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Chicken Provençal

Savory Chicken Provençal: A Cozy Weeknight Delight

Chicken Provençal combines juicy chicken thighs, garlic, cherry tomatoes, and olives for a comforting meal that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 thighs chicken (bone-in and skin-on) Can be swapped with chicken breasts for a leaner option.
  • salt Essential for seasoning; adjust to taste.
  • pepper Essential for seasoning; adjust to taste.
  • 2 teaspoons herbes de Provence Substitute with a mix of dried thyme, rosemary, and oregano if needed.
  • 2 tablespoons olive oil Can replace with vegetable oil if preferred.
For the Sauce
  • 1 large onion (thinly sliced) Adds sweetness when caramelized.
  • 4 cloves garlic (minced) Aromatic flavor; adjust based on preference.
  • ½ cup dry white wine For non-alcoholic version, use chicken broth with a splash of lemon juice.
  • 2 cups cherry tomatoes (1 can) Fresh tomatoes are ideal when in season.
  • ½ cup chicken broth (low sodium) Enhances the sauce.
  • ½ cup green olives (pitted) Kalamata olives can be used as an alternative.
  • 2 tablespoons capers (rinsed and drained) Optional if you're not a fan.
Finishing Touches
  • 1 zest lemon Brightens the dish; lime zest can be used if necessary.
  • fresh parsley (chopped for garnish) Adds freshness and color.

Equipment

  • Large Skillet

Method
 

Cooking Steps
  1. Start by patting the 8 chicken thighs dry with paper towels and season generously with salt, pepper, and herbes de Provence.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for about 5 minutes until golden, then flip and cook for another 5 minutes. Transfer to a plate.
  3. In the same skillet, reduce heat to medium, add the sliced onion, and sauté for about 6-8 minutes until soft and golden. Then add the minced garlic and stir for about 1 minute.
  4. Pour in ½ cup of dry white wine to deglaze, scraping up browned bits. Let simmer for 2-3 minutes, then stir in 2 cups of cherry tomatoes and cook for 3-4 minutes until softened.
  5. Return the chicken to the skillet, add chicken broth, green olives, and capers. Bring to a gentle simmer, cover, and cook for 25-30 minutes until chicken is tender.
  6. Remove the lid and sprinkle with lemon zest and chopped parsley. Adjust seasoning if necessary and serve warm with buttered noodles, crusty bread, or creamy polenta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg

Notes

Store leftover Chicken Provençal in an airtight container for up to 3 days. This dish tastes better the next day, making it perfect for meal prep.

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