This simple pan seared chicken thigh recipe is topped with a savory grape sauce with balsamic vinegar and rosemary. Chicken and grapes is a classic recipe combination.

Pan Fried Chicken Thigh with a blue bowl of Grape sauce on a Wood Serving Plate with a sprig of rosemary

This grape sauce recipe was made for boneless skinless chicken thighs but is also excellent over chicken breast, pork chops, pork tenderloin, or tempeh for vegetarians.

Variations on Chicken and Grape Sauce

The grape sauce can be served cold if in a hurry. But, I prefer to reduce it on the stovetop until it thickens. As it reduces the flavors concentrate and the grape sauce becomes a bit sweeter and more complex.

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 sauce recipe.

Dairy free? No problem, omit the butter and pan fry the chicken with a couple tablespoons of oil instead.

The grape sauce can also be used over chicken breast. Chicken breast will cook much faster than chicken thighs.

Blue Bowl of Purple Grape Sauce on a wood plate with a sprig of rosemary and a silver spoon.

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.

As an Amazon Associate I earn from qualifying purchases.

Pan Seared Chicken with Grape Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This simple pan seared chicken thigh recipe is topped with a savory grape sauce with balsamic vinegar and rosemary. Chicken and grapes is a classic recipe combination.

Author: beckie
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6
Category: Main Dish
Method: Stovetop
Cuisine: International
Diet: Gluten Free

Ingredients

Ingredient List Chicken:

2 ½ lbs chicken thighs, boneless & skinless
2 tablespoon unsalted butter
1 teaspoon Herbs de Provence
salt
black pepper

Ingredient List Grape Glaze:

12 ounces (~ 3 cups) seedless purple grapes
2 teaspoon e.v. olive oil
1 teaspoon garlic, minced
1 ½ tablespoon balsamic vinegar
¼ teaspoon salt
1 teaspoon sugar (optional - may not be needed if you’re grapes are sweet and in season)
2 teaspoon rosemary, chopped

Instructions

Prepare the chicken

Sprinkle salt, black pepper, and Herbs de Provence on both sides of each chicken thigh.
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 grape glaze:

Add all glaze ingredients to a food processor or blender.
Put grape glaze in a pan, bring to a boil, reduce heat to a simmer and cook uncovered ~ 7 minutes to reduce the sauce a bit.
Add salt to taste. Happy Eating! Beckie