Pat chicken thighs completely dry before searing skin-side down over medium-high heat for 6-8 minutes to develop a golden crust that locks in juices and adds depth to your sauce.

Toast the Herbes de Provence and thyme in the olive oil for 30-60 seconds after sautéing garlic and onions to release their essential oils and amplify their aromatic complexity.

Choose a dry white wine you'd actually drink (like Sauvignon Blanc or Pinot Grigio) and add it before the tomatoes to cook off the alcohol while the acid tenderizes the chicken and brightens the sauce.

Drizzle a final splash of quality extra-virgin olive oil and fresh lemon juice just before serving to cut through the richness and add a vibrant, fresh finish to the dish.

Briefly rinse your green olives under cool water to remove excess salt and brine, then add them in the final 5 minutes to prevent them from overpowering the delicate Provençal flavors.