Chicken Provençal is a One-Pan Wonder for Busy Weeknights

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Chicken Provençal is a classic French dish that is simple to make and a feast for the senses. Tender chicken thighs, juicy cherry tomatoes, briny olives, and aromatic herbs are braised in wine for a rich, savory sauce that makes an elegant, yet easy dinner.

What sets this recipe apart is its simplicity and depth of flavor. French cooking has a reputation for being complicated, but this recipe is very straightforward. With just a handful of ingredients and minimal prep time, you can create a restaurant-quality meal in your kitchen. 

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It takes some time to cook, but it is almost entirely hands-off. All you have to do is move the chicken from the stovetop to the oven, and that’s about it! I like to make this dinner for special occasions because it seems fancy, but it really is not.

In this blog post, I’ll explain everything you need to know to make this delicious Chicken Provençal. From ingredient notes and tips to serving ideas and storage solutions, I’ve got all the details so you can succeed.

Want more delicious meals with chicken thighs? Try Moroccan chicken thighs, air-fried glazed chicken thighs, or slow-cooker chicken thighs.

🥘Ingredient Notes

For exact amounts needed see the recipe card below

  • Chicken Thighs: I love using bone-in chicken thighs for this recipe because they stay incredibly moist and tender. Plus, the bones add so much flavor to the dish. You can also use boneless thighs if that’s what you have on hand.
  • Olive Oil
  • Herbes de Provence
  • Thyme
  • Salt
  • Black Pepper Powder
  • Garlic: This recipe uses a lot of garlic. It might seem like too much, but the garlic mellows out and becomes sweet and tender as it cooks.
  • Onion
  • Cherry Tomatoes
  • Green Olives
  • White Wine
Ingredients on a marble surface, labeled: white wine, garlic, cherry tomatoes, chicken thighs, salt, herbes de Provence, green olives, olive oil, black pepper powder, thyme, onion.

🥣How to Make Chicken Provençal

  1. First things first, preheat your oven to 400 degrees F.
  2. Season your chicken thighs generously with salt and pepper.
  3. Heat up 2 tablespoons of olive oil over medium-low heat in a large oven-safe skillet. Once it’s shimmering, add the chicken thighs skin-side down. Let them cook untouched for 7-8 minutes
  4. After the initial sear, flip the chicken thighs over. Now, sprinkle on the Herbes de Provence and thyme. Add sliced onions, garlic cloves, olives, and cherry tomatoes to the chicken. Pour the white wine into the skillet, making sure it surrounds the chicken but doesn’t wash off the herbs.
  5. Put the whole skillet in your oven and let it braise, uncovered, for about an hour. This is when all those flavors meld together into something magical. 
Five raw, seasoned chicken thighs are placed in a metal pan resting on a wire cooling rack over a marble surface.
Season the chicken thighs.
A stainless steel pan filled with seasoned raw chicken, cherry tomatoes, green olives, and chunks of red and white onion, resting on a cooling rack.
Add the rest of the ingredients.
A skillet containing seasoned chicken thighs, green olives, cherry tomatoes, and onion pieces, resting on a cooling rack.
Braise for 1 hour.

🍴Serving Ideas

One of my favorite ways to serve Chicken Provençal is over a bed of fluffy white rice. The rice soaks up all that delicious sauce, making every bite taste amazing.

Polenta is another fantastic option. Its creamy texture pairs beautifully with the tender chicken and savory sauce. If you’ve never made polenta before, don’t worry—it’s easier than you think. Just cook it according to the package instructions and stir in a bit of butter and Parmesan cheese at the end. 

Or sometimes, all you need is a good crusty baguette to make a meal feel special. Tear off chunks of the bread and use them to mop up every last bit of that delicious sauce.

If you’re in the mood for something extra comforting, serve the Chicken Provençal with creamy mashed potatoes. The potatoes add a rich, buttery element that complements the tangy olives and sweet tomatoes. 

For a less carb-heavy option, pair the chicken with some steamed vegetables. Broccoli, green beans, or asparagus work wonderfully. A simple green salad with a light vinaigrette can also be refreshing.

A bowl contains cooked chicken pieces with olives, cherry tomatoes, and onions in a sauce. A gold fork rests in the bowl. Bread and a small bowl of peppercorns are nearby.

💭How to Store

Any leftover chicken and sauce should be placed in an airtight container and stored in the refrigerator. It will keep well for up to 3 days. I make a little extra to enjoy it for lunch the next day.

Chicken Provençal also freezes beautifully. Put it in a freezer-safe container or zip-top bag. Label it with the date so you don’t forget what’s inside. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator overnight when you’re ready to enjoy it again.


Be sure to check out the step by step instructions

  • One of the secrets to a perfect Chicken Provençal is getting that chicken skin nice and crispy. When you sear the chicken thighs, let them cook undisturbed for the full 7-8 minutes on the first side. This allows the skin to render its fat. Resist the urge to move them around!
  • The wine you use will impact the flavor of your dish. While you don’t need to splurge on an expensive bottle, use a wine you enjoy drinking. A dry white wine like Sauvignon Blanc or a dry Riesling works best. If it’s good enough to drink, it’s good enough to cook with!
  • When you’re adding the chicken thighs to the skillet, make sure they have enough space. Overcrowding the pan can cause the chicken to steam rather than sear.
  • If you have fresh herbs, use them! Fresh thyme sprigs add a lovely aromatic touch that dried thyme can’t match. You can even throw in a sprig of rosemary or a few fresh basil leaves for an extra layer of flavor.
  • Once the chicken is braised in the oven, let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful.
  • Before serving, taste the sauce and adjust the seasoning if needed. Sometimes, extra salt or a squeeze of lemon juice can elevate the flavors even more.
A bowl of cooked chicken thighs with green olives, cherry tomatoes, onion slices, and garnished with herbs.

📝Reader Questions

Can I use chicken breasts instead of thighs?

You can use chicken breasts, although I prefer chicken thighs for their juiciness and flavor. Reduce the cooking time to avoid drying them out.

What can I use instead of white wine?

You can substitute it with chicken broth if you prefer not to cook with wine. If you want to keep some of the acidity of wine, add a splash of lemon juice or white wine vinegar.

Can I make this dish ahead of time?

Yes, Chicken Provençal is a great make-ahead dish. You can prepare it a day in advance and store it in the refrigerator. When you’re ready to serve, reheat it gently on the stovetop or in the oven until warm.

Can I use other types of olives?

Yes. While green olives are traditional in this recipe, you can use black or a mix of both. Each type of olive will bring its unique flavor to the dish, so feel free to experiment.

Can I add other vegetables?

Absolutely! This recipe is quite versatile, and you can add other vegetables like bell peppers, zucchini, or mushrooms. Just cut them into similar-sized pieces so they cook evenly with the rest of the dish.

⭐Did You Make This? Leave a Star Rating!

A bowl containing pieces of cooked chicken with onions, olives, cherry tomatoes, and herbs in a brothy sauce, placed on a white surface.
5 from 1 vote

Chicken Provençal Recipe

Published By Anne
Learn the secrets of Chicken Provençal, a one-pan wonder bursting with juicy chicken, aromatic herbs, and sunny flavors. Get ready to impress your family with this weeknight dinner winner!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings: 4
Print Save Rate Pin


  • 5-6 bone-in chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon dried thyme or 3 sprigs of fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 8 garlic cloves
  • 1 large onion cut into large slices
  • 1 cup cherry tomatoes
  • 1 cup green olives
  • 1 cup white wine


  • Preheat the oven to 400 degrees F.
  • Season the chicken thighs with salt and pepper.
    5-6 bone-in chicken thighs, 1 teaspoon salt, 1 teaspoon black pepper powder
  • Heat olive oil in a large oven-safe skillet. Add chicken thighs, skin side down, and let them cook untouched on medium-low heat for 7-8 minutes.
    2 tablespoons olive oil
  • Flip them over, sprinkle with Herbes de Provence and dried thyme, and add sliced onions, garlic, olives, and cherry tomatoes. Pour the wine around the chicken.
    1 tablespoon Herbes de Provence, 1 teaspoon dried thyme, 8 garlic cloves, 1 large onion, 1 cup cherry tomatoes, 1 cup green olives, 1 cup white wine
  • Place the skillet in the oven and braise uncovered for 1 hour.
  • Remove and let it cool. Serve hot with a baguette, rice or polenta.


  • When you sear the chicken thighs, let them cook undisturbed for the full 7-8 minutes on the first side. This allows the skin to render its fat and become beautifully crisp. 
  • The wine you use will impact the flavor of your dish. While you don’t need to splurge on an expensive bottle, use a wine you enjoy drinking. Or substitute chicken broth if you prefer.

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

Nutrition Information

Calories: 587kcal | Carbohydrates: 10g | Protein: 31g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 1257mg | Potassium: 589mg | Fiber: 3g | Sugar: 3g | Vitamin A: 507IU | Vitamin C: 13mg | Calcium: 85mg | Iron: 4mg

Nutrition facts are estimates.

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A bowl of cooked chicken thighs with olives, cherry tomatoes, and sliced onions, garnished with herbs, is placed on a light-colored surface next to a bowl of green olives and a plate with bread slices.

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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