Chicken with Provencal Sauce
Transport your taste buds to the sunny south of France with this savory Chicken with Provençal Sauce recipe—a perfect marriage of rustic flavors and vibrant Mediterranean ingredients. Tender, golden-seared chicken breasts are nestled in a rich, aromatic sauce made from sweet onions, garlic, ripe tomatoes, and a splash of white wine, all infused with the earthy fragrances of thyme, rosemary, and paprika. The addition of tangy Kalamata olives adds a delightful briny depth, while a garnish of fresh parsley brings a pop of color and freshness. This one-pan wonder is not only quick and easy to prepare in under an hour but also pairs beautifully with crusty bread, creamy mashed potatoes, or crisp steamed vegetables. Ideal for cozy family dinners or an elegant date night, this Provençal-inspired dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, diced Yellow onion
- 4 cloves, minced Garlic
- 14 ounces Canned diced tomatoes
- 0.5 cup White wine
- 0.5 cup Chicken broth
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Ground paprika
- 0.5 cup, pitted and halved Kalamata olives
- 2 tablespoons, chopped Fresh parsley
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat a large skillet over medium-high heat with 1 tablespoon of olive oil.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and scrape the bottom of the skillet to deglaze it, letting the wine reduce slightly for 2 minutes.
Stir in the canned diced tomatoes, chicken broth, dried thyme, dried rosemary, and ground paprika. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 20 minutes, turning the chicken once halfway through.
Add the Kalamata olives to the sauce during the last 5 minutes of cooking.
Once the chicken is fully cooked, garnish the dish with freshly chopped parsley and serve hot. Pair with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 19.7 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1334 mg | 28% | |
*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.
