Pan-Roasted Grape & Tomato Chicken

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 cups seedless red grapes
• 2 cups cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves
• 6 fresh thyme sprigs
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• 1 lemon

Instructions

1. 1Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. Let them sit at room temperature for about 10 minutes while you prep the produce.
2. 2Halve the grapes if they are large, leave cherry tomatoes whole, and smash the garlic cloves lightly with the side of a knife, leaving skins on for roasting. Strip a few thyme leaves and keep the rest as whole sprigs.
3. 3Heat a large 12-inch skillet over medium-high heat and add olive oil until it shimmers. Place the chicken in the pan without crowding and sear undisturbed for 5 to 6 minutes until the underside is deep golden brown.
4. 4Flip the chicken carefully and nestle the grapes, cherry tomatoes, smashed garlic, and thyme sprigs the pieces. Reduce heat to medium and continue cooking for 6 to 8 minutes, shaking the pan gently once so the fruit starts to blister.
5. 5Spoon some of the pan juices over the chicken as it finishes. The tomatoes should be soft and just beginning to burst, and the grapes should look glossy and slightly collapsed.
6. 6Check that the chicken reaches 165°F in the thickest part with an instant-read thermometer. Transfer the chicken to a cutting board to rest for 5 minutes while the fruit stays in the skillet.
7. 7Raise the heat briefly and splash in the balsamic vinegar, scraping up any browned bits. Let the mixture bubble for 1 to 2 minutes until slightly syrupy and fragrant.
8. 8Slice the rested chicken against the grain into thick strips. Return it to the skillet or arrange on a platter and spoon the roasted grapes, tomatoes, and pan juices over the top.
9. 9Tear the fresh basil leaves over everything and finish with a squeeze of lemon juice. Serve immediately while the fruit is still warm and bright.