Chicken Provençal is all about ease and elegance! Melty tender chicken seasoned with aromatic Herbs de Provence, cooked in white wine with fresh tomatoes, olives, garlic, and shallots. Easy enough for a weeknight and elegant enough for company.
Be yourself. Life is precious as it is. All the elements for your happiness are already here. There is not need to run, strive, search, or struggle. Just Be.
― Thich Nhat Hanh
Oh this Chicken Provençal! How can something so simple taste so savory and delicious?
Chicken thighs and legs, bone-in and skin-on for the most flavor and succulent texture, are pan seared with a generous rubbing of Herbs de Provence.
In the pan with the seared chicken, we pile on whole garlic cloves and shallots, grape tomatoes, olives, and add a touch of white wine. The oven takes it from here braising with a lid on for about an hour.
The result is tender, fall-off-the-bone chicken in a heavenly broth that calls for crusty sourdough bread!
What is Chicken Provençal?
Ingredient Notes Chicken Provençal
- Bone-in chicken thighs and legs– this will yield the most flavorful tender chicken
- Herbs de Provence– this is the most delightful blend of aromatic herbs
- Garlic cloves- a lot of garlic! you won’t regret it
- Fresh tomatoes– grape, Roma or cherry
- Olives– your choice! we used kalamata and green olives
- Shallots
- White wine- we used sauvignon blanc
See the recipe card below for a full list of ingredients and measurements.
How To Make Chicken Provençal In 3 Steps:
STEP ONE– Season both sides of the chicken lightly with salt and pepper. Generously sprinkle Herbs de Provence over the chicken pressing in on both sides.
STEP TWO– In a large oven-proof brasier (with a lid) sear the seasoned chicken on the stove top, over medium-high heat until golden brown, about 3-5 minutes each side. Remove the pan from heat.
STEP THREE– Tuck in the garlic cloves, tomatoes, olives, shallots around the chicken pieces. Pour in wine and sprinkle in salt and pepper. Place a lid on the pan and cook at 400 degrees in the oven for 45 minutes to 1 hour.
When it comes out, the chicken will be meltingly tender and fragrant.
What to Serve with Chicken Provençal
- Crusty sourdough bread or baguettes
- Instant Pot Polenta | Pressure Cooker Polenta
- Cauliflower Rice
- Rice, Pasta or Farro
My family loves this dish, simple and satisfying! Hope you enjoy it as much as we do!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Chicken Provençal
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: chicken
- Method: braised
- Cuisine: French
- Diet: Gluten Free
Description
Chicken Provençal is all about ease and elegance! Melty tender chicken seasoned with aromatic Herbs de Provence braised in white wine with olives, garlic and shallots. So simple and so delicious. Easy enough for a weeknight and elegant enough for company.
Ingredients
- 2 1/2 pounds chicken thighs and legs, bone-in, skin-on
- 2 tablespoons Herbs de Provence (store-bought or make your own)
- 10 large garlic cloves, peeled and left whole
- 1 1/2 cups fresh tomatoes (grape tomatoes, small Romas or cherry tomatoes are nice left whole)
- 1 cup pitted olives, whole ( kalamata or green olives)
- 5 shallots, whole or cut in halves
- 1/2 cup white wine (sauvignon blanc is nice)
- 1/2 teaspoon sea salt, adjust to taste
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400F degrees.
- Season both sides of the chicken lightly with salt and pepper. Generously sprinkle Herbs de Provence over the chicken pressing in on both sides.
- In a large oven proof brasier (with a lid) sear the seasoned chicken on the stove top, over medium high heat until golden brown, about 3-5 minutes each side. Remove the pan from heat.
- Tuck in the garlic cloves, tomatoes, olives, shallots around the chicken pieces. Pour in wine and sprinkle in salt and pepper. Place a lid on the pan and cook at 400 degrees in the oven for 45 minutes to 1 hour. Chicken should register 165 degrees F on a thermometer.
Notes
Bone-in, skin-on chicken is best here- more flavorful and moist.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 267
- Sugar: 1.7 g
- Sodium: 226.3 mg
- Fat: 5.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 5.7 g
- Fiber: 1.3 g
- Protein: 43.5 g
- Cholesterol: 137.9 mg
Can I make this with Chicken breasts?
Should work. This is just a guess…I would leave the lid off and start checking after 25 minutes in the oven to keep the breasts, make sure they don’t dry out too much.
Love your recipes! Can I substitute red wine for white? Or do you have any other suggestions for replacing the white wine?
Yes you can use red wine, it will have a more full body flavor.
Followed the recipe exactly and it was so easy and delicious!! This is going into regular rotation in our house. Thank you!!
Great to hear!
This recipe was extremely simple, but loaded with flavor! I made the recommended cauliflower rice to accompany it, and it was a perfect match. Thanks again for another fabulous recipe!
Thanks Kimberly! Great idea with the cauliflower rice.
Is there enough “liquid” in the recipe?
(so many other “similar” recipes say tinned tomatoes with juice, or chicken broth etc0
Thanks
Yes it gets juicy as it cooks. The added wine is enough to get it started.
Flavourful and so easy! Thank you for another great recipe!
Happy you enjoyed Pat!
Looking forward to trying this! I don’t think I have a braiser, but could I use my Dutch oven?
Definitely Ted, that will work fine.
Wow! Dish was amazing. So simple, yet elegant. Followed recipe exactly as posted. Thanks so much!
Glad you enjoyed Jay!
So delicious!
Glad you enjoyed!
Absolutely delicious and easy. Made with some pasta on the side and used the little leftover bits of sauce and veggies with it. Can’t wait to make again!
Awesome Liz- glad you enjoyed this.
Absolutely delicious and easy. Made with some pasta on the side and used the little leftover bits of sauce and veggies with it. Can’t wait to make again!
Glad you enjoyed this Liz!
Everyone loved it!! Cooked as written and it was perfect!
Thanks Shannon!
Definitely a keeper. Although I loved the olives, my food savvy family thought they were a little much. Do you have any suggestions for a substitute. I was thinking of using black olives next time.
Black olives sound like a good idea! Capers would be good too, but may fall into that same category as the pungent olives.
Very tasty. Appreciated how easy it was to put together. A keeper. Thank you.
Great to hear Francoise.
Very easy and so flavorful! Olives really turn on the flavor.
searing chicken with herb de provence seems to burn the herbs.
Next time I will use salt and pepper for searing and just dump herb de provence before putting it in the oven.
Hmm..glad it still turned out okay for you. Perhaps turning heat down in searing process. But I suppose it should work just adding in the herb mix. I’d be curious to hear if you give that a try!
Fantastic meal. Easy to prepare and so happy to learn to grind my own herbs. So flavorful. Skipped olives since I am not fond of them!
Perfect Theresa!
Could this be done in my slower cooker after searing the chicken first? If so, what would the cook time be?
Hi Bella, Yes that would work (though we have not tried it with this recipe). I would start with 3 hours on low. Let us know how it turns out!
Thank you for your prompt reply. I will let you know of I do this in the slow cooker. I will be trying this recipe for sure.
great!
Unbelievable flavor for such an easy dish! My husband took one bite and declared it a keeper recipe. Will definitely serve it with crusty bread next time to soak up all that incredible broth!
I agree Whitney! Glad you enjoyed.
Easy and delish! I served with some crusty bread. Will definitely make again.
Great to hear Jen!
great recipe we loved it. THANKS for sharing.
Glad you enjoyed this!
This was delish with farmers market ingredients! Even better the next day:). Took me to Provence!
Awesome Christina! Great to hear!