AIP Friendly Skillet Chicken Provençal

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This one-pan dinner brings serious Southern French energy to your table — think golden, crispy-skinned chicken thighs braised low and slow in a fragrant sauce of olives, capers, fresh herbs, and vegetables until everything is deeply tender and the sauce coats the back of a spoon. The genius move here is pumpkin purée, which stands in for tomatoes to build a silky, rich base that keeps the whole dish protocol-friendly without sacrificing any of that classic Provençal depth. Carrots and zucchini soak up the brothy sauce as they braise alongside the chicken, so every bite is loaded with flavor. Turmeric and ginger in the spice rub add warmth and a gorgeous golden color to the skin during the initial sear — no nightshades, no grains, no compromise. One cast-iron skillet does all the heavy lifting from stovetop to table, which means less cleanup and more time actually enjoying dinner. With four servings coming out of a single pan, it's a practical weeknight option that also feels special enough for company.

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil

For the sauce

1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
2 medium carrots, cut into ½-inch rounds
2 medium zucchini, cut into ½-inch half-moons
½ cup pumpkin purée
1 tbsp apple cider vinegar
1 cup chicken bone broth
⅓ cup pitted kalamata olives, halved
2 tbsp capers, drained and rinsed
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp dried oregano

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.

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