Classic French Chicken Provençal Skillet

SHINYRECIPE

DINNER

Classic French Chicken Provençal Skillet

Name: Classic French Chicken Provençal Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 ⅞ servings
Cuisine: French
Ingredients: 4 ⅞ pieces bone-in skin-on chicken thighs; 1 ⅞ can crushed tomatoes — 14-ounce can; 0.5 cup pitted kalamata olives; 3 ⅞ cloves garlic — minced; 1 ⅞ tablespoon herbes de Provence — dried spice blend; 2 ⅞ tablespoons capers — drained; 1 ⅞ cup chicken broth

A vibrant and rustic French dinner that brings the sunny flavors of Provence to your table with minimal effort. This one-skillet meal features tender chicken thighs braised in a rich tomato, olive, and herb sauce.

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Why you'll like it

Focuses on the 'one-skillet' convenience while maintaining the complexity of traditional French regional cooking.

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4 ⅞Servings

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THE SHOPPING LIST

Ingredients

4 ⅞

4 servings

4 ⅞ pieces bone-in skin-on chicken thighs
1 ⅞ can crushed tomatoes — 14-ounce can
0.5 cup pitted kalamata olives
3 ⅞ cloves garlic — minced
1 ⅞ tablespoon herbes de Provence — dried spice blend
2 ⅞ tablespoons capers — drained
1 ⅞ cup chicken broth

HOW TO MAKE IT

Let's cook.

Pat the chicken thighs dry and season with salt and pepper.

Heat a large skillet over medium-high heat and sear the chicken skin-side down for 6-8 minutes until golden brown.

Flip the chicken and add the minced garlic, cooking for 1 minute until fragrant.

Pour in the crushed tomatoes, chicken broth, herbes de Provence, olives, and capers, scraping the bottom of the pan.

Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the chicken is cooked through.

Remove the lid and simmer for an additional 3 minutes to thicken the sauce slightly before serving.

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NUTRITION

Per serving

340Calories · kcal

28Protein · g

12Carbs · g

20Fat · g

3Fiber · g

6Sugar · g

780Sodium · mg

Nutrition values are estimates unless otherwise noted.

WHAT PEOPLE THINK

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COOKING TIP

Make it better

For the best flavor, use a heavy-bottomed cast iron skillet to ensure even heat distribution and a perfect golden sear on the chicken skin.

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SUBSTITUTIONS

Easy swaps

You can replace the chicken thighs with chicken breasts if preferred, but reduce the simmer time by 5-10 minutes to prevent the meat from drying out.

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STORAGE

Keep it fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to loosen the sauce.

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COOKING NOTES

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