Sticky Walnut and Grape Chicken
Treat your taste buds to an irresistible combination of sweet, tangy, and nutty flavors with this Sticky Walnut and Grape Chicken recipe! Succulent chicken thighs are seared to golden perfection, then simmered in a luscious sauce featuring caramelized red seedless grapes, chopped walnuts, honey, and a hint of balsamic vinegar. Infused with the earthiness of fresh thyme and the richness of butter, this dish strikes a perfect balance between savory and sweet. The addition of chicken stock creates a velvety glaze that clings to every bite, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this crowd-pleasing recipe is perfect for weeknight dinners or special occasions. Serve it with creamy mashed potatoes, fluffy rice, or warm crusty bread to soak up the addictive sauce!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1.5 cups red seedless grapes
- 0.5 cup walnuts, roughly chopped
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook 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.
Stir in the walnuts, honey, and balsamic vinegar, ensuring everything is well coated. Cook for another 2 minutes to combine the flavors.
Pour in the chicken stock and thyme leaves, scraping the bottom of the skillet to deglaze. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the grape and walnut mixture. Spoon some of the sauce over the chicken.
Cover the skillet and cook on low heat for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove from heat and let the dish rest for 2-3 minutes before serving.
Garnish with fresh parsley and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 23.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 585 mg | 12% | |
*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.
