Chicken Provençal

Savor the flavors of Southern France with this traditional chicken Provencal recipe that pairs juicy chicken thighs with garlic, olives, cherry tomatoes, and fresh herbs.

Are you a fan of French flavors? If so, you might also like to try chicken fricassee, beef Bourguignon, and French onion chicken.

Why You’ll Love It

A classic French dish: Bring the taste of Provencal cuisine to your dinner table tonight.
Straightforward to make: There’s nothing difficult about making chicken Provencal.
Tastes so good: White wine, fresh tomatoes, garlic, shallots, olives, and fresh herbs give this dish so much flavor.
Gluten-free and dairy-free: There’s no gluten or dairy in this recipe.
Perfect for meal prep: You can prepare and even cook this dish in advance, as the flavors become even better overnight.
A one-pot dish: Chicken Provencal is made in one skillet, which means minimal washing up after dinner.

Chicken Provençal Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken: I recommend bone-in, skin-on chicken thighs. The bone and skin help retain moisture and add richness to the dish.
Olives: Kalamata or green olives work best.
Herbs de Provence: Adding dried herbs de Provence adds plenty of aromatic appeal.
Aromatics: Shallots and garlic add bold, rich flavors.
Cherry tomatoes: For freshness, sweetness and a pop of color.
White wine: Use French white wine for the most authenticity.

How to Make Roasted Chicken Provençal

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the chicken thighs: Season the chicken with salt and pepper, as well as herbs de Provence, and sear in olive oil in a skillet until golden brown. Flip and sear the other side too. Remove the chicken from the pan.
Add more ingredients: Add the shallots and garlic to the same pan and cook until fragrant.
Deglaze the pan: Add the white wine to deglaze the pan, scraping up any browned bits, and simmer briefly.
Add tomatoes and olives: Add cherry tomatoes and olives, along with fresh thyme if liked.
Roast the chicken Provencal: Add the chicken thighs back to the skillet and roast in the oven until the chicken is cooked through. Sprinkle with chopped herbs and serve immediately.

Substitutions and Variations

Chicken thighs: You can use boneless chicken thighs or chicken breasts instead but you risk them cooking faster and coming out less juicy. You might like to use the chicken pieces from a whole chicken instead. I recommend keeping the chicken skin on because it comes out so crispy.
Herbs: Herbs de Provence is the classic seasoning in this dish, but if you don’t have it a mix of dried thyme, basil and rosemary works well.
Olives: I recommend pitted kalamata olives or green olives for authentic Provencal flavor. Avoid overly salty canned olives, as they can overpower the dish.
Olive oil: Although another type of oil would work, olive oil is the most authentic in Provencal cooking.
Cherry tomatoes: You can use grape tomatoes instead.
White wine: Substitute low-sodium chicken stock or broth instead, or use zero alcohol white wine.

Serving Suggestions

Appetizer: Begin your meal with melon prosciutto salad.
Side dishes: Serve chicken Provencal with crusty baguette bread, roasted or mashed potatoes or roasted acorn squash to soak up the flavorful juices.
Desserts: Finish with something light, perhaps mixed berry parfait or strawberry mousse tarts.

How to Store Chicken Provencal

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze this dish in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Warm leftovers back up in the oven.