This delicious boneless and skinless chicken thigh recipe is seared and pan fried and topped with a savory rosemary, balsamic vinegar, and grape sauce / reduction.
This grape glaze is also excellent over pork chops or tenderloin, chicken, or tempeh for vegetarians.
The grape sauce / glaze can be served cold if in a hurry but I prefer to reduce it on the stovetop until it thickens and becomes a bit sweeter.
Don't have Herbs de Provence? No problem - omit it or add any other herb that you got in your pantry for this Chicken and Grape Glaze recipe/
Serving Suggestion
Serve this Chicken and Grape Glaze dish with a complementary recipe like a fresh, seasonal salad, or a vibrant green side vegetable.
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Things In My Kitchen:
- Food Processor - For blending up the grape glaze.
- Blender - A blender makes for a smoother glaze consistency than a food processor.
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Pan Seared Chicken with Grape Glaze
EatSimpleFood.com
Boneless, skinless chicken thighs with rosemary are seared and pan fried and topped with a savory rosemary, balsamic vinegar, and grape sauce / reduction recipe.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List Chicken:
- 2 ½ lbs chicken thighs, boneless & skinless
- 2 Tbsp unsalted butter
- 1 tsp Herbs de Provence
- salt
- black pepper
Ingredient List Grape Glaze:
- 12 ounces (~ 3 cups) seedless purple grapes
- 2 tsp e.v. olive oil
- 1 tsp garlic, minced
- 1 ½ Tbsp balsamic vinegar
- ¼ tsp salt
- 1 tsp sugar (optional - may not be needed if you’re grapes are sweet and in season)
- 2 tsp rosemary, chopped
Instructions
- Sprinkle sea salt, black pepper, and Herbs de Provence on both sides of each piece of chicken.
- Bring a large pan to medium high heat and melt butter to lightly coat. You may have to cook the chicken in batches if the pan is not large enough. Add chicken when butter starts to lightly sizzle. Reduce heat to medium, cover, and cook ~ 7 minutes.
- Turn chicken and cook an additional 7 minutes covered or until done (when internal temperature of chicken reaches 165F and juices run clear).
- Make the glaze: Add all glaze ingredients to a food processor or blender. You can serve the grape glaze cold or put in a pan, bring to a boil, reduce heat to a simmer uncovered ~ 7 minutes to reduce the sauce a bit. Add salt to taste. Happy Eating! Beckie
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