This post may contain affiliate links. Please see our disclosure policy.
This easy pan-roasted chicken with grapes, rosemary, and shallots are a cozy weeknight dinner all made in one skillet. A sweet and savory combination, this recipe is ready in 30 minutes and works with both bone-in or boneless chicken thighs.
A Quick Look: One Pan Chicken with Grapes
- Cooking time: 30-35 minutes total with a 20 minute roasting time.
- Servings – This will serve 4 people as a main dish.
- Ingredients: Chicken thighs, red grapes, shallots, broth, and rosemary.
- When to serve: As an easy weeknight dinner any time of year, but especially great in the winter.
- Dietary information: Fits gluten free and dairy free diets as well as a Mediterranean diet and migraine diet.
- Why you’ll love it: Chicken and grapes are combined in a cast iron skillet with shallots and rosemary for a simple 30 minute meal that’s the best combination of sweet and savory. A little more unique than your average weeknight meal!
You may be hesitant about chicken and grapes together in a dinner, but when roasted, the grapes burst and become jammy, similar to tomatoes. The flavor pairs incredibly well with rosemary and browned chicken.
Similar to my cast iron chicken thighs, this chicken with grapes recipe is so flexible, you can make it several different ways using bone-in chicken thighs or chicken breasts. Serve it with Boursin mashed potatoes and a little bit of the sauce spooned over.
Table of Contents
Ingredients
Here are a few notes on some of the ingredients and preferred substitutions. For amounts, please see the full recipe card below.
- Chicken thighs – For this recipe I used boneless chicken thighs, but you can easily substitute this for bone-in chicken thighs, or bone-in chicken breast. If using chicken breast, I recommend doing skin-on just for a little extra flavor. You will just need to adjust the cooking times to slightly longer.
- Shallots – These are used instead of onions, but the flavor is much softer and pairs well with the grapes and chicken. Slice these thin instead of in large quarters or chunks.
- Red grapes – Seedless red grapes work best with this recipe. They are best left whole for this recipe, but stems need to be removed.
- Vegetable or chicken broth – I recommend a low sodium store-bought version or rotisserie chicken broth. Use Gourmend for onion-free.
- Fresh rosemary – While you can substitute dried rosemary in a pinch, fresh is so much better here. Fresh thyme would work well in this dish too.
Need more flavor or acidity? Fresh lemon can add a nice touch, but is not necessary for this dish. For a more salty flavor, you can swap out 1/2 cup of grapes for 1/2 cup kalamata olives.
How to Make Chicken with Grapes
Step 1: Preheat the oven to 425 degrees F/220C and season the chicken thighs well with kosher salt and black pepper on both sides. Heat oil in a cast iron skillet or oven safe pan over medium high heat and add chicken thighs, browning on one side for about 3 minutes. If using skin-on, begin with the skin down.
Step 2: You may need to do this in batches so you don’t over-crowd the chicken. Do not move the chicken around until it’s ready to flip over, then flip and cook another 2-2 1/2 minutes until nicely browned. It does not need to be cooked through.
Step 3: Return all the chicken thighs to the pan (skin side up if using) and surround it with grapes, shallots, and 1 teaspoon of the rosemary. Season everything with kosher salt and black pepper.
Step 4: Roast the chicken for about 15-20 minutes until it reaches an internal temperature of 165-175 degrees Fahrenheit and is cooked through.
Step 5: Transfer the chicken and grapes to a serving dish, or just a side dish. Add broth and rosemary and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce by half, which should take about 3 minutes. As you can see, the sauce should be on the thin side. If you want a thicker sauce you can mix in a cornstarch slurry (1 teaspoon of cornstarch + 1 tablespoon of broth whisked till smooth).
Step 6: Pour the sauce over the chicken and grapes, or return them to the same skillet. Taste and add kosher salt and black pepper as needed. Top with any remaining fresh rosemary and serve.
Expert Tips
This is easy all done in one cast iron or enameled cast iron pan to save you extra dishes, but the chicken can also be transferred to a baking dish or baking sheet for roasting. Below are different cooking times if you plan to substitute the type of chicken used.
- Boneless thighs: 15-20 minutes roast.
- Bone-in thighs: 22-27 minute roast.
- Boneless chicken breast: 18-23 minutes, depending on the thickness.
- Chicken breast (bone-in/skin on): 25-30 minutes, depending on the size.
Serving Suggestions
Because the chicken and grapes have a sweet and savory flavor, this pairs well with basic sides that help soak up the delicious rosemary pan sauce. I recommend Boursin mashed potatoes, which are pictured above, roasted mashed cauliflower, or brown rice.
Storage and Reheating
This pan-roasted chicken recipe can stay in the fridge for up to 3 days in an airtight container. Add the sauce in with the chicken to keep the moisture locked in.
Freezer – Transfer to a freezer-friendly container and freeze for up to 4 months.
To reheat – Microwave in 30 second increments till warmed through, or reheat slowly in the oven at 350 degrees Fahrenheit for about 15-20 minutes. The oven method is preferred for best results.
Recipe FAQ
While green grapes will change the overall flavor to be more tart, those or black grapes can be substituted for red. Seedless red grapes will give you the best results.
Yes, after searing the chicken, transfer the chicken, grapes, and shallots to a large baking dish and roast in the oven. Then you can pour the sauce into the baking dish.
One Pan Chicken Dishes
If you’re looking for more skillet chicken dinners like this, you’ll love my cast iron chicken thighs with carrots, ricotta chicken, or chicken and wild rice casserole.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Pan-Roasted Chicken with Grapes and Rosemary
Ingredients
- 3 pounds chicken thighs, boneless or bone-in
- kosher salt and pepper
- 1 tablespoon olive oil
- 1½ cups seedless red grapes
- 2 large shallots, sliced thin
- 1 cup chicken broth or stock, vegetable broth can also be used
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 425℉/ 220℃. Pat chicken dry on both sides with a paper towel and season well with kosher salt and pepper.
- In a cast iron skillet or one you can transfer to the oven, add oil over medium high heat. Working in batches to avoid steaming, brown chicken, skin side down first (if using skin-on). Cook the chicken on the first side at least 2½-3 minutes to get a nice sear. Do not move it around much or it won't brown nicely! Flip the chicken and brown for another 2-2½ minutes. The chicken does not need to be cooked through.
- Return all the pieces to the pan, skin side up (if using) and surround with grapes and shallots. Sprinkle everything with a pinch of kosher salt, black pepper and 1 teaspoon of rosemary. Roast the chicken and grapes in the oven for about 15-20 minutes, until cooked through (165F internal temperature).
- After the chicken is cooked, transfer the chicken and grapes to a serving platter (or a temporary dish if you want to re-use the skillet) and add the broth and most of the rosemary back to the skillet. Bring it to a boil, scraping up browned bits with a wood spoon, until the liquid has reduced by half (around 3 minutes).
- Return the chicken thighs to the skillet to nestle into the pan-sauce or pour the sauce over the chicken and top with the remaining bit of rosemary. Taste and adjust any seasonings before serving warm.
Notes
- I use boneless chicken thighs for this recipe, but it also works with bone-in chicken thighs or chicken breast. If using bone-in, I also recommend skin-on for extra flavor, especially with chicken breast. Depending on the size, extend the cooking time to 22-27 minutes or until fully cooked through (165F-175F)
- For a more salty flavor, you can swap out 1/2 cup of grapes for 1/2 cup kalamata olives.
- Red seedless grapes are best with this recipe. Using green grapes will give you a more tart flavor.
- Diamond kosher salt is recommended for seasoning the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just tried this for the first time and it is delicious! It is one of the easier recipes. I used 2 cups of grapes and a 1/2 cup of kalamata olives and chicken breasts (cooked 13 minutes to 165 degrees) and served with linguine. This is definitely one of my favorites.
Just tried this for the first time and it was delicious. I used 2 cups grapes and 1/2 cup kalamata olives and chicken breasts (cooked for 13 minutes to 165 degrees) and served with linguine. It was one of the easier meals and this savory and sweet combo was really tasty.
This is so delicious and comforting!! The grapes are like candy! (I added extra grapes the next time I made it).
This 100% is one of my favorite recipes! My family gives me a hard time about HYH because it is a lot of extra work. This meal is easy and so worth it! Even my non HYH family loves and requests this meal.