You know those evenings when you need a dinner that feels both special and doable? The one where you want something warm and deeply flavorful but don't have hours to spend in the kitchen? I've been there, and this Provençal chicken stew is my answer.
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It's inspired by the sun-drenched hills of Southern France, where simple ingredients like chicken, olives, and tomatoes come together with fragrant herbs. The beauty is in the ease—everything cooks in one pot, and the flavors meld into something truly magical.
Whether you're feeding a busy family or just yourself, this stew is forgiving and flexible. You can use bone-in or boneless chicken, swap in what you have, and it will still be delicious. Let's make a meal that feels like a mini-vacation to Provence.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) bone-in, skin-on chicken thighs
Bone-in thighs stay moist and flavorful. You can use boneless, skinless thighs if you prefer, just reduce cooking time by about 5 minutes.
1 tbsp (15ml) olive oil
Use a good quality extra-virgin olive oil for the best flavor. You can substitute with any neutral oil if needed.
1 medium yellow onion, diced
About 1 cup. Sweet or red onion also works well.
3 cloves garlic, minced
Fresh garlic is best, but you can use 1/2 tsp garlic powder in a pinch.
1 (14.5 oz / 400g) can diced tomatoes, undrained
Fire-roasted diced tomatoes add extra depth. Crushed tomatoes also work.
1 cup (240ml) chicken broth, low-sodium
Vegetable broth works too. Low-sodium lets you control the salt.
1/2 cup (75g) pitted green olives, halved
Castelvetrano or Kalamata olives are great choices. If using Kalamata, reduce added salt.
1 tbsp (15ml) herbes de Provence
A classic blend of thyme, rosemary, oregano, and lavender. If you don't have it, use 1 tsp each of dried thyme, rosemary, and oregano.
1/2 tsp salt, plus more to taste
Adjust based on your broth and olives.
1/4 tsp black pepper, freshly ground
Freshly ground pepper adds a nicer aroma.
2 tbsp (30g) chopped fresh parsley, for garnish
Fresh basil or thyme also make lovely garnishes.
Tips & Tricks
Don't skip browning the chicken
This step builds flavor and color. Pat the chicken dry before searing to get a golden crust.
Adjust the sauce consistency
If the stew seems too thin, simmer uncovered for the last 5 minutes to reduce. If too thick, add a splash of broth.
Make it ahead
The flavors deepen overnight. Store in the fridge and reheat gently on the stovetop.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat (350°F / 175°C). Place chicken skin-side down and cook until golden brown, about 4-5 minutes per side. Transfer to a plate.
2. Sauté Aromatics
In the same pot, reduce heat to medium (300°F / 150°C). Add diced onion and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add Tomatoes and Broth
Pour in the diced tomatoes with their juices and the chicken broth. Stir in the herbes de Provence. Bring to a simmer.
4. Return Chicken to Pot
Nestle the chicken thighs back into the pot, skin-side up, along with any accumulated juices. Add the olives. Cover and let simmer gently over low heat (around 200°F / 95°C) for 25-30 minutes, until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
5. Finish and Garnish
Taste the sauce and adjust seasoning with salt and pepper. If you prefer a thicker sauce, simmer uncovered for 5 more minutes. Sprinkle with fresh parsley before serving.
Delicious Variations
Add vegetables
Toss in sliced bell peppers or zucchini along with the onions for extra color and nutrition.
Make it creamy
Stir in a splash of heavy cream or a dollop of crème fraîche at the end for a richer sauce.
Switch up the protein
Use bone-in chicken breasts (adjust cooking time) or even white fish fillets added during the last 10 minutes.
How to Store Provençal Chicken & Olive Stew
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken breasts?
Yes, you can. Use boneless, skinless chicken breasts, but reduce the simmering time to 15-20 minutes, and check that they reach 165°F (74°C). They may dry out if overcooked, so keep an eye on them.
Q: What can I substitute for herbes de Provence?
You can substitute with a mix of dried thyme, rosemary, oregano, and a pinch of lavender (optional). Use 1 teaspoon each of the first three.
Q: Can I make this in a slow cooker?
Yes, brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Q: Is this dish gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just ensure your chicken broth is certified gluten-free if needed.
I hope this Provençal chicken stew brings a little sunshine to your table. Give it a try and let me know how it turns out in the comments below. You're doing better than you think.
Provençal Chicken & Olive Stew
This one-pot Provençal chicken stew with olives and herbs is a hearty, comforting Southern French dinner ready in just 35 minutes.
🧂 Ingredients
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 1 tbsp (15ml) olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz / 400g) can diced tomatoes, undrained
- 1 cup (240ml) chicken broth, low-sodium
- 1/2 cup (75g) pitted green olives, halved
- 1 tbsp (15ml) herbes de Provence
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 2 tbsp (30g) chopped fresh parsley, for garnish
📋 Instructions
- 1Season and Sear Chicken — Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat (350°F / 175°C). Place chicken skin-side down and cook until golden brown, about 4-5 minutes per side. Transfer to a plate.
- 2Sauté Aromatics — In the same pot, reduce heat to medium (300°F / 150°C). Add diced onion and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Add Tomatoes and Broth — Pour in the diced tomatoes with their juices and the chicken broth. Stir in the herbes de Provence. Bring to a simmer.
- 4Return Chicken to Pot — Nestle the chicken thighs back into the pot, skin-side up, along with any accumulated juices. Add the olives. Cover and let simmer gently over low heat (around 200°F / 95°C) for 25-30 minutes, until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
- 5Finish and Garnish — Taste the sauce and adjust seasoning with salt and pepper. If you prefer a thicker sauce, simmer uncovered for 5 more minutes. Sprinkle with fresh parsley before serving.
