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Chicken Breasts Provençal

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant Chicken Provençal is a vibrant celebration of Mediterranean flavours, featuring tender chicken breasts simmered in a light, aromatic sauce. The combination of sun-ripened plum tomatoes, briny black olives, and a hint of anchovy creates a deeply savoury base that perfectly complements the lean poultry. It is a sophisticated yet simple dish that brings a touch of Southern French sunshine to your dinner table, making the most of fresh herbs and store-cupboard staples.

As a diabetes-friendly main course, this recipe prioritises lean protein and fresh vegetables while remaining naturally low in sugar. The use of a light flour dusting and a small amount of butter ensures a silky sauce without excessive carbohydrates or fats. Serve this wholesome meal alongside a portion of steamed green beans or a crisp garden salad for a balanced, heart-healthy midweek dinner that the whole family will enjoy.

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Ingredients for Chicken Breasts Provençal

  • 450g ripe plum tomatoes

  • 4 (6- to 230g ) skinless boneless chicken breasts, tenders reserved for another use

  • 60ml plain flour

  • 2 tablespoons vegetable oil

  • 1 teaspoon minced garlic

  • 1 flat anchovy fillet, mashed to a paste

  • 120ml dry white wine

  • 180ml chicken stock or reduced-sodium chicken broth

  • 10 pitted brine-cured black olives, thinly sliced lengthwise

  • 2 tablespoons unsalted butter, softened

  • 1 tablespoon finely shredded basil

How to make Chicken Breasts Provençal

Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.

Pat chicken dry and sprinkle with 1/2 teaspoons each of salt and pepper, then dredge in flour, shaking off excess.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.

Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.

Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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