Chicken Provencal Recipe

4.45 from 18 votes

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

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 332kcal

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

*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.
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.

Storage: Store chicken provencal in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.