Chicken Provençal

A delicious and simple recipe for the classic Chicken Provençal, a one-pan dinner made with bone-in, skin-on chicken thighs, green olives, capers and lemons in a luscious white wine sauce flavoured with herbs de Provence. Chicken Provençal is ready in an hour, making it a great dinner option any night of the week. Serve with a green salad, lots of crusty bread for sopping up that delicious garlicky pan sauce, and a glass of wine, if you'd like.
Herbs de Provence is an aromatic, all-purpose mixture of dried herbs and spices in the Provence region of France, which traditionally includes rosemary, thyme, marjoram, oregano, basil, tarragon and bay leaf. However, there is no standard recipe for this Provençal herb blend. The mixture varies depending on the preferences of the manufacturers or chefs. Herbs de Provence sold outside of France usually include lavender while traditional French blends and those sold in France typically do not. The reason for this is probably that many people associate Provence with lavender fields and the addition of this herb was and is considered to boost sales.

Herbs de Provence	Chicken
1 tsp Dried rosemary 1 tsp Dried thyme 1 tsp Dried estragon 1 tsp Dried marjoram 1 tsp Dried basil 1 tsp Dried oregano 1 tsp Dried lavender, optional	6-8 Bone-in, skin-on chicken thighs Sea salt and freshly milled black pepper 2-3 tsp Herbs de Provence 2 tbsp Olive oil 1 Large onion, halved and sliced (or 3-4 shallots) 6 Garlic cloves, peeled and finely chopped 150 ml Dry white wine (I used Chardonnay) 150 ml Chicken broth 250 g Fresh cherry tomatoes 100 g Green olives, pitted 1 Small organic lemon, cut into wedges 1 tbsp Capers, drained 1 tbsp Fresh parsley, chopped

Herbs de Provence

Chicken

1 tsp Dried rosemary
1 tsp Dried thyme
1 tsp Dried estragon
1 tsp Dried marjoram
1 tsp Dried basil
1 tsp Dried oregano
1 tsp Dried lavender, optional

6-8 Bone-in, skin-on chicken thighs
Sea salt and freshly milled black pepper
2-3 tsp Herbs de Provence
2 tbsp Olive oil
1 Large onion, halved and sliced (or 3-4 shallots)
6 Garlic cloves, peeled and finely chopped
150 ml Dry white wine (I used Chardonnay)
150 ml Chicken broth
250 g Fresh cherry tomatoes
100 g Green olives, pitted
1 Small organic lemon, cut into wedges
1 tbsp Capers, drained
1 tbsp Fresh parsley, chopped

Gather and combine all the dried herbs for the herbs de Provence. Store in an airtight container.
Preheat the oven to 190C/375F. Season the chicken thighs well on all side with salt, pepper and 1/3 of the herbs de Provence.
In a large oven-safe skillet or Dutch oven over medium-low heat, add olive oil. Add chicken thighs into the skillet, skin side down. Cook, untouched, for 5-8 minutes until golden brown. Flip and cook another side for a futher 3 minutes. Transfer to a large plate and set aside.
In the same skillet, sauté the onion until soft. Add garlic and cook for an additional minute. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add in chicken broth and return the chicken to the skillet. Sprinkle the remaining herbs de Provence over the chicken and add cherry tomatoes, green olives, lemon wedges and capers.
Place the skillet in the middle of hot oven and braise, uncovered, for about 40-45 minutes until chicken is cooked through. Remove from the oven, sprinkle with the chopped parsley and enjoy!

28 comments:

Annies Food Diary 15/12/25 12:49: This looks delicious. Perfect for the holidays. Thanks or sharing.

Annie,
Annies Food Diary
Lola Martínez 15/12/25 12:59: Es una receta sencilla y llena de sabor, no la veo pesada, ideal para uno de los días navideños.
ellie 15/12/25 13:30: Thanks for the spice rundown! A great dish to start the week!
Caitlin&Megan 15/12/25 13:30: Great for chicken thighs! Awesome presentation!
Tom 15/12/25 14:12: ...Angie, another wow chicken creation.
eileeninmd 15/12/25 14:16: Looks delicious, I like the one pan meals.
Take care, have a great day and happy week ahead.
My name is Erika. 15/12/25 14:36: This looks like a delicious cold night dinner. Maybe I'll get a chicken today since you've inspired me. Happy new week to you Angie.
Margaret D 15/12/25 14:50: Love the touch of lavender in the dish and it all looks good, Angie.
Anonymous 15/12/25 15:24: Delicious! -christine cmlk79.blogspot.com
DEZMOND 15/12/25 15:30: That egg shaped dish is very cute.
Carol @Comfort Spring Station 15/12/25 16:40: It looks wonderful and it doesn't sound too hard - a winner!!
Martha 15/12/25 16:49: Yummy!!
Brian's Home Blog 15/12/25 16:54: Such a wonderful meal for any old day!
Linda's Relaxing Lair 15/12/25 18:10: Beautiful presentations.
Hena Tayeb 15/12/25 20:56: That looks wonderful warm and hearty. So perfect for the cold days.
Bill 15/12/25 21:16: Looks fantastic and delicious.
Lowcarb team member 15/12/25 23:27: Yum!
One of my favourite dishes.

All the best Jan
Cooking Julia 15/12/25 23:42: A nice dish that reminds me of our French cuisine!
J.P. Alexander 15/12/25 23:55: Gracias por la receta. te mando un beso.
peppylady (Dora) 16/12/25 03:10: Chicken is one of our cheaper meats.
Anonymous 16/12/25 11:38: Absolutely love the flavours in this.
Tandy (Lavender and Lime) https://tandysinclair.com
David M. Gascoigne, 16/12/25 12:50: Looks wonderful, Angie. Exceptional, in fact. All the best - David
Lori 16/12/25 13:18: That looks and sounds amazing.
Frank | Memorie di Angelina 17/12/25 15:50: Took one look at that photo and my mouth started to water. It's a classic dish for a reason.
Sherry's Pickings 17/12/25 21:16: olives lemon capers etc... Delicious! And i love a bit of culinary lavender.
Cocoa and Lavender 17/12/25 21:49: Definitely a recipe to make this winter -- so comforting! Thanks, Angie! ~ David
tigerfish 18/12/25 02:00: Herbs de Provence is indeed a mix of all the aromatic herbs; but I did not know about lavender being in the mix.
Raymund | angsarap.net 18/12/25 22:02: Such a comforting, no‑fuss kind of dish, and you always present it so beautifully.