Tomato Grape Skillet Chicken

Sweet grapes and blistered tomatoes bring a playful Mediterranean twist to weeknight chicken. Bone-in thighs sear crisp in one skillet, then finish with garlic, herbs, lemon, and salty feta.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 16g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1.5 lb bone-in skin-on chicken thighs
• 2 cups cherry tomatoes
• 1.5 cups red and green seedless grapes
• 5 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp leaves fresh oregano
• 1/4 cup torn fresh basil
• 1 lemon
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/3 cup crumbled feta cheese

Instructions

1. 1Pat chicken thighs dry and season all over with salt, pepper, and half the oregano. Heat a large cast-iron or heavy skillet over medium-high and add two tablespoons of the olive oil.
2. 2Place thighs skin-side down and sear undisturbed 6 to 7 minutes until the skin is deeply golden and crisp. Flip and cook another 3 minutes to brown the underside.
3. 3Push chicken to the side of the skillet. Add smashed garlic cloves and the remaining oil; cook 30 seconds until fragrant. Scatter cherry tomatoes and grapes the chicken.
4. 4Squeeze half the lemon over everything, sprinkle red pepper flakes and remaining oregano, then reduce heat to medium. Cover partially and simmer 12 to 14 minutes until chicken hits 165°F and tomatoes burst into a light sauce.
5. 5Uncover, raise heat briefly to reduce any excess liquid so the grapes stay plump yet glazed and the tomatoes form a jammy base. Taste the pan juices and adjust seasoning.
6. 6Remove from heat, tear fresh basil over the skillet, and crumble feta across the top so it softens slightly in the residual heat.
7. 7Zest the remaining lemon half over the finished dish for bright aroma. Let rest 3 minutes so the chicken juices settle into the tomato-grape sauce.
8. 8Serve family-style straight from the skillet with crusty bread or over quick couscous if desired, spooning plenty of the sweet-savory pan sauce onto each plate.