Chicken & Grapes

By Kevin • 30 or Less, All, Poultry • 13 Jan 2013

Chicken & Grapes


Savoury thyme with sweet grapes may sound a bit odd when you read it, though the flavours work very well in practice. The chicken is cooked skin-side down first to give it some colour while the balance of the cooking is essentially done by steam.

Time: 30 minutes

Serves: 2


1 tablespoon extra-virgin olive oil
2 bone-in chicken breasts
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 cup chicken stock
2 teaspoons fresh thyme – finely chopped
1 cup red seedless grapes – halved
1 cup green seedless grapes – halved


Place a heavy cast pan on medium heat and add the olive oil.

Season both sides of the chicken breast with the salt and pepper.

Place the chicken in the pan skin-side down and cook for five minutes.

Turn the chicken skin-side up, add the stock and thyme, then bring to a boil. Reduce the heat to simmer and cook covered for ten minutes or until the internal temperature of the chicken reaches 155F.

Uncover the chicken and return heat to medium for five minutes to reduce the liquid.

Add the grapes and cook for two minutes, stirring occasionally.

Plate the chicken surrounded by the grapes and pour over the pan juice. Serve immediately.

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