Grape Glazed Chicken with Late Summer Vegetables

Late-summer grapes shine when they melt into a glossy sweet-tart glaze over seared chicken. This easy one-pan American dinner pairs juicy thighs with squash, zucchini, and tomatoes for a warm plate that tastes like the season.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 340 cal
• 28g protein
• 24g carbs
• 14g fat

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Ingredients

• 1 lb boneless skinless chicken thighs
• 2 cups seedless red grapes
• 2 medium yellow squash
• 1 medium zucchini
• 2 large late tomatoes
• 1/3 cup torn fresh basil
• 2 tbsp chopped fresh oregano
• 3 minced garlic cloves
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper

Instructions

1. 1Pat the chicken dry and season both sides generously with salt, pepper, and half the oregano.
2. 2Heat a large 12-inch skillet over medium-high heat and add the oil until it shimmers.
3. 3Place the chicken in the hot pan and sear undisturbed for 4 to 5 minutes until deeply golden, then flip and cook another 3 minutes.
4. 4While the chicken sears, slice the squash and zucchini into half-moons and cut the tomatoes into chunks.
5. 5Push the chicken to one side of the skillet, add the squash, zucchini, and garlic to the open space, and sauté for 2 minutes until just starting to soften.
6. 6Add the grapes and tomatoes to the pan, then pour in the balsamic and honey. Stir gently so the liquids coat everything and begin to bubble.
7. 7Reduce heat to medium, cover partially, and simmer 8 to 10 minutes until the chicken reaches 165°F internally and the grapes burst into a glossy glaze.
8. 8Uncover, raise heat briefly to thicken the glaze if needed, and fold in the remaining oregano and most of the basil.
9. 9Taste the glaze and adjust with salt or red pepper for brightness.
10. 10Plate the chicken over the vegetables, spoon extra grape glaze on top, and finish with the last of the torn basil.