Pan Seared Chicken with Red Grapes
Elevate your weeknight dinner game with this irresistible Pan Seared Chicken with Red Grapes, a harmonious blend of savory and sweet flavors that’s as elegant as it is simple to prepare. Juicy, golden-brown chicken breasts are seared to perfection before simmering in a luscious pan sauce made with blistered red seedless grapes, fragrant rosemary, and a touch of honey and balsamic vinegar for a perfect balance of tang and sweetness. The addition of garlic and butter creates a rich, aromatic base, while the deglazed chicken broth ties it all together into a silky, flavorful sauce. Ready in just 35 minutes, this dish is not only quick but also ideal for impressing dinner guests or enjoying a cozy, gourmet meal for two. Serve it alongside rustic bread or creamy mashed potatoes to soak up every last drop of the sauce! Keywords: pan seared chicken, chicken with grapes, easy gourmet chicken recipe, savory and sweet chicken, quick weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1.5 cups Red seedless grapes
- 3 sprigs Fresh rosemary
- 0.5 cup Chicken broth
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Honey
Instructions
Season both sides of the chicken breasts with salt and freshly ground black pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the pan.
Sear the chicken for 4-5 minutes per side, or until golden brown and an internal temperature of 165°F (74°C) is reached. Remove the chicken from the skillet and set aside, loosely covering with foil to keep warm.
Reduce the heat to medium and add unsalted butter to the skillet. Once the butter is melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the red seedless grapes and fresh rosemary sprigs to the pan. Cook for 3-4 minutes, stirring occasionally, until the grapes begin to soften and blister.
Pour in the chicken broth and balsamic vinegar, and stir in the honey. Scrape up any browned bits from the bottom of the pan to deglaze, incorporating them into the sauce.
Return the chicken breasts to the skillet, along with any accumulated juices from resting. Reduce the heat to low and let the chicken simmer in the sauce for 5 minutes.
Remove the rosemary sprigs before serving. Plate the chicken alongside the roasted grapes, then spoon the pan sauce over the top for added flavor.
Serve immediately and enjoy this deliciously sweet and savory dish.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 43.6 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1509 mg | 32% | |
*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.
