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.
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.
A one-pan dinner made with chicken, white wine, olives, tomatoes, and basil.
- 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
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.
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.