Chicken thighs simmered with tomatoes, olives, garlic, and herbs de Provence in a light white wine sauce. This simple one-pan dinner feels rustic, comforting, and just a little special, especially with some crusty bread to soak up the sauce.
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This chicken Provençal turned out so good. It’s one of our favorite weeknight dinners. The chicken simmers in a simple mixture of tomatoes, olives, garlic, white wine, and herbs, and the sauce has so much flavor for such an easy recipe.
We served it over couscous to soak up all the sauce, and honestly, there wasn’t much left by the end of dinner.
It has the same cozy, flavorful feel as some of my other favorite chicken dinners like this one pan Greek chicken and rice, garlic butter chicken with lemon dill couscous, French onion chicken thighs, one pan cheesy Mexican chicken and rice, and lemon chicken orzo pasta.
Why We Loved This Recipe
Ingredients at a Glance
- Chicken Thighs. Bone-in, skin-on chicken thighs give this dish the best flavor and help create a richer sauce as they simmer. Boneless thighs will also work, but they’ll cook more quickly.
- Cherry Tomatoes. These soften into the sauce as the chicken cooks, adding freshness and a little sweetness. Grape tomatoes work just as well here. In a pinch, you can substitute drained canned diced tomatoes, though the sauce will be slightly richer and less fresh tasting.
- Olives. Olives bring a briny flavor that balances the chicken beautifully. Kalamata olives give the dish a deeper flavor, while Castelvetrano olives are milder and slightly buttery. Niçoise olives are another great option if you can find them.
- Garlic. Fresh garlic adds warmth and depth to the sauce. Since this recipe uses only a few ingredients, fresh garlic is definitely worth using here.
- Herbs de Provence. This classic French herb blend gives the dish its signature flavor. Most blends include herbs like thyme, rosemary, oregano, and savory. If you don’t have herbs de Provence, you can substitute a mix of dried thyme, rosemary, and oregano. You can read more about the blend here: Herbs de Provence.
- White Wine. A dry white wine adds brightness and helps build the sauce. Sauvignon Blanc or Pinot Grigio work well. Chicken broth can be substituted if you prefer.
- Butter. Just a small amount stirred in at the end softens the acidity of the tomatoes and gives the sauce a silky finish.
- Fresh Thyme. Optional, but it adds a nice fresh flavor and makes the finished dish look especially beautiful. We garnished ours with fresh rosemary as well.
How to Make It (Photo Tutorial)
Step 7: Stir in the butter and simmer briefly to finish the sauce.
Step 8: Garnish with fresh thyme and serve warm over couscous, rice, or crusty bread.
My Best Tips for This Recipe
- Dry the Chicken Well. Moisture is the enemy of crispy skin. Patting the chicken dry before seasoning helps it brown properly in the skillet.
- Don’t Rush the Browning. Let the chicken cook undisturbed while searing. If it sticks when you try to flip it, it probably needs another minute.
- Keep the Garlic from Browning. Garlic can go from fragrant to bitter quickly. Lower the heat slightly if the skillet seems too hot after searing the chicken.
- Maintain a Gentle Simmer. You want small bubbles around the edges of the skillet, not a hard boil. A gentle simmer keeps the chicken tender and prevents the sauce from reducing too quickly.
- Keep the Skin Above the Sauce. Try not to fully submerge the chicken when it simmers. Keeping most of the skin above the liquid helps it stay from getting soggy.
- Use a Thermometer for Best Results. Chicken thighs become especially tender around 175–185 F, which is a little higher than the usual minimum safe temperature.
- Taste Before Serving. Olives can vary quite a bit in saltiness, so it’s a good idea to taste the sauce before adding extra salt at the end.
Be sure to check out the full recipe and ingredient list below
Ways to Serve It
We love serving this chicken Provençal over couscous because it soaks up all of the flavorful sauce beautifully. Rice, mashed potatoes, buttered noodles, or crusty bread are also great options.
Here are a few recipes from Heavenly Home Cooking that would pair especially well with this dish:
- Garlic Parmesan Rice. A simple, flavorful side that works beautifully with the tomato and olive sauce.
- Truffle Mashed Potatoes. Rich and creamy mashed potatoes that make this dinner feel extra cozy.
- Rosemary Bacon Oven Roasted Potatoes. Crispy roasted potatoes with lots of savory flavor.
- Autumn Pasta Salad. A lighter side option that adds freshness and texture to the meal.
- Parmesan Butter Pasta. Simple buttery noodles that soak up the sauce perfectly.
A glass of dry white wine like Sauvignon Blanc or Pinot Grigio also pairs nicely with this recipe.
Variation Suggestions
- Use Boneless Chicken Thighs. Boneless thighs work well here and cook a little faster. Reduce the simmer time to about 15–18 minutes.
- Try Chicken Breasts. Chicken breasts can be substituted, though they won’t be quite as rich and juicy as thighs. Keep an eye on the cooking time to avoid overcooking them.
- Swap the Tomatoes. Grape tomatoes work just as well as cherry tomatoes. You can also use drained canned diced tomatoes for a slightly more rustic sauce.
- Change Up the Olives. Kalamata olives give the dish a deeper flavor, while Castelvetrano olives are milder and slightly buttery. Niçoise olives are another great option if you can find them.
- Skip the Wine. Chicken broth works very well in place of the wine. Adding a small splash of lemon juice or white wine vinegar helps bring back some brightness.
- Add More Vegetables. Shallots, roasted red peppers, spinach, or even a handful of white beans make great additions to this dish.
- Make It a Little Brighter. A squeeze of fresh lemon juice at the end adds a fresh pop of flavor that works especially well with the olives and herbs.
Storage and Reheating
Store leftover chicken Provençal in an airtight container in the refrigerator for up to 3 days.
The flavors deepen as the dish sits, so the leftovers are especially delicious the next day.
To reheat, warm the chicken and sauce gently in a skillet over medium-low heat until heated through. Add a splash of chicken broth if the sauce has thickened too much in the refrigerator.
You can also microwave individual portions in 30-second intervals until warmed through.
Ways to Use Leftovers
Leftover chicken Provençal reheats beautifully, and the flavors become even better the next day.
Here are some delicious ways to use it:
- Shred the leftover chicken and spoon it over warm pasta with a sprinkle of Parmesan cheese.
- Serve the chicken and sauce over creamy Parmesan polenta for a comforting dinner.
- Spoon the leftovers over mashed potatoes or buttered noodles.
- Add white beans while reheating to stretch the leftovers into another full meal.
- Use the chicken and sauce as a topping for rustic flatbread or French bread pizza with mozzarella cheese.
- Serve the leftovers over toasted sourdough or crusty bread rubbed lightly with garlic.
- Build a grain bowl with couscous, farro, or quinoa and top with the leftover chicken and sauce.
- Add a handful of spinach or kale while reheating for an easy one-pan meal.
- Shred the chicken and tuck it into a toasted sandwich roll with melted provolone or mozzarella.
- Spoon the sauce over roasted potatoes or rice for a quick lunch or side dish.
- Toss the leftover chicken and sauce with orzo for an easy Mediterranean-inspired pasta dinner.
- Add an extra squeeze of lemon and fresh herbs before serving to brighten up the leftovers.
A Few More Dinner Favorites
Creamy Tuscan chicken bake with pasta, spinach, and sun-dried tomatoes in a rich, garlicky sauce.
Tender and juicy chicken thighs simmered with warm spices, garbanzo beans, and a rich tomato-based sauce.
Juicy chicken topped with mozzarella, cherry tomatoes, and fresh basil for an easy, flavorful dinner.
Chicken breast cutlets cooked in a creamy mushroom sauce for an easy, comforting dinner.
Chicken Provencal Recipe
Chicken thighs simmered with tomatoes, olives, garlic, and herbs de Provence in a light white wine sauce. This simple one-pan dinner feels rustic, comforting, and just a little special, especially with some crusty bread to soak up the sauce.
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Equipment
Ingredients
- 4 chicken thighs bone-in, skin-on
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon herbs de Provence
- ½ cup dry white wine or chicken broth
- 1 cup cherry tomatoes halved
- ⅓ cup pitted olives Kalamata, Niçoise, or Castelvetrano work well
- 1 teaspoon butter
- 1 teaspoon thyme leaves fresh (optional garnish)
Instructions
- Pat the chicken thighs very dry on both sides with paper towels. This helps the skin brown properly instead of steaming.Season both sides evenly with the kosher salt and black pepper. See Note 1.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.Place the chicken thighs skin-side down in the skillet. The chicken should sizzle when it hits the pan, but the oil should not smoke heavily. If it does not sizzle, let the pan heat another minute before continuing.Cook undisturbed for 5–6 minutes, or until the skin is deep golden brown and releases easily from the skillet. (Note 2)Flip and cook for 2 more minutes on the second side.Transfer the chicken to a plate. The chicken will not be fully cooked yet.
- Reduce the heat to medium.Add the garlic and herbs de Provence to the skillet and cook for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown. (Note 3)
- Pour in the white wine and scrape up all of the browned bits from the bottom of the skillet with a wooden spoon.Let the wine simmer for about 1 minute to reduce slightly.
- Add the cherry tomatoes and olives to the skillet and stir to combine.
- Return the chicken thighs to the skillet skin-side up, nestling them into the sauce. Try to keep most of the skin above the liquid so it stays as crisp as possible. (Note 4)
- Reduce the heat to low.The sauce should maintain a very gentle simmer with small bubbles around the edges of the skillet, not a rapid boil. (Note 5)Partially cover the skillet and cook for 20–25 minutes, or until the chicken reaches an internal temperature of 175–185°F and feels very tender when pierced with a fork.If the sauce reduces too much before the chicken finishes cooking, add a splash of chicken broth. (Note 6)
- Remove the lid and let the sauce simmer uncovered for 2–3 minutes if you would like it slightly thicker.Stir in the butter until melted and glossy. Taste the sauce and add additional salt or pepper if needed.Sprinkle with fresh thyme if desired.
- Serve warm with rice, couscous, mashed potatoes, buttered noodles, or crusty bread for soaking up the flavorful sauce.
Notes
- Kosher salt is recommended here. If using table salt, reduce the amount slightly because it is finer and more concentrated.
- If the chicken sticks when you try to flip it, it likely needs another minute or two to finish browning. Properly browned chicken usually releases more easily from the pan.
- Garlic burns quickly, especially after searing chicken in a hot skillet. If the pan seems too hot, briefly remove it from the burner before adding the garlic.
- Keeping the skin mostly above the liquid helps preserve some crispness during simmering.
- A gentle simmer is important. Boiling too aggressively can make the chicken tougher and reduce the sauce too quickly.
- Chicken thighs are forgiving and become more tender when cooked slightly beyond 165 F. An internal temperature between 175–185 F gives the best texture for this recipe.
Nutrition
Calories: 408kcal | Carbohydrates: 4g | Protein: 24g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 737mg | Potassium: 417mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg
Servings: 4 servings
Calories: 408kcal
