Skillet Chicken with California Grapes and Olives

Name: Skillet Chicken with California Grapes and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless and skinless chicken breasts (sliced in half lengthwise and pounded 1/8”-thin); 3 tablespoons extra virgin olive oil (divided); ½ teaspoon kosher salt; ¼ teaspoon freshly-cracked black pepper; 3 cloves garlic (finely chopped); 1 cup dry white wine (substitute chicken broth or vegetable broth for alcohol-free); 1 cup red Grapes from California; ½ cup Castelvetrano olives (pitted and sliced in half); 1 tablespoon capers packed in brine (drained); 2 teaspoons lemon zest; ¼ cup cold butter (cut into small pieces); ¼ teaspoon crushed red pepper flakes (optional); 1 tablespoon finely chopped fresh parsley

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This Skillet Chicken with California Grapes and Olives is an easy yet elegant dish that brings together sweet, briny, and savoury flavours. Juicy grapes, salty olives, and golden-seared chicken are paired in a bright and velvety white wine sauce that will have you licking the plate clean. Best of all, it’s made with simple, easy-to-find ingredients and comes together in less than 20 minutes.

Skillet Chicken with California Grapes and Olives in White Wine Butter Sauce

Why You’ll Love This Skillet Chicken with California Grapes and Olives

This dish is the perfect balance of sweet and savoury, making it feel sophisticated without being fussy. The grapes soften into bursts of sweetness, the olives add depth and umami, and the white wine sauce ties it all together. Whether you’re cooking for family or entertaining guests, this is a dish that will impress.

Gluten-Free and easily adaptable for Whole30 and Paleo
Packed with protein and healthy fats
Unique flavour profile using pantry staples
Ready in about 20 minutes
Pairs beautifully with roasted veggies or mashed potatoes

ingredients for skillet chicken with grapes and olives

Ingredients You Need for the Skillet Chicken with California Grapes and Olives

Chicken Breast: I’m generally not a fan of boneless and skinless chicken thighs, but they’re great in this recipe. They’re high-protein, lean and cook super quickly when pounded thin. If you prefer a richer and juicier finished product you can substitute chicken thighs.
California Grapes: Adding a handful of California Grapes to the pan sauce gives it an unexpected juiciness, sweetness and burst of flavour that balances the saltiness from the olives. You can use red or green grapes or a combination of the two.
Castelvetrano Olives: Buttery and mild, they contrast the grapes without overpowering them or making the dish too salty.
Olive Oil: Because chicken breast is so lean, you need some fat to make sure they get nicely golden in the pan. I like to use olive oil because it imparts flavour and colour, but you can substitute avocado oil for something with a neutral taste and colour.
Lemon Zest: Adding lemon zest to the pan sauce will give you the lemon flavour without the acidity and sourness from the juice.
Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
Salt and Pepper: Because the pan sauce is packed with flavours, you really don’t need anything more than salt and pepper when it comes to seasoning the chicken. However, if you want to experiment with other spices, such as paprika or cayenne for some heat, I won’t stop you! Just keep in mind that the spices may burn in the skillet and also give the sauce a darker colour.
Dry White Wine: Feel free to use your favourite white wine. Something fairly dry like pinot grigio or chardonnay works well. It will deglaze the pan and add acidity to the sauce. If you don’t want to cook with alcohol, substitute chicken broth or vegetable broth.
Fresh Parsley: Adding finely chopped parsley at the very end will give the sauce a pop of colour and fresh flavour.
Butter: Finishing the pan sauce with cold butter will give it a rich and creamy consistency. Just be sure to stir it into the sauce vigorously over a medium heat to create the emulsification. To keep things paleo and Whole30, substitute ghee.

For Best Results!

Don’t overcrowd the pan: Sear the chicken in batches or use a larger pan to ensure an even and golden sear.
Use a good-quality white wine: Preferably one you’d actually drink. I used a pinot grigio here.
Deglaze the pan: after searing to lift the brown bits (fond) and add depth to the sauce.
Cut the olives in half if they’re large, so they disperse more evenly.
Simmer gently and keep the heat medium-low once you add the wine. You want to reduce the liquid so it cooks off the alcohol and concentrates the flavours, but you don’t want the sauce to be too thick.

Ingredient Substitution Ideas

Chicken thighs can be used instead of breast for a juicier and richer flavour. You can also make this recipe with butterflied pork loin chops if preferred.
Green olives or other varieties can be used in place of Castelvetrano if you prefer something saltier.
Red wine can be used for a richer and more robust sauce – just expect a different flavour.
Chicken Broth or vegetable broth are both great non-alcoholic substitutes if you don’t want to cook with wine.
Ghee can be swapped for butter if you’re on a round of Whole30 or want to keep things strictly paleo.
Flour can be used to dredge the chicken before searing it in the skillet for a more indulgent finished product and thicker pan sauce.

grapes and olives in white wine butter sauce

Recipe FAQs

Can I make this dish ahead of time?

You can marinate the chicken and prep all the ingredients ahead of time but I would not recommend cooking it until you’re ready to serve. The good news is the chicken cooks very quickly and the entire recipe shouldn’t take you longer than 20 minutes to prepare.

What type of wine should I use?

My general rule is to use a wine you like to drink. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) typically works very well and has enough acid to balance the richness from the butter. Avoid sweet wines as they can make the dish overly sugary.

Can I make this without wine?

Yes, substitute the wine with additional chicken stock and a splash of white wine vinegar or lemon juice to maintain acidity.

Is this recipe kid-friendly?

Most of the alcohol in the wine cooks off during the reduction process. However, if you want to avoid alcohol entirely then you can substitute chicken broth or vegetable broth for an equally delicious dish.

Serving Suggestions

Mashed potatoes or cauliflower mash to soak up all of the delicious white wine sauce.
Blanched asparagus or green beans pair very well alongside the skillet chicken with California grapes and olives.
Roasted root vegetables like carrots, parsnips, and sweet potatoes.
Steamed rice is great for a gluten-free option.
Crusty sourdough bread (if not Paleo/Whole30) to mop up the sauce.

Looking for More Ways to Enjoy Grapes?

This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

Read My Paleo Story