Skillet Chicken with Grapes in White Wine Cream Sauce
This healthy Skillet Chicken with Grapes in White Wine Cream Sauce is a low carb 30 minute dinner recipe with mushrooms, leeks and tender chicken breasts in a creamy thyme sauce for an impressive one pot meal.
Servings: 4
Calories: 664kcal
Ingredients
Chicken
- 1 Tablespoon olive oil
- 2 pounds boneless chicken breast with skin on
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
Vegetables
- 8 ounces cremini mushrooms
- 1 cup sliced leeks whites and green
- 1/2 teaspoon garlic salt
- pinch of black pepper
White Wine Cream Sauce
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves or 1/2 tsp. dried thyme
- 1 1/2 cups red grapes
Instructions
- Chicken
- Preheat oven to 425°F.
- Pat the chicken breasts dry and season with garlic salt and pepper. Add oil to cast iron or oven-safe skillet and heat over medium-high heat.
- When the oil is shiny and hot, add the seasoned chicken breasts, skin side down. Cook for 4 minutes. Turn the chicken over using tongs and push to one side of the pan.
- Vegetables
- Add additional 2 teaspoons oil to pan along with mushrooms and leeks. Season with garlic salt and pepper. Cook for 2 minutes.
- Add the pan to the oven and bake for 5 minutes, or until the chicken has reached an internal temperature of 165°.
- Remove the hot pan from oven with pot holders. Being careful, use tongs to remove chicken breasts to cutting board to rest.
- White Wine Cream Sauce
- Add the white wine and grapes to the pan and cook over medium heat for 2 minutes. Stir to lift any cooked on flavorful bits from the chicken. Add the thyme and cream and season with additional garlic salt to taste.
- Cook for a couple minutes until the sauce thickens slightly and coats the back of a spoon. Serve over rice or the grain of your choice.
Nutrition
Serving: 1g | Calories: 664kcal | Carbohydrates: 17g | Protein: 71g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 224mg | Sodium: 772mg | Fiber: 1g | Sugar: 11g