Creamy Provencal Chicken with Avocado Oil Mayo

Chosen Team

Creamy  Chicken Provencal made with Chosen Foods Avocado Oil Mayo

Bring a taste of Provence into your home this week with this Creamy Provencal Chicken. Sweet sun-dried tomatoes, artichoke hearts, and spinach create a delicious, well-rounded flavor that compliments browned chicken breasts. A creamy sauce made with our Chosen Foods Avocado Oil Mayonnaise coats your favorite gluten-free pasta and fills your belly with the comforts of a French kitchen.

Yields:  4 servings


  • 2 chicken breasts
  • Chosen Foods Avocado Oil, for sautéing
  • 1 medium onion, chopped
  • 14 oz. artichoke hearts, drained & halved
  • 4 cloves garlic, minced
  • ¼ c. sweet white wine
  • ½ c. chicken broth or stock
  • ¼ c. chopped sun-dried tomatoes
  • 2 tsp. herbs de provence
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 8 oz. heavy cream
  • ¼ c. Chosen Foods Avocado Oil Mayo
  • 1 tbsp. tapioca starch
  • 2 c. spinach
  • 9 oz. cooked gluten-free fettucine or spaghetti
  • Optional for garnish: chopped parsley


1. Cut the chicken breasts in half through the center width-wise (similar to butterflying but continue to cut all the way through). Coat lightly with sea salt and black pepper.

2. Heat a large sauté pan (10” minimum diameter is recommended) over medium-high heat. Grease lightly with Chosen Foods Avocado Oil. Cook the chicken breast halves in batches, browning on both sides. Once browned, transfer to a plate and cover with foil.

3. If the pan appears dry, add more avocado oil. Cook the chopped onion until translucent, about 3 minutes. Add the artichoke hearts and continue to cook until browned, about 10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with the white wine, scraping the browned bits from the bottom of the pan. Add the broth and bring the liquid to a simmer. Add the sun-dried tomatoes, herb de provence, sea salt, and black pepper. Simmer for 5 minutes, or until the liquid has reduced slightly.

4. In a separate bowl, whisk together the heavy cream, mayonnaise, and tapioca starch until smooth. Pour into the pan and stir. Add the spinach and the chicken breasts. Cook until the spinach is wilted and the sauce has thickened slightly, about 3-5 minutes. Serve over cooked pasta with chopped parsley, as desired.