This post may contain affiliate links, view our disclosure.
This French-inspired chicken with grapes recipe features juicy pan-seared chicken with sweet grapes in a savory sauce. It’s a delicious way to celebrate the flavors of late summer and early fall, and it comes together in just 20 minutes for an easy, elegant meal!
Grapes have always been one of my favorite fruits. I remember as a kid in summertime I used to love freezing them. Cool and refreshing, yes, but also so incredibly sweet (if you’ve ever had ice wine, you’ll know what I mean).
Roasting or searing also brings out grapes’ natural sweetness. One of my favorite ways to serve cooked grapes is with pan-seared chicken cutlets and thyme-buttered orzo for a weeknight-friendly delicious take on the classic French chicken with grapes. It goes to show, grapes can be much more than a snack or a pretty addition to a cheese platter.
What Makes This Recipe a Winner
- This is a beautiful meal celebrating the late summer and early fall harvest. Grapes are often overlooked when it comes to savory recipes, but this dish lets them shine.
- Because this recipe makes just two servings, it’s perfect for date night at home. Or you can scale it up to feed the family or entertain guests with it!
- In just 20 minutes, you’ll have a restaurant-quality meal. Equally elegant, impressive, and easy, this dish will make you a star in the kitchen.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted butter – We brown the chicken in a mixture of butter and olive oil. Butter adds rich flavor.
- Extra-virgin olive oil – In addition to butter, we use olive oil to raise the smoke point and help avoid scorching.
- Chicken cutlets – If you can’t find chicken cutlets at the store, you can make your own! Start with a large boneless, skinless chicken breast (about 3/4 pound or 340 grams). Place it on a cutting board, and evenly slice through it horizontally. After that, use a meat mallet to pound each chicken breast half to a thickness of about 1/4-inch. Try to pound the cutlets as evenly as possible so they cook evenly.
- Salt and black pepper – These pantry seasonings add a ton of flavor so our dish isn’t bland.
- Small shallots or pearl onions – Look for shallots or pearl onions that are about the size of a nickel (20mm). That way they’re around the same size as the grapes and you can leave them whole once they’re peeled instead of slicing or chopping them. I slightly prefer shallots here for their more delicate, subtly sweeter flavor with a hint of garlic, but either shallot or pearl onion will work.
- Dry white wine – Such as Sauvignon Blanc or Pino Grigio. You can also use a dry red wine, such as Pinot Noir, Merlot, or Cabernet Sauvignon. Or instead of wine you can use 1/2 teaspoon granulated white sugar, 1 tablespoon white wine or red wine vinegar, and 3 tablespoons of water.
- Fresh thyme – Or swap out the thyme for fresh tarragon, rosemary, or another herb.
- Chicken stock – I like the richness of chicken stock here, but water will also work.
- Seedless red grapes – You can use any type of seedless grapes you like for this recipe.
How to Make Chicken with Grapes
- Heat the butter and oil in a large skillet over medium-high to high heat. Once the butter is melted, add the chicken cutlets in an even layer and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook until the chicken is seared on both sides (about 2 to 3 minutes on the first side and 1 to 2 minutes on the second side), flipping once. Transfer the chicken to a plate and set aside for now.
- Turn the heat down to medium and add the shallots or pearl onions. Cook until the onions are starting to caramelize, about 5 minutes. Add the wine and cook until it’s mostly evaporated, using a wooden spoon to scrape up any brown bits that have formed.
- Add the thyme, chicken stock (or water), grapes, and remaining salt and pepper. Cook until the grapes start to soften, about 3 minutes, stirring frequently.
- Add the chicken back to the pan, nestling it into the grapes and spooning the sauce on top. Cook until the chicken is warm throughout and fully cooked, about 1 minute. (Chicken is fully cooked when it reaches an internal temperature of 165F.)
Serve warm garnished with fresh thyme or tarragon, along with orzo, couscous, rice, mashed potatoes, sweet potatoes, or any sides you like.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Variations
- Instead of fresh thyme, fresh tarragon would also be great in this dish. It has a licorice-y flavor similar to fennel, so you could also add sliced fennel along with the grapes.
- I definitely recommend seedless grapes, but you aren’t limited to red grapes here. Green grapes are another good option.
- If chicken isn’t your thing, you can also serve the grape sauce on fish! Try this with pan-seared or poached white fish (such as cod, halibut, or haddock) instead of chicken.
- If you don’t have wine or prefer not to use it, you can use vinegar instead. To do so, add 1/2 teaspoon granulated white sugar, 1 tablespoon white wine or red wine vinegar, and 3 tablespoons of water instead of the wine.
How to Peel Pearl Onions or Small Shallots
Time needed: 10 minutes
Peeling pearl onions (and by association, small shallots) gets a bad rap! But it really doesn’t take more than a few minutes to do. And you’re rewarded with the delicious savory sweet complex ntoes that onion brings.
- Cut Off the Stem Ends
Working with one pearl onion or small shallot at a time, cut off the stem end with a sharp paring knife.
- Cut Down Through the Outer Papery Layer
Carefully use the knife to make a cut down the onion through the outer papery layer, and then peel off the outer skin.
Expert Tips
- You have a ton of options when you’re deciding what to serve with chicken and grapes. Orzo (which is the rice-shaped pasta you see in these photos), couscous, rice, mashed potatoes, crusty bread, or butternut squash puree are all good options that soak up some of the delicious pan sauce. Add a green vegetable, such as green beans or a leafy salad, and you’re all set!
- Look for shallots or pearl onions that are about the size of a nickel (20mm). That way they’re around the same size as the grapes and you can leave them whole once they’re peeled instead of slicing or chopping them.
- If you can’t find chicken cutlets at the store, you can make your own! Start with a large boneless, skinless chicken breast (about 3/4 pound or 340 grams). Place it on a cutting board, and evenly slice through it horizontally. After that, use a meat mallet to pound each chicken breast half to a thickness of about 1/4-inch. Try to pound the cutlets as evenly as possible so they cook evenly.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs also work well here. Simply follow the same method, adding a couple minutes of cook time to the chicken (it’s fully cooked when it reaches an internal temperature of 165F). (If you like boneless, skinless chicken thighs, here are a ton of recipes using them!)
Yes! You aren’t limited to chicken cutlets or boneless, skinless chicken thighs here. You can also use bone-in chicken breasts, thighs, or legs and pan-roast the meal.
To do so, make sure you use an oven-safe skillet because after searing on the stovetop, we’ll finish cooking the chicken in the oven. Sear the chicken and continue with the recipe as directed. Immediately after adding the chicken stock and seasonings (in step 5 of the recipe card below), add the seared bone-in chicken back to the skillet (skin-side-up) with the grapes. Transfer the skillet to a preheated 400F oven for about 20 to 25 minutes, or until the chicken is fully cooked.
You can use any type of seedless grapes for this recipe. Red or green are both good options. If you can find Thomcord grapes (which are a cross between Thompson Seedless or Sultanina grapes and Concord grapes), they are particularly delicious.
If You Like Grapes You’ll Love These Recipes
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
One-Skillet Chicken with Grapes Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 medium-large chicken cutlets
- 1/4 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 1/2 cup small shallots or pearl onions, peeled (about 3 ounces total); see Notes
- 1/4 cup dry white wine such as Sauvignon Blanc or Pino Grigio (see Notes for substitute)
- 2 teaspoons minced fresh thyme plus more for garnish
- 1/4 cup chicken stock or water
- 1 cup seedless red grapes rinsed and drained (about 6 ounces)
Serving Suggestions:
- Prepared orzo with butter and thyme
- Prepared couscous
- Prepared rice
Instructions
- Peel the shallots (or pearl onions) by cutting off the stem end, then carefully using a sharp paring knife to remove the papery outer layer.
- Heat the butter and oil in a large skillet over medium-high to high heat. Once the butter is melted, add the chicken cutlets in an even layer and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook until the chicken is seared on both sides (about 2 to 3 minutes on the first side and 1 to 2 minutes on the second side), flipping once.
- Transfer the chicken to a plate and set aside for now.
- Turn the heat down to medium and add the shallots or pearl onions. Cook until the onions are starting to caramelize, about 5 minutes. Add the wine and cook until it’s mostly evaporated, using a wooden spoon to scrape up any brown bits that have formed.
- Add the thyme, chicken stock (or water), grapes, and remaining salt and pepper. Cook until the grapes start to soften, about 3 minutes, stirring frequently.
- Add the chicken back to the pan, nestling it into the grapes and spooning the sauce on top. Cook until the chicken is warm throughout and fully cooked, about 1 minute. (Chicken is fully cooked when it reaches an internal temperature of 165F.)
- Serve warm garnished with fresh thyme or tarragon, along with orzo, couscous, rice, mashed potatoes, sweet potatoes, or any sides you like.
Video
Notes
- Shallots or Pearl Onions: Look for shallots or pearl onions that are about the size of a nickel (20mm). That way they’re around the same size as the grapes and you can leave them whole once they’re peeled instead of slicing or chopping them.
- Make Your Own Chicken Cutlets: If you can’t find chicken cutlets at the store, you can make your own! Start with a large boneless, skinless chicken breast (about 3/4 pound or 340 grams). Place it on a cutting board, and evenly slice through it horizontally. After that, use a meat mallet to pound each chicken breast half to a thickness of about 1/4-inch. Try to pound the cutlets as evenly as possible so they cook evenly.
- Wine Substitute: Instead of wine you can use 1/2 teaspoon granulated white sugar, 1 tablespoon white wine or red wine vinegar, and 3 tablespoons of water.
- Recipe Yield, Serving Size, and Nutrition Information: This recipe makes 2 servings. The nutritional information doesn’t include the optional serving suggestions.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on October 31, 2010 and updated on September 11, 2024. To show the evolution of my food photography, I kept one of the original photos below.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Now this is a winner of a chicken dinner! Roasted grapes, oh my. Brilliant flavor combinations – thyme is my favorite herb.
What a great idea! I’ve never roasted grapes before. I can only imagine the flavor of these, especially with the shallots and thyme. I’ll definitely keep this recipe in mind.
A lovely presentation! I love the combination of grapes and shallots, they look very much alike in the last photo. And I’m sure they pair very well with chicken.
I freeze my grapes too…love them in the summer that way :)
I could definitely see doing this dish with a poached fish, and I love tarragon so I would go there :)
Beautiful looking dish…also, love your “splash of wine” idea…1/4 cup or so ;0
this dish looks very elegant. thank you for sharing this.
We love grapes and my boys used to freeze them too. I have never tried roasting them but it sounds like a wonderful idea.
Wonderful use of grapes with the shallots and thyme. The roasting of the grapes and shallots brings out a great deep falvor.
Bon appetit!
CCR
=:~)
Mmm that is a wonderful way to serve grapes!
i feel like hot grapes must be so weird, but i think i’d actually like them. they’re worth a try, at least!
The grapes look perfect! I’m sure it’s easy to over-cook them so that they have no texture at all. That’d be my mistake :) Thyme is growing on me. It has a very mossy smell to it and that turned me away at first. But I am starting to really enjoy it :)
Terrific recipe–I have never roasted grapes. Your tips for variations are so good too. It has been Years since I made a similar dish–CHicken Veronique (green grapes in a white wine cream sauce) but this rendition has much more appeal—Thanks!
Wow! Roasting a grape, that sounds interesting, Faith. You are a real innovative head. Keep it up, best wishes.
I love roasted grapes, especially with pork. I will surely try the addition of shallots. Sounds good.
such a creative way to have grapes! I’ve never thought about adding it in savory dishes!!
This is a discovery for me as I have never tasted nor heard of roasting grapes; what a lovely pairing of flavors too, light, elegant and flavorful.
The last time I cooked with grapes, it was with fish, too!! Fish and grapes just go so well together. Grapes is ONE of my favorite foods, and I discovered the goodness of frozen grapes way too late in my life.
I love to use red seedless grapes for savory side dishes but I always saute them in a skillet. Next time I will try roasting, a terrific idea!
Now thats a great idea, haven’t paired these flavours either. Lovely pics Faith, this looks like a really romantic styled dishes. Love it.
What an interesting combination of flavors. And beautiful presentation! This is a great meal, Faith!
This is such a lovely and simply elegant meal, it reminds me a lot of meals my Mum used to make when I was a kid (she was a very traditional French chef)
wow! they look fantastic!
I would have never thought to roast grapes, but I bet that tastes delicious. It looks like a very elegant dish too. Love it. Will definitely try this:)
I love frozen grapes too. These grapes and pearl red onions are same size, maybe I will try to use pearl onions instead of shallots. Looks great.
Roasted grapes sound amazing and I’ve always found shallots to have a slightly sweet flavor that must be great with the grapes. Lovely!
I’ve never frozen or roasted grapes before, but I’m thinking I need to jump on that bandwagon. This dish looks so simple yet so lovely and satisfying. I love adding fruit and other sweet components to savory dishes, it just adds such a great dimension :)
This looks like such a gorgeous dish! I’m totally obsessed with thyme as well–it’s got such a fresh, earthy flavor to it. I’d love to give this a try for dinner one night. Yum!!
wonderful recipe
Roasted grapes and shallots served with chicken … mmmm…I love the sound of the dish…and the combination of flavours is beyond delish!
Ohhhh, I never would have thought to roast grapes & then serve it so elegantly with chicken. This is such a great dish for the holidays. Pretty too! xo
This looks great! I have never had grapes with chicken…now I know I must try it!
Faith,
I could go for some ice wine right about now. Oven roasting adds such wonderful flavor to just about anything. Grapes are nice raw. However, roast them in the oven and they go to another level. The shallots and thyme compliment perfectly. A winner, winner chicken dinner dish!
Bravo
Now that sounds like a cool idea. How novel, and how exciting. Yes, a great way to think of grapes beyond the cheese platter!
Not that is a creative dish! I’m buying grapes today. And shallots. Fortunately I have thyme growing. I love every single ingredient in that recipe …
It definitely looks delicious :)
As all have said, that is a new one to me but a great idea. Love dishes your fruit and nice to try a new one
I would have never thought to roast grapes, but I bet they would be GREAT!
Really unusual, Faith! And serving this with fish is inspired!
I would never have thought of roasting grapes, I will certainly give this a try, it sounds delicious. Diane
I have been seeing grapes in flat bread and in pizza and in dips and now this, lately. Grapes are undeniably IN… delicious, yes, but never thought of them roasted. In the 70’s they were very big with cornish game hen… and now they look fantastic in this dish. YUM.
:)
Valerie
This sounds like one of those simple side dishes that I will be making time and time again. Love how it goes with just about anything, and who can resist the concentrated goodness of roasted grapes?
That is such a creatively delicious idea.
I am sure the sweetness of the grapes compliment the dish so nicely. Nice work!
I have never tried roasted grapes and this seems like a sper fantastic idea for delish sides!
What a great idea! Can you believe that I’ve never tried this before-I haven’t even tried chicken with grapes! It sounds great Faith! :)
You always introduce me to something I never imagined before like roasting grapes. It sounds so good though so I might have to try it!
beautiful photos !
this looks wonderfully fabulous – I love grapes and never thought to roast them! I bet they are perfect with shallots!
I love grapes in food as well. THese look delicious and they match perfectly with the chicken. Beautiful photos as well.
never would have put those two together, but dang it if that doesn’t look scrumptsh!
This sounds delicious, thyme is one of my favourite herbs!
Interesting dish. I’ve never had roasted grapes! But looking at your dish, I would love to try them. Looks delicious!
Faith,
I need to try this roasted grapes. Sounds delicious.
I also love thyme. The grapes and shallots with thyme sounds like a perfect combination!
A wonderful side dish! Very flavorful and refined.
Cheers,
Rosa