Easy Provençal Chicken Stew – Best 40-Minute Dinner

This Provençal Chicken Stew is my take on the classic daube Provençal, simplified for a weeknight. It’s a one-pot dish that brings the sunny flavors of the South of France to your table without hours of simmering.

The key is browning the chicken well to build a deep flavor base, then letting it braise gently in a fragrant tomato and herb sauce. It’s hearty, healthy, and perfect for feeding a family or meal-prepping for the week.

I’ll walk you through each step, including the exact temperatures and times, so you get tender chicken and a rich, savory sauce every time.

About the Ingredients

2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces

Thighs stay moist during braising. You can substitute with bone-in thighs, but increase cooking time by 10 minutes.

2 tbsp olive oil, divided

Use a good-quality extra virgin olive oil for flavor. You can substitute with avocado oil for a higher smoke point.

1 large onion, chopped

Yellow or sweet onion works best. If you only have red onion, it will work but will be slightly more pungent.

3 cloves garlic, minced

Fresh garlic is essential. In a pinch, use 1 tsp garlic powder, but the flavor will be less vibrant.

1 cup (240ml) dry white wine, such as Sauvignon Blanc

The wine adds acidity and depth. You can substitute with chicken broth plus 1 tbsp lemon juice if you prefer not to use alcohol.

1 can (14.5 oz / 411g) diced tomatoes, with their juices

Fire-roasted tomatoes add extra smokiness. If using fresh, use 2 cups chopped and add 1 tbsp tomato paste.

1 cup (240ml) chicken broth, low-sodium

Homemade or store-bought both work. Use low-sodium to control salt levels.

1/2 cup (75g) pitted Kalamata olives, halved

Kalamata olives are traditional, but you can use any briny black olive. For a milder flavor, rinse them before using.

2 tsp herbes de Provence

This dried herb blend typically includes thyme, rosemary, oregano, and lavender. If you don't have it, use 1 tsp dried thyme and 1 tsp dried rosemary.

1 tsp salt, plus more to taste

Adjust based on your broth and olives, which are already salty.

1/2 tsp black pepper, freshly ground

Freshly ground pepper is always better, but pre-ground works too.

2 tbsp chopped fresh parsley, for garnish

Flat-leaf parsley is best. You can also add a few fresh basil leaves if you have them.

Tips & Tricks

Don't skip browning the chicken

This step builds a deep flavor base. Pat the chicken dry before browning to get a nice sear.

Deglaze the pan properly

After removing the chicken, pour the wine into the hot pan and scrape up the browned bits with a wooden spoon—this adds incredible flavor to the sauce.

Simmer gently

Keep the stew at a low simmer, not a rolling boil, to keep the chicken tender. If it boils too hard, the chicken can become tough.

Step-by-Step Instructions

1. Brown the chicken

Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat the chicken pieces dry with paper towels, then season with salt and pepper. Add half the chicken in a single layer and cook for 4-5 minutes per side, until golden brown. Transfer to a plate. Repeat with the remaining chicken and oil.

2. Sauté the aromatics

Reduce heat to medium. Add the chopped onion to the pot and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown. Add the garlic and cook for 1 minute more, until fragrant.

3. Deglaze with wine

Pour the white wine into the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine bubble and reduce by half, about 2-3 minutes.

4. Add tomatoes and broth

Stir in the diced tomatoes with their juices, chicken broth, herbes de Provence, and the remaining salt and pepper. Bring the mixture to a simmer.

5. Return chicken and simmer

Nestle the browned chicken pieces back into the pot, along with any accumulated juices. Reduce the heat to low, cover, and let simmer gently for 20-25 minutes, until the chicken is cooked through and tender.

6. Add olives and finish

Stir in the halved Kalamata olives. Simmer uncovered for 5 more minutes to thicken the sauce slightly. Taste and adjust seasoning if needed.

7. Garnish and serve

Sprinkle with fresh parsley and serve hot. This stew pairs well with crusty bread, rice, or mashed potatoes.

Delicious Variations

Add vegetables

Include chopped zucchini, bell peppers, or mushrooms along with the onion for extra veggies.

Make it spicy

Add a pinch of red pepper flakes or a chopped chili pepper with the garlic for a kick.

Swap the protein

Use boneless, skinless chicken breasts (reduce simmer time to 15 minutes) or even white fish like cod (add in the last 10 minutes).

How to Store Provençal Chicken Stew

Frequently Asked Questions

If you loved this Provençal Chicken Stew, I'd love to hear how it turned out! Leave a comment below or tag me in your photos on social media. And don't forget to check out my other French-inspired recipes for more effortless elegance.

Provençal Chicken Stew

A rustic Southern French chicken stew with olives, tomatoes, and herbs—ready in 40 minutes for a comforting weeknight meal.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tbsp olive oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup (240ml) dry white wine, such as Sauvignon Blanc
• 1 can (14.5 oz / 411g) diced tomatoes, with their juices
• 1 cup (240ml) chicken broth, low-sodium
• 1/2 cup (75g) pitted Kalamata olives, halved
• 2 tsp herbes de Provence
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 2 tbsp chopped fresh parsley, for garnish

📋 Instructions

1. 1Brown the chicken — Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat the chicken pieces dry with paper towels, then season with salt and pepper. Add half the chicken in a single layer and cook for 4-5 minutes per side, until golden brown. Transfer to a plate. Repeat with the remaining chicken and oil.
2. 2Sauté the aromatics — Reduce heat to medium. Add the chopped onion to the pot and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown. Add the garlic and cook for 1 minute more, until fragrant.
3. 3Deglaze with wine — Pour the white wine into the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine bubble and reduce by half, about 2-3 minutes.
4. 4Add tomatoes and broth — Stir in the diced tomatoes with their juices, chicken broth, herbes de Provence, and the remaining salt and pepper. Bring the mixture to a simmer.
5. 5Return chicken and simmer — Nestle the browned chicken pieces back into the pot, along with any accumulated juices. Reduce the heat to low, cover, and let simmer gently for 20-25 minutes, until the chicken is cooked through and tender.
6. 6Add olives and finish — Stir in the halved Kalamata olives. Simmer uncovered for 5 more minutes to thicken the sauce slightly. Taste and adjust seasoning if needed.
7. 7Garnish and serve — Sprinkle with fresh parsley and serve hot. This stew pairs well with crusty bread, rice, or mashed potatoes.

👨‍🍳 Chef's Note: This stew is even better the next day, so don't hesitate to make a double batch. The flavors deepen beautifully overnight.

Servings: 6

Cuisine: French

Course: Dinner

Nutrition (per serving): 285 kcal · 28g protein · 12g carbs · 14g fat

Written by Diego Fernandez
Diego covers personal finance for freelancers and gig workers, with a focus on budgeting, taxes, and retirement planning. He breaks down complex money topics into simple, step-by-step guides.