Savory Chicken Provençal: Your Ultimate Cozy Dinner Delight

Chicken Provençal is a rustic French dish featuring chicken thighs, cherry tomatoes, and olives in a rich wine sauce.

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Prep Time 10

Cook Time 30

Total Time 40

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) Provides rich flavor and moisture; for a lighter option, swap in chicken breasts, but watch for drying.

For Seasoning

salt and pepper to taste
2 teaspoons herbes de Provence Classic French herb mix; a substitute could include thyme, rosemary, and oregano.

For Cooking

2 tablespoons olive oil Ideal for sautéing and adding richness to the dish.
1 large onion (thinly sliced) Adds a sweet and aromatic base when sautéed.
4 cloves garlic (minced) Provides a robust garlic aroma that enriches the sauce.

For the Sauce

½ cup dry white wine Adds depth and acidity; for non-alcoholic use chicken broth with lemon juice.
2 cups cherry tomatoes These sweet and juicy beauties add acidity and texture.
½ cup chicken broth (low sodium or no sodium added) Keeps the chicken moist while braising.
½ cup green olives (pitted) Infuses brininess that complements the sauce beautifully.
2 tablespoons capers (rinsed and drained) Contributes a burst of tartness to enhance flavor.
1 lemon (zest) Brightens the dish and adds a fresh touch.
Fresh parsley (chopped for garnish) Adds a pop of color and freshness at serving.

Equipment

large skillet

Method

Step-by-Step Instructions for Chicken Provençal

Season the chicken thighs generously with salt, pepper, and herbes de Provence. Let sit for about 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden. Flip and brown the other side for 5 minutes.
Add sliced onion to the same skillet and sauté for about 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
Pour in dry white wine, scraping up browned bits from the pan, and simmer for about 1-2 minutes.
Stir in cherry tomatoes, cooking until they begin to soften, about 3-4 minutes.
Return chicken to the skillet, adding chicken broth, olives, capers, and remaining herbes de Provence.
Cover and let simmer on low for 25-30 minutes until chicken is tender.
Remove from heat, sprinkle lemon zest, and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently for the best texture.

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