Chicken Provençal Skillet
Transport your taste buds to the sun-drenched fields of Provence with our exquisite Chicken Provençal Skillet! This delightful one-pan dish is a celebration of classic French flavors, bringing together tender chicken with the vibrant tastes of ripe tomatoes, bell peppers, savory olives, and aromatic herbs. It’s a sophisticated yet incredibly simple meal that’s perfect for a weeknight, proving that delicious world cuisine doesn’t have to be complicated or time-consuming. In just about 45 minutes, you can have a hearty and flavorful dinner on the table that will make you feel like you’re dining in a charming French bistro.
Ingredients
1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
1 medium zucchini, quartered lengthwise and sliced (about 1.5 cups)
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chicken broth
1/2 cup Kalamata olives, pitted and halved
1 teaspoon dried Herbes de Provence (or 1/2 tsp dried thyme + 1/4 tsp dried rosemary)
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste
Instructions
1
Sear the Chicken: Heat the olive oil in a large, oven-safe skillet (like a cast iron pan) over medium-high heat. Add the chicken pieces in a single layer (cook in batches if necessary) and sear for 3-4 minutes per side until lightly browned. Remove chicken from skillet and set aside.
2
Sauté Aromatics & Veggies: Add the chopped onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the diced red and yellow bell peppers and sliced zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
3
Build the Sauce: Stir in the canned diced tomatoes (undrained), chicken broth, Herbes de Provence, and a good pinch of salt and pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
4
Simmer with Chicken: Return the seared chicken pieces to the skillet, nestling them into the vegetable and tomato mixture. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
5
Add Olives and Finish: Stir in the pitted and halved Kalamata olives during the last 5 minutes of cooking. Once cooked, remove from heat.
6
Serve Hot: Stir in the fresh chopped parsley just before serving. Taste and adjust seasoning if needed.
Tags:
#ChickenProvencal#ChickenRecipes#frenchcuisine#MediterraneanDiet#OnePanDinner#WeeknightMeals#WorldCuisineChefBryanCookingwithchefbryanKUTV
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