Provencal Lemon Olive Chicken
Delight your taste buds with Provencal Lemon Olive Chicken, a Mediterranean-inspired dish bursting with vibrant flavors and aromatic herbs. Tender, golden-browned chicken thighs are simmered in a zesty, garlic-infused sauce made with fresh lemon juice, dry white wine, and a touch of chicken stock. The addition of Kalamata olives and juicy cherry tomatoes brings a briny, tangy depth, while thyme, rosemary, and parsley deliver classic Provençal notes. Finished with a luxurious swirl of butter, this one-pan recipe is as elegant as it is comforting. Perfect for weeknight dinners or entertaining, serve this masterpiece with crusty bread or fluffy rice to soak up every last drop of the luscious sauce. Ready in just 45 minutes, it’s a must-try for fans of Mediterranean cuisine.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 medium Shallots, thinly sliced
- 1 Lemon, zested and juiced
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 0.5 cup Kalamata olives, pitted and sliced
- 1 cup Cherry tomatoes, halved
- 4 sprigs Fresh thyme sprigs
- 1 sprig Fresh rosemary sprig
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Unsalted butter
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and sliced shallots. Sauté for 2-3 minutes until fragrant and softened.
Add the lemon zest, lemon juice, chicken stock, and dry white wine to the skillet, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet and nestle them into the sauce. Add the Kalamata olives, cherry tomatoes, thyme sprigs, and rosemary sprig.
Cover the skillet and let the chicken simmer for 20 minutes, stirring occasionally to ensure it cooks evenly.
Uncover the skillet and stir in the unsalted butter to enrich the sauce. Adjust seasoning with additional salt or pepper, if necessary.
Discard the thyme and rosemary sprigs before serving. Sprinkle the chicken with fresh parsley for garnish.
Serve hot with crusty bread, rice, or roasted vegetables to soak up the flavorful sauce.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.0 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2286 mg | 49% | |
*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.
