Cast Iron Chicken Thighs with Grapes and Herbs
Say goodbye to boring chicken dinner with this Cast Iron Chicken Thighs with Grapes and Herbs Recipe. Pan roasted chicken thighs with fresh thyme, rosemary and roasted grapes.
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Table of Contents
Pan Roasted Chicken Thighs With Grapes
If you have never tried roasted grapes you need to add this recipe to your menu list. I first tried roasted grapes 15 years ago while in New Orleans. They have been a regular on my cheese platter nights ever since.
These Pan Roasted Chicken Thighs are perfect with the sweetness of the roasted grapes and the savory fresh herbs. It is like a fine dining meal made in about 45 minutes.
Ingredients Needed For Chicken Thighs with Grapes and Herbs (screenshot for grocery list)
- Oil
- Boneless Skinless Chicken Thighs
- Salt/Pepper
- White Wine
- Chicken Broth
- Red Grapes
- Fresh Rosemary
- Fresh Thyme
How To Make Cast Iron Chicken Thighs
- Preheat oven to 400ºF
- Coat bottom of large cast iron pan with oil over medium/high heat. Allow oil to heat 2-3 minutes.
- Salt and pepper thighs. Add chicken thighs to pan, brown tops. Remove and set chicken aside.
- Drain any excess oil from pan and reduce heat to medium.
- Add white wine and deglaze pan (get the brown bits off the bottom of the pan).
- Add chicken broth and bring to a boil.
- Return chicken thighs to pan and transfer pan to the oven. Roast for 15 minutes.
- Add grapes, rosemary and thyme to pan. Roast for 10-15 minutes or until chicken reaches 165ºF internal temp.
Notes:
Green grapes can be used instead of red.
If you prefer your grapes bursting and softer, add them in with the chicken before transferring the pan from the stovetop to the oven.
More Chicken Dinner Ideas
Lemon Butter Chicken Thighs – Cranberry Rosemary Chicken – Rotisserie Chicken Salad – Chicken Taco Casserole – Green Chicken Enchiladas – Teriyaki Chicken Broccoli Stir Fry
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Cast Iron Chicken Thighs with Grapes and Herbs
Equipment
Ingredients
- Oil
- 2 Lbs Boneless Skinless Chicken Thighs
- Salt/Pepper
- 1/4 Cup White Wine
- 1 Cup Chicken Broth
- 1 Lb Red Grapes
- Fresh Rosemary
- Fresh Thyme
Instructions
- Preheat oven to 400ºF
- Coat bottom of large cast iron pan with oil over medium/high heat. Allow oil to heat 2-3 minutes.
- Salt and pepper thighs. Add chicken thighs to pan, brown tops. Remove and set chicken aside.
- Drain any excess oil from pan and reduce heat to medium.
- Add white wine and deglaze pan (get the brown bits off the bottom of the pan).
- Add chicken broth and bring to a boil.
- Return chicken thighs to pan and transfer pan to the oven. Roast for 15 minutes.
- Add grapes, rosemary and thyme to pan. Roast for 10-15 minutes or until chicken reaches 165ºF internal temp.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
