Pan-Roasted Chicken with Grapes Recipe
This pan-roasted chicken with grapes is served over whipped ginger sweet potatoes. A simple, easy, fall-inspired skillet dinner that can be made in 30 minutes!
How to Make the Best Pan-Roasted Chicken with Grapes
This pan-roasted chicken with grapes is a stunning fall-inspired dish that brings together crispy, golden-brown chicken thighs with sweet, caramelized grapes and tender shallots. The combination of savory rosemary and the natural sweetness of roasted grapes creates a flavor profile that’s both elegant and comforting—perfect for a weeknight dinner or a casual dinner party.
The beauty of this recipe lies in its simplicity. With just one skillet and about 30 minutes of your time, you can create a restaurant-quality meal that looks and tastes impressive. The key is getting that gorgeous crispy skin on the chicken thighs before finishing everything together in the oven, where the grapes burst and release their sweet juices into the pan.
Serve this dish over whipped ginger sweet potatoes for a complete meal, or pair it with your favorite mashed potatoes, rice, or crusty bread to soak up all that delicious pan sauce. The balsamic vinegar adds a subtle tang that perfectly balances the sweetness of the grapes.
Pan-Roasted Chicken with Grapes
This pan-roasted chicken with grapes is served over whipped ginger sweet potatoes. A simple, easy, fall-inspired skillet dinner that can be made in 30 minutes!
Ingredients
Pan-Roasted Chicken
Instructions
Pan-Roasted Chicken with Grapes
- Preheat oven to 400°F.
- 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 170°F.
- While it's baking, finish making the ginger whipped sweet potatoes.
- When the chicken is done, place the skillet back on the stove and bring it to a quick simmer 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
- You can substitute sherry vinegar or apple cider vinegar for the balsamic.
- Make sure your skillet is oven-safe before placing it in the oven.
- The chicken is done when the internal temperature reaches 170°F.
