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If you love Mediterranean flavors bursting with warmth and rustic charm, this Chicken Provençal Recipe is absolutely a must-try. Featuring tender, juicy chicken thighs simmered in a vibrant sauce of tomatoes, olives, capers, and fragrant herbs, this dish brings a delightful harmony of savory, tangy, and aromatic notes to your table. The perfect comfort meal with a touch of French countryside sophistication, it’s quickly becoming one of my favorite go-tos for a satisfying dinner that impresses without requiring hours in the kitchen.
Ingredients You’ll Need
This Chicken Provençal Recipe depends on a handful of simple yet essential ingredients that build layers of flavor and texture. Each component brings something unique — from the succulent chicken thighs to the bright lemon zest and briny capers — creating a deliciously balanced dish that’s as colorful as it is tasty.
- 8 bone-in, skin-on chicken thighs: Perfect for juicy, crispy skin and deep flavor as they braise in the sauce.
- Salt and black pepper, to taste: The basic seasoning that elevates every bite.
- 2 teaspoons herbes de Provence: A fragrant blend of dried herbs that gives the dish its signature Provençal character.
- 2 tablespoons olive oil: Used for browning the chicken and sautéing, adding richness and depth.
- 1 large onion, thinly sliced: Adds sweetness and soft texture to the sauce.
- 4 cloves garlic, minced: Brings a warm, pungent aroma that melds beautifully with other ingredients.
- ½ cup dry white wine: Adds acidity and complexity, helping deglaze the pan to capture every bit of flavor.
- 2 cups cherry tomatoes (or 1 can), undrained: Provides juicy bursts of sweetness and vibrant color.
- ½ cup low-sodium or no-sodium chicken broth: Builds the saucy base while keeping the dish moist and tender.
- ½ cup green olives, pitted: Brings a briny tang that cuts through the richness beautifully.
- 2 tablespoons capers, rinsed and drained: An extra pop of salty brightness that complements the olives and tomatoes.
- Zest of 1 lemon: Adds fresh citrus notes that brighten the whole dish.
- Fresh parsley, chopped (for garnish): A final herbaceous touch for color and freshness.
How to Make Chicken Provençal Recipe
Step 1: Season and Brown the Chicken
Start by patting those chicken thighs dry and seasoning them generously with salt, pepper, and herbes de Provence. Heat your olive oil in a large skillet over medium-high heat and brown the chicken on both sides until the skin is golden and crisp. This step seals in the juices and develops gorgeous flavor that will set the foundation for the whole dish. Once browned, set the chicken aside but don’t clean the pan just yet — you’ll use those browned bits shortly.
Step 2: Sauté the Onions and Garlic
In the same skillet, add the thinly sliced onion and sauté until it becomes soft and translucent, soaking up all those leftover flavors from the chicken. Then toss in the minced garlic and cook for just about a minute until fragrant. This gentle sautée builds a wonderfully aromatic base for your sauce.
Step 3: Deglaze and Add Tomatoes
Pour in the dry white wine to deglaze the pan, scraping up all the caramelized bits stuck to the bottom. This step adds a rich depth and subtle acidity to the dish. Next, stir in the cherry tomatoes with their juices and let them cook down until they start to soften and burst, releasing their natural sweetness and vibrant color.
Step 4: Simmer the Chicken in the Sauce
Return the browned chicken thighs to the skillet nestled on top of the tomato mixture. Add the chicken broth, green olives, capers, and a little more herbes de Provence to round out the flavors. Bring everything to a gentle simmer, cover the pan, and let it cook for 25 to 30 minutes until the chicken is completely tender and infused with all those Provence-inspired tastes.
Step 5: Finish with Lemon Zest and Fresh Herbs
Just before serving, sprinkle the dish with bright lemon zest to lift the rich sauce and give that wonderful citrus pop. Taste and adjust salt or pepper as needed, then garnish generously with chopped fresh parsley for a fresh, colorful finish that makes every bite sing.
How to Serve Chicken Provençal Recipe
Garnishes
To really make your Chicken Provençal Recipe shine, fresh parsley is a must. Its herby brightness balances the richness and adds a burst of green that’s simply inviting. A little extra lemon zest or a drizzle of good olive oil right before serving also amps up freshness and flavor.
Side Dishes
This dish pairs beautifully with a variety of sides. A crusty baguette is perfect for mopping up the luscious sauce, while creamy polenta or a bed of buttered pasta creates a comforting and hearty meal. For a lighter touch, serve alongside a crisp green salad dressed in a lemony vinaigrette to echo the citrus in the dish.
Creative Ways to Present
For a stunning presentation, arrange the chicken thighs over a pool of the tomato-olive sauce on a rustic platter. Scatter extra olives and capers on top along with the parsley garnish. You can also serve individual portions in warm shallow bowls with a lemon wedge on the side – a simple touch that invites everyone to squeeze fresh brightness over their plate.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Provençal Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen and meld, making it even tastier the next day. Store the chicken with the sauce to keep it moist and flavorful.
Freezing
If you want to freeze your Chicken Provençal Recipe, transfer cooled leftovers into freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. Be sure to label the date so you can enjoy this vibrant dish later without any guesswork.
Reheating
Reheat gently in a covered skillet over low heat or in the microwave to prevent the chicken from drying out. Add a splash of broth or water if needed to loosen the sauce and keep everything tender and juicy, just like fresh.
FAQs
Can I use boneless chicken instead of bone-in for this recipe?
While bone-in, skin-on thighs are ideal for flavor and moisture, you can use boneless chicken thighs or breasts if you prefer. Just reduce the cooking time slightly, as boneless pieces cook faster and can dry out if overcooked.
What can I substitute for herbes de Provence?
If you don’t have herbes de Provence on hand, a mix of dried thyme, rosemary, oregano, and basil works well as a substitute. These herbs will still provide that warm, earthy Provencal flavor the recipe relies on.
Is white wine necessary, and can I omit or replace it?
White wine adds acidity and complexity, but if you prefer not to use alcohol, you can substitute with additional chicken broth mixed with a splash of lemon juice or vinegar for brightness.
Are green olives essential to the Chicken Provençal Recipe?
Green olives bring a distinctive briny punch that complements the tomatoes and capers perfectly. If you don’t like olives, you can omit them or try black olives as a milder alternative, but the dish will lose some of its classic Provençal character.
How spicy is this dish? Can I add heat?
This Chicken Provençal Recipe is traditionally mild and aromatic rather than spicy. However, if you enjoy heat, adding a pinch of crushed red pepper flakes while sautéing the garlic is a simple way to give it a subtle kick.
Final Thoughts
There’s something truly comforting and vibrant about this Chicken Provençal Recipe that makes it a beloved classic with good reason. It effortlessly combines rustic charm with elegant flavors that come together in a bright, comforting meal perfect for any occasion. I can’t wait for you to try it and make it your own – trust me, your kitchen will be filled with the most delightful aromas and your family or guests will be asking for seconds!
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Chicken Provençal Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
Chicken Provençal is a classic French-inspired dish featuring tender, bone-in chicken thighs simmered in a flavorful sauce of tomatoes, olives, capers, and white wine. This recipe combines aromatic herbs de Provence with fresh garlic, onions, and lemon zest to create a comforting, rustic meal perfect for a family dinner or special occasion. The chicken is first browned to lock in flavor, then gently simmered until perfectly cooked in a savory Mediterranean sauce.
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- ½ cup dry white wine
- 2 cups cherry tomatoes (1 can), undrained
- ½ cup low-sodium or no-sodium chicken broth
- ½ cup green olives, pitted
- 2 tablespoons capers, rinsed and drained
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Brown Chicken: Season the chicken thighs generously with salt, black pepper, and herbes de Provence. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and brown them on both sides until golden and crisp. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the thinly sliced onions and cook over medium heat until they soften and become translucent. Add the minced garlic and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze and Add Tomatoes: Pour in the dry white wine while scraping the bottom of the skillet to lift up all the flavorful browned bits. Add the undrained cherry tomatoes to the skillet and cook until the tomatoes begin to soften, releasing their juices into the sauce.
- Simmer Chicken: Return the browned chicken thighs to the skillet nestled into the tomato mixture. Add the chicken broth, green olives, capers, and an extra sprinkle of herbes de Provence. Bring everything to a gentle simmer, then cover the skillet. Cook for 25 to 30 minutes until the chicken is cooked through and tender.
- Finish and Serve: Remove the lid and sprinkle the sauce with fresh lemon zest. Taste and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley before serving. This dish pairs beautifully with crusty baguette, pasta, creamy polenta, or a fresh green salad.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture for this dish, but boneless thighs can be used as a substitute; just reduce cooking time slightly.
- If dry white wine is not available, you may substitute with chicken broth or vermouth for similar flavor.
- Use low-sodium chicken broth to control salt levels and keep the dish balanced since olives and capers contribute salty elements.
- The recipe can be prepared up to the simmering step, refrigerated, and finished just before serving by reheating gently.
- For a thicker sauce, remove the lid during the last 5 minutes of cooking to allow some liquid to evaporate.
