Herbed Chicken with Grapes
Elevate your weeknight dinner with this irresistible Herbed Chicken with Grapes, a dish that combines savory and sweet flavors in perfect harmony. Juicy, golden-seared chicken breasts are simmered in a velvety white wine and herb-infused sauce, complemented by the natural sweetness of softened seedless red grapes. Fresh thyme and rosemary add an aromatic depth, while a touch of heavy cream brings luxurious richness to the dish. Perfectly balanced and bursting with flavor, this quick yet elegant recipe is ready in just 45 minutes, making it ideal for both special occasions and busy weeknights. Serve it over creamy mashed potatoes or alongside roasted vegetables for a complete meal that will impress your family or guests. For fans of unique chicken recipes, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon (freshly ground) Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons (unsalted) Butter
- 2 cloves (minced) Garlic
- 2 teaspoons (chopped) Fresh thyme
- 1 teaspoon (chopped) Fresh rosemary
- 2 cups Seedless red grapes
- 1 cup (dry) White wine
- 1 cup Chicken broth
- 1 tablespoon Heavy cream
- 2 tablespoons (fresh, chopped) Parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sear them for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium-low, add the butter to the skillet, and let it melt. Stir in the minced garlic, chopped thyme, and rosemary, cooking for 1 minute until fragrant.
Add the grapes to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the white wine and stir, scraping any browned bits from the bottom of the skillet. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken broth and return the chicken breasts to the skillet. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken from the skillet once again and set aside on a serving platter.
Stir the heavy cream into the sauce and simmer for 2-3 minutes to thicken slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Pour the sauce and roasted grapes over the chicken breasts. Sprinkle with fresh chopped parsley and serve immediately.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 49.1 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 991 mg | 21% | |
*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.
