Pan Seared Chicken with Grape Sauce
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.
- 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 1/2 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 1/2 Tbsp balsamic vinegar
- 1/4 tsp salt
- 1 tsp sugar (optional - may not be needed if you’re grapes are sweet and in season)
- 2 tsp 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
Notes
- Grape glaze can also be served cold in the summer.
Find it online: https://eatsimplefood.com/pan-seared-chicken-with-grape-glaze/