Chicken Provencal

Averie Sunshine
5 from 1 vote
Published: Apr 06, 2026
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Braised Chicken Provencal 🍅🫒 is an EASY French recipe featuring juicy chicken, cherry tomatoes, olives, shallots, and garlic in a seasoned white wine broth for rich FLAVOR! Minimal work with maximum reward in this one skillet chicken dinner that’s ready in an hour with very little hands-on time!

A skillet with roasted chicken thighs, cherry tomatoes, shallots, olives, and herbs in a savory sauce.

Easy Braised Chicken Provencal Recipe

  • Braised chicken Provencal is a traditional French recipe that comes from – you guessed it – the Provence region of France, which is in southern France bordering Italy and the Mediterranean sea. Because of the geography, this dish feels more Mediterranean or Italian to me than some other classic French recipes and cuisine which can be much heavier.**
  • We’re talking about juicy chicken thighs that are seasoned and seared along with garlic, shallots, cherry tomatoes, olives, optional artichokes, and it’s braised in white wine for depth of flavor and the liquid keeps the chicken tender and moist.
  • Naturally gluten-free, this is also a high protein, one-pan dinner recipe that’s really hands-off in terms of what you need to do in this rustic French dish.
  • After searing the chicken, you pretty much just cover your pan and pop it in the oven – the best kind of chicken dinner is the one that requires very little effort!
A plate of roasted chicken thigh on mashed potatoes, garnished with thyme, cherry tomatoes, olives, and shallots, with a glass of white wine and olives nearby.
A pan of roasted chicken thighs with crispy skin, surrounded by cherry tomatoes, olives, onion wedges, and fresh thyme sprigs.

**I normally don’t share my personal photos from trips or of myself here – although please check out Averie In Real Life which is where I do! But in late September 2025, I was in Nice, France which is in the Provence region. It was picturesque, with perfect weather (78F and sunny during the day, not a cloud in the sky), not as crowded as it would be during the height of summer travel, and everything you’d imagine the South of France would be, and then some.

People are relaxing and walking on a pebbly beach by the sea, with buildings and greenery visible in the background under a clear blue sky.
Woman with long blonde hair smiles for a selfie on a city street at dusk; people and shops are visible in the background.
A large stone war memorial with arched entrance and domed structure is built into a rocky hillside, surrounded by trees under a clear blue sky.
A crowded pebbly beach with rows of white umbrellas and sun loungers, people swimming in the blue sea, and a city skyline in the background under a clear sky.

A magical, charming, seaside town on the Mediterranean and just a short train ride from Monaco. If you didn’t know better, you may not assume these photos were taken in France! The food was fresh, light, nonfussy, and it felt easy and casual, not pretentious.

A market stall displays baskets of assorted fresh vegetables, including peppers, potatoes, eggplants, garlic, and tomatoes, under a striped canopy.
A busy pedestrian street lined with cafes and shops on a sunny day, people walking and socializing, with palm trees and a glimpse of the sea in the background.
City street scene at sunset with a church on the left, palm trees and other foliage, and buildings with lit-up shops and cafes on the right.
Tote bags with Cote d'Azur designs are displayed on a market stall, with boxes labeled "fragile" stacked nearby and a van parked in the background.

Ingredients in Herbs de Provence Chicken

Chicken: I use bone-in chicken thighs with the skin on but you can use skinless chicken thighs if you prefer or use boneless chicken thighs. Thighs are the classic choice for chicken Provencal because they stay more tender and juicy as they braise in the oven. Chicken breasts are an option if that’s what you have.

Seasonings + Flavor Enhancers: Paprika, salt, pepper, herbes de Provence (sub with Italian seasoning), and fresh thyme. Other fresh herbs such as rosemary, oregano, marjoram, tarragon, or basil for garnishing are good choices.

Fun Fact – Because of the generous amount of herbs de Provence in this recipe, it’s sometimes called Chicken Herbs de Provence rather than Chicken Provencal. Garlic cloves and medium shallots add rich depth of flavor.

Vegetables: Cherry tomatoes or grape tomatoes and briny olives like kalamata olives add extra flavor and great texture. You can sub with green olives if you prefer the flavor. Optionally, a cup of marinated artichoke hearts that you roughly dice are a lovely addition.

Wine: Dry white wine such as a buttery chardonnay, pinot grigio, or sauvignon blanc are what you should reach for. The cup of wine gives the chicken valuable cooking liquid to braise in while it’s in the oven. If you absolutely don’t want to use wine, sub with reduced sodium chicken broth or chicken stock.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Raw chicken thighs on a plate, surrounded by cherry tomatoes, Kalamata olives, a shallot, garlic, olive oil, white wine, dried herbs, and a spoon of paprika on a white surface.
A skillet of roasted chicken thighs with crispy skin, cherry tomatoes, olives, shallots, and sprigs of thyme in a light sauce.
A plate of mashed potatoes with roasted chicken thigh, cherry tomatoes, shallots, olives, and a glass of white wine on the side.

How to Make Provencal Chicken

  1. Preheat oven to 400F and season the chicken well.
  2. To a large Dutch oven or braising skillet, add olive oil, the chicken pieces, and sear for 3-4 minutes per side. Work in batches if you need to.
  3. Add the garlic, shallots, sprinkle herbs de Provence, pour in the wine, and stir.
  4. Cover and braise in the oven for 40 minutes. The aroma will be incredible as the chicken cooks!
  5. Remove the lid, baste the chicken with the pan juices, add the tomatoes, olives, and roast uncovered for 15 minutes, or simmer until done. Rest, garnish, spoon the sauce, and serve with mashed potatoes, crusty bread like sourdough or a crusty baguette.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

A skillet with roasted chicken thighs, cherry tomatoes, shallots, olives, and herbs in a savory sauce.
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5 from 1 vote

Chicken Provencal

🍅🫒 This EASY French recipe featuring juicy braised chicken, cherry tomatoes, olives, shallots, and garlic in a seasoned white wine broth for rich FLAVOR! Minimal work with maximum reward in this one skillet chicken dinner that's ready in an hour with very little hands-on time!
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 6

Equipment

Ingredients 

  • 6 bone-in, skin-on chicken thighs (you may use boneless or skinless if preferred)
  • 1 teaspoon paprika
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1-2 tablespoons extra virgin olive oil
  • 8 cloves garlic, halved lengthwise; or to taste (classically this dish is made with even more garlic up to a full head of garlic, but add it to taste)
  • 3 shallots, quartered
  • 1 cup pitted kalamata olives, (pitted green olives may be substituted)
  • 1 cup grape tomatoes, or cherry tomatoes
  • 1 cup roughly chopped artichoke hearts, optional (from artichokes marinated in oil with the oil blotted using paper towels)
  • 1 tablespoon herbs de Provence
  • 1 cup dry white wine, (chardonnay, pinot grigio, sauvignon blanc; reduced sodium chicken broth may be substituted if you absolutely must)
  • Fresh thyme, finely minced; optional but recommended for garnishing
  • Fresh lemon wedges, optional but recommended for serving

Instructions 

  • Preheat oven to 400F. Pat the chicken thighs dry with paper towel and season them evenly and generously with paprika, salt, and pepper.
  • To a Dutch oven or baising pan, add the oil, add the chicken skin-side down, and sear for 3-4 minutes, or until golden.
    Six seasoned, cooked chicken thighs in a round, cream-colored skillet on a light surface.
  • Flip, and sear the other side for 3-4 minutes.
  • Add the garlic and shallots around the chicken in the pan.
    A round baking dish with six seasoned chicken thighs and chopped red onions arranged on a light surface.
  • Sprinkle the herbs de Provence over everything.
    A round baking dish filled with seasoned, cooked chicken thighs and chunks of red onion on a light countertop.
  • Pour the wine into the pan, aiming for the side of the pan so you don't "wash off" the herbs de Provence you sprinkled over everything.
  • Cover and roast for 40 minutes.
    A round white pan filled with roasted chicken thighs and halved shallots in a golden sauce, viewed from above on a light surface.
  • Remove pan from the oven, uncover, baste the chicken with the pan juices.
    A spoon drizzling sauce over seasoned, cooked chicken thighs with cherry tomatoes, olives, shallots, and herbs in a pan.
  • Add the tomatoes, olives, optional artichokes, and roast uncovered for 10-15 minutes, or until the tomatoes soften and the chicken skin is crispy, and the internal temperature is 165F.
    A skillet with roasted chicken thighs, cherry tomatoes, red grapes, shallots, and herbs in a light sauce.
  • Optionally, even garnish with the fresh thyme, and allow the chicken to rest for 5-10 minutes to allow the juices to redistribute.
    A skillet with roasted chicken thighs, cherry tomatoes, shallots, olives, and sprigs of thyme in a savory sauce.
  • Make sure to spoon some of the broth.
    Close-up of a cooked, seasoned chicken thigh being drizzled with sauce, surrounded by vegetables and herbs.
  • Serve with mashed potatoes, rice, crusty sourdough bread, or a vegetable side dish.
    A plate with roasted chicken thigh, mashed potatoes, cherry tomatoes, olives, and a sprig of thyme. A fork and napkin are beside the dish.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave or as desired. 

Nutrition

Serving: 1serving, Calories: 418cal, Carbohydrates: 11g, Protein: 37g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 1163mg, Potassium: 754mg, Fiber: 3g, Sugar: 3g, Vitamin A: 498IU, Vitamin C: 6mg, Calcium: 77mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Braised chicken with crispy skin served with cherry tomatoes, olives, shallots, and herbs, plated with mashed potatoes.
Braised chicken with crispy skin served atop mashed potatoes, garnished with roasted tomatoes, olives, and shallots, with sauce being spooned over in close-up.
Braised chicken thighs with cherry tomatoes, shallots, olives, and herbs in a skillet, served with mashed potatoes on a plate.

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Braised chicken thighs with olives, cherry tomatoes, shallots, and herbs served on a plate with mashed potatoes. Text reads "Braised Chicken Provencal.

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5 from 1 vote (1 rating without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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