This pan-roasted chicken with grapes is served over our whipped ginger sweet potatoes. A simple, easy, fall-inspired skillet dinner that can be made in 30 minutes!
Here’s a simple, chef-tested recipe that bridges the gap between summer and fall: pan-roasted chicken with grapes. In my years of cooking seasonally inspired dishes, I’ve learned that roasted fruit can be so wonderful paired with savory flavors.
When grapes caramelize in the oven, their sweetness deepens and mingles beautifully with the savory shallots and rosemary. It’s an elevated yet easy dinner that comes together in one pan and always earns rave reviews.
Kristine says: “The pan-roasted chicken with grapes is so easy and absolutely delicious! It is succulent, full of wonderful flavors and gorgeous to look at. I served it with the ginger whipped sweet potatoes and it was divine. I'm looking forward to serving this dish to guests. This recipe is going into my permanent collection.“
Ingredients
- Chicken thighs: Use skin-on, bone-in chicken thighs for the best texure and flavor.
- Grapes: Red, seedless grapes work best like Thomcord. If Thomcord grapes aren’t available, opt for red seedless grapes or black grapes with firm skins and a deep, jammy flavor. Avoid green grapes-they’re too tart.
- Shallots and garlic cloves: Infuse the dish with deep, savory, aromatic flavor. Onion can be substituted for the shallots.
- Vinegar: I like balsamic vinegar, but sherry vinegar, apple cider vinegar, or any flavorful complementary vinegar will work.
- Fresh herbs: Add a fresh rosemary bunch or thyme for a cozy, herby finish that elevates the dish.
What Type of Grapes to Roast with Chicken
Here I’ve used a seedless variety of grape called Thomcord grapes, which are a hybrid of Thompson and Concord grapes. They turned out amazing, their flavor intensifying after being roasted.
I love incorporating fruit into savory dishes like this. Perhaps it’s because I once read that fruit is energetically the most “spiritual” food we can put into our bodies. I have no idea where this came from, or what this really means, but something feels true about it. When I eat fruit, it feels clean, light, energizing, and joyful. So I go with it. 😉
How to make Pan-Roasted Chicken and Grapes
1. Prep. Preheat the oven to 400°F, and if you are making the Ginger Whipped Sweet Potatoes, start them first.
2. Season and sear the chicken in a large skillet. In a large, oven-proof skillet, warm extra-virgin olive oil over medium-high heat and add the smashed garlic to the pan, swirling. Season the skin side of the chicken with salt and pepper and place skin-side down in the skillet. Season the other side with kosher salt and black pepper and remove the garlic. Sear for 6-7 minutes, until achieving golden, crispy-skinned chicken. Reduce the heat to medium and flip.
3. Roast. Nestle the sliced shallots and clusters of seedless red grapes between the chicken pieces. Drizzle vinegar over top and sprinkle with rosemary. Roast for 20 minutes, or until the internal temperature reaches 170°F.
4. Finish the sweet potatoes. While the chicken bakes, finish the Ginger Whipped Sweet Potatoes.
5. Quick simmer. When done, remove the chicken from the oven and place it back on the stovetop. Simmer just until the juices are cooked.
6. Serve. Spoon whipped sweet potatoes onto the plates, top with pan-roasted chicken, and divide the shallots and grapes among the plates. Add a spoonful of delicious pan juices over each plate and garnish with thyme or rosemary sprigs. Voila…dinner is ready!
Variations & Substitutions
- Wine-infused: Deglaze the pan with a splash of white wine or Marsala instead of vinegar.
- Add nuts: Toasted walnuts or hazelnuts add a nice crunch.
- Swap grapes: Try roasted figs, plums, or apples.
- Make it creamy: Stir in a spoonful of crème fraîche creates a luscious sauce.
- Make it vegan: Swap chicken for roasted cauliflower steaks or chickpeas. Keep everything else the same-the roasted grapes and shallots make a beautiful fall entrée!
Chef’s Tips
- Pat chicken dry. Before searing, pat the chicken dry with a paper towel. This helps remove moisture, resulting in crispy, golden skin.
- Let the chicken release naturally. Don’t rush the sear! Let the skin turn deeply golden before flipping. If it sticks, it’s not ready.
- Use an oven-safe skillet. A cast-iron or stainless steel pan holds heat best for the perfect stovetop-to-oven transition.
- Leave the grapes on small stems. Roasting the grapes on their stems helps them stay plump and prevents bursting too early.
- Let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender and juicy.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- To reheat: Reheat gently in a skillet over medium heat until warm, or reheat in a 350°F oven for 10-15 minutes. Add a splash of chicken stock or broth to reinvigorate the pan sauce.
- Freezer: You can freeze the chicken and grapes for up to 2 months. Let cool, then store in a freezer-safe container. Thaw overnight in the fridge before reheating. The grapes may soften after thawing, but they will still taste great!
make this one-pan chicken dinner ahead
- Sear the chicken and assemble everything in the skillet.
- Cover tightly and refrigerate for up to 24 hours.
- When ready to serve, bring the skillet to room temperature for 20-30 minutes, then bake as directed.
Serving Suggestions
- I especially love this pan-roasted chicken with grapes over our Ginger Whipped Sweet Potatoes!
- Or serve over our Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, Polenta, or Wild Rice
- Place on top of a bed of roasted spaghetti squash!
- Serve with a side of vegetables, like Sautéed Brussels Sprouts, Glazed Carrots, Roasted Brussels Sprouts, or any of our Butternut Squash Recipes!
- Serve with a simple bean salad on the side, like our Simple White Bean Salad
FAQS
Our Chicken with Grapes is a variation of the classic French dish, Chicken Véronique. Véronique refers to any dish that is prepared or garnished with grapes.
Rich, deep fruits like Thomcord grapes go well with chicken, like in this recipe. Or, try our braised chicken with figs or chicken with roasted plum sauce. In the warmer months, try Peach Chicken!
Yes! Roasting grapes transforms their natural sugars into caramelized, jammy goodness. Plus, it creates a built-in pan sauce that balances savory chicken perfectly!
Hope you enjoy this skillet chicken recipe! See more fall chicken dinner ideas below!
More Favorite chicken ThiGh recipes
After you try this Chicken with Grapes recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Pan-Roasted Chicken with Grapes
- Prep Time: 5 mins
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main dish, chicken recipe, fall dinner, chicken thigh recipe
- Method: stove top, baked
- Cuisine: American
Description
This pan-roasted chicken with grapes is served over our whipped ginger sweet potatoes. A simple, easy, fall-inspired skillet dinner that can be made in 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, smashed
- 4 chicken thighs, skin-on, bone-in
- salt and pepper to taste
- 3 fat shallots, sliced lengthwise
- 1 tablespoon balsamic vinegar ( sherry vinegar, or apple cider vinegar, or any flavorful complementary vinegar)
- 1 lb seedless grapes ( red), divided into small clusters
- 1 tablespoon chopped rosemary
Serve with Ginger Whipped Sweet Potatoes
Instructions
- Preheat oven to 400F
- Sweet potatoes. If making the Ginger Whipped Sweet Potatoes, get them simmering in a pot.
- Sear. Heat oil in an oven-proof skillet over medium-high heat. Add smashed garlic clove and swirl, to season the oil. Season the skin side of the chicken generously, with salt and pepper, and place skin side down in hot skillet. Season the other side of chicken with salt and pepper, and remove the garlic. Sear skin side until golden and crispy, 6-7 minutes, turning heat to medium. Flip.
- Assemble. Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken.
- Bake. Sprinkle with rosemary and place in the oven for 20 minutes or until internal temp reaches 170F.
- Finish Sweet potatoes. While it’s baking, finish making the ginger whipped sweet potatoes.
- Serve. When the chicken is done, place the skillet back on the stove and bring it to a quick simmer (just to make sure juices are cooked). Spoon the whipped sweet potatoes onto plates, top with crispy chicken and divide shallots and grapes among the plates. Spoon some flavorful pan sauce over everything.
Notes
Leftovers will keep 3-4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size:
- Calories: 401
- Sugar: 18.7 g
- Sodium: 398.5 mg
- Fat: 24.9 g
- Saturated Fat: 6.4 g
- Carbohydrates: 23.1 g
- Fiber: 1.3 g
- Protein: 22.2 g
- Cholesterol: 125.2 mg
may i use chicken breasts instead ?
Yes, you can- but the chicken breast may roast faster than the grapes- so just be mindful and take out the chicken if need be, letting the grapes cook until tender.
Fantastic. Did the chicken and the ginger sweet potato mash. Simple and so delicious. Loving the hearty comfort food recipes list from last year.
Hi! I use garlic the is pre minced from the jar. Is it okay to just leave the garlic in the whole time instead of removing? Thank you! Very excited to cook this for dinner !
Yes, I think it should be fine!
Thank you!!
We did this recipe with the ginger mashed sweet potatoes and both were winners. Such great flavor and easy enough to pull together. Another new favorite!
Excellent!! Lots of flavor with just a few ingredients. The sweet potatoes are so great with it (I did add 2T of maple syrup to the sweet potatoes).
Perfect Jessica!
I made this recipe with the ginger mashed sweet potatoes last night, and both recipes are keepers! Delicious. You have no idea what a treat it is to find and use a recipe “as is,” without having to substitute any ingredients, or settle for less than rich satisfying flavor. And, following the clear steps, I ended up with crispy skin on chicken for the first time. Many thanks for sharing these wonderful recipes and for your clear instructions.
Wonderful Peggy, thanks so much!
Amazing and easy and delicious!
Great love the combo of fruit and entree. Keep them coming it’s the kind of entrees I cooked as a chef for 36 years.
This was great..we used regular mashed potatoes, because i hate sweet potatoes and the grapes lent enough sweetness. Next time i would pick the grapes off the vines, though..made for some mess during eating otherwise.
thanks Kathy!
A big hit with the family and so so easy to make!
Great to hear!
I was initially skeptical about the combination…but you’ve never steered me wrong. It’s definitely a keeper. Delicious!!!
Thanks so much, glad you liked the flavors!
Sylvia – Great flavors – I have to tell you that I substituted a pork loin for the chicken and it was so good. Browned the loin on both sides and then topped with rosemary, garlic, Dijon, and a rosemary honey that I purchased in Bozeman. Added a little apple cider vinegar as well. Baked in oven until 145 and let rest. Love your website and recipes!! Thank you!
Sounds perfect Lillian!
Another fantastic recipe with wholesome ingredients. Thank you!!
Love this recipe. Has anyone tried it with chicken breasts instead of thighs? My husband doesn’t like chicken thighs.
Wonderful exactly as written!
Delicious!
This is by far one of the best chicken recipes I have ever made, let alone eaten. It is so flavorful, aromatic, juicy, crispy…simple wonderful!
The instructions are easy to follow as well and it is an excellent cooking method. Wish I knew about this recipe years ago.
Kristi, thanks so much, this means a lot to me. So happy you enjoyed the recipe and appreciate you taking the time to rate!
I forgot to rate this.
This was amazing! So easy, quick and delicious. I want to make it again soon.
Thanks Jennifer, glad you enjoyed!
so good and easy to make. thank you!
What a beautiful recipe; I can’t wait to try it! These flavors sound amazing and I’ve wanted to try a roasted grape recipe for a while now. I know chicken thighs are super flavorful, and so are sweet potatoes but do you think the recipe would still work with chicken breast and butternut squash in place of those 2 ingredients? Thank you in advance!
I think it would be totally fine!
Another success. Great fall meal. So much flavor. Amazing with the whipped potatoes.
So happy you made this Jenny and liked it with the sweet potatoes!
I’ve cooked this twice in the last week. Absolutely loving the recipes and inspiration. We’ve never eaten so well and the weekly email is so eagerly anticipated in our house now. Thank you!
Im so glad you are enjoying it Will! Thanks for the rating and comment!
Sylvia – another home run! I made this and the chicken dish last night for dinner and my husband said, “Wow! This is a definite ‘do over’!” I couldn’t agree more. Not only pleasing to the palette, but to the eye as well! Thank You!
Awwww, thank you so much Diane! Really appreciate your comment and feedback!
I’ve never added grapes to roast chicken before and this is delicious! Thank you for the inspiration ?