Chicken Breasts Provençal

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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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.

Ingredients for Chicken Breasts Provençal

450g ripe plum tomatoes
4 (6- to 230g ) skinless boneless chicken breasts, tenders reserved for another use
60ml di farina semplice
2 cucchiai di olio vegetale
1 cucchiaino di aglio tritato
1 flat anchovy fillet, mashed to a paste
120ml di vino bianco secco
180ml chicken stock or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 cucchiai di burro non salato, ammorbidito
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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.