My chicken provencal recipe is so hearty and delicious. Hailing from the South of France, this one pot dish has classic French flavors with a little Mediterranean flair. I simmer juicy pan-seared chicken thighs in a delectable sauce made from tomatoes, onions, garlic, white wine, Kalamata olives, and herbs. It’s savory, tangy, and briny…perfect for warm summer nights.
Chicken Provencal Recipe
Chicken provencal is one of my favorite quick and easy stovetop meals. Ready in just 35 minutes, it’s ridiculously flavorful, and the chicken thighs turn out so tender. I love the briny flavor the Kalamata olives add. They really make the dish pop!
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Serving Tips
- I left a few of my olives whole for garnish (and because I love olives!)
- I love this dish with simple oven-roasted potatoes (pictured).
Top Reader Review
- “This is an excellent way to prepare chicken thighs. They are so tender and flavorful in this recipe. My husband raves over it. Leftovers are just as delicious the next day or so. I serve chickpeas with them. The sauce on top of chickpeas tastes amazing!!!” -Judy S.
Chicken Provencal Recipe
This French chicken provencal is a classic with a Mediterranean flair. Juicy pan-seared chicken thighs in a tangy sauce with olives.
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Serves 4 people
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In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and pepper.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1½ pounds boneless, skinless chicken thighs, Kosher salt and freshly ground black pepper
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Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
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Reduce the heat to medium-low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
1 small onion, 6 cloves garlic, ½ cup white wine
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Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
15 ounces diced tomatoes, ⅓ cup kalamata olives, 2 sprigs fresh rosemary, 2-3 sprigs fresh thyme, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
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Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme.
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Serve garnished with fresh parsley and lemon wedges.
Chopped fresh parsley, Lemon wedges
**I like to use a dry white wine, like a Chardonnay or Pinot Grigio, in this recipe. It tastes great with the finished dish, too!
Tips:
- Make sure to cover the chicken while it cooks for the last 15 minutes. If you don’t have a lid for the skillet, use foil.
- Use a meat thermometer to make sure the internal temperature for your chicken reaches at least 165°F.
- Nutritional info does not include serving suggestions.
Storage: Store chicken provencal in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments until warmed through.
Nutrition Facts
Chicken Provencal Recipe
Amount Per Serving (1 serving)
Calories 332
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 169mg56%
Sodium 783mg34%
Potassium 694mg20%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 34g68%
Vitamin A 324IU6%
Vitamin C 13mg16%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Provencal Step by Step
Season the Chicken: In a large, deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Season 1½ pounds of boneless, skinless chicken thighs liberally with salt and pepper.
Cook the Chicken: Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
Sauté the Onion: Reduce the heat to medium-low. Add 1 small diced onion and 6 sliced cloves of garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add ½ cup of white wine to the pan and scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
Simmer and Serve: Add 15 ounces (1 can) of diced tomatoes, ⅓ cup of chopped and pitted Kalamata olives, 2 sprigs of fresh rosemary, 2-3 sprigs of fresh thyme, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Stir and simmer for 5 minutes. Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme. Serve garnished with fresh parsley and lemon wedges.
