Easy Pan-Roasted Chicken with Grapes

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! 

this recipe!

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

1. Pat chicken dry. Before searing, pat the chicken dry with a paper towel. This helps remove moisture, resulting in crispy, golden skin.
2. 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.
3. Use an oven-safe skillet. A cast-iron or stainless steel pan holds heat best for the perfect stovetop-to-oven transition.
4. Leave the grapes on small stems. Roasting the grapes on their stems helps them stay plump and prevents bursting too early.
5. 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

1. Sear the chicken and assemble everything in the skillet.
2. Cover tightly and refrigerate for up to 24 hours.
3. 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

Hope you enjoy this skillet chicken recipe! See more fall chicken dinner ideas below!

More Favorite chicken ThiGh recipes

Braised Chicken with Fresh Figs

Traditional Chicken Cacciatore Recipe

35+ Must-Try Chicken Thigh Recipes

Crispy Braised Artichoke Chicken

Baked Chicken Thighs

Berbere Chicken with Ethiopian Lentils

Print