Easy Chicken Casserole Recipe
This Chicken Provencal recipe is easy to make and packed full of lovely flavours.
I'd defrosted some chicken with the intention of making a chicken Tagine and then realised I couldn't actually be bothered!
So, what to cook, what to cook? As there were olives, bell pepper and courgette in the fridge that needed to be used up, I made this up as I went along. Do you do that, make recipes up?
I think the best dinners are made up with what you think goes and what you feel like eating at the time.
Tinned Tomatoes
I will say you really do need good quality tinned tomatoes otherwise the sauce will lack in flavour.
I used tinned cherry tomatoes as they're really lovely and sweet. If you're in the UK then I recommend Tesco Finest because the juice is nice and thick.
I think this would be excellent to at a dinner party, it's so easy to make. You could serve with new potatoes and fine green beans to fancy it up a bit.
You might also like Chicken Cacciatore by Jamie Oliver.

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Chicken Provencal Recipe
Ingredients
- 3 tablespoons of olive oil - divided
- 2 onions - sliced
- ½ a green bell pepper - sliced thinly
- ½ to 1 courgette (zucchini) - sliced then halved into half-moons
- 3 cloves garlic - finely chopped
- 1 tablespoon of capers - rinsed well and dried on kitchen paper
- a pinch or two of sugar
- 1 x 400g tin of cherry tomatoes
- a pinch of dried basil
- a pinch of dried thyme
- a pinch of dried oregano
- 150ml white wine
- a small handful of pitted green olives
- 2 skinless chicken breast fillets - cut into bite-sized cubes
- a dash of lemon juice
- black pepper to taste
Instructions
- Heat the olive oil in a large pan, then add the onions, green pepper, courgette, garlic and capers.
- Season with a pinch of salt, some pepper and one pinch of sugar - you can add another pinch later if you think the sauce needs it.
- Pop a lid on and leave to sweat over a very low heat for about 8-10 minutes - give it a stir now and then. Once the onions have softened.
- Once that's done tip in the cherry tomatoes, basil, thyme and oregano, along with the wine and olives. Give it a few twists of freshly ground black pepper and a good stir.
- Cook uncovered for another 20 minutes, or until the sauce has reduced and is much thicker.
- You will have to stir regularly though to prevent the sauce from burning. When it's done turn off the heat and put a lid on.
- In another large pan, heat another tablespoon of olive oil to brown the chicken for a couple of minutes - moving them about in the pan, you just want them slightly coloured.
- Put the browned chicken in an ovenproof dish and pour over the sauce you made. Give it all a good stir and put a lid on.
- Cook in your preheated oven for one hour, by which time the chicken should be nicely cooked through and the sauce will be lovely.
- Once it's done, remove it from the oven and stir through a splash of lemon juice. Have a taste and adjust the seasoning - you might want a very tiny bit of salt, and perhaps another pinch of sugar.
- Serve immediately with nice crusty bread for dipping and mopping.
The best dinners are sometimes what we throw together at the last minute Jan!!! This is no exception.
ReplyDeleteJan, I think the briny green olives would taste great with the chicken...good on ya!
ReplyDeleteA sort of Chicken provencal, I love it. I regularly start out with the intention of one meal and decide to do somthing else and they always seem to be the tastiest.
ReplyDeleteI am aiming to try yours and I dont think I will end up making anything else, it looks and souns so good.