Chicken Provençal is a hearty, rustic dish straight from the South of France, known for its classic French flavors with a Mediterranean twist. My chicken Provencal recipe features juicy, pan-seared chicken thighs simmered in a rich sauce of tomatoes, onions, garlic, dry white wine, Kalamata olives, and fresh herbs. It’s savory, tangy, and briny– perfect for cozy dinners or warm summer nights, bringing a taste of the Provençal countryside right to your kitchen.
Top Reader Review
This is an excellent way to prepare chicken thighs. They are so tender and flavorful in this recipe. My husband raves over it. Leftovers are just as delicious the next day or so. I serve chickpeas with them. The sauce on top of chickpeas tastes amazing!!!
–
Provencal Chicken
My chicken Provençal recipe is designed for real life: no fuss, no fancy equipment, and dinner on the table in under an hour. Unlike traditional Provencal chicken recipes that call for bone-in cuts and long oven braising, I use boneless, skinless chicken thighs for quick stovetop cooking that keeps the meat tender and juicy.
The sauce is packed with classic Mediterranean flavor but simplified for busy nights. Fresh rosemary, thyme, garlic, and kalamata olives add an authentic Provençal touch, while dry white wine deglazes the pan to capture every bit of rich, savory fond. I love how the canned tomatoes make it easy year-round without sacrificing that sweet, slow-cooked taste.
Optional garnishes, such as whole olives, fresh parsley, and lemon wedges, make this chicken Provencal dish feel special without adding any extra cooking time. It’s proof that rustic French cooking can be easy enough for any weeknight!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Don’t Skip Deglazing!
After you sear the chicken to get that gorgeous golden crust, you’ll see brown bits stuck to the bottom of the pan. Those bits– called fond— are flavor gold. When you pour in the white wine and scrape the bottom, you’re dissolving all those caramelized juices right into your provencal sauce. It adds depth and complexity without needing stock or cream.
Chicken Provencal Recipe
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1½ pounds boneless, skinless chicken thighs (*)
- kosher salt (to taste)
- ground black pepper (to taste)
For the Sauce
- 1 small onion (chopped)
- 6 cloves garlic (sliced)
- ½ cup white wine (**)
- 15 ounces diced tomatoes (1 can, drained)
- 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
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, 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
- 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.
- I left a few of my olives whole for garnish (and because I love olives!)
- I love this dish with simple oven-roasted potatoes (pictured).
- Wine Pairing: A dry white wine like Chardonnay or Pinot Grigio is perfect both in the sauce and served with the meal.
- Nutritional info does not include serving suggestions.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Wine Pairing
For an even more bistro vibe, I like using a dry white wine, such as Chardonnay or Pinot Grigio, both in the sauce and to serve alongside the meal. The wine’s acidity perfectly balances the rich olives, garlic, and herbs for an unforgettable chicken Provençal dinner.
How to Make Chicken Provençal Step by Step
Season the Chicken: In a large, deep skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Season 1½ pounds of boneless, skinless chicken thighs liberally with salt and pepper.
Cook the Chicken: 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.
Sauté the Onion: Reduce the heat to medium-low. Add 1 small diced onion and 6 sliced cloves of garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add ½ cup of white wine to the pan and scrape up any brown bits (aka: fond), then simmer 1-2 minutes until reduced by half.
Simmer and Serve: Add 15 ounces (1 can) of diced tomatoes, ⅓ cup of chopped and pitted Kalamata olives, 2 sprigs of fresh rosemary, 2-3 sprigs of fresh thyme, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Stir and simmer for 5 minutes. 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.
How to Store
Store leftover chicken provencal in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments until warmed through.
Leave a Reply