Chicken Provençal

30-Minute Chicken Provençal (Rustic Meets Easy)

What is Chicken Provençal? It's a rustic French dish that leaves plenty of room for variation, but it always centers around a few key ingredients—chicken, tomatoes, olives, garlic, white wine, and herbes de Provence. It’s a simple, one-pan meal with bright, Mediterranean flavors.

What's my weeknight spin on it? I made a simplified version of traditional chicken Provençal that’s doable on a busy night but still delivers that herby, Mediterranean flavor. This one-skillet weeknight dinner comes together in just 30 minutes total—including prep! Perfect for when you want something tasty and pretty that doesn’t eat up your whole evening.

What Makes My Chicken Provençal Stand Out

• French countryside vibes with pantry staples: I use herbes de Provence, wine, garlic, and good olive oil give this dish that rustic, Provençal flair without needing specialty ingredients.
• No dry chicken here: I use chicken tenderloins for quick cooking and juicy results every time—no brining or marinating needed.
• Anchovy paste = secret ingredient: A little anchovy paste melts into the sauce and adds a subtle savory flavor without tasting “fishy.”
• I use only Castelvetrano or Kalamata olives for chicken Provençal: Their briny, full-bodied taste cuts through the richness of the butter and gives the dish a salty-savory contrast I really love. I’ve tried it with those generic canned olives labeled “green” or “black,” and trust me—they just don’t work here. The flavor falls flat. For this dish to taste right, you really need these specific varieties.
• Gorgeous on the table: Between the golden chicken, vibrant tomatoes, glossy sauce, and lemon slices, this dish looks way more impressive than the effort it takes.

Tips for Success

• Use a Covered Skillet: A pan with a lid is essential for steaming and softening the tomatoes as they cook. Enameled cast iron, as shown here, retains heat well, but a non-stick skillet with a glass lid works too.
• Deglazing is Key: Scraping up the browned bits (fond) after adding the white wine enhances the depth of flavor in the sauce.
• Add Cold Butter: Keeping the butter cold before stirring it in off-heat ensures it emulsifies properly, making the sauce rich and glossy rather than greasy.
• Taste & Adjust: The olives provide natural saltiness, but always taste the sauce before serving and adjust seasoning as needed.
• Cherry vs. Grape Tomatoes: Cherry tomatoes on the vine, as shown here, give a beautiful presentation, but grape tomatoes work just as well. Both varieties add natural sweetness and burst easily when cooked.
• Anchovy Paste: This ingredient deepens the flavor of the sauce without making it taste overtly fishy. It enhances the savory quality of the dish, much like how Parmesan does in Italian cooking.

Choosing the Right Pepper Flakes

• Best Choice: Piment d’Espelette, a mild, fruity Basque chili that enhances the dish without overpowering it.
• Good Substitute: Aleppo pepper, which has a similar mild heat and slight smokiness.
• Standard Red Pepper Flakes: These are much spicier, so use just a pinch if substituting, or leave them out altogether if you prefer a milder dish.

Selecting a Dry White Wine

A crisp, dry white wine enhances the sauce without overpowering it. Good choices include:

• Sauvignon Blanc – bright and herbaceous
• Pinot Grigio – light and refreshing
• Unoaked Chardonnay – adds subtle body without heavy oakiness

Serve With

• Boiled Potatoes Tossed with Olive Oil & Herbs – A simple yet classic pairing.
• Buttery Polenta – Creamy and comforting.
• Crusty Bread – Ideal for scooping up the flavorful tomato sauce. Use your favorite store-bought bread or make my rustic seeded rye loaf or my popular white bread made in a bread machine.
• Wilted Greens – Sautéed spinach or Swiss chard add a fresh, slightly bitter contrast.
• Cilantro-Lime Black Bean Rice
• Mediterranean Lemon Rice with Chickpeas, Spinach, and Tomatoes
• Roasted Garlic Mashed Potatoes

Storage Instructions

• Refrigerate the leftovers in an airtight container for up to 3 days.
• Reheat on stovetop gently over low heat to maintain the sauce’s texture.
• Avoid microwaving on high, as it can make the chicken tough.

How to Make Chicken Provençal (Step-by-Step)

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown chicken (seasoned with salt and pepper) 3-4 minutes per side; remove and keep warm.
• Add remaining olive oil, sauté shallots 1-2 minutes, then garlic 30 seconds.

• Stir in herbes de Provence, red pepper flakes, and anchovy paste.
• Deglaze with white wine, scraping up browned bits.

• Add olives and cherry tomatoes, cover, and cook 6-8 minutes until tomatoes soften.

• Off heat, stir in cold butter for a glossy sauce.
• Return chicken and juices to skillet, nestle in lemon slices, garnish with parsley and pepper, and serve warm.