Mary Berry Chicken Provençal Recipe

Mary Berry Chicken Provençal is a beautifully simple French-inspired dish made with tender chicken cooked in a rich tomato sauce with garlic, herbs, olives, and sweet peppers. The sauce is light yet full of flavour, with juicy chicken and soft vegetables in every spoonful. It is an easy recipe that feels special enough for guests while being straightforward enough for a weeknight supper. Total time is around 1 hour, with very little hands-on effort.

Ingredients

For the Chicken

• 8 chicken thighs
• 2 tbsp olive oil
• Salt and black pepper

For the Provençal Sauce

• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 400g tin chopped tomatoes
• 150ml chicken stock
• 100g black olives
• 1 tsp dried thyme
• 1 tsp dried oregano
• Fresh parsley, chopped

How to Make Mary Berry Chicken Provençal Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the dish cooks evenly.
• Brown the chicken: Heat the olive oil in a large frying pan or casserole dish. Season the chicken and brown on both sides for 5 to 6 minutes. Remove and set aside.
• Cook the vegetables: Add the onion, garlic and peppers to the pan. Cook for 5 minutes until softened and fragrant.
• Make the sauce: Stir in the chopped tomatoes, chicken stock, olives, thyme and oregano. Bring to a gentle simmer.
• Assemble the dish: Return the chicken to the pan, nestling it into the sauce. Spoon a little sauce over each piece.
• Bake: Transfer to the oven and cook uncovered for 35 to 40 minutes until the chicken is tender and fully cooked.
• Finish and serve: Sprinkle with fresh parsley and serve hot with your chosen side dish.

Tips

How do I keep the chicken juicy?

Do not overcook it. Check the chicken at 35 minutes and remove once fully cooked.

Can I make the sauce richer?

Add a spoonful of tomato purée or a splash of cream before serving.

What if the sauce is too thin?

Simmer the pan on the hob for a few minutes after baking until reduced.

Can I use chicken breasts?

Yes, but reduce the cooking time slightly so they stay tender.

Serving Suggestions

• Creamy mashed potatoes
• Buttered rice
• Crusty French bread
• Steamed green beans
• Simple green salad

Storage

Room Temperature

Do not leave out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 34g
• Fat: 26g
• Saturated Fat: 6g
• Sodium: 620mg

These values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Provençal Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

420

kcal

1

hour 

Tender chicken cooked in a fragrant tomato sauce with garlic, peppers, olives and herbs. A classic Mediterranean-style family dinner full of comforting flavour.

Ingredients

• 8 chicken thighs, skin on or off

• 2 tbsp olive oil

• 1 onion, sliced

• 2 garlic cloves, crushed

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 400g tin chopped tomatoes

• 150ml chicken stock

• 100g black olives

• 1 tsp dried thyme

• 1 tsp dried oregano

• Salt and black pepper

• Fresh parsley, chopped

Directions

• Preheat oven to 200°C (180°C fan).
• Heat oil in a large ovenproof pan and brown the chicken on both sides.
• Remove chicken and soften onion, garlic and peppers in the same pan.
• Add tomatoes, stock, olives and herbs. Stir well.
• Return chicken to the pan and spoon sauce over the top.
• Bake uncovered for 35 to 40 minutes until chicken is cooked through.
• Scatter with parsley and serve hot.

Notes

• Use boneless thighs if preferred.
• Stir in a splash of cream for a richer sauce.
• Serve with rice, potatoes or crusty bread.