Pan-Roasted Chicken with Grapes & Olives Recipe
If you’ve never tried sweet grapes and briny olives together, prepare to have your tastebuds dazzled with Pan-Roasted Chicken with Grapes & Olives. This Mediterranean-inspired dish is all about contrast: golden-seared chicken with crispy skin, a tangy-sweet sauce, and bursts of color and juicy flavor from the fruit and olives. It’s approachable enough for a weeknight but impressive enough for guests—and every bite is layered with savory, zesty, and subtly sweet flavors you’ll want to make again and again.

Ingredients You’ll Need
Every ingredient in Pan-Roasted Chicken with Grapes & Olives plays a starring role, from the juicy grapes to the zesty lemon. With just a handful of pantry staples and a few fresh accents, this recipe keeps things simple but delivers incredible flavor, texture, and color.
- Chicken thighs (bone-in, skin-on): This cut stays juicy during roasting and delivers the richest flavor—plus extra-crispy skin!
- Salt: Essential for seasoning, this brings out all of the natural flavors in the chicken and supports a crispy texture.
- Black pepper: Freshly ground is always best, adding just the right amount of warmth.
- Olive oil: For searing the chicken to golden perfection and creating a silky base for the sauce.
- Seedless red grapes: The sweet pop of grapes softens in the oven and infuses the dish with subtle fruitiness.
- Pitted green olives: Briny and buttery, these contrast beautifully with the grapes for that irresistible salty-sweet bite.
- Red onion: Sliced onion adds sweetness and a gorgeous pop of color.
- Garlic: Smashed cloves gently perfume the sauce with classic Mediterranean flavor.
- Dry white wine: A quick splash lifts the pan juices and adds a bright, aromatic note (don’t worry—most of the alcohol cooks off).
- Chicken broth: This rounds out the sauce and keeps everything juicy as it roasts.
- Fresh thyme leaves: For earthy freshness that brings all the flavors together.
- Lemon zest: Just a little adds brightness, tying together the sweet, savory, and tangy elements.
- Lemon wedges (for serving): Squeezing fresh lemon at the table wakes up every flavor on your plate.
How to Make Pan-Roasted Chicken with Grapes & Olives
Step 1: Prep the Chicken
Begin by patting your chicken thighs dry—this step gets you the crispiest, most golden skin possible. Sprinkle both sides generously with salt and pepper. The seasoning helps lock in moisture and ensures that every bite of Pan-Roasted Chicken with Grapes & Olives is loaded with flavor.
Step 2: Sear to Golden Perfection
Heat the olive oil in a large, ovenproof skillet over medium-high and carefully lay the chicken skin-side down. Let them sizzle undisturbed for 6–7 minutes; resist the urge to move them for that coveted crispy skin! Flip the chicken and sear the other side for just a couple of minutes to seal in the juices, then set the pieces aside while you build the sauce.
Step 3: Build the Flavor Base
In the same skillet (don’t wipe it out—you want all those tasty browned bits), toss in the grapes, olives, sliced red onion, and smashed garlic. Sauté everything for 3–4 minutes so the onion softens and the grapes start to warm through, releasing their juices and mingling with the olive brine.
Step 4: Deglaze and Layer
Pour the white wine into the skillet, scraping up any golden-brown bits stuck to the pan (that’s pure flavor!). Let it bubble for a minute, then add the chicken broth, fresh thyme, and lemon zest. Give everything a good stir and return the chicken thighs to the pan, nestling them into the fruity, savory mixture skin-side up.
Step 5: Oven Roast to Finish
Slide the skillet into your preheated oven and roast for 20–25 minutes. The chicken will cook through gently, soaking up the sweet-tangy juices and letting the skin stay crisp. You’ll know it’s ready once an instant-read thermometer registers 165°F in the thickest part. Let the Pan-Roasted Chicken with Grapes & Olives rest for a few minutes before serving.
How to Serve Pan-Roasted Chicken with Grapes & Olives

Garnishes
A shower of fresh thyme leaves or an extra sprinkle of lemon zest right before serving wakes everything up, adding a final hit of color and aroma. And don’t forget those lemon wedges—one last squeeze brightens every bite and brings out the contrast between sweet, salty, and savory.
Side Dishes
Pan-Roasted Chicken with Grapes & Olives loves to be paired with something equally delicious to mop up all those savory juices. Crusty bread is a classic, but you can also serve with creamy polenta, fluffy couscous, or golden roasted potatoes. A simple green salad or garlicky sautéed greens makes a lovely, fresh sidekick.
Creative Ways to Present
For a show-stopping presentation, serve the chicken family-style: bring the skillet right to the table and scatter extra herbs and lemon slices over the top. You can also plate each thigh individually over a swoosh of mashed potatoes or cauliflower purée, spooning the grape-olive sauce generously over each portion. Don’t be afraid to play with color—those bright grapes and olives deserve the spotlight!
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring them to an airtight container. The flavors of Pan-Roasted Chicken with Grapes & Olives actually deepen overnight, making tomorrow’s lunch or dinner even more tempting. Store in the fridge for up to 3 days.
Freezing
You can successfully freeze this dish, though the texture of the grapes and onions will change slightly when thawed (they tend to get softer). Let everything cool completely, then portion into freezer-safe containers. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
When you’re ready for round two, reheat the chicken and sauce gently in a covered skillet over medium-low heat, adding a splash of broth or water to keep things juicy. If you want to revive the crispy skin, uncover and finish under the broiler for just a couple minutes—watch closely, as it crisps up fast.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skin-on chicken breasts work well in Pan-Roasted Chicken with Grapes & Olives—just adjust the searing and roasting times, since breasts cook a bit faster than thighs. Always check for an internal temperature of 165°F before serving.
What kind of grapes are best for this recipe?
Seedless red grapes are my personal favorite because they’re sweet and add beautiful color. You can use black or green seedless grapes if that’s what you have on hand, but stick to seedless for the best eating experience.
Can I make Pan-Roasted Chicken with Grapes & Olives without wine?
Yes! If you prefer to avoid alcohol, just swap the wine for extra chicken broth with a splash of white wine vinegar or apple cider vinegar. You’ll still get a nice tangy note in the sauce.
What’s the best type Main Course
A heavy, ovenproof skillet such as cast iron or stainless steel is ideal here. These pans retain heat well and allow you to go seamlessly from stovetop to oven without missing a beat.
Is this recipe suitable for meal prep?
Definitely. Pan-Roasted Chicken with Grapes & Olives holds up beautifully for a couple of days in the fridge, so it’s a great option to make ahead for easy weeknight meals or to enjoy as leftovers for lunch.
Final Thoughts
If you’re craving something vibrant, comforting, and a little unexpected, you have to try Pan-Roasted Chicken with Grapes & Olives. It’s the perfect marriage of savory and sweet, easy enough for any night, yet guaranteed to impress. Grab your skillet, gather your ingredients, and get ready for a Mediterranean-inspired dinner you’ll dream about long after the last bite!
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Pan-Roasted Chicken with Grapes & Olives Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pan-Roasted Chicken with Grapes & Olives recipe offers a delightful blend of savory and sweet flavors, creating a Mediterranean-inspired dish that is both elegant and easy to make.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Skillet:
- 1 cup seedless red grapes
- 1/2 cup pitted green olives
- 1 small red onion, sliced
- 3 cloves garlic, smashed
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- Lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Sear the Chicken: Season chicken thighs with salt and pepper. Sear in olive oil until golden and crisp. Set aside.
- Prepare the Skillet: In the same skillet, cook grapes, olives, onion, and garlic until softened.
- Deglaze and Simmer: Add white wine, chicken broth, thyme, and lemon zest. Return chicken to the skillet.
- Roast: Transfer the skillet to the oven and roast for 20–25 minutes.
- Serve: Serve hot with lemon wedges.
Notes
- This dish pairs well with crusty bread or roasted potatoes.
- You can use boneless thighs or chicken breasts, adjusting cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Oven-Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg