Easy One-Pan Chicken Provencal: A Delicious French Classic for Flavorful Weeknights

Discover the magic of Provence right in your kitchen with this incredibly simple yet intensely flavorful Chicken Provencal recipe. It’s truly one of the most satisfying meals I’ve ever created, offering a comforting embrace with every bite. With minimal active cooking time, this dish delivers maximum taste, making it perfect for both busy weeknights and special occasions.

When I first developed this recipe, I was genuinely surprised by the depth of flavor packed into such a straightforward preparation. Its simplicity is a testament to the quality of its core ingredients, proving that you don’t need complex techniques to create something extraordinary. Anyone, regardless of their cooking experience, can master this dish and impress everyone at the dinner table.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Essential Ingredients for Authentic Chicken Provencal

While this recipe features a relatively short and simple ingredient list, the specific choices are crucial for achieving that authentic Provencal taste. Each component plays a vital role in building the dish’s complex flavor profile. Let’s delve into what makes these ingredients truly special:

Choosing the Right Olives: Castelvetrano for a Milder Flavor

Don’t be tempted to use just any olive! Castelvetrano Olives are absolutely essential for this recipe. Unlike more pungent, briny varieties, Castelvetranos offer a delightfully mild, buttery, and slightly sweet flavor. Their vibrant green color and firm texture hold up beautifully during cooking, providing a perfect counterpoint to the rich chicken and aromatic herbs without overpowering the dish. They truly elevate the overall experience, contributing a subtle brininess that complements every other ingredient.

The Heart of Provence: Herbs de Provence Seasoning

Herbs de Provence is more than just a seasoning; it’s the aromatic soul of this dish, a fragrant blend that instantly transports you to the sun-drenched fields of Southern France. Typically, it includes a harmonious mix of dried savory, marjoram, rosemary, thyme, oregano, and sometimes lavender. This blend provides a robust, earthy, and floral aroma that truly makes the dish sing.

Pro Tip for Herbs de Provence: When you buy a pre-made mix, you’ll often find it’s quite chunky, with whole leaves and stems. To unlock its full flavor potential and ensure a much more pleasant eating experience, I highly recommend tossing the mix into a spice grinder or blender once you get it home. Grind it down to a finer powder. This not only releases a more intense aroma and flavor but also prevents any dry, tough rosemary leaves from getting caught in your teeth, which can be quite distracting. Trust me, this small step makes a huge difference!

The Perfect Chicken Cut: Bone-in, Skin-on Thighs

For this Provencal masterpiece, bone-in, skin-on chicken thighs are the star. The bone adds incredible flavor to the braising liquid, while the skin crisps up beautifully before simmering, locking in moisture and creating a rich foundation. Thighs are also naturally more forgiving and less prone to drying out than chicken breasts, resulting in wonderfully tender and juicy meat. Plus, they are a more economical choice without sacrificing flavor.

Other Key Aromatics and Flavor Boosters:

• Garlic: Whole cloves, peeled, will soften and sweeten during cooking, infusing the sauce with a delicate, mellow garlic flavor.
• Shallots: With their milder, sweeter, and more delicate flavor profile compared to onions, shallots provide a refined aromatic base that complements the other ingredients beautifully.
• Grape Tomatoes: These small, sweet tomatoes burst during cooking, releasing their juicy sweetness and adding a vibrant touch of color and acidity. Their bite-sized nature also pairs well with the olives.
• Pitted Dates: This is a secret weapon! The dates introduce a much-needed sweetness that balances the savory, herby, and slightly briny notes of the dish, creating a more complex and well-rounded flavor profile. Don’t skip them!
• Artichoke Hearts: Quartered artichoke hearts add a delightful tang and tender texture that harmonizes perfectly with the other Provencal flavors. While perhaps the most ‘optional’ ingredient, they truly enhance the dish.
• Dry White Wine: A splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) is used to deglaze the pan, capturing all the flavorful browned bits from searing the chicken. It adds a subtle acidity and depth to the sauce.

Crafting Your Chicken Provencal: A Simple & Flavorful Method

This recipe is designed for maximum flavor with minimal effort, embodying the rustic elegance of Provencal cooking. The beauty of this method lies in its simplicity and the way flavors meld together during a gentle simmer.

Step 1: The All-Important Sear

The first and most crucial step is to season your chicken thighs generously with salt, pepper, and your finely ground Herbs de Provence, then sear them to golden perfection. In a large skillet or braiser with a lid, heat your extra virgin olive oil until it’s shimmering hot. Place the chicken, skin-side down, into the hot pan. The key here is a hot pan and patience; resist the urge to move the chicken for at least 4-5 minutes. This undisturbed searing allows the skin to render its fat and develop a deeply golden, crispy crust, initiating the Maillard reaction that builds incredible flavor. While the skin won’t remain crispy after simmering, starting with a good sear creates a foundation of rich taste that permeates the entire dish. Flip the chicken and cook for another 3-4 minutes to lightly brown the other side.

Step 2: Nestling in the Goodies & Deglazing

Once your chicken is beautifully browned, remove it from the pan and set it aside. Now, it’s time to add the aromatic supporting cast. Nestlé the peeled garlic cloves, halved shallots, grape tomatoes, quartered dates, Castelvetrano olives, and quartered artichoke hearts into the pan. Arrange them around and between where the chicken will rest. Pour in the dry white wine, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This process, known as deglazing, captures all the concentrated flavor left behind by the chicken and integrates it into your sauce.

Step 3: The Gentle Simmer to Perfection

Return the seared chicken thighs to the pan, nestling them among the vegetables and olives. Bring the liquid to a gentle simmer, then cover the pan with its lid. Reduce the heat to low, or just above low, ensuring the sauce maintains a very gentle simmer. This slow, moist cooking method allows the chicken to become incredibly tender and juicy, while all the flavors from the herbs, vegetables, and wine meld beautifully. Cook for 45-50 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165°F (74°C) or higher.

While the visual transformation from “before” to “after” simmering for almost an hour might not be dramatic, the change in taste is absolutely phenomenal. The sauce thickens slightly, the chicken becomes fall-off-the-bone tender, and the flavors deepen into a rich, harmonious symphony. This dish cooks equally well entirely on the stovetop or transferred to a preheated oven (around 350°F / 175°C) for the simmering phase – I often opt for the oven in colder months to help warm the house!

Did you make this incredibly flavorful Chicken Provencal recipe? I’d love to hear your thoughts! Please let me know by leaving a review or comment below. And for more delicious recipes and cooking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 8 servings

Chicken Provencal

Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
1 hour 5 minutes

This super simple, and flavor-packed Chicken Provencal could not be easier to make and is one of the tastiest meals I have ever made.

Ingredients

• 10-12 Chicken Thighs, bone-in & skin-on
• 2 teaspoon Kosher Salt
• 1 teaspoon Fresh Cracked Black Pepper
• 1 tablespoon Herbs de Provence seasoning
• 3 tablespoons Extra Virgin Olive Oil
• 8-10 cloves Garlic, peeled
• 2-3 large Shallots, peeled and halved
• 2 cups Grape Tomatoes
• 4 pitted Dates, quartered
• 1, 14-ounce can Artichoke Hearts, quartered
• 1 ½ cup Castelvetrano Olives
• 1 cup dry White Wine

Instructions

Season the chicken with salt, pepper, and herbs de Provence.

Heat the oil in a large 12-inch skillet or brasier that has a lid. Place the chicken skin side down and cook without disturbing for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken over and cook 3-4 minutes longer.

Nestle the garlic, shallots, tomatoes, dates, green olives, and artichokes in the pan around the chicken.

Add the wine to the pan and bring it to a simmer. 

Cover the pan with the lid and reduce the heat too low or one notch above low on the stove. The sauce should be at a very gentle simmer. Cook covered for 45-50 minutes, or until an instant-read thermometer reads 165˚F or higher.

Serve over rice, polenta, or roasted potatoes and with crusty bread for dipping.

Notes

Expert Notes & Tips for Perfect Chicken Provencal

Achieving the best possible Chicken Provencal is all about understanding a few key techniques and considerations. Here are some of my top tips:

• Grind Your Herbs de Provence: As mentioned, don’t skip this step! A chunky whole leaf herb mix isn’t pleasant to eat. Grinding it down to a powder in a spice grinder or blender ensures the flavors are more evenly distributed and intensely released, enhancing the overall taste and texture.
• Crispy Skin is Key (Initially): The initial searing of the chicken skin is fundamental for building flavor. Ensure your pan is hot enough and don’t overcrowd it. If necessary, sear the chicken thighs in batches to allow proper browning and crisping. Let the chicken sit undisturbed, skin-side down, until it’s deeply golden and crisp before flipping. This creates a rich base that contributes significantly to the final dish, even if the skin softens during the braising.
• Arrange Ingredients Strategically: After browning the chicken, when you return it to the pan with all the other ingredients, pack everything in somewhat tightly. This helps the flavors meld and ensures all components are submerged or coated in the delicious simmering liquid, allowing them to cook evenly and absorb the Provencal essence.
• Choosing Your Wine: Opt for a dry white wine you enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or even a dry Rosé from Provence. Avoid anything too sweet or cooking wines, which often contain excessive salt.
• Don’t Overcrowd the Pan: When searing chicken, overcrowding lowers the pan’s temperature, leading to steaming rather than searing. Work in batches if your pan isn’t large enough to hold all the chicken with sufficient space between pieces.
• Make-Ahead & Storage: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months; simply thaw in the refrigerator overnight and gently reheat on the stove or in the oven.
• Serving Suggestions: While excellent over rice, polenta, or roasted potatoes, this Chicken Provencal is also fantastic with crusty bread for soaking up the flavorful sauce, or alongside a simple green salad dressed with a light vinaigrette.

Versatile Substitutions for Your Chicken Provencal

While the core recipe is designed for optimal flavor, sometimes you need flexibility. Here are some thoughtful substitutions that will keep your Chicken Provencal delicious:

• Chicken: Chicken thighs are perfect for their flavor and juiciness, but you have options.
  • Whole Chicken: If entertaining, a whole pieced-out chicken or even a spatchcocked chicken can make for a stunning presentation. Adjust cooking time for larger pieces, ensuring all parts reach 165°F (74°C).
  • Chicken Breasts: Boneless, skinless chicken breasts can be used, but they cook faster and are prone to drying out. I recommend searing them briefly, then adding them back to the pan for only the last 20-25 minutes of simmering to prevent overcooking.
• Herbs de Provence: This blend is a must, but if you can’t find a premade mix, you can make your own homemade version using equal parts dried thyme, rosemary, savory, marjoram, and a pinch of lavender (optional). Remember my crucial note about grinding it down for best results!
• Garlic: While I highly recommend keeping the garlic for its flavor contribution, if you absolutely don’t prefer to eat cooked cloves, you can simply discard them after cooking. The sauce will still retain that wonderful mellow garlic essence.
• Shallots: Shallots offer a delicate, nuanced onion flavor. If they’re unavailable, red onion is a good substitute. Simply cut it into small wedges or thin slices to ensure it softens appropriately during simmering. Yellow onion can also work in a pinch, though it will have a stronger flavor.
• Tomatoes: Grape tomatoes are ideal for their sweetness and size, but any fresh tomato will work. If using larger varieties like Roma or even beefsteak, simply wedge them down into smaller pieces so they break down and release their juices effectively.
• Dates: The sweetness from the dates is a vital counterpoint to the savory and briny elements. I strongly encourage you to try them! If you’re hesitant about their texture, cut them into smaller pieces so they practically melt into the sauce and are less recognizable after cooking. A tiny drizzle of honey or a pinch of brown sugar could provide some sweetness in a pinch, but dates offer a unique depth.
• Artichoke Hearts: These add a lovely tang and texture and are my personal favorite, making them a fixture in my recipe. If you prefer to omit them, the dish will still be delicious. You could also consider adding other Mediterranean-friendly vegetables like bell peppers (sliced) or zucchini (cut into thick rounds) during the last 15-20 minutes of cooking for added color and nutrients.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Partanna Premium Select Castelvetrano Whole Olives, Buttery, 5.5 Pound
• Peugeot 23485 Paris u’Select 9-Inch Pepper Mill, Chocolate, 9 Inch
• Cobram Estate Extra Virgin Olive Oil 100% California Select, First Cold Pressed, Non-GMO 750mL, Keto Friendly High in Antioxidants, Made from Californian Grown Olives
• Rösle Stainless Steel 12-inch Lock and Release Tongs
• STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 576Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 250mgSodium: 1041mgCarbohydrates: 17gFiber: 5gSugar: 5gProtein: 49g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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