There’s something about the smell of garlic, fresh tomatoes, and fragrant herbs simmering together that instantly makes a house feel like a home. This Braised Garlic Tomato Chicken with Herbs de Provence is the kind of dish that brings people together — a deeply flavorful, rustic recipe that tastes like it’s been handed down through generations. With its tender, juicy chicken nestled in a garlicky cherry tomato sauce and finished with bubbling mozzarella, this meal fits right in with your favorite comfort meals. Whether you’re cooking for a cozy weeknight dinner or planning to impress guests with a deceptively simple dish, this recipe has you covered.
Braised Garlic Tomato Chicken with Herbs de Provence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine French, Mediterranean
Large oven-safe skillet or Dutch oven Essential for searing the chicken and braising it in the oven. A cast iron skillet works wonderfully.
Tongs or spatula To easily flip and remove the chicken.
Cutting board and sharp knife For prepping garlic, onions, and tomatoes.
Measuring spoons and cups To keep ingredient quantities accurate.
Aluminum foil or lid To cover the skillet during baking.
Alternative for oven If you don’t have an oven-safe pan, use a regular skillet and transfer everything to a baking dish after searing.
For the chicken and sauce
- 4 bone-in skin-on chicken thighs (you can use boneless skinless if preferred)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 6 cloves garlic minced
- 1 small yellow onion finely chopped
- 1 tablespoon tomato paste
- 2 cups cherry tomatoes halved
- 1 14.5-ounce can crushed tomatoes
- 1 teaspoon sugar to balance acidity
- 2 teaspoons Herbs de Provence
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup low-sodium chicken broth
- ½ cup fresh basil leaves torn
- 1 cup shredded mozzarella cheese
- 1 tablespoon balsamic vinegar for depth
For serving
- Cooked pasta creamy polenta, or crusty bread
Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken skin-side down and sear for 4–5 minutes until golden and crispy. Flip and sear the other side for 2–3 minutes. Remove the chicken and set it aside.
Sauté Aromatics
In the same pan (don’t drain the fat — it’s flavor!), reduce heat to medium. Add minced garlic and chopped onion. Cook for 2–3 minutes until fragrant and softened. Stir in tomato paste and cook for 1 minute to caramelize slightly.
Build the Sauce
Add cherry tomatoes to the pan, letting them blister and burst slightly. This intensifies their sweetness and creates a base for your sauce. Add crushed tomatoes, sugar, Herbs de Provence, crushed red pepper flakes, and chicken broth. Stir everything to combine.
Simmer and Braise
Return the seared chicken to the pan, nestling it into the tomato mixture skin-side up. Spoon a little sauce over each piece but leave the tops exposed so the skin stays crisp. Cover the pan with a lid or foil and transfer to a preheated oven at 375°F. Braise for 25 minutes.
Add the Final Touches
Uncover the skillet and sprinkle mozzarella evenly over the top of the chicken and sauce. Bake uncovered for another 10 minutes, or until the cheese is melted, golden, and bubbly. If you like a browned top, broil for an additional 2 minutes.
Serve and Enjoy
Finish with torn fresh basil and a drizzle of balsamic vinegar for brightness. Serve the braised garlic tomato chicken over creamy polenta, al dente pasta, or with slices of crusty sourdough to mop up the sauce. This dish pairs beautifully with classic tomato garlic pasta sides or a simple salad tossed with vinaigrette.
Pairings
- Pasta Options: Try it over spaghetti, linguine, or tomato basil chicken pasta for an Italian-inspired dinner.
- Grain Pairings: Polenta, couscous, or wild rice offer a hearty base that soaks up the flavorful sauce.
- Bread: Serve with garlic bread or a rustic baguette for dipping — ideal for soaking up every last bit of that cherry tomato sauce.
- Wine: A medium-bodied red like Chianti or a Pinot Noir complements the herbs and tomatoes without overpowering the chicken.
- Side Dishes: Roasted vegetables (like zucchini or eggplant), a fresh green salad, or even a cold pasta salad balance out the richness of the dish.
FAQs
1. What type of chicken should I use for this recipe?
Bone-in, skin-on chicken thighs are ideal because they stay juicy and flavorful during braising. However, boneless chicken thighs or even chicken breasts can work—just adjust the cook time slightly, as breasts may dry out faster.
2. Can I use fresh tomatoes instead of canned?
Absolutely. This dish shines with fresh tomatoes, especially in late summer. Swap the canned crushed tomatoes with 3–4 large ripe tomatoes, chopped finely, and use a combination of those and the cherry tomatoes for the sauce base. This is a great fit for fans of fresh tomato chicken recipes or dinner ideas tomatoes.
3. Can I make this in an air fryer?
While this specific dish is designed for oven braising, you can adapt it by searing the chicken in a skillet and finishing the cook in your air fryer at 375°F for about 15–18 minutes. Consider this when exploring new air fryer recipes or looking for air fryer meals with a tomato sauce twist.
4. Is mozzarella necessary? Can I use other cheeses?
Mozzarella cheese gives this dish that gooey, melty finish and ties in well with other mozzarella chicken and chicken mozzarella tomato recipes. But if you’re feeling creative, provolone, fontina, or even parmesan can work in its place.
5. Can I make this dish ahead of time?
Yes. This recipe holds up well in the fridge for up to 3 days and tastes even better the next day as the flavors meld. Reheat gently on the stovetop or in the oven to preserve the texture. It also makes fantastic leftovers served over rice or as a warm sandwich filling with melty cheese.
