Food Recipes Skillet Chicken With Grapes and Shallots Is the Weeknight Meal You Need 4.3 (3) 2 Reviews Creamy polenta, juicy roasted grapes, and perfectly browned chicken thighs make this dinner a hit. By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including All Recipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Real Simple's Editorial Guidelines Published on October 06, 2023 Rate PRINT Share Close Photo: Fred Hardy Prep Time: 25 mins Total Time: 40 mins Servings: 4 servings Jump to Nutrition Facts This skillet chicken recipe is one to keep close. It’s one of those special recipes you can perfect on weeknights, and then when you’re expecting guests, wow them with it. Start by browning chicken thighs, grapes, and shallots on the stovetop. After the chicken turns golden and the grapes blister, a glug of wine and a sprinkling of capers and thyme are added. These are the humble heroes that deliver major flavor to the pan sauce. The skillet then goes into the oven, and the result is juicy chicken in a combination of sweet and savory flavors. A pot of instant polenta is a creamy, comforting accompaniment. For a richer polenta, swap the water for milk when cooking. Alternatively, finish cooked polenta with a glug of cream or a couple of tablespoons of butter stirred through. The 7 Best Stainless Steel Skillets, Tested and Reviewed Ingredients 1 cup instant polenta 1 1/2 tsp kosher salt 3/4 tsp freshly ground black pepper, divided 8 4-to-6-oz bone-in, skin-on chicken thighs 1 Tbsp olive oil 1 cup seedless red grapes 4 medium shallots, trimmed and quartered 1/4 cup dry white wine 2 Tbsp drained capers 3 to 4 sprigs thyme 1 Tbsp fresh thyme leaves for topping Directions Preheat oven to 475°F. Cook polenta according to package directions, using 1/4 teaspoon salt. Cover and set aside. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over both sides of chicken thighs. Heat oil in a large oven-safe skillet over medium-high until shimmering. Add 4 chicken thighs, skin side down; cook until golden brown and easily lifted from skillet, 5 to 7 minutes. Transfer to a plate. Repeat with remaining 4 chicken thighs. Add grapes and shallots to skillet; cook, stirring often, until shallots are beginning to fall apart and grapes are blistered, 2 to 3 minutes. Add wine, capers, thyme sprigs, and remaining 1/4 teaspoon each salt and pepper. Gently stir to release browned bits from bottom of skillet. Return chicken to skillet, skin side up. Transfer skillet to oven and roast until an instant-read thermometer inserted in thickest part of chicken reads 165°F, 15 to 20 minutes. Serve chicken over polenta with pan sauce, grapes, and shallots. Top with thyme leaves. Rate It Print Nutrition Facts (per serving) 523 Calories 30g Fat 22g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 523 % Daily Value * Total Fat 30g 38% Saturated Fat 9g 46% Cholesterol 225mg 75% Sodium 1061mg 46% Total Carbohydrate 22g 8% Dietary Fiber 3g 11% Total Sugars 10g Protein 43g 86% Vitamin C 8mg 9% Calcium 77mg 6% Iron 3mg 18% Potassium 732mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.