Chicken Provençal Recipe
Imagine a sun-drenched table in the south of France, surrounded by laughter and the intoxicating aroma of savory herbs and simmering chicken. That’s the magic of Chicken Provençal. This rustic French classic is bursting with juicy chicken, sweet tomatoes, briny olives, and plenty of aromatic Herbes de Provence, all stewed together in a single skillet for a dish that delivers big, Mediterranean flavor with minimal fuss. If you love cozy, comforting meals that can shine at both weeknight dinners and special occasions, Chicken Provençal is about to become your new favorite.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Chicken Provençal so special is the harmony of a few simple, quality ingredients—each one layers on distinct taste, texture, or color to create that quintessential Provençal flair.
- Chicken Thighs (bone-in, skin-on): These stay juicy during simmering and infuse the sauce with rich, savory flavor.
- Olive Oil: Use a good olive oil for that fruity Provençal base and gorgeous golden sear.
- Onion (sliced): Softened in the pan, it melts into the sauce adding natural sweetness and depth.
- Garlic (minced): Everything French cooking touches sings with fragrant garlic – don’t skip!
- Cherry Tomatoes (halved): They bring juicy bursts of sweetness and beautiful color to the dish.
- Dry White Wine: Adds a gentle acidity that brightens every bite and helps deglaze the skillet.
- Chicken Broth: Enriches the sauce, making it even more slurp-worthy and complex.
- Kalamata Olives (pitted): Their briny pop balances the tomatoes and gives Mediterranean vibe.
- Capers (drained): A little goes a long way, providing salty tang that elevates the entire dish.
- Herbes de Provence: Essential for that uniquely southern French aroma—don’t be shy with this aromatic blend!
- Salt and Black Pepper: Get generous here; chicken loves to soak these up during cooking.
- Fresh Parsley: For finishing with color and a burst of freshness before serving.
How to Make Chicken Provençal
Step 1: Season and Sear the Chicken
Start by showering your chicken thighs with plenty of salt and black pepper. This not only flavors the chicken all the way through but also helps crisp the skin as it sears. Heat a tablespoon of olive oil in your largest skillet over medium-high, then nestle in the chicken, skin-side down. This is where patience pays off: let it sit undisturbed for 5 to 6 minutes so you get a deeply golden, almost shatteringly crisp skin. Flip the thighs and let the other side brown for 3 more minutes. Remove the chicken and set aside—it’s time to build the base of your sauce.
Step 2: Sauté Aromatics
In those gorgeous pan drippings, toss in the sliced onion and let it cook for 2 to 3 minutes, just until softened and fragrant. Next comes the garlic; stir it in and let it sizzle for about a minute. These will create the aromatic foundation of Chicken Provençal’s signature sauce.
Step 3: Build the Sauce
Add the halved cherry tomatoes right into the skillet, followed by a splash of dry white wine and chicken broth. Be sure to scrape up those browned bits from the bottom—the fond is flavor gold! Now stir in the Kalamata olives, capers, and Herbes de Provence. The kitchen will instantly smell like you’re cooking in a French bistro!
Step 4: Simmer and Finish
Return the seared chicken skin-side up to the pan, spoon some of that aromatic sauce over the tops, then lower the heat and cover. Let the whole thing simmer gently for 25 to 30 minutes so the chicken stays incredibly moist and all those Provençal flavors blend together. For the final flourish, remove the lid and simmer uncovered for five more minutes—this reduces the sauce, making it velvety and rich.
Step 5: Serve and Enjoy
Sprinkle with lots of fresh parsley, then serve your Chicken Provençal hot—preferably with something on the side to soak up every drop of that fabulous sauce!
How to Serve Chicken Provençal
Garnishes
A generous handful of freshly chopped parsley is the classic finishing touch, adding freshness and a pop of green. If you really want to lean into the Mediterranean vibe, try a sprinkle of lemon zest or a few whole olives on top just before serving—each addition makes the Chicken Provençal even more vibrant and inviting.
Side Dishes
Chicken Provençal loves a good partner. Crusty French bread is unbeatable for sopping up the sauce, but a bed of fluffy rice or creamy mashed potatoes is equally irresistible. For a lighter meal, pair with a simple green salad tossed in a sharp vinaigrette or even a bowl of herbed couscous. All these sides amplify the flavors without overpowering the star of the show.
Creative Ways to Present
For an impressive dinner-party vibe, serve Chicken Provençal family-style right in the skillet or a wide shallow serving bowl—let guests help themselves. Alternatively, plate each piece of chicken atop a nest of mashed potatoes or rice with sauce spooned artfully around. If you’re serving as part of a tapas spread, shred the chicken and pile it with sauce onto little toasts or inside halved baguettes for a casual, French-inspired sandwich.
Make Ahead and Storage
Storing Leftovers
Let your leftover Chicken Provençal cool to room temperature, then transfer to an airtight container and refrigerate. This dish tastes even better the next day, so don’t hesitate to make extra—those flavors have time to deepen and mingle!
Freezing
Chicken Provençal freezes beautifully. Store individual or family-sized portions in airtight containers or freezer bags for up to three months. Pro tip: let leftovers cool completely before freezing to preserve the best texture.
Reheating
To reheat, gently warm Chicken Provençal in a covered skillet over low heat, adding a splash of water or broth if the sauce has thickened. It also does well in the microwave—just take care not to dry out the chicken by covering it loosely and reheating in short bursts.
FAQs
Can I use boneless, skinless chicken instead?
Absolutely! While bone-in, skin-on thighs add more flavor and a luxurious texture to Chicken Provençal, boneless thighs or even chicken breasts will work. Just keep an eye on the cooking time; boneless pieces usually cook faster and can dry out if overcooked.
What if I don’t have Herbes de Provence?
No worries—mix together equal parts dried thyme, oregano, rosemary, and a pinch of lavender if you have it. The blend is what gives Chicken Provençal its distinct southern French vibe, so homemade works in a pinch!
Is it possible to make this recipe alcohol-free?
Definitely. Simply replace the dry white wine with extra chicken broth or even a splash of fresh lemon juice mixed with broth. You’ll still get that lovely depth in the sauce without the alcohol.
Can I add other vegetables to Chicken Provençal?
Yes! Bell peppers or zucchini are classic Provençal additions. Just slice and sauté them along with the onions for even more color and nutrition. The recipe is quite forgiving, so feel free to use what you have on hand.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the temperature should reach 165°F (74°C) at the thickest part of the thigh. The chicken should also feel firm to the touch and the juices should run clear when pierced with a knife.
Final Thoughts
Few meals deliver comfort and elegance as effortlessly as Chicken Provençal. With its soul-warming sauce and irresistible fragrance, it’s sure to win over everyone at your table. Try it once and you’ll find yourself reaching for this recipe again and again—bon appétit!
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Chicken Provençal Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic French dish, Chicken Provençal is a flavorful and aromatic chicken recipe cooked with tomatoes, olives, and Herbes de Provence. This stovetop dish is perfect for a cozy dinner with its tender chicken thighs in a savory sauce.
Ingredients
Chicken Provençal:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 small onion (sliced)
- 4 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup pitted Kalamata olives
- 1 tablespoon capers (drained)
- 1 teaspoon Herbes de Provence
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken: Generously season the chicken thighs with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet and sear the chicken thighs until golden brown.
- Cook the aromatics: Cook onions, garlic, and tomatoes in the skillet.
- Add liquids and seasonings: Pour in white wine, chicken broth, olives, capers, and Herbes de Provence.
- Simmer: Return the chicken to the pan, cover, and simmer until cooked through.
- Finish and serve: Uncover, reduce the sauce, garnish with parsley, and serve.
Notes
- Serve with crusty bread, rice, or mashed potatoes to soak up the sauce.
- Boneless chicken can be used for convenience.
- For a richer sauce, add a small pat of butter before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
