Chicken provencal is one of those fantastic, one-pan dinners that’s delicious and easy, perfect for using both fresh ingredients and pantry staples. It’s a favorite to make during the summer with gorgeous, ripe tomatoes.
Chicken Provencal
I adore chicken provencal for its ease and convenience. The dish is typically made with fresh tomatoes, olives, and sometimes anchovies. It’s a specialty of the Provence region and a regular on my dinner menu.
The anchovies are a personal preference. I don’t usually have anchovies on hand, so I don’t use them. If you’re not an anchovy fan, feel free to skip it.
Whether you use canned tomatoes or fresh tomatoes is really dependent on the season. In the summer, I like to use fresh tomatoes because they’ve usually got great flavor. If I’m making this dish in the winter, then I used canned, diced tomatoes.
The tomato base for chicken provencal is very similar to the sauce for eggs provencal. The difference here is that olives and capers are also added to the sauce. If you’re an olive fan, then you’ll love this dinner.
For the chicken, you can use any type of chicken. I always like to use bone-in, skin-on chicken because there’s less risk of the chicken drying out, and the fat from the skin adds great flavor to one-pan dinners like this. You can always peel the skin off after if you’re not a fan of the actual chicken skin.
Fresh herbs like marjoram, thyme, or basil can be added to chicken provencal. I used some fresh basil leaves from my basil plant. I also love basil with tomato and garlic, so it’s my preferred herb to use in this recipe.
The entire dish comes together in about 40 minutes, which is great for a quick, but comforting weeknight meal. It’s also the kind of dish you can serve to guests. I like to pair the chicken with white rice or a crusty loaf of French bread.
Chicken Provencal
A one-pan dinner made with chicken, white wine, olives, tomatoes, and basil.
Ingredients
- 4 to 5 pieces of chicken, bone-in, skin-on
- 1 onion, diced
- 2 large cloves garlic, minced
- 2.5 cups diced tomatoes
- 1/3 cup white wine
- 1/3 cup nicoise olives or kalamata olives, drained, pitted and sliced in half
- 1/4 cup fresh basil, sliced into ribbons (chiffonade)
- 1 tbsp capers, drained
- olive oil
- sea salt
- freshly ground pepper
Instructions
- Season both sides of the chicken pieces with salt and pepper. Heat olive oil in a skillet over high heat. Lower the heat to medium-high once the pan is hot and brown both sides of the chicken pieces in the hot pan.
- Once the chicken is browned, temporarily remove the chicken from the pan. Lower the heat to medium. Add the onion to the pan and sauté for a few minutes until softened and translucent. Add the garlic and sauté for 30 seconds.
- Follow with the diced tomatoes and white wine. Cook the tomatoes for a few minutes until tender and softened. Add the chicken back into the pan and place a lid on the skillet. Cook for 25 minutes, until the chicken is cooked through (165°F).
- Temporarily remove the chicken from the pan. Add in the olives, capers, and fresh basil. Stir, then taste test for salt. Add the chicken back into the pan and scoop the sauce over the chicken. Serve with rice or French bread.
Notes
If you're using anchovies, use 3 to 4 fillets and finely chop them. Add them at the end with the capers, olives, and basil.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 348
Jessi says
Thank you for sharing that delicious looking dish!!! Definitely going to make it this week!!! Love the final presentation.
Beeta @ Mon Petit Four says
Thank you, Jessi! I hope you enjoy 🙂
Jessi says
Made it this weekend and we loved it:) Definitely going to make it again.
Beeta @ Mon Petit Four says
Thanks so much, Jessi! So glad you guys loved it <3
DeeDee Segal says
I’ve been looking for a new chicken dish. This looks so delish!! I might add the anchovies 😍
Thanks!!!!
Beeta @ Mon Petit Four says
Thanks so much, DeeDee! I hope you enjoy the recipe <3
Jayne says
Could you make this in the crockpot? How long do you think it should cook for?
Beeta @ Mon Petit Four says
Hi Jayne! For optimal flavor, I would brown the chicken first before setting it to slow-cook. I’m not sure if your crockpot has this function, but something like the Instant Pot, for example, has the sauté feature which allows you to brown meats right there in the pot first. I would recommend using a pot that has this feature. Using this kind of slow cooker, I would brown the chicken first, then I would add everything except the capers, olives, and basil. Follow the directions up until the point where it says to cook the chicken for 25 minutes. This is where I would set the crockpot for the standard High-3 to 4 hours or Low-7 to 8 hours. Then when the chicken is ready, I would stir in the olives, capers, and basil as directed. 🙂
Jayne says
Thank you so much. You just confirmed what I was going to do. I’m having a dinner party and I love using the crockpot so you don’t have to do anything while your guests are there. I didn’t know about the sauté function. Mine doesn’t have it but I might look into getting one that does
Charlene says
This dish looks just what I have been thinking about for a dinner party I am planning in few weeks. Question, can this dish be prepared ahead of time and then reheated just prior to serving?
Beeta @ Mon Petit Four says
Hi Charlene, I have made this dish and refrigerated overnight, then popped it back over the stove the next day with great results. Preparing earlier than that, I wouldn’t be able to say for sure. Hope you enjoy! 🙂
Samuel says
What sort of side dish would be apropos to serve with Chicken Provençal? I plan to try this recipe in a few days!
Beeta @ Mon Petit Four says
Hello! Personally, I love pairing it with rice! Either fluffy basmati rice or if I’m trying to be a little healthier, I’ll use brown rice. 🙂
Marilyn Wells says
I LOVED the mix of flavors: distinct wine, tangy olives & capers, fresh basil and tomato. Oh! La! La1 S’wonderful!
Beeta @ Mon Petit Four says
Fantastic, Marilyn! So happy you enjoyed this recipe <3