Chicken with Grapes Lemon and Cream
Elevate your weeknight dinners with this elegant and flavorful Chicken with Grapes, Lemon, and Cream. Juicy boneless chicken thighs are seared to golden perfection and simmered in a luxurious sauce made with white wine, chicken broth, heavy cream, and a bright burst of lemon zest and juice. Sweet red seedless grapes add a unique twist, balancing the tangy and savory elements with a hint of natural sweetness. Fresh thyme and a touch of parsley complete the dish with vibrant, herbaceous notes. Ready in just 45 minutes, this one-pan recipe is perfect for busy evenings yet sophisticated enough to impress at a dinner party. Serve it over rice, mashed potatoes, or alongside crusty bread to soak up every drop of the velvety sauce. This is comfort food with a gourmet touch!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots, finely diced
- 2 garlic cloves, minced
- 0.5 cup white wine
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup red seedless grapes
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced shallots. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Stir in the chicken broth, heavy cream, lemon zest, and lemon juice. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Add the grapes and fresh thyme to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes, just until the grapes are warmed through and slightly softened.
Taste the sauce and adjust seasoning if necessary. Garnish with chopped parsley before serving.
Serve the chicken with its creamy grape and lemon sauce over rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 30.4 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1769 mg | 38% | |
*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.
