1 Amazing One-Pan Chicken Provençal Risk

Name: 1 Amazing One-Pan Chicken Provençal Risk
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 8 bone-in skin-on chicken thighs (6–8 ounces each); 1 ¾ teaspoons kosher salt divided; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 medium yellow onion thinly sliced; 4 garlic cloves thinly sliced; 1 cup cherry tomatoes whole; 1 cup canned diced tomatoes with juices; 1 cup canned quartered artichoke hearts drained; 1 cup pitted green or mixed olives whole or halved; 1 tablespoon tomato paste; 2 teaspoons dried Herbes de Provence; 1 teaspoon fresh or dried thyme leaves; 1 ¼ cups low-sodium chicken broth; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil for finishing; 2 tablespoons chopped fresh parsley

By anna Boncoeur On December 1, 2025

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If you are dreaming of rich, rustic French dinners but dread the mountain of dishes afterward, then stick around! Today, we are diving headfirst into my absolute favorite weeknight hero: One-Pan Chicken Provençal. I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking easier and, most importantly, more joyful.

For years, I thought achieving that deep, savory flavor from French country cooking meant hours of slow braising and scrubbing pots. Wrong! My experience testing hundreds of weeknight meals taught me that the secret is building maximum flavor in that single skillet. This recipe proves you don’t need complicated techniques to get that authoritative, slow-cooked taste. Trust me, the combination of tomatoes, olives, and those gorgeous herbs bubbling around crispy chicken skin builds a sauce that will make you want to lick the pan clean. It’s reliable, it’s fast, and it’s absolutely delicious.

Table Of content

Gathering Your Ingredients for One-Pan Chicken Provençal

Before we even think about turning on the stove, let’s get organized. That’s half the battle won when making something this flavorful in just one pan! For this amazing One-Pan Chicken Provençal, you need quality ingredients that really shine when roasted together. Don’t panic about the list; it looks long, but most of it is just tossing things into the skillet. Remember, we are keeping cleanup simple, so make sure your main piece of cookware is ready to go!

Essential Components for One-Pan Chicken Provençal

Here’s exactly what you need to gather for four generous servings of One-Pan Chicken Provençal:

Chicken	8 bone-in skin-on chicken thighs (about 6–8 ounces each)
Seasoning	1 \u00be teaspoons kosher salt (divided) and 1 teaspoon black pepper
Aromatics	1 medium yellow onion (thinly sliced) and 4 garlic cloves (thinly sliced)
Vegetables	1 cup cherry tomatoes (whole), 1 cup canned diced tomatoes (with juices), 1 cup canned quartered artichoke hearts (drained)
Flavor Boosters	1 cup pitted green or mixed olives, 1 tablespoon tomato paste, 2 teaspoons dried Herbes de Provence, 1 teaspoon fresh or dried thyme leaves
Liquid/Finish	1 \u00bc cups low-sodium chicken broth, 1 tablespoon fresh lemon juice, 2 tablespoons olive oil (divided), 2 tablespoons chopped fresh parsley

Equipment Needed for Success

Since this is our one-pan wonder, you really only need one main item! Make sure you have a large, sturdy oven-safe skillet—cast iron is fantastic here, but any heavy-bottomed skillet that can go from stovetop to oven will work perfectly. You’ll also need tongs for flipping the chicken, a plate to rest the seared chicken on, and, honestly, a good digital thermometer. That little tool is your best friend for safe cooking!

Step-by-Step Instructions for Perfect One-Pan Chicken Provençal

Okay, this is where the magic happens! Cooking this One-Pan Chicken Provençal is really just a sequence of layering flavors in that one skillet. We start with high heat to build a crust, then we slow things down with aromatics, and finally, the oven does all the heavy lifting. Follow these steps exactly, and you’ll have that glorious pan sauce ready in under an hour.

Preparing and Searing the Chicken

First things first: dry that chicken! Get a stack of paper towels and pat every piece of skin until it feels dry to the touch. This is non-negotiable if you want crispy skin later. Once it’s dry, season it generously all over with 1 ½ teaspoons of salt and all that pepper. Heat 2 tablespoons of olive oil in your big oven-safe skillet over medium-high heat until it shimmers a bit. Place the chicken thighs skin-side down and try not to crowd the pan—you want them to really brown, not steam! Sear for about 5 to 6 minutes until the skin is deeply golden brown. Flip them and sear the other side for just 3 or 4 minutes more. Transfer that gorgeous chicken onto a clean plate for now.

Building the Provençal Base

Turn the heat down to medium—we don’t want things burning while we build our sauce. Add your sliced onion right into the drippings left in the pan. Cook those onions for about 4 or 5 minutes, stirring occasionally, until they start to soften up and look a little golden. Next, toss in the sliced garlic and the tomato paste. Stir constantly for just one minute until you can really smell that garlic—don’t let it burn! Now, dump in the cherry tomatoes, the canned diced tomatoes (juice and all!), the drained artichoke hearts, and those olives. Sprinkle in your Herbes de Provence, thyme, and the last tiny pinch of salt. Give everything a good stir to coat.

Combining for the Oven Roast

Pour in the chicken broth and the lemon juice. Use a wooden spoon to scrape up any little brown bits stuck to the bottom of the pan; that’s pure flavor right there! Now, put the seared chicken back into the skillet, skin side up. Make sure the skin is mostly exposed above the vegetables and liquid so it can crisp up nicely in the oven. Drizzle that final tablespoon of olive oil right over the chicken skin.

Roasting to Temperature

Turn your oven to 400°F (about 200°C). Carefully transfer the entire skillet into the hot oven. Roast everything for about 25 to 30 minutes. You are looking for two things: the tomatoes should start bursting open, and more importantly, the chicken needs to hit the right temperature. Use your thermometer in the thickest part of the thigh, making sure you aren’t touching the bone. It must read 165°F (74°C) to be safe and perfectly cooked. Once it hits that temp, pull the whole thing out, let it rest for 5 minutes, and then sprinkle on that fresh parsley before serving!

Why You Will Love This One-Pan Chicken Provençal

Honestly, this One-Pan Chicken Provençal recipe has saved my weeknights more times than I can count. It hits that perfect sweet spot where effort meets incredible payoff. You get the depth of flavor you’d expect from a slow-cooked French meal, but you’re done cooking before you know it. It’s all about maximizing flavor while minimizing the mess!

Here are the main reasons I keep coming back to this method:

Maximum Flavor, Minimum Dishes: Everything roasts together in one skillet, meaning the chicken juices mingle perfectly with the olives, tomatoes, and herbs to create the most incredible sauce imaginable. Cleanup is literally just washing the skillet!
That Crispy Skin: Because we sear first and keep the skin mostly exposed during the roast, you get that satisfying crunch against the tender meat underneath. It’s perfection.
It’s Built for Speed: From start to finish, you’re looking at under an hour of your time, which is amazing for a dish that tastes so sophisticated.
Crowd-Pleaser Factor: The combination of salty olives, sweet tomatoes, and tangy artichokes means everyone digs in without complaining. It truly feels like a special meal.

If you need an easy French dinner that tastes like you spent all afternoon fussing over it, this One-Pan Chicken Provençal is your answer. Seriously, try it tonight! Check out more ideas!

Tips for Mastering Your One-Pan Chicken Provençal

Even though this One-Pan Chicken Provençal is simple, there are a couple of tiny steps that separate a good result from a *wow* result. Don’t let soggy skin or bland vegetables happen to you! A little bit of attention during the prep phase goes a long, long way here.

Achieving Crispy Skin

I mentioned it before, but I’m going to say it again: Pat the chicken skin bone-dry! Seriously, use more paper towels than you think you need. Moisture is the enemy of crispiness. When you sear the chicken, make sure the oil is hot enough that the skin immediately starts sizzling loudly. Don’t move the chicken once it hits the pan until that deep golden crust forms. Also, when you return it to the skillet before baking, make sure the skin is sitting *on top* of the vegetables, not submerged in the broth. That exposure lets the heat crisp it up beautifully.

Flavor Adjustments and Ingredient Swaps

The dried Herbes de Provence is great, but if you happen to have fresh rosemary or oregano, chop up a teaspoon of those and toss them in with the thyme—fresh herbs just elevate everything! Before you put the skillet in the oven, you absolutely must taste the liquid mixture. It should taste slightly salty and richly seasoned because that flavor is going to bake into the chicken and vegetables. If it tastes flat, add a tiny splash more broth or a pinch more salt. Remember, you can always add more seasoning, but you can’t easily take it away once it’s cooked! If you are looking for other ways to use chicken thighs, check out this easy creamy oven baked chicken thighs recipe.

Serving Suggestions for Your One-Pan Chicken Provençal

When you pull that skillet out of the oven, you’ll see all those incredible, savory pan juices shimmering around the chicken and vegetables. That liquid gold is the best part of the One-Pan Chicken Provençal, so you need something perfect to soak it all up! My top recommendation, just like I noted, is crusty bread—a good French baguette is ideal for dipping and wiping the plate clean.

If you want something more substantial, serve this over fluffy white rice or maybe some pearl couscous. Both grains are fantastic at absorbing all that lemon, olive, and herb flavor. Don’t let any of those juices go to waste! For another great one-pan meal idea, consider this delicious one-pan dinner.

Storing and Reheating Leftovers

Don’t you love when dinner tastes even better the next day? Leftover One-Pan Chicken Provençal is fantastic, but you have to store it right so that skin doesn’t get totally soggy. The key is separating the chicken from the liquid mixture for the best texture when you reheat it. If you toss everything together immediately, the chicken will steam in the fridge.

When you’re done eating, let the skillet cool down completely. Use tongs to pull out the chicken pieces and store them separately from the vegetables and sauce. Keep them in airtight containers in the fridge. This dish holds up really well for about three days. When you’re ready for round two, gently reheat the chicken and vegetables in a separate saucepan or in the oven until warmed through. If you want that skin crispy again, you can finish it under the broiler for just a minute or two—careful, it happens fast!

Component	Storage Method	Reheating Tip
Chicken Thighs	Airtight container, separate from sauce	Reheat gently on stovetop or finish under broiler.
Vegetables & Sauce	Airtight container	Reheat slowly on stovetop until bubbling.

Frequently Asked Questions About One-Pan Chicken Provençal

I get so many questions about adapting this recipe, which just proves how much everyone loves quick, flavorful meals like this One-Pan Chicken Provençal! Here are a few things I hear most often from folks trying this out for the first time.

Can I use chicken breasts instead of thighs?

You certainly can swap them out, but you need to adjust your timing! Chicken breasts are leaner, so they dry out much faster than the bone-in thighs I use. If you use breasts, sear them for the same amount of time, but pull them out of the oven when they hit 160°F. They will coast up to the safe temperature while resting. They usually cook about 5 to 7 minutes faster than the thighs, so keep a close eye on that thermometer!

What if I don’t have Herbes de Provence?

Oh, that’s an easy fix! Herbes de Provence is just a blend, so we can fake it easily. If you don’t have it on hand for your One-Pan Chicken Provençal, just mix together a combination of dried rosemary, dried savory, and dried oregano. Use about half the amount of rosemary as you would Herbes de Provence, and then fill the rest of the measurement using the other two herbs. It gives you a similar earthy, floral note! If you are interested in other ways to prepare chicken breasts, see my guide on juicy baked chicken breasts.

How do I know when the chicken is safe to eat?

This is the most important question for any poultry dish! For safety, you absolutely must use a reliable meat thermometer. Insert it into the thickest part of the chicken thigh, making sure the probe doesn’t touch the bone. The USDA standard is 165°F (74°C). Always pull the pan out when the chicken reaches that temperature, let it rest for five minutes, and that residual heat will carry it safely to perfection.

Share Your One-Pan Chicken Provençal Experience

Now that you’ve made this ridiculously easy and flavorful One-Pan Chicken Provençal, I want to hear all about it! Did the skin get perfectly crisp? Did you use crusty bread to mop up every last drop of that amazing pan sauce? Don’t be shy—drop a rating below or tell me how it went in the comments. Happy cooking, friends!