---
title: Herbs de Provence Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herbs-de-provence-chicken-5939ac5e3bddb57bbc486d92
prep time: 5 minutes
cook time: 25 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 17600
source_chef: Sara Heilman
review_highlights: []
nutrition:
  calories: 620
  protein: 58
  fat: 23
  saturated fat: 10
  carbohydrates: 42
  sugar: 10
  fiber: 3
  cholesterol: 140
  sodium: 400
image: "https://images.recipes.furrysalamander.com/French%20Recipes/herbs-de-provence-chicken.avif"
---

In a #medium pot{}, bring 2⅓ cups water and a pinch of @salt{} to a boil. Halve, peel, and mince @shallot{1}. Once boiling, add @farro{1%cup} and shallot to pot. Lower heat and reduce to a simmer. Cook until tender, ~{25-30%minutes}. TIP: If there is still water in pot after cooking, drain farro and return to pot.

Wash and dry all produce. Halve @grape tomatoes{8%oz} lengthwise. Cut @fresh mozzarella{8%oz} into ½-inch cubes. TIP: We'll be prepping the chicken next. If you'd like to cook it on the grill, now's a good time to fire it up.

With your hand on top of one @chicken breasts{24%oz}, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with @salt{}, @pepper{}, and @Herbes de Provence{2%tbsp}. Repeat with remaining chicken breast.

In a #small bowl{}, whisk together @balsamic vinegar{2%tbsp}(divided) 1 TBSP balsamic vinegar (we sent more), @honey{1%oz}, and a large drizzle of @olive oil{2%tbsp}(divided). Season with @salt{} and @pepper{}.

Heat a drizzle of olive oil in a #large pan{} over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, ~{3-4%minutes} per side. TIP: If grilling, grill chicken over direct heat until lightly charred and no longer pink in center, ~{3-4%minutes} per side.

Add tomatoes, mozzarella, and half the dressing to pot with farro and toss to combine. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing and serve.