Chicken Provencal is made with golden, crispy chicken thighs simmered gently in a one-pan sauce of tomatoes, garlic, olives, and herbs, simple ingredients that come together beautifully.
Why Chicken Provençal Tastes Like a Restaurant Dinner (With Simple Ingredients)
I remember the first time I made it; I couldn't believe how such a rustic dish could taste so elegant. The chicken turns tender as it roasts, soaking in all those Provençal flavors of white wine, Herbes de Provence, and fresh thyme.
It's one of those recipes that looks like it took hours, but really, it's just good ingredients doing their work. Perfect for a Sunday dinner or an easy weeknight treat that feels special.
Key Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Chicken and Seasoning: I always use bone-in, skin-on chicken thighs; they stay juicy and crisp up beautifully in the skillet. A bit of kosher salt, black pepper, and a drizzle of extra virgin olive oil is all they need to shine.
- Aromatic Base: Shallots and garlic are essential here. I love how they melt into the sauce, creating a soft sweetness that balances the bold herbs.
- Tomatoes and Wine: I use both chopped and cherry tomatoes for contrast; the chopped ones make the sauce rich while the fresh ones burst lightly as they roast. A splash of white wine lifts everything with just the right amount of acidity.
- Provençal Finishing Touches: Green olives, capers, and fresh thyme bring that signature coastal French flavor I love. A sprinkle of parsley right before serving keeps it bright and fresh.
How to Make Chicken Provencal
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season the Chicken: Pat the chicken thighs dry, then season both sides with salt and black pepper.
2. Sear until Golden: Heat olive oil in a large oven-safe skillet. Sear the chicken skin-side down for 8-10 minutes until crisp, flip for 3 minutes, then remove and set aside.
3. Build the Sauce: Sauté shallots and garlic with the remaining salt, pepper, and Herbes de Provence. Deglaze with white wine, scraping up the browned bits, then simmer briefly.
4. Finish in the Oven: Add chopped tomatoes, return the chicken, and add cherry tomatoes, olives, capers, and thyme. Roast at 400°F (200°C) for 30-35 minutes, then discard herb sprigs and finish with parsley.
What to Serve with Chicken Provencal
This Chicken Provençal pairs beautifully with mashed potatoes, fluffy rice, or even a crusty loaf of bread to soak up that rich tomato and wine sauce. For a lighter touch, I like serving it alongside a crisp salad or roasted asparagus.
My Tips for Recipe Success
Build the Sauce Gradually: I like to add each ingredient in stages, first the shallots and garlic, then the wine, and finally the tomatoes. It helps the flavors develop naturally instead of all at once.
Taste Before Serving: Before taking it off the heat, I always taste the sauce and adjust with a pinch of salt or a small splash of wine if it needs more brightness.
Storage: Leftovers keep well in the fridge for up to 3 days. I reheat them gently in a skillet so the chicken stays juicy and the sauce stays rich.
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Recipe
Classic Chicken Provencal
Ingredients
- 6 Bone-in, Skin-on Chicken Thighs
- 1½ teaspoon Kosher Salt - Divided
- ½ teaspoon Freshly Ground Black Pepper
- 3 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Herbes de Provence
- 6 Shallots - Peeled and quartered
- 8 Cloves Garlic - Peeled and halved
- 240 ml Dry White Wine - Chardonnay or Sauvignon Blanc
- 200 g Chopped Tomatoes - ½ can
- 150 g Cherry Tomatoes or Grape Tomatoes
- 90 g Green Olives - Pitted
- 2 tablespoon Capers - Rinsed
- 4 sprigs Fresh Thyme - Or tarragon
- Fresh Parsley - Chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels, then season both sides with 1 teaspoon of salt and ¼ teaspoon of black pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Place the chicken skin side down and cook undisturbed for 8-10 minutes, until the skin turns golden and crisp. Flip and brown the other side for about 3 minutes, then remove and set aside.
- In the same skillet, add the shallots and garlic, seasoning with the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the Herbes de Provence. Sauté for 2-3 minutes until softened and fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for another 2-3 minutes.
- Stir in the chopped tomatoes, then return the chicken thighs to the skillet along with the cherry tomatoes, olives, and capers. Nestle the thyme sprigs between the pieces of chicken.
- Transfer the skillet to the oven and roast for 30-35 minutes, until the chicken is tender and fully cooked.
- Remove from the oven, discard the herb sprigs, and sprinkle with fresh parsley before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Chef David says
I just made this one-pan Chicken Provencal and it was so easy. The chicken came out tender, and the olives, tomatoes, and herbs made the sauce taste like a classic French dinner without much effort.