If you’re in the mood for something rich, comforting, and bursting with flavor, you’ve found your new favorite. This Chicken Provençal with Cherry Tomatoes, Dates, and Olives Recipe is truly a game-changer. I absolutely love how the sweet dates and juicy cherry tomatoes mingle with the savory olives and tender chicken, all soaked in fragrant herbs and wine. Trust me, once you try it, it’ll be a staple in your dinner rotation.
Why You’ll Love This Recipe
- Balanced Flavors: The sweet, savory, and tangy ingredients create a mouthwatering harmony you won’t forget.
- One-Pan Wonder: Everything cooks together in one dish, making cleanup a breeze.
- Versatile Serving Options: Serve it over rice, polenta, or mashed potatoes – it pairs beautifully with all of them.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a casual get-together, it’s guaranteed to impress.
Ingredients You’ll Need
These ingredients come together like a dream. I always keep my pantry stocked with good-quality olives and sturdy dried dates because they bring so much character. Fun fact: using bone-in skin-on thighs really amps up the flavor and keeps the chicken tender all night long.
- Chicken thighs: Bone-in and skin-on is key here for juicy meat and crispy skin.
- Kosher salt: Helps season the chicken perfectly without overpowering the other ingredients.
- Freshly cracked black pepper: Adds that subtle punch you won’t want to miss.
- Extra-virgin olive oil: For browning the chicken and enriching the sauce.
- Thyme: Fresh is best if you can find it! It brings that lovely Provencal aroma.
- Garlic cloves: Whole and peeled, so they roast to soft, sweet perfection.
- Shallots: Mild and sweet, they blend beautifully with the tomatoes and dates.
- Cherry tomatoes: They burst with juicy tartness, balancing the dish.
- Dates: Halved and pitted; they melt into the sauce, adding gentle sweetness.
- Green olives: Pitted, for that salty Mediterranean kick.
- Dry white wine: Sauvignon Blanc or similar; it deglazes the pan and layers in depth.
- Cooked rice, polenta, or mashed potatoes: Your pick—each brings a unique backdrop to the main event.
- Crusty bread: Because who doesn’t love soaking up that sauce?
Variations
I love tweaking this dish depending on what I have around or the season. It’s very forgiving and adaptable, so you can really make it your own.
- Vegetable swap: Sometimes I add roasted bell peppers or zucchini for extra veggies.
- Wine alternative: If you don’t want to cook with alcohol, try chicken stock with a splash of lemon juice for brightness.
- Spice it up: A pinch of crushed red pepper flakes gives it a gentle heat that my family goes crazy for.
- Herb change: Rosemary works well instead of thyme for a deeper earthy note.
How to Make Chicken Provençal with Cherry Tomatoes, Dates, and Olives Recipe
Step 1: Season and Sear the Chicken
Pat your chicken thighs dry, then season them really well all over with kosher salt and freshly cracked black pepper. Heat your extra-virgin olive oil in a large, oven-safe pan over medium-high heat. When the oil’s shimmering, place the chicken skin side down in one layer, without crowding the pan. Don’t move them around – just let them get a beautiful, golden crisp for about 4 to 5 minutes. This step is crucial for texture, so be patient!
Step 2: Add the Flavor Ensemble
Flip the chicken pieces and nestle in your thyme sprigs, whole garlic cloves, halved shallots, cherry tomatoes, halved dates, and pitted green olives right around the chicken in the pan. Pour in the dry white wine, scraping up any delicious browned bits from the bottom. You’ll see everything start to simmer beautifully—this is when those flavors begin their magic dance!
Step 3: Oven Finish and Serve
Cover the pan and pop it into a preheated 400°F oven, positioned in the lower third. Let it cook for about an hour, or until the chicken registers 165°F on an instant-read thermometer. The slow braise makes the meat ridiculously tender while the sauce thickens with all the wonderful ingredients. Serve this over your favorite rice, creamy polenta, or buttery mashed potatoes. Don’t forget some crusty bread to mop up all that goodness!
Pro Tips for Making Chicken Provençal with Cherry Tomatoes, Dates, and Olives Recipe
- Dry Chicken Skin Thoroughly: I learned the hard way that wet skin won’t crisp up properly—pat those thighs dry before seasoning!
- Use a Heavy-Bottomed Pan: This helps get an even sear and prevents burning the garlic and shallots during cooking.
- Don’t Skip the Searing Step: It locks in flavor and texture—you’ll notice the difference immediately.
- Keep an Eye on Liquid Levels: If the sauce gets too dry before the chicken is cooked, add a splash of water or more wine to avoid burning.
How to Serve Chicken Provençal with Cherry Tomatoes, Dates, and Olives Recipe
Garnishes
I often sprinkle chopped fresh parsley or a few torn basil leaves on top right before serving. The fresh herbs lighten the dish and add that lovely punch of green color. For a little extra zest, a squeeze of fresh lemon juice brightens the flavors wonderfully.
Side Dishes
My go-to sides with this recipe are creamy mashed potatoes or a silky polenta, which soak up the sauce like a dream. Sometimes I opt for a simple fluffy white or brown rice if I want something lighter. And crusty rustic bread never fails to get rave reviews—perfect for sopping up every last drop.
Creative Ways to Present
For special dinners, I like to serve this in individual shallow bowls so everyone gets a beautiful plate of chicken nestled in the colorful vegetable and fruit medley. Adding a few olives and halved cherry tomatoes on the side for extra visual texture always wows my guests. A sprinkle of edible flowers or microgreens adds a trendy, elegant touch if you’re feeling fancy!
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the chicken and sauce cool completely, then transfer it to an airtight container and refrigerate. It keeps beautifully for about 3 to 4 days. The flavors actually deepen overnight, making leftovers even tastier in my opinion.
Freezing
I’ve frozen this dish several times with great results. Just freeze it in a suitable container, making sure the sauce covers the chicken well to avoid freezer burn. It’ll keep for up to 3 months, perfect for meal prep or a ready-to-go cozy dinner.
Reheating
Warm leftovers gently on the stove over low heat to avoid drying out the chicken. Add a splash of water or broth if the sauce has thickened too much. I try to avoid microwaving because the chicken skin loses its crispness, but if you must, reheat covered in short bursts to keep it moist.
FAQs
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Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook faster and are still delicious, though the skin-on bone-in version adds more flavor and moisture. Just reduce your cooking time accordingly and keep an eye on doneness.
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What if I can’t find green olives?
No worries! You can substitute with black olives or even capers for a similar briny kick. Just adjust quantities to taste, as some olives are saltier than others.
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Is there a non-alcoholic alternative to the white wine?
Yes, you can use chicken broth with a teaspoon of lemon juice or white wine vinegar to mimic the acidity and depth wine provides. It won’t be quite the same, but it still tastes delicious.
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Can I prepare this recipe ahead of time?
You can prep the ingredients and sear the chicken a day ahead, then assemble and cook it right before serving. This is great for saving time when entertaining.
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What’s the best way to check if the chicken is cooked through?
Use an instant-read thermometer to check for an internal temperature of 165°F. This is the safest and most accurate method to ensure perfectly cooked chicken.
Final Thoughts
This Chicken Provençal with Cherry Tomatoes, Dates, and Olives Recipe is one of those dishes that feels both rustic and refined, perfect comfort food with a gourmet twist. I love sharing it with friends because it always sparks compliments and seconds. If you want a recipe that’s straightforward but packs incredible flavor and a bit of elegance, this is it. Give it a go—you’ll be so glad you did!
Print
Chicken Provençal with Cherry Tomatoes, Dates, and Olives Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Chicken Provençal is a flavorful French-inspired dish featuring bone-in, skin-on chicken thighs braised with garlic, shallots, cherry tomatoes, olives, dates, and fragrant thyme in white wine. The chicken is first seared to golden perfection on the stovetop, then slowly cooked in the oven until tender and juicy. This comforting dish is best served over rice, polenta, or mashed potatoes, accompanied by crusty bread to soak up the rich, savory sauce.
Ingredients
Chicken and Seasoning
- 8 bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 3 to 4 sprigs fresh thyme or 1 tablespoon dried thyme
Vegetables and Fruits
- 12 cloves garlic, peeled
- 6 medium shallots, peeled and halved
- 2 pints cherry tomatoes
- ½ cup halved and pitted dates
- 1 cup green olives, pitted
Liquids and Sides
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups cooked rice, for serving (optional)
- 4 cups cooked polenta, for serving (optional)
- 4 cups mashed potatoes, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and place a rack in the lower third of the oven to prepare for baking.
- Season the Chicken: Pat the chicken thighs dry and season them evenly all over with kosher salt and freshly cracked black pepper to enhance the flavor.
- Sear the Chicken: Heat extra-virgin olive oil in a large ovenproof pan over medium-high heat until shimmering. Add the chicken thighs skin side down and cook undisturbed for 4 to 5 minutes until the skin is golden brown and crispy.
- Add Aromatics and Fruits: Flip the chicken thighs over, then arrange fresh thyme sprigs (or dried thyme), peeled garlic cloves, halved shallots, cherry tomatoes, halved dates, and pitted green olives evenly around the chicken in the pan.
- Deglaze and Simmer: Pour in the dry white wine, bringing the mixture to a gentle simmer on the stovetop. This step helps deglaze the pan and infuses the dish with acidity and depth.
- Bake in the Oven: Cover the pan with a lid or foil and transfer it to the preheated oven. Bake until the chicken reaches an internal temperature of 165°F (74°C), approximately 60 minutes, until tender and cooked through.
- Serve: Remove the chicken and sauce from the oven and serve hot, spooning the flavorful juices and vegetables over cooked rice, polenta, or mashed potatoes as desired. Crusty bread on the side is a perfect accompaniment to soak up the delicious sauce.
Notes
- Bone-in skin-on thighs provide the best flavor and moisture retention for this dish.
- You can substitute dried thyme if fresh thyme is unavailable, but adjust the amount accordingly.
- Using a wine with crisp acidity like Sauvignon Blanc complements the sweetness of the dates and tomatoes.
- Be sure not to overcook the chicken; use a meat thermometer to guarantee perfectly juicy meat.
- Any of the suggested sides (rice, polenta, mashed potatoes) pairs wonderfully, but polenta adds a creamy texture that balances the acidity nicely.
- The dish can be prepared a day ahead; simply reheat gently before serving.
Nutrition
- Serving Size: 1 chicken thigh with sauce and vegetables
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
