This Chicken Provencal recipe combines golden chicken thighs with tomatoes, green olives, capers, white wine, and Herbes de Provence. Everything cooks in one skillet and is ready in one hour, giving you a comforting French chicken dinner without a complicated method.
Why You'll Love This Chicken Provencal
- A savory pan sauce: Searing the chicken leaves browned bits that become part of the tomato and white wine sauce.
- Two tomato textures: Chopped tomatoes form the base, while cherry tomatoes soften into distinct bites.
- A briny contrast: Green olives and capers balance the sweetness of the shallots and tomatoes.
- One skillet throughout: The same oven-safe pan takes the chicken from searing to roasting.
I still remember the first time I made Chicken Provençal at home. It tasted like the kind of French chicken dinner that should require far more work, yet the ingredients came together naturally in one pan. That balance between an impressive finished dish and a manageable method is what still makes it feel special to me. When I want another comforting French recipe, I turn to my chicken chasseur with mushrooms and white wine, while my Basque chicken takes a different direction with peppers, tomato, and smoked paprika.
What I enjoy most is the contrast between the golden chicken, tender shallots, and briny olives and capers. The key is to keep the browned skin above the sauce when the thighs go into the oven, so the meat cooks with the vegetables without the surface being submerged. If you enjoy skillet chicken recipes, my garlic butter chicken thighs are another option with a different sauce.
Key Ingredients for Chicken Provencal
Chicken Provençal relies on a small group of ingredients that each contribute something distinct to the finished skillet.
- Chicken thighs and seasoning: Bone-in, skin-on thighs give this dish its tender meat and golden surface. Salt and black pepper season both the chicken and the sauce, while olive oil is used for browning.
- Shallots, garlic, and Herbes de Provence: Shallots contribute sweetness, garlic adds savory depth, and the dried herb blend gives the sauce its aromatic character.
- Tomatoes and white wine: Chopped tomatoes give the sauce body, while cherry tomatoes add softened pieces. Dry white wine brings acidity and lifts the browned flavor from the skillet.
- Green olives, capers, and fresh herbs: Olives and capers provide the briny flavor that distinguishes this version. Thyme seasons the sauce as it cooks, and parsley adds freshness at the end.
How to Make Chicken Provencal
The complete quantities and detailed instructions are in the recipe card below.
1. Season the chicken: Pat the thighs dry, then season both sides with salt and black pepper.
2. Sear until golden: Heat the olive oil in a large oven-safe skillet. Brown the chicken skin-side down without moving it, then briefly cook the other side and transfer it to a plate.
3. Build the sauce: Soften the shallots and garlic with the remaining seasoning and Herbes de Provence. Add the white wine, scrape up the browned bits, and simmer briefly before stirring in the chopped tomatoes.
4. Assemble and roast: Return the chicken skin-side up and arrange the cherry tomatoes, olives, capers, and thyme around it. Roast uncovered at 390°F/200°C for 30-35 minutes, until the chicken reaches 165°F (74°C) in the thickest part without touching bone. Discard the herb sprigs and finish with parsley.
Helpful Swaps
- Cherry or Grape Tomatoes: Either works for the whole tomatoes added around the chicken.
- Fresh Thyme or Tarragon: Use either of the fresh herbs listed in the recipe card to season the sauce.
- Chardonnay or Sauvignon Blanc: Both are suitable dry white wines for deglazing the skillet and building the sauce.
Tips for Chicken Provencal
- Dry the skin well: Pat the thighs thoroughly with paper towels before seasoning so excess moisture does not interfere with browning.
- Wait before turning: Leave the chicken undisturbed while the skin browns. It releases more easily once a golden surface has formed.
- Loosen the browned bits: Scrape the bottom of the skillet as the wine simmers to incorporate the flavor left by the chicken.
- Taste before adding salt: Olives and capers vary in saltiness. Taste the finished sauce before adding any seasoning beyond the recipe amounts.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet until the chicken is hot throughout, taking care not to let the sauce reduce too much.
What to Serve with Chicken Provencal
Serve with mashed potatoes or rice cooked with chicken broth and butter to make the most of the sauce. Homemade ciabatta bread is another option, with a crisp salad or roasted asparagus alongside.
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Recipe
Chicken Provencal Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ teaspoons kosher salt - divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons 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 - such as Chardonnay or Sauvignon Blanc
- 200 g canned chopped tomatoes
- 150 g cherry or grape tomatoes
- 90 g pitted green olives
- 2 tablespoons capers - rinsed
- 4 sprigs fresh thyme - or tarragon
- Chopped fresh parsley - for garnish
Instructions
- Preheat the convection/fan oven to 200 °C.
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1 teaspoons kosher salt and ¼ teaspoon Freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large oven-safe skillet over medium heat. Arrange the chicken skin-side down and cook undisturbed for 8-10 minutes, until the skin is deeply golden and crisp. Flip and cook the other side for 3 minutes, then transfer the chicken to a plate.
- Add 6 shallots, cut in quarters,, and 8 cloves garlic, halved to the same skillet. Season with the remaining ½ teaspoons kosher salt, remaining ¼ teaspoon Freshly ground black pepper, and 1 tablespoon Herbes de Provence. Sauté for 2-3 minutes, until the shallots begin to soften.
- Pour in 240 ml dry white wine. Scrape the bottom of the skillet to release the browned bits, then simmer for 2-3 minutes.
- Stir in 200 g canned chopped tomatoes. Return the chicken to the skillet, skin-side up, then arrange 150 g cherry or grape tomatoes, 90 g pitted green olives, and 2 tablespoons capers around it. Keep the browned chicken skin above the sauce and nestle 4 sprigs fresh thyme between the pieces.
- Transfer the uncovered skillet to the oven. Roast the Chicken Provencal for 30-35 minutes, until the chicken is tender and reaches at least 74 °C in the thickest part without touching the bone.
- Remove the skillet from the oven and discard the herb sprigs. Sprinkle with chopped fresh parsley and serve with the tomato, olive, and white-wine sauce.
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.