Chicken with Provencal Sauce
Transport your taste buds to the sunny south of France with this savory Chicken with Provençal Sauce recipe—a perfect marriage of rustic flavors and vibrant Mediterranean ingredients. Tender, golden-seared chicken breasts are nestled in a rich, aromatic sauce made from sweet onions, garlic, ripe tomatoes, and a splash of white wine, all infused with the earthy fragrances of thyme, rosemary, and paprika. The addition of tangy Kalamata olives adds a delightful briny depth, while a garnish of fresh parsley brings a pop of color and freshness. This one-pan wonder is not only quick and easy to prepare in under an hour but also pairs beautifully with crusty bread, creamy mashed potatoes, or crisp steamed vegetables. Ideal for cozy family dinners or an elegant date night, this Provençal-inspired dish is sure to impress!
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Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, diced Yellow onion
- 4 cloves, minced Garlic
- 14 ounces Canned diced tomatoes
- 0.5 cup White wine
- 0.5 cup Chicken broth
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Ground paprika
- 0.5 cup, pitted and halved Kalamata olives
- 2 tablespoons, chopped Fresh parsley
Directions
Step 1
Season the chicken breasts on both sides with salt and black pepper.
Step 2
Heat a large skillet over medium-high heat with 1 tablespoon of olive oil.
Step 3
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 4
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Step 5
Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Step 6
Pour in the white wine and scrape the bottom of the skillet to deglaze it, letting the wine reduce slightly for 2 minutes.
Step 7
Stir in the canned diced tomatoes, chicken broth, dried thyme, dried rosemary, and ground paprika. Bring the mixture to a simmer.
Step 8
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 20 minutes, turning the chicken once halfway through.
Step 9
Add the Kalamata olives to the sauce during the last 5 minutes of cooking.
Step 10
Once the chicken is fully cooked, garnish the dish with freshly chopped parsley and serve hot. Pair with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
| Serving size | (1650.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2055.8 |
| Total Fat 95.4g | 0% |
| Saturated Fat 17.8g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 579.9mg | 0% |
| Sodium 5106.5mg | 0% |
| Total Carbohydrate 44.2g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 19.7g | |
| Protein 221.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 389.5mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1334.3mg | 0% |
Source of Calories