Skillet Chicken with Olives and Rosemary

This flavorful and delicious Skillet Chicken with Olives and Rosemary is an impressive dinner recipe for guests and an easy weeknight meal!

We have foodie friends in town for a few days and I’m finding that I’m too busy having fun and catching up to really worry about big fancy meals. Normally that would be fine, but these buds are deserving of some seriously good food and I always love to tackle new (or old favorite!) recipes with friends that I really enjoy spending time with.

This tasty skillet chicken recipe is fancy enough for the foodie folks, yet so easy that you can even depend on it for a quick weeknight meal.

I know, cooked grapes? That sounds really weird! But, trust me this dish totally works! The sweetness of the roasted grapes pairs perfectly with the salty olives and fragrant rosemary for an intense meal that will leave your guests licking their plates and asking for seconds.

This version serves two, but it’s easy enough to double or even triple to feed a crowd. Just make sure your skillet its big enough for everything.

Not only is this quick meal in the over in about 10 minutes but, you can also make it with any grape, any olive and your favorite cut of chicken… so, you can please just about anybody, even your favorite foodie friends!

Skillet Chicken with Olives and Rosemary

Print Recipe

This flavorful and delicious chicken dish is an impressive dinner recipe for guests and an super easy weeknight meal!

• Author: Kristen Olson
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• Pinch of coarse Kosher salt
• Pinch of fresh pepper
• 1 tablespoon olive oil
• 1 medium shallot, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 cup seedless grapes
• 1/2 cup pitted olives (green or Kalamata)
• 3 sprigs fresh rosemary
• 2 tablespoons dry white wine
• 2 tablespoons chicken stock
• Uncooked white rice
• Chopped fresh parsley

Instructions

1. Heat oven to 400°F. Season chicken with salt and pepper. In a large oven-proof (cast iron) skillet heat olive oil over medium-high heat. Add chicken; cook about 5 minutes or until browned, turning once. Add the shallot and garlic and cook for an addition 2 minutes until fragrant and browned. Remove from the heat.
2. Add grapes, olives and rosemary to the skillet with the chicken. Pour the wine and chicken stock over the top and transfer the skillet to the oven. Roast 20 to 25 minutes or until chicken is fully cooked.
3. Meanwhile, cook the rice according to package directions.
4. To serve, use a slotted spoon to place the chicken mixture on top of the rice. Spoon remaining pan sauce over chicken. If desired, sprinkle with parsley.

What are you making for dinner tonight? 

Looking for another chicken dinner idea? Here ya go…
Buffalo Chicken Burrito from Averie Cooks
Balsamic Chicken with Roasted Vegetables from Skinny Taste
Chicken Piccata from Simply Recipes

Or, try this Penne with Chicken and Sun Dried Tomato recipe!

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