Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4
First bite and I was hooked! This quick and delicious Chicken Provencal will make you experience France in every nibble.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 shallots chopped
1 tablespoon fresh thyme leaves only
1 tablespoon fresh rosemary chopped
1 tablespoon fresh flat-leaf parsley chopped
1 teaspoon fennel seeds
1 c/250 ml white wine
4 tablespoons olive oil
4 skinless boneless chicken breasts
salt
1 tablespoon flour
½ c/ 125 ml chicken stock
6-8 cherry tomatoes halved
8 large green olives pitted
parley for garnish
How to make Chicken Provencal
Step 1: Combine the chopped shallots, chopped herbs, fennel seeds, wine, and half the olive oil, add chicken breasts in a large bowl. Place in the fridge and marinate the chicken breasts for about 2 to 3 hours.
Step 2: Remove the chicken breasts from the marinade and brush off the herb and shallots. Season the breasts with salt and reserve the marinade.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 4: Cook the chicken breasts in a large and deep pan with 2 tbsp olive oil over medium heat for about 2 to 3 minutes on both sides until brown but not cooked through. Once done, transfer the cooked chicken breasts to a plate.
Step 5: In the same pan, whisk the flour with the remaining oil and add half of the marinade. Using a spatula, scrape the bottom of the pan to deglaze. Continue to cook on high for about 2 minutes to thicken the sauce. Adjust the heat to medium.
Step 6: Add the remaining marinade to the pan and stir before adding in the chicken stock, chicken breasts, halved cherry tomatoes, and olives. Bring the mixture to a boil and transfer to the oven.
Step 7: Bake uncovered for about 25 minutes.
Step 8: Once done, remove from the oven and sprinkle with chopped fresh parsley. Serve with rice or mashed potatoes. Enjoy!
Ingredients
- 2 shallots chopped
- 1 tablespoon fresh thyme leaves only
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 teaspoon fennel seeds
- 1 c/250 ml white wine
- 4 tablespoons olive oil
- 4 skinless boneless chicken breasts
- salt
- 1 tablespoon flour
- ½ c/ 125 ml chicken stock
- 6-8 cherry tomatoes halved
- 8 large green olives pitted
- parley for garnish
Instructions
Step 1: Combine the chopped shallots, chopped herbs, fennel seeds, wine, and half the olive oil, add chicken breasts in a large bowl. Place in the fridge and marinate the chicken breasts for about 2 to 3 hours.
Step 2: Remove the chicken breasts from the marinade and brush off the herb and shallots. Season the breasts with salt and reserve the marinade.
Step 3: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 4: Cook the chicken breasts in a large and deep pan with 2 tbsp olive oil over medium heat for about 2 to 3 minutes on both sides until brown but not cooked through. Once done, transfer the cooked chicken breasts to a plate.
Step 5: In the same pan, whisk the flour with the remaining oil and add half of the marinade. Using a spatula, scrape the bottom of the pan to deglaze. Continue to cook on high for about 2 minutes to thicken the sauce. Adjust the heat to medium.
Step 6: Add the remaining marinade to the pan and stir before adding in the chicken stock, chicken breasts, halved cherry tomatoes, and olives. Bring the mixture to a boil and transfer to the oven.
Step 7: Bake uncovered for about 25 minutes.
Step 8: Once done, remove from the oven and sprinkle with chopped fresh parsley. Serve with rice or mashed potatoes. Enjoy!
