Pan-Roasted Chicken with Balsamic Grapes
Pan-Roasted Chicken with Balsamic Grapes features crispy golden chicken paired with juicy roasted grapes glazed in a tangy balsamic reduction. This dish offers a perfect harmony of savory and sweet flavors, making it ideal for both weeknight dinners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan roasting and Baking
- Cuisine: American / Contemporary
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 4 skin-on chicken thighs or breasts
- Salt and pepper, to taste
- 2 tbsp olive oil
Balsamic Grape Mixture
- 1 cup fresh seedless red or green grapes
- 2 garlic cloves, crushed
- 1 tsp fresh thyme or rosemary leaves
- 1 tbsp balsamic vinegar (aged)
- 1 tsp honey or maple syrup (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels for better browning, then season generously with salt and pepper on both sides to ensure the skin crisps up beautifully when seared.
- Sear the Chicken: Heat olive oil in a heavy skillet over medium-high heat. Place the chicken skin-side down and cook without moving for about 6-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 4-5 minutes to develop flavor and seal in juices.
- Prepare the Balsamic Grape Mixture: While the chicken is cooking, toss grapes with olive oil, crushed garlic, fresh thyme, salt, and pepper. Drizzle balsamic vinegar and a touch of honey or maple syrup over the grapes to balance tartness with sweetness.
- Roast Chicken and Grapes Together: Transfer the skillet (oven-safe) to a preheated oven at 400°F (200°C). Spread the grapes evenly around the chicken. Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the grapes become soft and caramelized.
- Finish and Serve: Remove the skillet from the oven carefully. Spoon the roasted balsamic grapes and their succulent juices over the chicken. Garnish with extra fresh herbs and serve immediately.
Notes
- Use room temperature chicken to promote even cooking and better browning.
- Don’t overcrowd the pan to allow optimal searing and roasting.
- Choose high-quality aged balsamic vinegar for rich, intense flavor.
- Let the chicken rest a few minutes after cooking to keep it juicy.
- Sear skin-side down first for crave-worthy crispy skin.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: pan-roasted chicken, balsamic grapes, roasted chicken, balsamic vinegar, savory and sweet chicken recipe, gluten free chicken recipe
