Sauteed Chicken with Oven Dried Grapes
Elevate your weeknight dinners with this exquisite recipe for Sautéed Chicken with Oven-Dried Grapes. Featuring tender, golden-seared chicken breasts nestled in a luscious wine-infused sauce, this dish is elevated by the sweet-tart complexity of roasted red seedless grapes, oven-dried to perfection. Fresh thyme, garlic, and shallots provide aromatic depth, while a touch of butter adds richness to the velvety sauce. Balanced with the savory notes of chicken stock and the natural sweetness of the grapes, this recipe results in a harmonic blend of flavors that’s both comforting and elegant. Garnished with fresh parsley, this gourmet dish is perfect for serving alongside mashed potatoes, roasted vegetables, or rice for a complete meal. Whether you're entertaining guests or treating your family, these simple yet sophisticated techniques create a restaurant-worthy experience straight from your kitchen.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Red seedless grapes
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 pieces Garlic cloves, minced
- 1 piece Shallot, finely chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Spread the grapes in a single layer on the prepared baking sheet. Roast in the oven for 30 minutes, stirring halfway through, until the grapes are slightly shriveled but still juicy. Remove and set aside.
Season the chicken breasts on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet.
Add the minced garlic, chopped shallot, and thyme leaves. Sauté for 2-3 minutes until fragrant and softened.
Deglaze the skillet by pouring in the white wine. Stir, scraping up any browned bits from the bottom of the pan, and let the wine reduce by half (about 2 minutes).
Pour in the chicken stock and bring to a simmer. Let the sauce reduce slightly for 5-7 minutes until it thickens.
Stir in the oven-dried grapes and cook for 2 minutes to warm them through.
Return the chicken breasts to the skillet, spooning the sauce and grapes over the top. Cook for an additional 2-3 minutes to meld the flavors.
Transfer the chicken to serving plates or a platter. Spoon the grape sauce over the chicken and garnish with chopped parsley.
Serve immediately with your choice of sides, such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 51.4 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 775 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.
