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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 Time10 minutes
Cook Time55 minutes
Course: Chicken, Dinner
Cuisine: French
Diet: Gluten Free
Keyword: braised chicken, chicken provencal, herbs de provence chicken, provencal chicken
Servings: 6
Calories: 418cal

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
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