Most of us are looking for healthy recipes to add to our weekly meal rotation and you are going to love this one! It is a breeze to prepare for a quick weeknight meal AND the combination of meaty chicken thighs in a pan sauce with roasted grapes is as satisfying as it is delicious.
Grapes are in season now – red, green and black: Flame, Muscato, Thomcord, Muscatel, and huge round Globes. I first tried this recipe last year when Melissa’s Produce sent me black and red Muscato grapes and, guess what, besides a lovely Wilted Kale and Grape salad, I couldn’t think of a better way to use these sweet babies this year. It’s that good!
Credit goest to my beautiful friend, Chef Louise for the inspiration, but I did add my signature touches: red chile flakes for a little kick that replaces the salt and wine for another layer of flavor that also helps eliminate the need for salt. Plus, hubs and I like heartier boneless, skinless chicken thighs versus chicken breasts here. Either way, I think you’re going to come back to this recipe again and again 🙂
- 4 boneless, skinless chicken thighs, trimmed
- 1 Tablespoons of fresh rosemary – finely chopped
- Salt & Pepper*
- 1 Tablespoon Extra Virgin Olive Oil*
- dash of red chile flakes
- 2 cups Melissa’s Produce Muscato Grapes
- 1 large clove of fresh garlic- minced
- 1 large shallots- thinly sliced
- 1 Tablespoon fresh rosemary – finely chopped
- 1 Tablespoons of red wine vinegar
- 2 Tablespoons of quality Extra Virgin Olive Oil
- ¼ teaspoon of ground black pepper
- Remove chicken from the refrigerator and allow the chicken to come to come to room temperature – about 15 minutes.
- Preheat your oven to 425 degrees.
- Season your chicken generously with salt and pepper on both sides.
- In a large oven proof skillet or cast iron skillet heat 1 ½ Tablespoons of olive oil over medium high heat.
- Just when the oil is hot, but not smoking- add in chicken breasts skin side down.
- Turn the chicken when it becomes golden brown – about 3-4 minutes.
- Cook the chicken on the other side for an additional 2-3 minutes.
- Remove the chicken from the skillet and add in grapes, garlic, shallots, rosemary, and vinegar, 1 additional Tablespoons of olive oil, wine, and pepper. Stir to combine.
- Cook the grapes and shallots over medium heat just until the shallots begin to soften – about 2 minutes.
- Place the chicken on top of the grapes and shallots and place into the preheated oven for 10-12 minutes.
- Remove from the oven and serve warm.
Enjoy 🙂
Besides enjoying grapes out of hand or paired with a luscious ripened cheese, they also add flair and a sweet component to a quinoa and kale salad. Try it!
Yum!! Love that flavor combo. Must bookmark! <3
Natalie, it is delicious! You may have missed the pic of the kale quinoa salad with grapes that I added as another idea. Check it out 🙂
I love your recipe – such a relief to find low-sodium entreés that look elegant enough for company. I also like a main dish recipe that feeds 2-3 instead of 8.
Hi, Liz – Thanks – it is a dish that is easily adapted to serve more. Like you, I’m only cooking for 2-3 most of the time. Enjoy 🙂
Another good recipe for weeknight dinners or entertaining is the Ina Gartner Lemon Chicken Breast that I posted in my roundup last week.
Wow, Priscilla, this chicken dish looks amazing! Weekday meals are most welcome if they can get to the table quick, and this (as does the Lemon Chicken Breast) fits the bill.
Thanks, Brooks. This dish is definitely a weekday winner – and with only one pan to wash, all the better!
Priscilla! Love the chicken w/grapes…so refreshing w/just a hint of spicy heat! Great stuff!!
This looks much more delicious than you’d think with relatively easy instructions. I think even the kids will love it. It’s in a bookmark folder now labeled, emphatically, “COOK!”
Hi Eli – Thank you – the fact that it’s so easy to makes it all the better 🙂 I think you will enjoy this dish as much as we do and it’s very kid-friendly!
Wow! That looks lovely!