Alll the fall feels (and savory flavors) in this One-Pan Herb Chicken with Roasted Grapes & Apples dish right now. Oh, and if you’ve never tried roasted grapes in a dish before? Prepare to have your mind BLOWN.
I’ve decided the only way I’m going to survive eating well instead of relying on takeout / typical stressed out foods (snacks on snacks on snacks slash falling into a deep dark hole of chocolate) for when I’m studying for my boards the next few weeks is to make my meals as simple (but tasty!) as possible – with sheet pan meals, one-pan/skillet meals, ordering some pre-made territory meals, and the like. Because right now, ain’t nobody got time for fancy / time consuming / lots of ingredients required meals when really I should be spending every second of my free time studying *le sigh*
But enough about my boring studying life. I know you don’t care about that. You know what this dish reminds me of? Doing one of my absolute favorite fall activities – apple picking!!
I went to school in Vermont, so naturally, at the beginning of every swim season, the women’s team would go apple picking – get a MASSIVE amount of apples, and then make toooons of apple crisp for our first team bonding event of the season. And obviously, we needed some ice cream to go with those apples, so we would craft a devious plan to get one of those massive tubs from the dining hall. It was intricate and Mission Impossible 3 stealth level, you guys. One person would be a lookout for any staff, one person would grab the tub, run up the stairs, across the second floor (luckily where no staff was) and down the stairs right out the door back to our suites. And then delicious apple crisp would be devoured by all.
Oh, and then there was that weekend where my best friend and I went apple picking ourselves and got about 30 lbs (not joking), and proceeded to make about 6 different kinds of apple dishes all weekend. Apple pancakes, apple butter, apple sauce, apple crisp…I can’t even remember all the things we made. But it was amazing, and I was totally stuffed of apple goodness.
Crap, now I want to go apple picking again. Who’s in??
- 1 Tbsp ghee
- 1 lb chicken breasts (about 2 large pieces)
- 4 slices prosciutto
- 1 medium yellow onions, chopped
- 1 Tbsp minced garlic
- 1 cup organic grapes
- 1-2 medium Apples
- 1 Tbsp dijon mustard
- 1 cup chicken broth
- 3 sprigs of thyme
- Optional: a few sprigs of fresh tarragon
- Salt and pepper, to taste
- Cook the chicken in a hot cast iron skillet (7 minutes on the first side, 5 minutes second side depending on thickness) with ghee until crispy and golden brown on both sides (but not all the way cooked through), then remove from the pan.
- Sautée the onions and garlic, for about 5 minutes, until the onions begin to brown.
- Add apples, mustard, and broth, using a wooden spoon to stir and to get up the crispy bits on the bottom.
- Bring the pan to a boil over high heat, then reduce to low.
- Gently put the chicken back into the pan; add the grapes around the chicken, lay the prosciutto on top of each pieces of chicken, and lay the thyme and tarragon around the skillet.
- Roast for 15 minutes at 400F, until the chicken is cooked through.
- Serve warm with salt and pepper, to taste.
Inspired by Half Baked Harvest.
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