Chicken Breasts with Grapes
Elevate your weeknight dinners with this elegant yet simple recipe for Chicken Breasts with Grapes. Featuring tender, golden-brown chicken simmered in a luscious cream sauce infused with garlic, shallots, and a hint of thyme, this dish is perfectly complemented by the natural sweetness of red seedless grapes. A splash of optional white wine adds a sophisticated depth to the sauce, while fresh parsley gives a vibrant finishing touch. Ready in just 45 minutes, this one-skillet wonder is ideal for busy evenings yet impressive enough for entertaining. Serve it with fluffy rice, creamy mashed potatoes, or crusty bread to soak up every delicious drop of the creamy grape sauce. Perfectly balanced and full of flavor, this recipe is destined to become a favorite in your dinner rotation!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic cloves, minced
- 1 large shallot, finely chopped
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 cups red seedless grapes
- 1 teaspoon fresh thyme leaves
- 0.5 cup white wine (optional)
- 2 tablespoons parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened.
Deglaze the skillet with the white wine if using (or use 1/4 cup of chicken stock as a substitute). Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and heavy cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the fresh thyme and grapes, then return the chicken breasts to the skillet. Spoon some of the sauce over the chicken.
Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Sprinkle the dish with fresh parsley before serving.
Serve the chicken hot, with the creamy grape sauce spooned over the top. Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 53.9 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 916 mg | 20% | |
*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.
