Chicken Provencal
Transport your taste buds to the sun-soaked countryside of Southern France with this irresistible Chicken Provençal recipe. Featuring tender, golden-browned chicken thighs simmered in a luscious, aromatic sauce of cherry tomatoes, briny Kalamata olives, white wine, and fragrant herbs like rosemary and thyme, this dish is the epitome of Mediterranean comfort food. The addition of lemon zest brightens the flavors, while a garnish of fresh parsley brings a final burst of freshness. Perfect for a cozy family dinner or an impressive date night meal, this one-pan wonder is as easy to make as it is elegant. Serve it with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the savory, tomato-infused sauce. Ready in just over an hour, Chicken Provençal combines simplicity and sophistication for a meal that tastes like a European escape.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 0.5 cups white wine
- 2 cups cherry tomatoes, halved
- 0.5 cups kalamata olives, pitted
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest
- 0.5 cups low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them evenly with 1 teaspoon of salt and black pepper.
Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil, and once it's hot, place the chicken thighs skin-side down. Cook for 4-5 minutes until the skin is golden brown. Flip and cook the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the skillet to deglaze any brown bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the cherry tomatoes, kalamata olives, rosemary, thyme, lemon zest, and the remaining teaspoon of salt. Mix well to combine.
Return the chicken thighs to the skillet, nestling them into the tomato mixture skin-side up. Pour the chicken broth around the chicken.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover and cook for 30-35 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F).
Remove the lid and simmer uncovered for an additional 5-7 minutes to slightly thicken the sauce.
Garnish with fresh parsley before serving. Serve warm with crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
