Pan-roasted Chicken with Grapes and Shallots, served over Whipped Ginger Sweet Potatoes – a simple, easy, fall-inspired skillet dinner that can be made in 30 minutes!
Here’s a simple recipe that bridges the gap between summer and fall. Pan-roasted Chicken with Grapes and Shallots. There is something truly transformative about roasting grapes. They get intensely flavorful and I especially love them with poultry.
Ingredients in Pan-roasted Chicken and Grapes
- olive oil
- garlic
- chicken thighs, skin-on, bone-in
- salt and pepper to taste
- shallots
- balsamic vinegar (sherry vinegar, or apple cider vinegar, or any flavorful complementary vinegar)
- seedless grapes (red), divided into small clusters
- fresh rosemary
Optional: Serve with Ginger Whipped Sweet Potatoes
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 actually what this really means, but something feels true about this. When I eat fruit, it feels clean and light and energizing and joyful.
So I go with it. 😉
How to make Pan-Roasted Chicken and Grapes
Chicken thighs are seasoned with salt and pepper, then pan-seared in an oiled skillet until golden and crispy, then roasted in the oven along with grapes and shallots.
The chicken, grapes, and shallots cook in perfect time and create the most delicious meal!
While it’s roasting, make the quick and easy Whipped Ginger Sweet Potatoes which become a silky delicious base for the chicken.
Nestle the roasted chicken, grapes and shallots over the luscious sweet potatoes and spoon the flavorful pan juices over top… and voila! Dinner is ready!
The delicious pan juices that accumulate in the bottom of the skillet after being baking are spooned over the crispy chicken and roasted grapes, and hopefully the Ginger Whipped Sweet Potatoes … and the whole thing turns out quite lovely.
More chicken recipes you may enjoy
- Chicken Marsala
- Chicken Cacciatore
- One Skillet Creamy Orzo Chicken
- Lemony Broccoli Chicken Orzo Bake
- Gorgonzola Chicken with Mushrooms & Sage
Pan-Roasted Chicken with Grapes
- Prep Time: 5 mins
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main, chicken,
- Method: stove top, baked
- Cuisine: Northwest
Description
A delicious recipe for Pan-Roasted Chicken with Grapes. Chicken thighs are pan-seared in a skillet, then baked in the oven with grapes and shallots. A fast and simple weeknight dinner.
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
If making the Ginger Whipped Sweet Potatoes, get them simmering in a pot.
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. Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken. Sprinkle with rosemary and place in the oven for 20 minutes or until internal temp reaches 170F.
While it’s baking, finish making the ginger whipped sweet potatoes.
When chicken seems done, place skillet back 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.
Enjoy!
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 ?