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.