Jamie Oliver Chicken Provençal Recipe

This is the kind of dish that makes you feel like you’ve just wandered into a rustic cottage kitchen somewhere in the south of France — but without needing to speak French or remember where you left your passport. The first time I made chicken Provençal, I wasn’t trying to impress anyone. I just wanted something warm, something with a bit of elegance, and something that made my kitchen smell like I actually know what I’m doing. And wow, did it deliver.

The chicken cooks low and slow in a bath of white wine and sunshine ingredients: juicy cherry tomatoes, briny olives, sweet shallots, and a cheeky squeeze of lemon that perks everything up at the end. It’s bold but balanced — rich and homey but never heavy. Best served with good bread for mopping, a glass of whatever white you used, and zero guilt.

Why You’ll Love It

• One pan wonder – It all comes together in one big skillet, and the oven does the heavy lifting.
• Big, bold, beautiful flavour – Think wine-soaked chicken with pops of olive, lemon, and herbs.
• Looks impressive, cooks easy – Fancy dinner vibes with minimal faff.
• Leftovers are even better – Tastes richer the next day (if there are leftovers).
• Naturally gluten-free – No flour, no fuss, just good ingredients.
• Pairs with anything – Rice, crusty bread, even couscous if you’re feeling adventurous.

Ingredients

• 7–8 bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp Herbes de Provence
• 4 large shallots, quartered
• 6 garlic cloves, peeled
• 1 pint cherry tomatoes
• ½ cup green olives (like Castelvetrano)
• 1 lemon, cut into eighths
• 1 tbsp capers
• 4 fresh thyme sprigs
• 1 cup white wine (Chardonnay or something dry)
• Crusty baguette or rice, for serving

How to Make It

Brown the chicken, slow and steady:

Preheat your oven to 400°F (200°C). Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet over medium-low heat, and place the chicken in skin-side down. Let them sizzle away for 8–10 minutes, untouched, until that golden skin forms. Don’t rush it — you want real colour and crisp.

Meanwhile, get your bits prepped:

While the chicken browns, quarter the shallots, peel the garlic, halve the lemon, and mentally prepare yourself for how good your kitchen is about to smell.

Flip and build the base:

Carefully flip the chicken. Use a spatula if it’s sticking — don’t tear that gorgeous skin. Sprinkle the Herbes de Provence over the top, then scatter in the shallots, garlic, cherry tomatoes, olives, lemon wedges, capers, and thyme. Pour the wine in around the chicken — not over it, or you’ll wash away all that seasoning.

Into the oven it goes:

Place the skillet (uncovered) into the oven. Braise for about an hour. No need to stir or poke — just let everything bubble, roast, and get jammy. The chicken should hit 165°F in the thickest part and look deeply golden.

Let it breathe:

Remove from the oven and let it sit for 5 minutes. That little rest gives the juices time to settle and the flavour to mellow. Use the time to warm your baguette or fluff up some rice.

Plate and pour:

Serve straight from the pan — it’s a stunner. Spoon the juicy veg and sauce over the chicken, and make sure everyone gets a bit of lemon and olive in their bite. Pour yourself a glass of whatever wine’s left and enjoy like the chic little French countryside dweller you are.

Common Mistakes and How to Dodge Them

Why’s my chicken skin soggy?
You likely skipped the proper sear. Don’t cheat the browning time at the start — it gives you that crisp, rendered skin.

Do I really need bone-in, skin-on thighs?
Yes. They stay juicy and make the dish taste richer. You can use boneless, but you’ll lose some depth.

My sauce tastes too sharp — what now?
Balance it out with a splash of stock or a knob of butter right at the end. The lemon and wine can get punchy.

Tomatoes burst too early?
That’s fine. They collapse into the sauce, which honestly just makes it better.

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Totally freezable, though the texture of tomatoes may change. Still tasty.
• Reheat: Best done in the oven at 180°C for 20 mins or until hot. Or stovetop on low with a lid. Microwave in a pinch, but gently.
• Leftovers tip: Shred the chicken and serve over couscous or in a toasted sandwich with melted cheese. Trust me.

Frequently Asked Questions

What’s Herbes de Provence?
It’s a blend of dried herbs — usually thyme, rosemary, oregano, maybe lavender. You can DIY it if needed.

Can I swap the white wine?
If you don’t do alcohol, use chicken broth with a splash of vinegar or lemon juice. Still delicious.

What other olives work?
Kalamata or black olives work, but they’re saltier — go easy on the added salt.

Can I make it ahead?
Yes! It reheats beautifully and the flavour deepens overnight.

Nutrition Facts (Per Serving):

• Calories: ~490
• Fat: 30g
• Carbs: 9g
• Protein: 42g
• Sodium: 640mg
• Sugar: 4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Bean Stew
• Jamie Oliver Chicken Drumsticks Recipe
• Jamie Oliver Chicken Enchiladas