Why You’ll Love This Recipe
Chicken Provencal is a rustic French dish infused with the vibrant flavors of Provence. It features tender chicken simmered in a sauce of tomatoes, garlic, olives, and herbs like thyme and rosemary. This dish is both hearty and elegant, perfect for a comforting family dinner or an impressive dish for guests. The combination of savory, tangy, and aromatic notes makes it truly irresistible.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs (bone-in, skin-on)olive oilgarliconioncherry tomatoesblack oliveswhite wineherbes de Provencefresh thymefresh rosemarysalt and pepper
directions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, and herbes de Provence.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
In the same skillet, sauté the chopped onion and garlic until fragrant and translucent.
Add cherry tomatoes and cook until they begin to soften and release juices.
Deglaze the pan with white wine, scraping up the browned bits from the bottom.
Return the chicken to the skillet. Add black olives, fresh thyme, and rosemary.
Transfer the skillet to the oven and bake uncovered for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbling.
Remove from oven and let rest for a few minutes before serving.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes
Variations
Use boneless chicken breasts or drumsticks instead of thighs.
Add sliced bell peppers for extra color and sweetness.
Stir in capers or anchovies for a more intense umami flavor.
Serve over rice, couscous, or mashed potatoes to soak up the sauce.
Use canned tomatoes if fresh cherry tomatoes aren’t available.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave until warmed through.For longer storage, freeze for up to 2 months and thaw in the fridge before reheating.
FAQs
What is herbes de Provence?
It’s a blend of dried herbs typical of the Provence region, usually including thyme, rosemary, oregano, and lavender.
Can I use chicken breasts?
Yes, though they may cook faster and be less juicy than thighs.
Do I need to use wine?
Wine adds depth, but you can substitute chicken broth for an alcohol-free version.
Can I make this dish ahead?
Yes, Chicken Provencal reheats well and can be made a day in advance.
What sides go well with Chicken Provencal?
Crusty bread, rice, or a light green salad pair beautifully with the rich sauce.
Is it spicy?
No, the dish is flavorful but not spicy—perfect for a variety of palates.
What kind of olives should I use?
Black Niçoise or Kalamata olives work best for their briny depth.
Can I cook this on the stovetop instead?
Yes, but baking allows the flavors to meld more thoroughly.
Is this dish gluten-free?
Yes, as long as the wine and any added stock are gluten-free.
Can I add vegetables?
Absolutely—zucchini, eggplant, or artichokes would be great additions.
Conclusion
Chicken Provencal brings the sun-drenched flavors of southern France to your kitchen with ease. With its aromatic herbs, juicy chicken, and rich tomato-olive sauce, it’s a simple yet sophisticated meal that’s sure to impress. Whether for a weeknight dinner or a special gathering, this dish is a beautiful blend of comfort and elegance.
Print
Chicken Provencal Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing & Simmering
- Cuisine: French (Provencal)
- Diet: Low Fat
Description
A fragrant and flavorful French-inspired chicken dish simmered with tomatoes, olives, garlic, and herbs from Provence.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lb)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 (14 oz) can diced tomatoes, with juices
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp herbes de Provence (or mix of thyme, rosemary, oregano)
- 1 bay leaf
- ½ cup pitted black olives, halved
- Fresh parsley or basil for garnish
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat olive oil in large skillet over medium-high heat.
- Add chicken, skin‑side down, and brown 5–7 minutes until golden; flip and cook 3–4 minutes. Remove and set aside.
- In same skillet, reduce heat to medium. Add onion and cook until softened, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Pour in white wine to deglaze, scraping up browned bits. Simmer 2 minutes.
- Stir in diced tomatoes, chicken broth, tomato paste, herbes de Provence, and bay leaf.
- Return chicken to skillet, skin‑side up, nestling into sauce. Bring to gentle simmer.
- Cover pan, reduce heat to low, and cook 25–30 minutes until chicken is cooked through (internal temp 165 °F).
- Uncover, stir in olives, and simmer 5 more minutes.
- Discard bay leaf. Taste sauce and adjust seasoning.
- Garnish with fresh parsley or basil before serving.
Notes
- Boneless, skinless chicken breasts or thighs may be used—adjust cooking time.
- Substitute dry white wine with extra broth for non‑alcoholic version.
- Try adding sliced bell peppers or mushrooms for variation.
- Herbes de Provence can be substituted with 1 tsp each dried thyme and oregano.
- Best served over rice, crusty bread, or with roasted vegetables.