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Overhead shot of a skillet filled with chicken, tomatoes, olives, herbs, and lemon

Chicken Provencal Skillet

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, and it's filled with so many good things: shallots, garlic, cherry tomatoes, olives, white wine, lemon, and plenty of fresh herbs.

Course Chicken, Dinner, Main, Main Course
Cuisine French, Gluten Free, Low Carb
Keyword chicken provencal, chicken provencal accompaniment, chicken provencal skillet, chicken thigh skillet, easy french chicken, french chicken recipe, french chicken recipes with white wine, pan seared boneless chicken thighs, skillet chicken, skillet chicken thigh recipes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Molly | Spices in My DNA


  • 1 tablespoon olive oil
  • 1 1/2-2 pounds boneless, skinless chicken thighs
  • salt and pepper
  • 1 medium-large shallot, thinly sliced
  • 4 cloves garlic, finely chopped
  • 3/4 cup dry white wine*
  • 1 tablespoon unsalted butter
  • 1 1/2 cups cherry tomatoes, halved
  • 1/3 cup olives of your choice, pitted and coarsely chopped (I like to use a mixture of Castelvetrano olives and Nicoise olives)*
  • 2 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
  • couscous for serving*
  • chopped flat-leaf parsley, for serving
  • lemon wedges, for serving
  • crusty bread, for serving


  1. Preheat oven to 425℉. Add olive oil to a large oven-safe skillet over medium to medium-high heat. Season chicken thighs liberally with salt and freshly cracked black pepper. Once the oil is hot, add the chicken and sear for 3-4 minutes per side, or until deeply golden brown. Remove chicken from skillet and set aside on a plate.

  2. Add the shallot and garlic to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds - 1 minute or until fragrant. Add the white wine, continuing to scrape up the brown bits. Increase heat to high and simmer for 1-2 minutes. Add the butter and continue to simmer until melted.

  3. Add the chicken and its juices back into the skillet, along with the cherry tomatoes, olives, rosemary, and thyme. Season the skillet with salt and pepper. Make sure all of the ingredients are nestled down into the skillet and its liquid. Bake for 15 minutes, or until chicken is cooked through, and tomatoes are starting to cook down and burst. Discard the rosemary and thyme.

  4. Serve chicken over couscous and finish with chopped parsley and a squeeze of lemon. Enjoy with crusty bread!

Recipe Notes

*I like to use a Sauvignon Blanc or Chardonnay here. Any dry white wine will work! I have also used a white Bordeaux with great results.
*If you're an olive skeptic like myself, use Castelvetrano olives here. They are SO mild and buttery and I guarantee you will LOVE them. Any olives you love will work here though!
*I like to serve this over couscous, but orzo, pasta, rice, or potatoes will all work great. Or you can serve this alongside a big salad!