Easy Chicken Provencal!

30 min

3 servings

This Chicken Provencal Skillet is a simple, yet incredibly flavorful 30-minute meal, perfect for weeknight dinners or for entertaining guests! It's wonderfully bright, herbaceous, and savory, and it's filled with so many good things: shallots, garlic, cherry tomatoes, olives, white wine, lemon, and plenty of fresh herbs.

The chicken is SO juicy, So flavorful, and the tomatoes burst and get so sweet in the oven. The thyme and rosemary really infuse into the sauce, and the shower of fresh herbs and squeeze of bright lemon really make this dish. The olives give that briny saltiness, and the white wine, shallots, and garlic give it that savory depth. I could go on and on, but you just need to make this chicken.

Servings: 3

Ingredients

2 tablespoons (30 ml) olive oil
4 chicken thighs (approximately 600-700 g or 1.3-1.5 lbs)
4 medium-large shallots (about 150 g or 5 oz), cut into quarters
4 cloves garlic (about 15 g or 0.5 oz), finely chopped
200 ml (¾ cup + 2 tablespoons) dry white wine
1 tablespoon (15 g or 0.5 oz) unsalted butter
10 cherry tomatoes (about 100 g or 3.5 oz), halved
15 olives (green and black, about 50 g or 1.8 oz)
2 sprigs fresh rosemary
3-4 sprigs fresh thyme
1 lemon (about 120 g or 4 oz), quartered for serving
Salt and pepper to taste

Cooking Instructions

Preheat oven to 425°F (220C)Add olive oil to a large oven-safe skillet over medium to medium-high heat. Season chicken thighs liberally with salt and freshly cracked black pepper. Once the oil is hot, add the chicken and sear for 3-4 minutes per side, or until deeply golden brown.
Remove chicken from skillet and set aside on a plate.

Add the shallot and garlic to the pan, cooking for 1 minute, until fragrant. Add the white wine. Increase heat to high and simmer for 2 minutes. Add the butter and continue to simmer until melted.

Add the chicken back into the skillet, along with the cherry tomatoes, olives, rosemary, and thyme. Season the skillet with salt and pepper.

Bake for 15 minutes, or until chicken is cooked through.

Chef's Note

White wine: Last not but least, you will need 1 cup of dry wine. I used
chardonnay.

Lemon: Throw in 1 quartered lemon to add a tangy touch.