Pan-Roasted Chicken with Dijon Sauce, Balsamic Grape Salad &Amp; Garlic Bread

This dish brings together tender pan-roasted chicken, a velvety Dijon sauce and a bright balsamic grape salad for a balanced and satisfying meal. The sweetness of red grapes and the crunch of walnuts complement the creamy sauce perfectly, while garlic bread is ideal for sopping up every last drop.

Ready in just about 25 minutes, this recipe is perfect for a weeknight dinner that feels special. The chicken stays juicy, the sauce is rich and tangy and the salad adds a fresh, acidic contrast. Serve it all with warm, buttery garlic ciabatta for a complete plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Peel and mince the garlic. Halve the grapes. Halve the ciabatta bread lengthwise.
2. Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until just softened, 10-15 seconds. Stir in half of the minced garlic and season with salt and pepper to make garlic butter.
3. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer the cooked chicken to a cutting board.
4. Add the remaining garlic to the same pan and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrate and 1/4 cup of water (1/3 cup for 4 servings). Simmer until the liquid reduces, 2-3 minutes. Stir in the sour cream, half of the Dijon mustard and 1 tablespoon of plain butter (2 tablespoons for 4 servings). Remove from heat and season with salt and pepper. Taste and add more mustard if desired.
5. Meanwhile, in a large bowl, combine the mixed greens, halved grapes and walnuts. Drizzle with half of the balsamic vinegar (all for 4 servings) and a generous drizzle of olive oil. Toss to coat and season with salt and pepper.
6. Spread the cut sides of the ciabatta with the garlic butter and place cut-side up on a baking sheet. Broil until golden brown, 2-3 minutes, watching carefully to avoid burning. Halve the garlic bread diagonally.
7. Thinly slice the chicken crosswise. Divide the chicken, salad and garlic bread among plates. Spoon the pan sauce over the chicken and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking and adjust cooking time accordingly.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

Can I make this recipe dairy-free?

You can use dairy-free butter and a plant-based sour cream alternative, but the flavor and texture may vary slightly.