If you’ve been on the hunt for a dish that effortlessly balances savory, sweet, and tangy notes while delivering succulent, juicy chicken, then you’re about to fall head over heels for this Pan-Roasted Chicken with Grapes and Olives Recipe. Combining tender chicken thighs with the burst of sweet red grapes and the briny punch of green olives, every bite is a delightful surprise. This recipe brings a Mediterranean-inspired flair right to your table, making it perfect for an impressive weeknight dinner or a casual dinner party with friends. Trust me, once you try this dish, it’ll quickly become a favorite in your culinary repertoire.
Ingredients You’ll Need
This Pan-Roasted Chicken with Grapes and Olives Recipe comes together with a handful of simple, yet truly essential, ingredients. Each one plays a pivotal role in building layers of flavor, adding vibrant colors, and ensuring the perfect texture that keeps you wanting more.
- 4 bone-in, skin-on chicken thighs: Their rich flavor and crispy skin are key to the dish’s hearty base.
- 1 tablespoon olive oil: Adds a fragrant, fruity layer while helping to crisp the chicken skin beautifully.
- 1 teaspoon salt: Enhances all the natural flavors involved.
- 1/2 teaspoon black pepper: Offers just a touch of heat to balance the sweetness and tanginess.
- 1/2 teaspoon garlic powder: Brings subtle depth without overpowering the dish.
- 1/2 teaspoon dried thyme: Infuses earthy notes that complement the chicken and grapes perfectly.
- 1 cup seedless red grapes: Their juicy sweetness contrasts delightfully with the savory elements.
- 1/2 cup green olives (such as Castelvetrano): Adds a buttery, briny bite that lifts the entire dish.
- 1 small red onion, sliced: Softens and sweetens as it roasts with the chicken.
- 2 cloves garlic, smashed: Releases aromatic goodness during cooking.
- 1/2 cup dry white wine or chicken broth: Used to deglaze the pan and build a flavorful sauce.
- 1 tablespoon balsamic vinegar: Provides a subtle tang and slight sweetness to round out the flavors.
- 1 tablespoon fresh rosemary or thyme leaves: Fresh herbs add vibrant, fragrant notes right at the end.
How to Make Pan-Roasted Chicken with Grapes and Olives Recipe
Step 1: Season and Sear the Chicken
Start by preheating your oven to 400°F. Then, make sure to pat your chicken thighs dry — this is essential for getting that skin nice and crispy. Season both sides generously with salt, black pepper, garlic powder, and dried thyme. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place the chicken skin-side down and sear it for 5 to 6 minutes until the skin turns a gorgeous golden brown and gets deliciously crisp. Flip and cook for just another 2 minutes, then remove from the skillet to rest while you prepare the flavorful sauce base.
Step 2: Build the Flavorful Base
Lower the stove to medium heat and add the sliced red onions, smashed garlic cloves, seedless red grapes, and green olives right into the same skillet used for searing. The residual flavors left in the pan will mingle with these fresh ingredients and create magic as they cook together for 2 to 3 minutes. Stir occasionally to prevent any sticking and to blend the tastes perfectly.
Step 3: Deglaze and Add the Aromatics
Next, deglaze the pan by pouring in your choice of dry white wine or chicken broth. Use a wooden spoon to scrape up all those irresistible browned bits stuck to the skillet bottom—these are flavor gold! Then, stir in balsamic vinegar along with your fresh rosemary or thyme leaves. This step brings the sauce to life, harmonizing sweet, tart, and herbal notes in a beautiful way.
Step 4: Roast to Perfection
Nestle the chicken thighs back into the skillet, placing them skin-side up so the skin stays crisp and the meat stays juicy. Transfer the skillet into the preheated oven and roast the chicken for 20 to 25 minutes, or until the internal temperature reaches a safe and perfect 165°F. Once done, allow the chicken to rest for about 5 minutes to lock in those juices and soak up even more of the sauce’s flavor before serving.
How to Serve Pan-Roasted Chicken with Grapes and Olives Recipe
Garnishes
For an added touch of freshness and vibrancy, sprinkle some finely chopped fresh parsley or extra fresh rosemary leaves on top just before serving. A drizzle of good quality extra virgin olive oil can also elevate the presentation and give your dish an extra glossy finish.
Side Dishes
This Pan-Roasted Chicken with Grapes and Olives Recipe pairs beautifully with creamy mashed potatoes or a crusty artisan bread to soak up the luscious pan sauce. Lightly roasted vegetables or a crisp green salad also compliment this dish and provide a great balance.
Creative Ways to Present
Serve your chicken on warm plates with the grape and olive sauce spooned generously over the top. For a rustic vibe, present the entire skillet on the table to wow your guests with its aromatic allure and inviting colors. Alternatively, plating each chicken thigh with a lemon wedge adds a fresh tanginess that’s fun to squeeze right before each bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pan-roasted chicken and its sauce in an airtight container in the refrigerator. Properly stored, it will stay fresh for up to 3 days, making for quick, tasty meals later on.
Freezing
If you’d like to freeze leftovers, place the chicken and sauce into a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain texture and flavor.
Reheating
Reheat gently to keep the chicken moist: warm in a covered skillet over low heat until heated through, or microwave in short bursts, stirring the sauce occasionally. Avoid overheating to prevent drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more moisture and flavor, boneless skin-on breasts can also work. Just reduce the cooking time slightly to avoid drying them out.
What type of grapes work best in this recipe?
Seedless red grapes are fantastic for their sweetness and color, but mixing in some green grapes can add a lovely variety of flavor and visual appeal.
Is it necessary to use wine? What can I substitute?
If you prefer not to use wine, chicken broth is a great alternative that still adds depth and helps deglaze the pan efficiently.
Can I make this recipe dairy-free and gluten-free?
Yes! This Pan-Roasted Chicken with Grapes and Olives Recipe is naturally gluten-free and dairy-free, making it a wonderful option for those with dietary restrictions.
How long does it take to prepare and cook this dish?
From start to finish, this recipe takes about 45 minutes total — 15 minutes to prep and 30 minutes to cook, perfect for a satisfying weeknight meal.
Final Thoughts
There’s something truly special about this Pan-Roasted Chicken with Grapes and Olives Recipe. It’s comfort food with flair, simple yet elegant, and bursting with wonderful flavors that delight every palate. If you’re looking for a recipe that feels both homey and a little adventurous, give this one a try—you might just find your new favorite go-to dish for any occasion.
Print
Pan-Roasted Chicken with Grapes and Olives Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This Pan-Roasted Chicken with Grapes & Olives recipe offers a delightful Mediterranean-inspired main course featuring golden, crispy chicken thighs paired with sweet grapes and briny olives. The combination of fresh herbs, balsamic vinegar, and a splash of white wine creates a rich, flavorful sauce that perfectly complements the tender meat. This one-skillet meal is easy to prepare and ideal for a sophisticated yet approachable dinner.
Ingredients
Chicken and Seasoning
- 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
Vegetables & Aromatics
- 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
- Preheat Oven: Preheat the oven to 400°F to prepare for roasting the chicken.
- Season Chicken: Pat the chicken thighs dry to ensure crisp skin, then season both sides evenly with salt, black pepper, garlic powder, and dried thyme.
- Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes until the skin is golden brown and crisp. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Fruit: Reduce the heat to medium in the same skillet and add the sliced red onion, smashed garlic cloves, grapes, and green olives. Cook for 2–3 minutes, stirring occasionally, to soften the vegetables and release their flavors.
- Deglaze Pan: Pour in the dry white wine or chicken broth, scraping up any browned bits stuck to the bottom of the pan to incorporate flavorful fond into the sauce.
- Add Vinegar and Herbs: Stir in the balsamic vinegar and fresh rosemary or thyme leaves, blending the flavors together.
- Roast Chicken: Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce. Transfer the skillet to the preheated oven and roast for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Serve warm, spooning the grape and olive sauce over the chicken.
Notes
- Use a mix of red and green grapes for a visually appealing dish with enhanced sweetness.
- Serve with crusty bread or creamy mashed potatoes to soak up the flavorful pan juices.
- Ensure the chicken reaches the safe internal temperature of 165°F before serving.
