Chicken Veronique with Grapes Recipe
Chicken Veronique with Grapes is a classic French-inspired dish featuring tender seared chicken breasts roasted with a fragrant mixture of white wine, fresh rosemary, shallots, onions, and juicy red grapes. The combination of savory and slightly sweet flavors creates a delicately balanced meal perfect for an elegant dinner or a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: French
- Diet: Low Fat
Ingredients
Scale
Chicken
- 4 large whole boneless skinless chicken breasts (cut in half)
- Kosher salt and freshly ground black pepper, to taste
- ½ cup olive oil (divided)
- 4 Tbsp balsamic vinegar
- 4 Tbsp fresh rosemary (finely chopped)
Vegetables and Aromatics
- ½ medium sweet onion (finely diced)
- 1 large shallot (diced)
- 2–3 cups seedless red grapes (cut in half if large)
- ½ lemon (juiced)
- ¼ cup white wine
Instructions
- Prep the chicken: Preheat the oven to 400°F. Rinse the chicken breasts, pat them dry thoroughly with paper towels, and cut each breast in half to ensure even cooking. Season all pieces generously with kosher salt and freshly ground black pepper. Tenderize the chicken if desired to enhance texture.
- Sauté the aromatics and grapes: Heat ¼ cup of olive oil in a large skillet over medium-high heat. Once hot, add the finely diced onions and shallots. Sauté for 4-5 minutes until the mixture turns golden and fragrant. Add white wine, lemon juice, fresh rosemary, and halved grapes. Continue cooking together for another 4-5 minutes on medium heat to meld the flavors. Remove the skillet from heat and set aside.
- Sear the chicken: In a separate large skillet, heat the remaining ¼ cup olive oil over high heat. Place the chicken pieces in the skillet and sear each side for about 2 minutes until lightly caramelized. As you flip the chicken, drizzle a splash of balsamic vinegar over each side to enhance caramelization and flavor. The chicken does not need to be fully cooked at this stage. Reserve the skillet juices and add them along with the chicken to the roasting pan for added moisture and taste.
- Assemble and roast: Spread half of the sautéed onion and grape mixture evenly on the bottom of a roasting pan. Arrange the seared chicken pieces on top of this base, including any juices from the skillet. Spoon the remaining grape and onion mixture over the chicken, then sprinkle the remaining chopped rosemary over everything. Place the roasting pan in the preheated oven and roast the chicken for 25-30 minutes until cooked through and tender.
- Serve: Remove the chicken from the oven and serve immediately. This dish pairs beautifully with rice, creamy mashed potatoes, mashed sweet potatoes, polenta, or a fresh light salad for a complete and satisfying meal.
Notes
- For even cooking, ensure chicken breasts are uniformly cut in half.
- Allow chicken to rest a few minutes after roasting for juicier results.
- Seedless red grapes provide sweetness without bitterness; green grapes can be used as an alternative for a tarter flavor.
- White wine choice can vary—dry Sauvignon Blanc or Chardonnay works well.
- Leftover sauce from the roasting pan can be spooned over the chicken when serving for extra flavor.
Nutrition
- Serving Size: 1 chicken breast half with sauce (about 180g)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.2 g
- Protein: 33 g
- Cholesterol: 95 mg
Keywords: Chicken Veronique, Chicken with grapes, French chicken recipe, rosemary chicken, roasted chicken, grape sauce chicken
Find it online: https://recipeswithmia.com/chicken-veronique-with-grapes-recipe/
