I can always use a new chicken recipe to add to the weeknight dinner rotation. I’m absolutely obsessed with this one. This combination of flavors is UNreal. It’s so simple but so elegant. Like you could totally serve this for a fancy dinner or for guests, and they’d never ever guess how simple it is.
Don’t you love when that happens? I love fake-out meals like this one. You feel like you’re having the fanciest chicken dish, but it literally takes forty minutes. Amazing.
You might think the grapes sound weird, but they compliment the chicken beautifully, and there’s a little wine in there too, so it goes together! The grapes cook down and get extra sweet and filled with beautiful flavor. And their juiciness makes the chicken extra juicy. Win, win! The thyme in this dish with all of the other flavors is so good too. I forget how much I love thyme until I start cooking with it more in the fall and winter months.
My favorite part might have to be the cheesy, herby garlic bread. I used rosemary bread, which is SO delish, and then spread it with softened butter, spreadable garlic herb cheese, and parmesan! Then baked it until golden. So amazing. When dipped into the juices from the chicken, it’s the best. I always love having crusty bread to mop up really good sauces. I mean, what’s not to love.
I always get into ruts with chicken because I eat it SO often. Literally every single day, sometimes twice a day. I eat some form of a salad with chicken on it every day for lunch. Sometimes grilled, sometimes pulled, sometimes pan seared. It’s just super easy for me to prep on Sundays and have healthy lunches throughout the week! And I love getting creative with my salad toppings, so I never really get sick of them. I love them in fact.
But, I often do need new chicken recipes!
I know you can relate. This would be delicious served over rice or with potatoes so you can drizzle more sauce over some carby goodness. Because the bread isn’t enough!
Seriously this meal is so cozy. I can see myself making it a bunch throughout the colder months.
My new weeknight meal!
Skillet Chicken with Grapes, Thyme, and Cheesy Herb Garlic Bread
This one pan chicken and grapes feels so fancy, but it's simple to make and so flavorful! The cheesy herb garlic bread is perfect for mopping up the sauce!
- 4 medium boneless, skinless chicken breasts
- 1 1/2 teaspoons dried thyme
- salt and pepper
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 2 shallots, chopped
- 1 3/4 cups seedless red grapes
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 4-5 sprigs fresh thyme, plus extra for serving
- 4 slices rosemary bread (or your favorite crusty bread)
- softened butter for spreading
- garlic herb spreadable cheese (I use Boursin brand)
- grated parmesan cheese
Preheat oven to 375℉. Season the chicken with the dried thyme, salt, and pepper. Heat a large cast iron or oven safe skillet over medium-high heat. Add two tablespoons of the butter and the olive oil. Once melted, add chicken and sear for 4 minutes on each side. Remove chicken from pan and set aside.
Reduce heat to medium and add the garlic and shallots. Sauté for 1 minute or until fragrant, stirring constantly. Add the grapes and add the chicken back into the pan. Add the white wine and chicken stock. Nestle the fresh thyme sprigs between the chicken. Bake for about 20 minutes or until chicken is cooked through, depending on how thick the breasts are.
Meanwhile, make the garlic bread. Spread your bread slices with softened butter, then spread them liberally with the garlic herb cheese. Sprinkle with grated parmesan. Place on a baking sheet. When chicken has 10-12 minutes left, place the garlic bread in the oven and bake until golden. The chicken and bread should finish at the same time, but keep an eye on the bread..you don't want it to burn!
Once chicken is cooked, remove from oven and add the remaining tablespoon of butter. Stir until melted. Sprinkle the dish with extra chopped fresh thyme and serve with the garlic bread.