Pan-Roasted Chicken with Grapes & Olives is a Mediterranean-inspired dish that balances crispy, golden chicken with sweet roasted grapes, briny olives, and fresh herbs, all simmered in a white wine sauce. A rustic, elegant one-pan meal perfect for any night.
Why You’ll Love This Recipe
- A beautiful balance of sweet, salty, and savory flavors
- All cooked in one skillet—less mess, more flavor
- Simple ingredients, yet impressive presentation
- Perfect with couscous, rice, or crusty bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 to 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 shallots or garlic cloves, sliced
- 1 ½ cups seedless grapes (red or green)
- ½ cup pitted olives (Kalamata or Castelvetrano)
- 1 tablespoon capers (optional)
- ½ cup dry white wine (or chicken broth)
- Fresh herbs: thyme, rosemary, or oregano
- 1 tablespoon unsalted butter (optional)
Directions
- Preheat oven to 400°F (200°C).
- Pat chicken dry and season generously with salt and pepper.
- In an ovenproof skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden. Flip and cook another 2 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add shallots or garlic, half the grapes, olives, capers, herbs, and wine. Simmer until reduced by half, about 5–7 minutes.
- Stir in butter, return chicken to skillet skin-side up, and scatter remaining grapes around.
- Transfer skillet to oven and roast for 15–20 minutes, until chicken reaches 165°F internal temperature.
- Optional: Broil for 2–3 minutes for extra-crispy skin.
- Serve hot with pan sauce spooned over the top.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add crunch: Top with toasted almonds or pistachios
- Cheesy finish: Add crumbled feta before serving
- Wine-free: Use chicken broth or a splash of apple cider vinegar for tang
- Extra herbs: Mix in basil or tarragon for added fragrance
storage/reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a skillet with a splash of water or broth
- Freeze in a sealed container for up to 2 months; thaw before reheating
FAQs
Can I use chicken breasts instead?
Yes, but reduce the cooking time and watch to avoid drying out.
Do I have to use wine?
No, chicken broth or water works well if you prefer to avoid alcohol.
Are capers necessary?
They’re optional but add a nice briny kick if you enjoy that flavor.
What grapes are best?
Seedless red grapes add sweetness and color; green grapes are slightly tart.
What kind of olives should I use?
Kalamata for briny flavor or Castelvetrano for a buttery, milder taste.
Can I use boneless chicken?
Yes, but adjust the roasting time accordingly—usually about 10 minutes less.
Should I remove the grape skins?
No need—roasted grapes soften and add a burst of juicy sweetness.
Can I double the recipe?
Yes, just use a larger skillet or cook in batches to maintain proper browning.
What sides go well with this?
Couscous, polenta, or crusty bread pair perfectly to soak up the sauce.
Is it gluten-free?
Yes—just be sure to use gluten-free wine or broth.
Conclusion
Pan-Roasted Chicken with Grapes & Olives is a balanced and bold dish that combines sweet, salty, and savory elements in one elegant skillet. It’s quick to make, visually stunning, and bursting with flavor—ideal for both easy weeknights and dinner parties alike.
PrintPan-Roasted Chicken with Grapes & Olives
Savory and slightly sweet, this pan-roasted chicken pairs tender, golden-brown chicken with juicy grapes and briny olives in a fragrant, buttery pan sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-roasting
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 4 bone-in, skin-on chicken thighs (≈1 lb / 450 g)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 small shallot or onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup seedless grapes, halved
- ½ cup pitted olives (Kalamata or green), halved
- ½ cup dry white wine or chicken broth
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Fresh parsley or thyme sprigs, for garnish
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken skin-side down and sear until golden, about 6–7 minutes. Flip and cook another 3–4 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add shallot and sauté until soft, about 2–3 minutes. Add garlic and cook for 30 seconds.
- Add grapes and olives; cook for 2 minutes.
- Pour in wine or broth, scraping up any browned bits. Simmer for 2 minutes.
- Return chicken to the skillet, skin-side up. Dot with butter and sprinkle thyme.
- Transfer to a 375°F (190°C) oven and roast for 10–12 minutes, or until chicken reaches 165°F (74°C).
- Remove and squeeze lemon juice over the dish. Garnish with herbs and rest 5 minutes before serving.
- Spoon grapes and olives over chicken when serving.
Notes
- Bone-in, skin-on chicken provides better flavor and texture.
- Use a mix of red and green grapes for color and flavor balance.
- Add a splash of cream for a richer finish.
- Pairs well with rice, couscous, or crusty bread.
Nutrition
- Serving Size: 1 thigh + sauce (≈200 g)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 125 mg