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Quick Skillet Chicken with Grapes - A Family Feast

Quick Skillet Chicken with Grapes

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 servings


  • pounds boneless chicken breasts, cut into strips about ¼-inch thick
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil, divided
  • ½ cup sliced shallots
  • 4 cups fresh seedless grapes, mixed varieties
  • 1 large sprig fresh rosemary, cut to fit in the pan
  • Several stems of fresh thyme
  • 1/3 cup dry vermouth or dry white wine
  • 2 tablespoons chopped fresh parsley, optional for garnish
  • Orzo or rice for serving


  1. After cutting the chicken into strips, sprinkle both sides of each strip with the salt and pepper.
  2. If cooking orzo or rice, prepare that now.
  3. In a large sauté pan, heat two tablespoons of the olive oil of very high heat.
  4. Once the pan is smoking hot, add half the chicken, laying them in the pan one at a time. Brown on one side for about a minute and with tongs, flip and brown the other side, again for about one minute. Transfer to a platter but do not not stack them or let them get too crowded in the pan or they will steam a bit and get chewy. Repeat for the second half of the chicken and set the cooked chicken aside.
  5. Lower heat to medium to medium high and add the rest of the oil. Place the shallots, grapes, whole rosemary and whole thyme into the hot oil. Sauté this mixture about 2 minutes or until the shallots start to get soft and the grapes start to split.
  6. Add vermouth or wine and scrape bottom with a wooden spoon.
  7. Add the chicken back in along with any juice on the platter and toss the mixture and cook just until everything is hot then remove from the heat. Remove and discard whole rosemary and whole thyme.
  8. Serve over hot orzo or rice with a little spoon of pan juices over each portion.
  9. If using optional chopped parsley, sprinkle that over each portion and serve.