One-pan chicken breast with creamy grape sauce

Based on 15 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken breasts
225 g grapes
onion
2 cloves garlic
10 g parsley
1 tbsp flour
2 tbsp butter
125 ml white wine
350 ml chicken stock
1 tbsp mustard
45 ml heavy cream
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • plate
  • frying pan with lid
  • spatula

Nutrition per serving

Cal
738
Protein
63 g
Fat
37 g
Carb
27 g
  • Step 1/4

    Peel and finely dice onion and garlic. Finely chop parsley leaves. Set aside.
    • onion
    • 2 cloves garlic
    • 10 g parsley
    • cutting board
    • knife

    Peel and finely dice onion and garlic. Finely chop parsley leaves. Set aside.

  • Step 2/4

    Add flour, salt, and pepper to a plate, and stir to combine. Dredge chicken breasts in flour until they are covered all over—shaking off excess.
    • 1 tbsp flour
    • chicken breasts
    • salt
    • pepper
    • plate

    Add flour, salt, and pepper to a plate, and stir to combine. Dredge chicken breasts in flour until they are covered all over—shaking off excess.

  • Step 3/4

    Heat butter in a frying pan set over medium-high heat. Fry chicken breasts for approx. 5 min., then flip and fry for another approx. 2 min. Remove chicken breasts from the frying pan. Add onion and garlic and fry until translucent.
    • 2 tbsp butter
    • frying pan with lid
    • spatula

    Heat butter in a frying pan set over medium-high heat. Fry chicken breasts for approx. 5 min., then flip and fry for another approx. 2 min. Remove chicken breasts from the frying pan. Add onion and garlic and fry until translucent.

  • Step 4/4

    Deglaze with white wine. Add chicken stock, mustard, and grapes. Stir to combine. Transfer chicken breasts back to the frying pan, cover with a lid, and let simmer for approx. 25 min. Remove the lid and let simmer for approx. 15 min. or until chicken is fully cooked. Stir in heavy cream and chopped parsley and remove frying pan from the heat. Serve with rice, pasta, or fresh bread and enjoy!
    • 125 ml white wine
    • 350 ml chicken stock
    • 1 tbsp mustard
    • 225 g grapes
    • 45 ml heavy cream

    Deglaze with white wine. Add chicken stock, mustard, and grapes. Stir to combine. Transfer chicken breasts back to the frying pan, cover with a lid, and let simmer for approx. 25 min. Remove the lid and let simmer for approx. 15 min. or until chicken is fully cooked. Stir in heavy cream and chopped parsley and remove frying pan from the heat. Serve with rice, pasta, or fresh bread and enjoy!