Skillet Chicken with California Grapes and Olives

5 from 1 vote

This Skillet Chicken with California Grapes and Olives is an easy yet elegant dish that brings together sweet, briny, and savoury flavours.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American, French

Keyword: Skillet Chicken, Skillet Chicken with California Grapes and Olives, White Wine Sauce

Servings: servings

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

In a bowl, combine the chicken, 1 tablespoon olive oil, salt and pepper. Toss to coat, cover and refrigerate 30 minutes to 1 hour.
Preheat a large skillet over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the chicken and cook, undisturbed, until golden brown, around 5 minutes. Flip and cook the other side until golden brown and the thickest part of the chicken breast registers 160F, around 4 more minutes. Transfer the chicken to a platter, tent with foil and let the residual heat bring the chicken to 165F.
Return the pan to a medium heat. Add the garlic and cook, stirring, for 15 seconds. Add the white wine and use a spatula to lift any brown bits on the bottom of the pan. Bring the wine to a simmer and cook, stirring occasionally, until it has reduced in volume by half. Add the grapes from California, olives, capers, lemon zest and cold butter and cook, stirring vigorously with a spatula, until the butter has melted and fully emulsified with the wine. Add the red pepper flakes and parsley and stir to incorporate.
Spoon the sauce over top of the seared chicken and serve with a side of mashed potatoes and blanched asparagus.