If you love dishes that marry juicy, crispy chicken with bursts of sweet and briny flavors, then you’re in for a real treat with this Pan-Roasted Chicken with Grapes & Olives Recipe. It’s a deliciously simple yet impressive meal that pairs the rich savoriness of bone-in chicken thighs with the unexpected sweetness of red grapes and the delightful tang of green olives. Every bite offers a perfect balance of textures and tastes, making it an absolute favorite for weeknight dinners or casual weekend gatherings.
Ingredients You’ll Need
Each ingredient in this Pan-Roasted Chicken with Grapes & Olives Recipe plays a crucial role in building layers of flavor and visual appeal. From the crispy skin of the chicken to the vibrant pops of grapes and olives, these essentials come together to create a dish that’s as beautiful as it is tasty.
- 4 bone-in, skin-on chicken thighs: The key to juicy meat and crispy skin that holds all the wonderful flavors.
- 1 tablespoon olive oil: Helps achieve that perfect sear and adds a rich, fruity undertone.
- 1 teaspoon salt: Enhances all the flavors and seasons the chicken perfectly.
- 1/2 teaspoon black pepper: Adds a mild heat that complements the sweetness of the grapes.
- 1/2 teaspoon garlic powder: Brings a hint of garlicky richness without overpowering the dish.
- 1/2 teaspoon dried thyme: Adds fresh, herbal notes that marry beautifully with the grapes and olives.
- 1 cup seedless red grapes: Bursts of natural sweetness and soft texture to brighten up every bite.
- 1/2 cup green olives (such as Castelvetrano): Provide briny, buttery flavor perfectly balancing the grapes’ sweetness.
- 1 small red onion, sliced: Adds mild sweetness and a wonderful aroma.
- 2 cloves garlic, smashed: Infuses the dish with deep, savory undertones.
- 1/2 cup dry white wine or chicken broth: Deglazes the pan and creates a flavorful sauce base.
- 1 tablespoon balsamic vinegar: Adds tang and depth that enhance the fruit and chicken flavors.
- 1 tablespoon fresh rosemary or thyme leaves: Fresh herbaceous finish for a Mediterranean-inspired touch.
How to Make Pan-Roasted Chicken with Grapes & Olives Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 400°F. Pat the chicken thighs dry with paper towels — this is key to crisping the skin. Season them generously on both sides with salt, black pepper, garlic powder, and dried thyme. This simple seasoning mix sets the stage for vibrant flavor in every bite.
Step 2: Sear the Chicken
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear them for about 5 to 6 minutes until the skin turns a gorgeous golden brown and gets beautifully crisp. Flip the thighs and cook just 2 more minutes on the other side to lock in juiciness before removing them from the pan and setting aside.
Step 3: Cook the Aromatics and Fruit
Lower the heat to medium. In the same skillet, add the sliced red onion, smashed garlic cloves, grapes, and green olives. Cook this fragrant mix for 2 to 3 minutes, stirring occasionally, allowing the grapes to gently soften and the onions to sweeten just a bit.
Step 4: Deglaze and Build Sauce
Pour in white wine or chicken broth to deglaze the pan, using a wooden spoon to scrape up every bit of those flavorful browned bits stuck to the skillet. Stir in balsamic vinegar and fresh rosemary or thyme leaves, which will add that intoxicating herbal brightness and a slightly tangy finish.
Step 5: Roast to Finish
Nestle the chicken thighs back into the skillet, skin-side up, resting them gently among the grapes and olives. Transfer the skillet to the preheated oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. Once done, let the chicken rest for about 5 minutes before serving to retain all those delicious juices.
How to Serve Pan-Roasted Chicken with Grapes & Olives Recipe
Garnishes
Sprinkle a few fresh herb leaves on top, like rosemary or thyme, to freshen the dish visually and in flavor. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving can elevate the dish even more.
Side Dishes
This Pan-Roasted Chicken with Grapes & Olives Recipe pairs perfectly with creamy mashed potatoes or a crusty baguette to soak up the luscious pan sauce. Roasted seasonal vegetables or a simple green salad also make fantastic companions to balance the richness.
Creative Ways to Present
For a stunning presentation, serve this dish family-style in the skillet right at the table so everyone can enjoy the vibrant colors and aromas. Alternatively, plate one chicken thigh atop a bed of buttery polenta and spoon the grape-olive mixture over for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Make sure the chicken cools slightly before covering, to keep it juicy and flavorful when reheated.
Freezing
This dish freezes well! Place cooled chicken and sauce in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating to retain the best texture and taste.
Reheating
Reheat leftovers gently in a skillet over low heat to warm the chicken while preserving the crispness of the skin. Alternatively, reheat covered in the oven at 325°F until warmed through. Avoid microwaving to maintain the best flavor and texture.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! While bone-in thighs deliver the juiciest results and crispier skin, boneless thighs can be used too. Just adjust the cooking time as they will cook a bit faster, so keep an eye on them.
What if I don’t have white wine; can I substitute something else?
If you prefer to skip the wine, chicken broth is an excellent substitute that still adds moisture and depth to the sauce without overpowering the delicate flavors.
Can I use other types of olives?
Yes! Castelvetrano olives are mild and buttery, but feel free to experiment with green or black olives you enjoy. Just keep in mind some olives can be saltier, so adjust your seasoning accordingly.
How do I know when the chicken is done?
The safest way is to use a meat thermometer — the internal temperature should reach 165°F. If you don’t have one, ensure the juices run clear when pierced at the thickest part and the meat isn’t pink.
Can I prepare this recipe without an ovenproof skillet?
You can definitely sear the chicken in a regular skillet and then transfer everything to a baking dish for the oven step. Just make sure your baking dish is well-sized to allow the chicken and grapes to cook evenly.
Final Thoughts
This Pan-Roasted Chicken with Grapes & Olives Recipe is one of those dishes that feels both special and approachable. The harmonious dance between sweet grapes, tangy olives, and crispy, juicy chicken never fails to impress. Whether you’re cooking for family or friends, this recipe is sure to become a beloved staple in your kitchen. Give it a try and let the vibrant Mediterranean flavors brighten up your table!
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Pan-Roasted Chicken with Grapes & Olives Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Pan-Roasted Chicken with Grapes & Olives is a Mediterranean-inspired main course featuring succulent bone-in, skin-on chicken thighs seared to golden perfection and roasted alongside sweet grapes, briny green olives, and aromatic herbs. The dish combines savory and slightly sweet flavors with a hint of balsamic vinegar and fresh rosemary, making it a flavorful, one-skillet meal perfect for an easy yet elegant dinner.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Veggies & Fruits
- 1 cup seedless red grapes
- 1/2 cup green olives (such as Castelvetrano)
- 1 small red onion, sliced
- 2 cloves garlic, smashed
Liquids & Herbs
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary or thyme leaves
Instructions
- Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and dried thyme to build a flavorful crust.
- Sear the Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes without moving them, allowing the skin to become golden brown and crispy. Flip and cook for an additional 2 minutes to brown the other side. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Fruits: Reduce the skillet heat to medium and add the sliced red onion, smashed garlic cloves, grapes, and green olives. Cook for 2–3 minutes, stirring occasionally, until the onions soften and the grapes start to release juice.
- Deglaze the Pan: Pour in the dry white wine or chicken broth, scraping the bottom of the skillet to loosen any browned bits for enhanced flavor. Stir in the balsamic vinegar and add fresh rosemary or thyme leaves to infuse the dish with herbaceous notes.
- Roast the Chicken: Nestle the chicken thighs back into the skillet, skin-side up, ensuring they rest on top of the grape and olive mixture. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve each thigh with the pan sauce and accompanying grapes and olives, pairing nicely with crusty bread or creamy mashed potatoes to soak up the sauce.
Notes
- Use a mix of red and green grapes for added color and balanced sweetness.
- Serve with crusty bread or creamy mashed potatoes to enjoy the delicious pan juices.
- Ensure the skillet is ovenproof to safely transfer from stovetop to oven.
- Adjust seasoning as needed to suit your taste preference.
