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Chicken Provencal

4.88 from 8 votes
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Course: Main
Cuisine: French
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Julia


  • 2 shallots chopped
  • 1 tbsp fresh thyme leaves only
  • 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
  • 4 skinless boneless chicken breasts
  • salt
  • 1 tbsp flour
  • 1/2 cup/ 125 ml chicken stock
  • 6-8 cherry tomatoes halved
  • 8 large green olives pitted
  • parley for garnish


  • In a large bowl combine chopped shallots, chopped herbs, fennel seeds, wine and half the olive oil, add chicken breasts and marinade for 2-3 hours in a refrigerator.
  • Take the chicken breasts out of the marinade and brush off the herbs and shallots as much as possible, season with salt and set aside, reserve the marinade.
  • Preheat the oven to 200C/400F
  • In a large and deep pan brown chicken breasts in 2 tbsp of olive oil over medium heat until golden but not cooked through, approximately 2-3 minutes on each side. Remove to a plate.
  • Add flour to the pan and stir it in with with the oil that was left in the pan from browning chicken, add 1/2 of the marinade and scrape the bottom of the pan with a spatula to release the brown bits, cook it on high until the sauce thickens, which should take about 2 minutes, reduce the heat to medium.
  • Add the rest of the marinade and stir, then add chicken stock, chicken breasts, halved cherry tomatoes and olives, bring to a boil and move it to the oven.
  • Finish it off in the oven uncovered for 25 minutes.
  • The sauce should reduce by a third and will coat a spoon when tested for thickness.
  • Serve Chicken Provencal sprinkled with chopped fresh parsley with a side of rice or mashed potatoes.