator for up to 5 days.
OR, add the leftovers to an air-tight freezer-safe container, and freeze for up to 2 months.
Top tips for making French Country Chicken:
Don't forget the butter. The butter will make the flavor linger on your tongue and give the completed dish a fabulous richness in flavor.
If after simmering, if you'd like to thicken the sauce remove the cover on the skillet and continue to simmer on medium/low for an additional 4-5 minutes.
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's fast and easy French-inspired recipe for skillet chicken thighs with herbs.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
French Country Chicken
- ½ pound bacon cut into 1" pieces
- 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- ¾ teaspoon coarse salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) diced tomatoes drained
- 1 cup beef stock or broth
- ¼ cup French dressing
- 1½ tablespoon Dijon mustard
- 2 teaspoons herbs de Provence
- 1 tablespoon butter
- In a large skillet, cook the bacon over medium-high heat until almost crisp. Remove from pan and drain on paper towels.
- Season the prepared chicken thighs with salt and pepper.
- Drain most of the bacon fat from the skillet, leaving a little in the pan to brown the chicken thighs.
- Working in batches over medium-high heat, brown the chicken thighs to get a good color but no need to cook thoroughly.
- Add all the browned chicken back into the skillet along with the cooked bacon and diced tomatoes. Stir well.
- Add the herbs de Provence, beef stock, French dressing, Dijon mustard, and butter to the skillet. Stir well and cover.
- Simmer on medium-low for 10 minutes until the chicken is cooked and no longer pink in the center.
- Serve over mashed potatoes (if desired).
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