Chicken Provençal
Looking for easy chicken dinner recipes that are both delicious and impressive? Try Chicken Provençal—a classic French dish featuring tender chicken thighs simmered with juicy tomatoes, briny olives, and fragrant herbs like thyme and herbes de Provence. This easy chicken casserole recipe is made in one skillet, making it perfect for easy dinner recipes for beginners. It’s a healthy, flavorful meal that brings the taste of French cuisine to your table. Whether you’re exploring French meals or just need a quick, awesome chicken recipe, this dish is sure to become a favorite. Serve it with crusty bread or rice for a complete French dinner recipe that’s as cozy as it is elegant. Bon appétit!
Ingredients
4 chicken thighs (bone-in, skin-on)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon herbes de Provence
1 medium onion, sliced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives (optional but highly recommended)
1/2 cup chicken broth or white wine
1 tablespoon tomato paste
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
Fresh parsley, chopped (for that Instagram-worthy garnish)
Instructions
- Season the Chicken: Pat your chicken thighs dry (this helps them get crispy). Sprinkle both sides with salt, pepper, and herbes de Provence. Let them hang out while you heat up the skillet. Think of it as their pre-dinner spa moment.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and let them sizzle for 5-6 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken and set it aside—don’t worry, it’ll be back soon. It’s like a dramatic exit before the grand finale.
- Cook the Aromatics: In the same skillet, toss in the sliced onion and cook for 2-3 minutes until soft. Add the garlic and cook for another minute (your kitchen will smell amazing, and your neighbors might get jealous).
- Build the Sauce: Stir in the tomato paste, cherry tomatoes, olives, thyme, and bay leaf. Pour in the chicken broth (or wine) and scrape up all those delicious browned bits from the bottom of the pan. That’s where the flavor’s at! It’s like finding treasure, but edible.
- Simmer the Chicken: Return the chicken thighs to the skillet, skin-side up. Lower the heat, cover, and let it all simmer for 20-25 minutes until the chicken is tender and cooked through. This is the part where you pour yourself a glass of wine and pretend you’re in Provence.
- Garnish and Serve: Remove the bay leaf, sprinkle with fresh parsley, and get ready to dig in. Bonus points if you say “Voilà!” when you serve it.