Chicken Provençal
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Chicken Provençal – golden chicken thighs braised with garlic, cherry tomatoes, and briny olives in white wine sauce. Simple ingredients, big flavor, and no fussy steps required.
Rustic French Chicken You Can Actually Make on a Tuesday
Chicken Provençal sounds like something you would order at a little French bistro with a glass of wine in hand and someone else doing the dishes. Here is the secret though. It is actually one of the simplest chicken dinners I make at home.
The first time I cooked it, I expected polite nods at the table. Instead, I got silence. The good kind. The “everyone is too busy eating to talk” kind. Even Remo, who usually has running commentary about whether I used enough garlic (always), was quiet. That is when I knew this recipe was a keeper.
It is rustic, garlicky, briny from the olives, sweet from the tomatoes, and it basically makes its own sauce in the pan. A little French countryside energy without leaving your kitchen and exactly the kind of recipe I pull out when I want dinner to taste like I tried harder than I did.
Why You’ll Love This Chicken Provençal
- Big flavor, simple steps. Garlic, white wine, and herbes de Provence do most of the heavy lifting here.
- Not just for weekends. It sounds fancy but it comes together easily enough for a Tuesday night.
- Perfect balance. Briny olives, sweet cherry tomatoes, and tender chicken give you a mix of flavors in every bite.
- Make ahead friendly. The flavors deepen overnight, so leftovers are even better the next day.
- Dinner guests will love it. Rustic and cozy but still impressive enough to serve when company comes over.
Before You Start: Tips & Ingredient Notes
- Bone in, skin on chicken thighs are your best bet for juicy meat and crispy skin. Boneless works too but shorten the cooking time so they do not dry out.
- Pat the chicken dry and season generously with salt, pepper, and herbes de Provence before cooking. That golden crust you want starts here.
- Garlic is non negotiable. Use fresh cloves and be generous. Provençal cooking loves garlic and so do I.
- Cherry tomatoes burst into sweet pockets of flavor as they cook. If you only have regular tomatoes, chop them up and toss them in. Rustic works here.
- A dry white wine like Sauvignon Blanc or Chardonnay adds depth to the sauce. No wine? Use chicken broth and a squeeze of lemon juice instead.
- Green olives bring a briny bite that balances the sweetness of the tomatoes. Kalamata or whatever you have on hand will work just fine.
- Capers and lemon zest at the end keep the dish bright and lively. Without them, the sauce is still good but less exciting.
Pat the chicken dry and season it well with salt, pepper, and herbes de Provence. Heat olive oil in a large skillet or Dutch oven over medium high heat. Place the chicken skin side down and sear until the skin is golden and crisp, about 5 minutes per side. Do not rush this step. Browning builds flavor for the entire dish. Remove the chicken and set it aside.
In the same pan, add the sliced onion and cook until soft and lightly golden. Stir in the garlic and cook for another minute. This step is what makes the sauce taste rich and layered, even though it’s just onions and garlic doing their job.
Pour in the white wine and scrape up all the browned bits stuck to the bottom of the pan. Add the cherry tomatoes and cook until they start to soften and release their juices.
Return the chicken to the pan. Pour in the chicken broth and stir in the olives, capers, and a bit more herbes de Provence. Lower the heat, cover, and let it simmer until the chicken is cooked through and tender, about 25 to 30 minutes.
Remove the lid and check the sauce. Sprinkle lemon zest and fresh parsley over the top. Taste and adjust seasoning if needed.
How To Serve
I love to serve this Chicken Provencal over some buttered noodles and some crusty bread to soak up all that delicious sauce, but here are a few more suggestions:
Mashed Potatoes
Green Bean Almondine
Easy Tossed Salad
Instant Pot Mashed Cauliflower
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but keep an eye on the cooking time. Breasts cook faster and can dry out if left too long. I recommend checking them around the 15‑minute mark once they are simmering in the sauce.
Do I have to use white wine?
No. Chicken broth with a squeeze of lemon juice works as a swap. You will miss a bit of the depth that wine brings, but it is still delicious.
Can I make this ahead?
Absolutely. The flavors deepen overnight, so it is even better the next day. Store in the fridge and reheat gently on the stove so the chicken stays tender.
Can I freeze Chicken Provençal?
Yes. Let it cool completely, transfer to an airtight container, and freeze for up to three months. Thaw in the fridge and warm on the stove until heated through.
What if I cannot find herbes de Provence?
Mix your own with dried thyme, rosemary, oregano, and a pinch of fennel if you have it. Not exact, but close enough to get that same aromatic flavor.
More French Recipes To Try
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Chicken Provençal
Video
Ingredients
- 8 chicken thighs (bone-in and skin-on)
- salt and pepper (to taste)
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
- 1 large onion (thinly sliced)
- 4 cloves garlic (minced)
- ½ cup dry white wine
- 2 cups cherry tomatoes (1 can)
- ½ cup chicken broth (low sodium or no sodium added)
- ½ cup green olives (pitted)
- 2 tablespoons capers (rinsed and drained)
- zest of 1 lemon
- fresh parsley (chopped for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken thighs with salt, pepper, and a sprinkle of herbes de Provence. In a large skillet, heat olive oil over medium-high heat. Brown the chicken on both sides, then set aside.
- In the same skillet, sauté the onion until soft. Add garlic and cook for an additional minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add the cherry tomatoes to the skillet. Cook for a few minutes until they start to soften and burst, releasing their juices.
- Return the chicken to the skillet. Add chicken broth, olives, capers, and additional herbes de Provence. Bring to a simmer, then cover and cook for 25-30 minutes.
- Once the chicken is cooked through, sprinkle lemon zest over the top. Adjust seasoning as needed.
- Garnish with fresh parsley before serving with a crusty baguette, pasta, polenta or a green salad.
Equipment
Notes
- If you’re using boneless chicken thighs, reduce the cooking time slightly to avoid drying them out.
- For a non-alcoholic version, substitute the white wine with additional chicken broth and a splash of lemon juice.
- Feel free to adjust the amount of garlic and herbs to suit your taste.
- Make ahead: Tastes even better the next day as the flavors meld.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
