Chicken Provencal

Prepare the juiciest and most delicious chicken you’ve ever tasted with this recipe for Chicken Provencal. It consists of fresh chicken thighs prepared in a white wine sauce with olives and fresh garlic.

Easy Chicken Provencal Recipe

 If you’d like to make juicy, flavorful chicken with a unique and tasty sauce, this Chicken Provencal is what you need. It’s a simple stove top recipe consisting of fresh ingredients, leaving you with an impressive meal to enjoy with loved ones.

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How to make Chicken Provencal in a Skillet

1. Add oil and butter to a deep skillet with plenty of space and set it to medium-high heat. 
2. Grab your chicken and season it with salt and pepper. 
3. Place the chicken in the skillet, searing it for up to four minutes per side. 
4. Remove it, set it off to the side, and add a tent of foil over the chicken while it sits. 
5. Lower the heat to medium-low, add your onion and garlic to the skillet and stir it here and there. 
6. Once the onion softens, add the wine, scraping up brown bits from the bottom of the pan, and simmer for a minute or two. 
7. Add your diced tomatoes, rosemary, thyme, olive, salt, and pepper into the skillet.
8. Stir your ingredients together and let them simmer for five minutes. 
9. Carefully place your chicken into the skillet, covering it with the mixture. 
10. Let the chicken cook on low for 15 minutes with the skillet covered. 
11. Remove from the skillet, toss the rosemary, and thyme, and serve.

Kalamata olives are bigger, darker olives that have a smooth texture and a unique taste. The flavor goes great with the chicken. They are common in Mediterranean and Italian cooking.

Chicken Provencal is a unique and delicious dish worth trying. If you want to enjoy flavorful, juicy meat that goes great when served with potatoes and green beans, this is an excellent recipe for you to make.

4.45 from 18 votes

Chicken Provencal Recipe

This French chicken provencal is a classic with a Mediterranean flair. Juicy pan-seared chicken thighs in a tangy sauce with olives.

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total Time : 35 minutes minutes

Servings: 4 people

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Ingredients

For the Chicken

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 1½ pounds boneless, skinless chicken thighs *
• ▢ Kosher salt and freshly ground black pepper to taste

For the Sauce

• ▢ 1 small onion chopped
• ▢ 6 cloves garlic sliced
• ▢ ½ cup white wine **
• ▢ 15 ounces diced tomatoes drained (1 can)
• ▢ ⅓ cup kalamata olives pitted and chopped
• ▢ 2 sprigs fresh rosemary
• ▢ 2-3 sprigs fresh thyme
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper

For Serving (Optional)

• ▢ Chopped fresh parsley
• ▢ Lemon wedges

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Instructions

• In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and pepper.
  1 tablespoon olive oil, 1 tablespoon unsalted butter, 1½ pounds boneless, skinless chicken thighs, Kosher salt and freshly ground black pepper
  
• Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
  
• Reduce the heat to medium-low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
  1 small onion, 6 cloves garlic, ½ cup white wine
  
• Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
  15 ounces diced tomatoes, ⅓ cup kalamata olives, 2 sprigs fresh rosemary, 2-3 sprigs fresh thyme, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
• Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme.
  
• Serve garnished with fresh parsley and lemon wedges.
  Chopped fresh parsley, Lemon wedges

Notes

*Boneless, skinless chicken breasts will also work. Bone-in thighs work, too, but will take longer to cook.

**I like to use a dry white wine, like a Chardonnay or Pinot Grigio, in this recipe. It tastes great with the finished dish, too!

Tips:

• Make sure to cover the chicken while it cooks for the last 15 minutes. If you don’t have a lid for the skillet, use foil.
• Use a meat thermometer to make sure the internal temperature for your chicken reaches at least 165°F.
• Nutritional info does not include serving suggestions.

Storage: Store chicken provencal in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Facts

Chicken Provencal Recipe

Amount Per Serving (1 serving)

Calories 332 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 169mg56%

Sodium 783mg34%

Potassium 694mg20%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 34g68%

Vitamin A 324IU6%

Vitamin C 13mg16%

Calcium 73mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:Italian

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