Transport yourself to the sunny south of France with this incredibly flavorful and simple Chicken Provencal Skillet! This dish is a beautiful symphony of savory pan-seared chicken thighs, sweet shallots, fragrant garlic, juicy cherry tomatoes, briny olives, and aromatic herbs like rosemary and thyme, all brought together with a splash of white wine and a touch of butter. I absolutely adore making this Chicken Provencal Skillet because it’s a 30-minute style meal (allowing a little extra for prep and oven time if baking, though this version focuses on skillet cooking and a quick bake finish!) that’s perfect for weeknight dinners yet sophisticated enough for entertaining guests. It’s wonderfully bright, herbaceous, and packed with so many good things – a true taste of the Mediterranean, especially lovely now in these beautiful spring evenings!
Why You’ll Love This Chicken Provencal Skillet
- Incredibly Flavorful: A classic combination of garlic, shallots, tomatoes, olives, white wine, lemon, and fresh herbs creates a bright, savory, and herbaceous sauce.
- One-Skillet Meal (Mostly!): Searing, sauce-making, and finishing often happen in one oven-safe skillet, making cleanup easier.
- Quick & Easy: While the flavor is complex, the steps are straightforward, perfect for a weeknight yet special enough for guests.
- Juicy & Tender Chicken: Using boneless, skinless chicken thighs ensures moist and flavorful results.
- Mediterranean Charm: A light, healthy-ish dish that feels both comforting and fresh.
Ingredients for Chicken Provencal Skillet
Here’s what you’ll need to create this delicious French-inspired skillet meal. The full list with measurements is in the recipe card below.
Chicken & Aromatics
- Olive oil (Oil)
- Boneless, skinless chicken thighs (Meat)
- Salt (Seasoning)
- Pepper (Spice)
- Medium-large shallot, thinly sliced (Aromatic)
- Garlic cloves, finely chopped (Aromatic)
Sauce & Flavor
- Dry white wine* (Wine) (See Variations for non-alcoholic sub)
- Unsalted butter (Fat)
- Cherry tomatoes, halved (Vegetable/Fruit)
- Olives of your choice, pitted and coarsely chopped (Castelvetrano & Nicoise recommended)* (Olives)
- Fresh rosemary sprigs (Herb)
- Fresh thyme sprigs (Herb)
Serving Suggestions
- Couscous (Grain) (Perfect local pairing!)
- Chopped flat-leaf parsley (Herb)
- Lemon wedges (Fruit)
- Crusty bread (Bread)
(Notes refer to original recipe details/suggestions) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic Provencal flavors here, but feel free to adapt this Chicken Provencal Skillet:
- Non-Alcoholic: Substitute the dry white wine with an equal amount of chicken broth mixed with a teaspoon of white wine vinegar or lemon juice for acidity.
- Add Other Veggies: Include sliced mushrooms, artichoke hearts, or zucchini along with the shallots and garlic.
- Different Herbs: Use Herbes de Provence blend instead of or in addition to fresh rosemary and thyme.
- Make it Spicy: Add a pinch of crushed red pepper flakes along with the garlic and shallots.
- Different Olives: Use all Kalamata or all green olives based on your preference.
- Chicken Breasts: You can use boneless, skinless chicken breasts, pounded to an even thickness, but be careful not to overcook them as they can dry out more easily than thighs.
How to Make Chicken Provencal Skillet
Making this flavorful Chicken Provencal Skillet is surprisingly simple:
Prep and Sear Chicken
- First, I preheat my oven to 425°F (220°C) – this is for the final bake to cook the chicken through with the sauce.
- I heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron is perfect!) over medium to medium-high heat.
- While the skillet heats, I season the boneless, skinless chicken thighs liberally on all sides with salt and freshly cracked black pepper.
- Once the oil is hot and shimmering, I carefully add the seasoned chicken thighs to the skillet. I sear them for 3-4 minutes per side, until they are deeply golden brown.
- I remove the seared chicken from the skillet and set it aside on a plate.
Sauté Aromatics and Deglaze
- To the same skillet (don’t wipe it out!), I add the thinly sliced shallot and finely chopped garlic. There should be enough residual fat from the chicken and oil, but add a touch more oil if needed.
- I sauté for about 30 seconds to 1 minute, scraping up any flavorful brown bits (fond) from the bottom of the pan with my spatula, until the shallots soften slightly and the garlic is fragrant.
- Carefully, I pour in the dry white wine (or broth substitute), continuing to scrape up those delicious brown bits. I increase the heat to high and let the wine simmer and reduce for 1-2 minutes.
- I add the unsalted butter to the skillet and let it melt into the wine reduction, stirring until combined.
Bake with Chicken and Tomatoes
- I return the seared chicken thighs (and any accumulated juices from the plate) back into the skillet.
- I nestle the halved cherry tomatoes and coarsely chopped olives around the chicken.
- I tuck in the fresh rosemary sprigs and fresh thyme sprigs amongst the chicken and vegetables.
- I season the entire skillet lightly with a bit more salt and pepper. I make sure all the ingredients are nestled down into the skillet and its liquid.
- I transfer the oven-safe skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the tomatoes are starting to cook down and burst.
Serve
- Once cooked, I carefully remove the skillet from the oven.
- I discard the wilted rosemary and thyme sprigs.
- I serve the Chicken Provencal hot, spooned over fluffy couscous (a fantastic pairing!).
- I finish with a generous sprinkle of fresh chopped flat-leaf parsley and a good squeeze of fresh lemon juice from the wedges. And of course, some crusty bread on the side for soaking up all that amazing sauce! Enjoy!
Tips and Tricks for the BEST Skillet Chicken
Here are my secrets for making this Chicken Provencal Skillet truly exceptional:
- Use Chicken Thighs: Boneless, skinless chicken thighs stay incredibly moist and flavorful in this dish.
- Get a Good Sear: Don’t overcrowd the pan when searing the chicken. Work in batches if necessary for that beautiful golden-brown crust.
- Deglaze Power: Scraping up those browned bits (fond) after searing the chicken and sautéing aromatics is where so much flavor lives! Don’t skip it.
- Fresh Herbs are Key: Fresh rosemary and thyme impart the best aroma and flavor. You can tie them together with kitchen twine for easy removal if preferred.
- Oven-Safe Skillet: Using an oven-safe skillet (like cast iron) allows you to go from stovetop searing straight to the oven for baking, minimizing dishes.
How to Serve
This Chicken Provencal Skillet is a wonderfully complete meal, especially when served over couscous. Here are some serving ideas:
- Over Couscous: As suggested, fluffy couscous is the perfect base to soak up the delicious sauce.
- With Crusty Bread: Absolutely essential for mopping up every last bit of the flavorful pan juices.
- Alongside Rice or Polenta: Creamy polenta or simple rice would also be great.
- With a Simple Green Salad: A light salad with vinaigrette balances the richness.
Garnish generously with fresh parsley and offer lemon wedges for squeezing.
Make Ahead and Storage
- Make Ahead: You can sear the chicken and prepare the sauce base (up to adding the chicken back) a few hours ahead. Store covered in the fridge. Combine and bake when ready.
- Storage: Store leftover Chicken Provencal in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth if the sauce has thickened too much.
FAQs about Chicken Provencal Skillet
- What kind of white wine is best?
- A dry, crisp white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works well. Avoid sweet wines.
- Can I use chicken breasts?
- Yes, but pound them to an even thickness (about ½-¾ inch) and be very careful not to overcook them, as breasts dry out more easily than thighs. Adjust searing and baking times accordingly.
- What kind of olives are best?
- The recipe suggests a mixture of Castelvetrano (mild, buttery green olives) and Nicoise (small, flavorful black olives). Kalamata olives or any good quality pitted olive you enjoy would also be delicious.
Enjoy this simple, yet incredibly flavorful and elegant Chicken Provencal Skillet! It’s a true taste of the Mediterranean.
Print
Chicken Provencal Skillet
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Chicken, Dinner, Main, Main Course
- Cuisine: French, Gluten Free
Description
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, filled with shallots, garlic, cherry tomatoes, olives, white wine, lemon, and plenty of fresh herbs.
Ingredients
Scale
For the Chicken & Aromatics:
- 1 tablespoon olive oil
- 1 1/2 – 2 pounds boneless, skinless chicken thighs
- Salt and freshly cracked black pepper, to taste
- 1 medium-large shallot, thinly sliced
- 4 cloves garlic, finely chopped
For the Sauce & Finishing:
- 3/4 cup dry white wine* (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon unsalted butter
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup olives of your choice*, pitted and coarsely chopped (a mix of Castelvetrano and Nicoise recommended)
- 2 sprigs fresh rosemary
- 3–4 sprigs fresh thyme
For Serving:
- Cooked couscous* (or rice, pasta)
- Chopped fresh flat-leaf parsley
- Lemon wedges
- Crusty bread
Instructions
- Preheat Oven & Prep Chicken: Preheat oven to 425°F (220°C). Pat the chicken thighs dry and season liberally on all sides with salt and freshly cracked black pepper.
- Sear Chicken: Heat the olive oil in a large oven-safe skillet over medium to medium-high heat. Once the oil is hot, add the seasoned chicken thighs to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side, or until deeply golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics & Deglaze: To the same skillet, add the thinly sliced shallot and finely chopped garlic. Sauté for 30 seconds to 1 minute, or until fragrant, scraping up any browned bits from the bottom of the pan with a spatula. Pour in the white wine, continuing to scrape up the browned bits. Increase heat to high and let the wine simmer and reduce by about half, about 1-2 minutes.
- Build Sauce: Stir in the butter until melted.
- Combine & Bake: Return the seared chicken (and any accumulated juices from the plate) to the skillet. Add the halved cherry tomatoes, chopped olives, fresh rosemary sprigs, and fresh thyme sprigs. Season the contents of the skillet lightly with salt and pepper. Ensure the ingredients are nestled down into the skillet and its liquid.
- Bake: Transfer the skillet to the preheated oven. Bake for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), and the tomatoes are starting to cook down and burst.
- Finish and Serve: Carefully remove the skillet from the oven. Discard the whole rosemary and thyme sprigs. Serve the chicken and sauce over cooked couscous. Garnish with chopped fresh parsley and provide lemon wedges for squeezing over the dish. Enjoy with crusty bread for soaking up the sauce!
Notes
- Wine: A dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay works well. You can substitute chicken broth if you prefer not to use alcohol.
- Olives: A mix of good quality olives like Castelvetrano (buttery, mild) and Nicoise (small, flavorful) is recommended. Any pitted olive you enjoy will work.
- Couscous: Plain couscous, pearl couscous, or even rice or pasta make a great base for this dish.
- Chicken Doneness: Always ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.