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
This is an outstanding and elegant dish and nobody eating it will believe how easy it is to prepare! the only change I made was to substitute carrot mashed potatoes (regular mashed potatoes mashed with pureed cooked carrot in a 3 to 1 ration) because I loathe sweet potatoes.
Otherwise a real winner!
Great! So glad you enjoyed.
I have made this before and it was wonderful. I have spaghetti squash. I think I will roast some of that and put that as the base for the dish. Do you think that would be good?
That sounds great!
I made this tonight, and it was potentially one of the best things I’ve ever eaten!
The only change I made was using thin wedges of yellow onion as I didn’t have any shallots.
I also cooked for 40 mins total in the oven because I used chicken hindquarters rather than just thighs.
Wow. I made a simple white bean and cucumber salad with a lemon dressing to go with it and it hit the spot for a summer night!
Just wow. Thank you
Love it Emilia, so glad you enjoyed!
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. Thanks Sylvia for sharing such a fabulous dish.
Awesome to hear Kristine.
Made this tonight with the ginger sweet potatoes, it was fantastic. So simple but flavorful. I did add roasted sliced almonds and goat cheese, which I think put it over the top. I wish my grapes had roasted a bit more but didn’t want to leave it in longer in fear of overcooking the chicken. I may figure out a way to put them in the oven prior to everything else next time, but otherwise – SO good. Even the husband said so, and you can take my word- that’s a big deal. I think I found our Thanksgiving meal. Thank you for a wonderful recipe.
Oh my goodness I love that idea! Glad you both enjoyed. 🙂 thanks for coming back and rating it- very appreciated!
I am wondering if cutting the grapes in half would help. I usually do, but it does complicate the prep
If you upped the amount of chicken to 6 thighs should you up everything else or no?
I think you could go either way here! Up it a bit, or keep the same. 🙂
Delicious, and so easy to make!
Awesome 🙌 Great to hear!
Loved this dish. So simple yet so flavorful. I made it with skinless chicken legs and it was moist and tender. I have made a lot of your recipes and have never been disappointed. Thank you.
Thanks Lisbeth!
Any advice if I wanted to substitute boneless chicken breasts?
I think you prepare the same, just shorten the cooking time. Get a good sear on them! 😉
This was really wonderful. Great balance of flavors and simple to prepare.
Thanks Nancy!
Made it before, loved it then and loved it tonight. My guests called it ‘restaurant quality’. Great compliment which I feel should be directed at you as well.
Made it with the sweet potatoe/ginger mash AND the maple coated pecans (added curry powder & salt to that mix. YUM!) for an extra bit of crunch.
Delicious!
Awesome Ineke! thanks!
i’ve tried many of your recipes now and they never disappoint! I was a little apprehensive with the grapes but it was delicious as usual! I made with the ginger mashed sweet potatoes and it was spot on. thank you for another winner. you are my go to for recipes and usually will spend one morning and meal plan with all your recipes and its become one of my favorite things to do, along side preparing the meal. the kitchen has become my happy place, and I thank you for making me feel like a real chef!
Thanks so much Nicole- your comment really touched me. I love that you found your happy place in the kitchen and feel successful- cooking really can be such a joyful experience. ❤️
Five Plus Stars!!!
I made this dish for a second time with the ginger whipped sweet potatoes (last time I used butternut squash instead which turned out well) and your candied pecan recipe crumbled on top as a garnish. Really Phenomenal recipe and so unique with the roasted grapes!!! I didn’t have shallots so used yellow onions instead which became deliciously caramelized. I accidentally forgot to use the balsamic but added a good splash of dry white wine while the onions and chicken were on the stovetop. Seriously Soooo Good!!!! To have less to do on the day of, I made the mash the day before and they reheated beautifully! If you are thinking of making this recipe, don’t hesitate!!! It was one of the best dishes I have made in a long time!! The flavours and textures work so well! This is a beautiful, fine restaurant quality dish fit for company yet very easy to execute! Thank you Sylvie for creating this 😀
Thanks Paula- I appreciate this!
Another great recipe and to my disbelief it really was a 30 min meal! I sautéed some kale instead of making the sweet potatoes so with all the extra time was able to clean up the kitchen while the chicken baked. I was a little worried I wouldn’t like the cooked grapes but I loved them and the hubby went back for seconds. Will definitely be saving this one for regular rotation.
Always the true test when someone goes back for seconds.:) Great to hear Leah!
Hello, I think this sounds fabulous and I wish to prepare it for tomorrow’s meal. How much of this can I prepare today and then reheat or finish off the cooking tomorrow.?
Hi Joy- this is such a quick recipe that perhaps it is simpliest to do it atone time? Or if you must, you could pan sear the chicken first, and get the pan ready with all the other ingredients, refrigerate, then pop it in the oven before serving.
This dish looks fabulous and easy! Can I sear the chicken an hour ahead of time and then pop it in the oven with the the rest of the ingredients? I have guests coming over and would like to do some prep work. Thanks so much.
Yes, that would work great Phyllis!
This has quicky become one of my go to Sunday recipes. It’s great as a quick almost roast dinner without the hassle and time it takes to prep a real roast especially as there is only two of us. Love the sauce that the grapes make and the ginger sweet potato is just perfect.
So glad you like this one Amy! It’s a favorite here as well!
I pared this down to 2 boneless thighs for one serving. Already had boneless thighs, and cut up half a sweet potato to roast with the chicken. Recently lost my husband, so am looking for good easy recipes for one person. Love cooking chicken with red grapes, and balsamic vinegar is a favorite flavor.
Oh Jane! I’m sorry to hear about your husband. My heart goes out to you.
This one was quick and easy. My Sweetie was sceptical about the grapes at first but went back for seconds. This recipe rates ****.8 in my books. I served it with a No Mayo Potato Salad and fresh, steamed, green beans. This definitely will be made again. Delicious.
Good to hear Martie!
I think the recipe would blow my wife’s mind and she would not believe i made this dish, inspired by you, please check out my cooking blog.
this is an outstanding dish and pretty easy to make! we have a (virtual) dinner with my husband’s siblings every month where we all cook the same dish and this was the first one. Everybody loved it.
We made regular mashed potatoes with whipped carrots added to them (about a third of the potato mixture) because i HATE sweet potatoes.
I have never been more proud of a meal that I cooked. This recipe is a home run! I felt like my kitchen was a 5 star restaurant tonight. Easy to make, gorgeous dish, and most importantly delicious. My husband was blown away.
Awwww- love this Katie!!!
Everyone found it very tasty and it’s so simple to prepare. Second time round I substituted pomegranate seeds for the grapes, they give a little more crunch, and pomegranate molasses for the balsamic vinegar for a slightly richer sauce.
What a gem! I found this on Pinterest and it’s such a flavorful, simple dish (but feels fancy). Now I’m going to dig through all of your other recipes. So so thankful to have found your work! Thank you!
I made this for my daughter’s birthday and it was incredible. The chicken turned out crispy and so flavorful. We loved the chicken with the ginger sweet potatoes and grapes. All of the flavors blended together so perfectly.
thanks Eileen!