Pat the chicken thighs dry and season generously with salt, pepper, and herbes de Provence.

Heat olive oil in a 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. Remove from skillet.

In the same skillet, sauté sliced onions for 5-7 minutes until soft. Add minced garlic and cook for another minute until fragrant.

Deglaze with dry white wine, scraping up browned bits. Simmer for 2-3 minutes, then stir in cherry tomatoes and cook until they begin to burst.

Return seared chicken to the skillet, add chicken broth, green olives, capers, and remaining herbes de Provence. Cover and simmer for 25-30 minutes until chicken is tender.

Taste and adjust seasoning if necessary. Add lemon zest and chopped parsley before serving.