Pan-Roasted Chicken with Grapes & Olives Recipe
Pan-Roasted Chicken with Grapes & Olives is a Mediterranean-inspired dish that brings a gorgeous balance of savory, sweet, and briny flavors to your table with astonishing ease. Roasted chicken thighs with crisp, golden skin nestle into a skillet with juicy red grapes, plump green olives, and slivers of red onion, all bathed in a wine-kissed, herb-laced pan sauce. This recipe transforms everyday pantry staples into an eye-catching, crowd-pleasing meal that’s perfect for a weeknight gathering or an impressive weekend supper.
Ingredients You’ll Need
This list of ingredients might strike you as simple, but each ingredient in Pan-Roasted Chicken with Grapes & Olives plays a distinctive role: they layer the dish with savory depth, pops of tang and sweetness, and beautiful color. You’ll love how everything melds together in the oven for a truly memorable meal.
- Chicken thighs: Bone-in, skin-on thighs roast up juicy, with a crispy, golden top—absolutely key for flavor and texture.
- Olive oil: Just a touch is all you need to crisp up the chicken and help sauté the aromatics.
- Salt: Brings out all the natural flavors in the chicken and vegetables.
- Black pepper: Adds gentle heat and depth—freshly cracked is extra nice here.
- Garlic powder: Infuses every bite with a mellow garlic note, enhancing both chicken and sauce.
- Dried thyme: A classic Mediterranean herb that pairs perfectly with poultry and fruits.
- Seedless red grapes: Their sweetness and juice create a beautiful, unexpectedly rich sauce as they roast.
- Green olives (Castelvetrano): These are tender and slightly buttery, adding irresistible brininess and color.
- Red onion: Sliced and sautéed, they soften into the sauce and lend a subtle, mellow sweetness.
- Garlic cloves: Smashed whole; they become meltingly soft and flavorful as they cook.
- Dry white wine or chicken broth: Deglazing lifts all those golden pan bits, enriching the sauce’s flavor.
- Balsamic vinegar: Just a splash for brightness and a touch of sweetness that ties everything together.
- Fresh rosemary or thyme leaves: Tossed in at the end for an aromatic, herbal finish.
How to Make Pan-Roasted Chicken with Grapes & Olives
Step 1: Preheat and Prep the Chicken
Before you do anything, set your oven to preheat at 400°F. While it heats up, pat the chicken thighs thoroughly dry with a paper towel; this makes a world of difference in getting irresistibly crisp skin. Season both sides of each thigh with salt, black pepper, garlic powder, and dried thyme—a simple blend that delivers bold flavor.
Step 2: Sear the Chicken
Warm olive oil in a large, ovenproof skillet over medium-high heat. When it shimmers, add the chicken thighs skin-side down and let them sizzle away undisturbed for 5 to 6 minutes—you’re looking for deep golden brown skin. Flip the thighs and cook another 2 minutes just to seal the underside, then set them aside on a plate. You’ll finish cooking them in the oven.
Step 3: Build the Flavor Base
In the same skillet, drop the heat to medium and add your sliced red onion, smashed garlic cloves, red grapes, and green olives. Stir occasionally as the onions soften, the garlic becomes fragrant, and the grapes begin to burst and caramelize—about 2 or 3 minutes is all it takes. These brief minutes bloom the flavors and set the stage for a delicious pan sauce.
Step 4: Deglaze and Add Liquids
Pour the white wine or chicken broth into the pan, scraping up all those tasty browned bits stuck to the bottom. Add the balsamic vinegar and sprinkle in fresh rosemary or thyme leaves. This mixture isn’t just for show—it will transform in the oven into a luscious sauce that bathes every bite. Give everything a quick stir so the flavors meld.
Step 5: Assemble and Roast
Nestle the chicken thighs back into the skillet, skin-side up, tucking them among the grapes and olives. Slide the skillet into your preheated oven and roast for 20 to 25 minutes, or until the chicken is cooked through and registers 165°F. The kitchen will smell incredible! Allow the chicken to rest for five minutes after baking so the juices settle, then get ready to serve up Pan-Roasted Chicken with Grapes & Olives right from the skillet.
How to Serve Pan-Roasted Chicken with Grapes & Olives
Garnishes
Finish your Pan-Roasted Chicken with Grapes & Olives with a generous sprinkle of extra fresh herbs—rosemary or thyme are excellent choices. If you want more color and brightness, add a handful of finely chopped parsley or a little zest of lemon. These small touches elevate the dish’s aroma, make your plate pop, and bring an extra note of freshness.
Side Dishes
This main dish begs for something to mop up all of that gorgeous sauce. A rustic hunk of crusty bread works beautifully, letting you soak up every last drop. Creamy mashed potatoes, polenta, or even a simple orzo pilaf are also fantastic partners for Pan-Roasted Chicken with Grapes & Olives. For a lighter touch, consider a crisp green salad with a zesty vinaigrette to cut through the richness.
Creative Ways to Present
For a show-stopping effect, serve the chicken straight out of the skillet at the table, letting guests help themselves to juicy grapes and briny olives. If you prefer individual plates, spoon a little sauce and fruit onto each serving, perched atop a mound of mashed potatoes or couscous. For appetizers or small plates, shred leftover chicken and pile it on toasted bread or alongside grilled vegetables.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Pan-Roasted Chicken with Grapes & Olives can be cooled, then stored in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making for excellent next-day lunches or quick dinners.
Freezing
You can freeze this dish, sauce and all. Let everything cool completely, then portion into freezer-safe containers. It will keep well for up to three months. Be sure to thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, set your oven to 350°F and place the chicken and sauce in an ovenproof dish; cover loosely with foil to prevent drying out and warm for 15 to 20 minutes, until heated through. Alternatively, gently warm everything on the stovetop over low heat, stirring occasionally.
FAQs
Can I use boneless chicken thighs or breasts for this recipe?
Absolutely! While bone-in, skin-on thighs deliver the best flavor and juiciness in Pan-Roasted Chicken with Grapes & Olives, boneless cuts can be used. Adjust the cooking time as they’ll cook faster—just keep a close eye so the meat stays moist.
What type Main Course
Seedless red grapes add the most gorgeous color and natural sweetness, but you can mix in red and green grapes for a visual and flavor contrast. If your grapes are especially large, halve them for quicker roasting.
Is there a good substitute for Castelvetrano olives?
Yes! Castelvetrano olives are known for their mild, buttery flavor, but you can swap in any green olive variety you love. Just avoid canned olives if possible, as their taste is less vibrant compared to jarred or fresh.
Can I make Pan-Roasted Chicken with Grapes & Olives dairy-free or gluten-free?
This dish is naturally gluten-free and dairy-free, so it’s perfect for a variety of diets. Just double-check your chicken broth (if using) to ensure it’s gluten-free, and you’re all set.
What’s the best way to scale this recipe for a crowd?
To make Pan-Roasted Chicken with Grapes & Olives for a larger group, simply double (or even triple) the ingredients. Use a large roasting pan or two skillets to fit all the chicken, and adjust the roasting time if needed to ensure everything cooks through evenly.
Final Thoughts
If you’re searching for a dish that’s as easy to make as it is impressive to serve, you can’t go wrong with Pan-Roasted Chicken with Grapes & Olives. With every bite, you’ll discover why this recipe is always a crowd favorite at my table. I hope you’ll give it a try and let its Mediterranean flavors bring something special to your next dinner!
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Pan-Roasted Chicken with Grapes & Olives Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pan-Roasted Chicken with Grapes & Olives recipe is a delightful Mediterranean-inspired dish that brings together the sweetness of red grapes with the brininess of green olives, creating a flavor-packed meal. Juicy chicken thighs are pan-seared to crispy perfection, then roasted with a savory-sweet combination of grapes, olives, and aromatic herbs.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Additional Ingredients:
- 1 cup seedless red grapes
- 1/2 cup green olives (such as Castelvetrano)
- 1 small red onion, sliced
- 2 cloves garlic, smashed
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary or thyme leaves
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Season the chicken: Pat chicken thighs dry and season with salt, pepper, garlic powder, and dried thyme.
- Sear the chicken: Heat olive oil in a skillet, sear chicken until golden brown.
- Prepare the skillet: Cook onions, garlic, grapes, and olives, then deglaze with wine or broth.
- Roast the chicken: Return chicken to the skillet, roast in the oven until cooked through.
- Rest and serve: Let the chicken rest before serving.
Notes
- Use a mix of red and green grapes for added color and sweetness.
- Serve with crusty bread or mashed potatoes to soak up the pan juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Oven-Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 125 mg
