Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Skillet Chicken with California Grapes and Olives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 83 reviews

This Skillet Chicken with California Grapes and Olives is a flavorful and elegant dish featuring tender, thinly pounded chicken breasts pan-seared to perfection and complemented by the sweet juiciness of fresh California grapes, briny Castelvetrano olives, and vibrant capers. Enhanced with garlic, lemon zest, and a touch of butter, this recipe offers a delightful balance of savory, sweet, and tangy flavors with an optional hint of heat from crushed red pepper flakes.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Chicken and Seasoning

  • 2 boneless and skinless chicken breasts, sliced in half lengthwise and pounded 1/8″-thin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

Cooking Components

  • 3 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, finely chopped
  • 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

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half lengthwise and pound them to about 1/8 inch thin for even cooking and tender texture.
  2. Season the Chicken: Sprinkle both sides of the pounded chicken with kosher salt and freshly cracked black pepper to enhance flavor.
  3. Heat the Skillet: Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Cook the Chicken: Add the chicken breasts to the hot skillet and cook for about 2-3 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
  5. Sauté Garlic and Grapes: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the finely chopped garlic to the skillet; sauté until fragrant, about 30 seconds. Add the cup of California red grapes and cook for 2 minutes until they start to soften and release juices.
  6. Add Olives, Capers, and Seasoning: Stir in the Castelvetrano olives, capers, lemon zest, and optional crushed red pepper flakes. Cook for another 1-2 minutes to blend flavors.
  7. Finish with Butter: Reduce heat to low and add the cold butter pieces, stirring constantly to create a silky, flavorful sauce that coats the grapes and olives.
  8. Combine and Serve: Return the cooked chicken to the skillet, spooning the grape and olive mixture evenly over the top to warm through. Sprinkle with finely chopped fresh parsley before serving.

Notes

  • For extra tenderness, ensure the chicken is pounded evenly to 1/8 inch thickness.
  • If you prefer less heat, omit the crushed red pepper flakes.
  • Castelvetrano olives provide a mild, buttery flavor; substitute with other green olives if unavailable.
  • This dish pairs wonderfully with a simple green salad or crusty bread to soak up the sauce.
  • Use cold butter to help emulsify the sauce and give it a rich, creamy texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/skillet-chicken-with-california-grapes-and-olives-recipe/