Chicken and Grapes
Transform your weeknight chicken dinner into an elegant masterpiece with this Chicken and Grapes recipe, a delightful combination of savory and sweet flavors. Tender, golden-browned chicken breasts are simmered in a luscious creamy sauce infused with garlic, shallots, white wine, and fresh thyme, then perfectly complemented by the natural sweetness of juicy red or green grapes. This quick and easy dish, ready in just 45 minutes, is ideal for both casual family meals and sophisticated dinner parties. Garnished with fresh parsley, it pairs beautifully with rice, mashed potatoes, or crusty bread for soaking up every last drop of the velvety sauce. Perfect for those looking for unique chicken breast recipes, this savory-sweet delight will quickly become a favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely minced
- 2 pieces garlic cloves, minced
- 0.5 cup dry white wine
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 2 cups red or green seedless grapes
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat a large skillet over medium heat.
Season the chicken breasts on both sides with salt and black pepper. Lightly dredge them in flour, shaking off any excess.
Add olive oil and 1 tablespoon of butter to the skillet. Once the butter has melted and is bubbling, add the chicken breasts. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a plate and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced shallots and garlic, sautéing for 1-2 minutes until fragrant and softened.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine cook and reduce by half, about 2-3 minutes.
Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the heavy cream and thyme, cooking for 3-4 minutes until the sauce slightly thickens.
Add the grapes to the skillet and stir to combine. Return the chicken breasts to the pan, spooning the sauce and grapes over the chicken.
Reduce the heat to low and cook for an additional 5 minutes, allowing the flavors to meld and the chicken to heat through.
Sprinkle the dish with fresh parsley before serving. Serve warm with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 13.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
