Description
Chicken Provencal is a classic French dish featuring boneless chicken breasts marinated in white wine, garlic, and fresh herbs, then pan-seared and baked with cherry tomatoes and olives to create a flavorful and aromatic meal perfect for any occasion.
Ingredients
Marinade and Chicken
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh flat leaf parsley, chopped
- 1 tsp fennel seeds
- 1 cup (250 ml) white wine
- 4 tbsp olive oil, divided
- 4-5 skinless boneless chicken breasts
- Salt, to taste
- 2 tbsp flour
Sauce and Garnish
- 1 cup (250 ml) chicken stock
- 6-8 cherry tomatoes, halved
- 8 large green olives, pitted
- Parsley, for garnish
Instructions
- Prepare Marinade: In a large bowl, combine chopped shallots, minced garlic, fresh thyme, rosemary, flat leaf parsley, fennel seeds, white wine, and half the olive oil. Add the chicken breasts to this mixture and marinate in the refrigerator for 2-3 hours to infuse the flavors.
- Season Chicken: Remove the chicken breasts from the marinade and brush off excess herbs and shallots as much as possible. Season the chicken lightly with salt. Reserve the marinade for later use.
- Preheat Oven: Set your oven to 200°C (400°F) to prepare for finishing the dish.
- Brown Chicken: Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Brown the chicken breasts in the oil for about 2-3 minutes on each side until golden but not fully cooked. Remove chicken to a plate.
- Make Sauce Base: Add the flour to the pan and mix it well with the leftover oil from browning the chicken. Pour in half the reserved marinade and scrape the pan’s bottom with a spatula to loosen any browned bits for flavor. Cook on high heat until the sauce thickens, about 2 minutes. Then reduce heat to medium.
- Add Remaining Ingredients: Stir in the remaining marinade and chicken stock. Return the chicken breasts, halved cherry tomatoes, and pitted green olives to the pan. Bring to a boil on the stovetop.
- Bake: Transfer the pan uncovered into the preheated oven. Bake for 25 minutes until the sauce reduces by about one-third and thickens to coat the back of a spoon, and the chicken is cooked through.
- Garnish and Serve: Sprinkle fresh parsley over the dish before serving for a burst of color and freshness.
Notes
- Marinating the chicken enhances flavor and tenderness; do not skip or shorten this step.
- If you don’t have fresh herbs, dried can be used but reduce quantity to one-third.
- Use a deep, ovenproof skillet or pan so the dish can go from stovetop to oven easily.
- Serve this dish with crusty bread, rice, or roasted vegetables to enjoy the flavorful sauce.
- The sauce consistency is key; it should be thick enough to coat a spoon but not too heavy.
- Prep Time: 3 hours 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
