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Pan-Roasted Chicken with Balsamic Grapes

Pan-Roasted Chicken with Balsamic Grapes
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Pan-Roasted Chicken with Balsamic Grapes is a quick and elegant dish combining juicy, crispy chicken thighs with a sweet, tangy balsamic grape sauce. Perfect for busy weeknights, this recipe transforms simple ingredients into a flavorful and impressive meal that pairs well with a variety of sides.

Ingredients

Scale

Chicken

  • 4 bone-in chicken thighs
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed
  • 4 sprigs fresh thyme

Grape Sauce

  • 1 cup seedless red grapes
  • 2 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin during cooking. Season each piece generously with salt and pepper on both sides. Dry skin is the secret to achieving that irresistible crispiness when pan roasting.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken skin side down and sear for 5-7 minutes until the skin turns deep golden brown and releases easily from the pan. Flip and cook for an additional 3 minutes on the other side.
  3. Add Garlic and Thyme: Lower the heat to medium, add crushed garlic cloves and fresh thyme sprigs around the chicken. This will infuse the cooking oil and chicken with vibrant herbal and savory aromas.
  4. Roast the Chicken: Transfer the skillet to a preheated oven at 400°F (200°C) and roast the chicken for 12-15 minutes until fully cooked through and juices run clear. This ensures even cooking and juicy meat inside with crispy skin outside.
  5. Cook the Grapes: While the chicken roasts, in a separate small pan, melt butter over medium heat. Add the grapes and cook for 3-4 minutes until they start softening and releasing their juices. Stir in balsamic vinegar and simmer for another 2 minutes, letting the sauce thicken slightly.
  6. Combine and Serve: Remove the chicken from the oven, let it rest briefly, then spoon the warm balsamic grape sauce over the top. Serve immediately for the best taste and texture experience.

Notes

  • Always pat the chicken dry before seasoning to maximize crispiness.
  • Use a heavy skillet such as cast iron or stainless steel for even heat distribution.
  • Do not overcrowd the pan to allow proper browning instead of steaming.
  • Let the chicken rest for 5 minutes after roasting to keep juices locked in.
  • Choose fresh seedless red grapes for the best sweet and tangy flavor.
  • Adjust the amount of balsamic vinegar to taste depending on preferred tanginess.

Nutrition

Keywords: pan-roasted chicken, balsamic grapes, quick dinner, weeknight recipe, gluten-free chicken, easy chicken recipe, balsamic sauce

Find it online: https://ninagourmet.com/pan-roasted-chicken-with-balsamic-grapes/