Want dinner on the table in under an hour? Try making this delicious Chicken Provençal that delivers authentic French flavors with minimal effort!
One of my favorite cuisines in the world is Provençal. If you don’t already know, Provençal cuisine, sometimes referred to as “the cuisine of the sun,” is a regional French cuisine from the Provence region in Southeastern France. It’s well-known for its heavy use of fresh, seasonal ingredients, particularly Mediterranean vegetables, olive oil, aromatics, and herbs. Some well-known dishes include ratatouille, tapenade, aioli, and of course, chicken Provençal.
I first discovered chicken Provençal while working at a farmhouse in Provence during the summer season, and it was both my first meal in France and arguably the most delicious thing I’ve ever tasted. As a sous chef intern, I worked under Raphael, the executive chef, who was a Provence native and completely opened my eyes to a new style of cooking. His approach focused entirely on seasonal ingredients and sourcing from local vendors, which has transformed my cooking philosophy ever since.
Years later, I still find myself reflecting on that beautiful farmhouse and that first unforgettable bite of chicken Provençal. Whenever I feel a bit nostalgic, I’ll whip up this delicious recipe. In under an hour, this dish is finished and is filled with the flavors of Provence: the tangy, acidic punch from the cherry tomatoes and olives, to the perfectly seasoned succulent chicken thighs. Take your taste buds on a trip to Southern France and whip up this delicious chicken Provençal for dinner this week!
What are herbes de Provence?
For those of you who don’t know, herbes de Provence is a classic French herb blend that originated in the Provence region of Southern France. Traditionally, the mixture includes dried thyme, rosemary, oregano, and marjoram. However, modern versions often add lavender, fennel seeds, rose petals, sumac, and other dried herbs. This aromatic blend captures the essence of the sun-drenched hillsides of Provence and adds a distinctly French flavor to roasted meats, vegetables, sauces, and stews. You can find herbes de Provence in most grocery stores, or easily make your own by combining equal parts of the basic dried herbs.
How do I store leftovers?
If you have any leftover chicken Provençal, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat it, you can place it in a covered oven-safe dish in the oven at 350°F for 15-20 minutes, or until heated through. Alternatively, reheat gently on the stovetop over medium heat, adding a splash of chicken broth if the sauce has thickened too much. For best results, let the dish come to room temperature for about 15 minutes before reheating to ensure even warming.
Serving suggestions
While this chicken Provençal is absolutely divine on its own, it’s even better when it’s served with a few side dishes. Last week I whipped this up for dinner for my partner and me, and served it alongside these Garlic-Roasted Potatoes, this delightful Spring Salad, and a crusty baguette. It would also pair wonderfully with this Vegetable Rice Pilaf, some Roasted Broccoli And Cauliflower, and this delicious Tossed Salad. If you want to keep it easy, just pick up a nice bottle of wine, a loaf of crusty French bread, slice up some spicy radishes, and call it a day!
Ingredients
- 8 chicken thighs, bone-in and skin-on
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons herbes de Provence
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 5 garlic cloves, minced
- 1/3 cup dry white wine
- 2 cups cherry tomatoes
- 2/3 cup low-sodium chicken broth
- 1/3 cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, herbes de Provence, and dried thyme. Heat olive oil in a large skillet over medium-high heat and brown the chicken for about 5 minutes per side until the skin is golden. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional minute.
- Pour in the white wine to deglaze the pan, scraping the browned bits off the bottom. Stir in the cherry tomatoes and let them soften slightly for a few minutes.
- Return the chicken to the skillet. Add the chicken broth, green olives, and capers. Bring the mixture to a simmer, then cover and cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once done, sprinkle the lemon zest over the top and garnish with fresh chopped parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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