Provençale Herb Chicken with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rustic French bistro classic featuring tender chicken bathed in a fragrant herb-infused tomato sauce, true to Provence's sun-drenched culinary traditions. This French-inspired quick recipe, ready in about 65 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 3 tbsp olive oil
• 1 finely diced yellow onion
• 4 minced garlic cloves
• 3 tbsp drained sun-dried tomatoes in oil
• 1 cup dry white wine
• 1 cup chicken stock
• 6 fresh thyme sprigs
• 3 fresh rosemary sprigs
• 1 tsp salt
• 1/2 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering, then brown chicken skin-side down for 5-6 minutes until golden and crisp—do not move until edges are set.
2. Step 2: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the skillet, then sauté diced onion and minced garlic for 3 minutes until soft and fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in drained sun-dried tomatoes and cook for 1 minute, then pour in white wine to deglaze, scraping up browned bits with a wooden spoon. Simmer until liquid reduces by half (about 3 minutes), then stir in chicken stock, thyme, and rosemary.
4. Step 4: Return chicken to the skillet, skin-side up, and bring sauce to a gentle simmer. Cover with a lid and transfer to a preheated 375°F oven, cooking for 30 minutes until chicken reaches 165°F internally and sauce thickens slightly.
5. Step 5: Remove lid and broil for 2 minutes to crisp chicken skin, then let rest 5 minutes before serving with pan juices spooned over.