One-Skillet Chicken with Grapes Recipe

This 20-minute French-inspired chicken with grapes recipe features juicy pan-seared chicken with sweet grapes in a savory sauce.

Course Main Course

Cuisine French

Keyword Chicken with Grapes

Prep Time 8

Cook Time 12

Servings servings

Calories 489kcal

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)

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.

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.