Provençal Herb Chicken with Sun-Dried Tomato Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A sun-drenched French bistro classic featuring slow-cooked chicken infused with rosemary and thyme, served atop a vibrant tapenade made with sun-dried tomatoes and olives for an authentic Mediterranean flair. This french-inspired mediterranean (mediterranean) ready in about 45 minutes pairs bone-in chicken thighs, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 20 min Cook: 25 min Serves 2 French cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Pat 10 oz bone-in chicken thighs dry, then rub with 2 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, and 2 minced garlic cloves. Season with salt and pepper.
  2. Step 2: Place chicken skin-side up in a baking dish and roast for 25 minutes until golden and cooked through, basting twice with pan juices.
  3. Step 3: While chicken roasts, blend 3 tbsp oil-packed sun-dried tomatoes, 1/4 cup chopped black olives, 1 tsp lemon zest, and 1 tsp dijon mustard in a food processor until smooth, scraping down sides as needed.
  4. Step 4: Remove chicken from oven and transfer to a plate. Pour 1/2 cup chicken stock into the baking dish, scraping up browned bits, and simmer over medium heat for 3 minutes until slightly reduced.
  5. Step 5: Stir the sun-dried tomato tapenade into the reduced stock until fully incorporated, then spoon the sauce over the chicken. Garnish with 2 tbsp pitted kalamata olives and additional fresh herbs.

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Frequently asked questions

How long does Provençal Herb Chicken with Sun-Dried Tomato Tapenade take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Provençal Herb Chicken with Sun-Dried Tomato Tapenade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Provençal Herb Chicken with Sun-Dried Tomato Tapenade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Provençal Herb Chicken with Sun-Dried Tomato Tapenade for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Provençal Herb Chicken with Sun-Dried Tomato Tapenade?

French mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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