Best 10 Sauteed Chicken With Yellow Grape Tomatoes Recipes

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Sauteed chicken with yellow grape tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, sweet tomatoes, and flavorful herbs creates a dish that is both satisfying and healthy. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS



Sauteed Chicken Breast with Roasted Grapes and Onions image

Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound mixed small red and green grapes (halved, if large)
1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces
4 sprigs fresh rosemary, plus extra, for garnish
2 teaspoons balsamic vinegar
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
1/2 cup dry white wine
1 tablespoon unsalted butter, cold

Steps:

  • Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
  • Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
  • Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

SAUTéED CHICKEN WITH ROASTED GRAPES



Sautéed Chicken With Roasted Grapes image

Provided by Julia Moskin

Categories     dinner, easy, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

3/4 pound small black or red seedless grapes, stemmed
3/4 pound small seedless green grapes, stemmed
4 tablespoons cold unsalted butter
4 to 6 large skinless boneless chicken breast halves
Kosher salt
black pepper
1/4 cup minced fresh chives

Steps:

  • Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden
  • Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
  • In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 754 milligrams, Sugar 26 grams, TransFat 0 grams

SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA



Sauteed Chicken with Tomatoes, Olives, and Feta image

Categories     Cheese     Chicken     Dairy     Olive     Poultry     Tomato     Marinate     Sauté     Low Carb     Dinner     Feta     Fall     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
1/2 cup plus 2 tablespoons olive oil
1/3 cup fresh lemon juice
8 teaspoons chopped fresh oregano
2 garlic cloves, pressed
30 pitted Kalamata olives, cut lengthwise into slivers
16 grape tomatoes, stemmed, quartered lengthwise
1/2 cup crumbled feta cheese

Steps:

  • Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
  • Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.

SAUTEED CHICKEN WITH CHERRY TOMATOES



Sauteed Chicken With Cherry Tomatoes image

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
  • Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
  • Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS



Chicken with Grape Tomatoes and Mushrooms image

Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms, green onions and grape tomatoes.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups)
1 clove garlic, minced
1 pint grape tomatoes (about 2 1/2 cups)
3 green onions, cut into 1-inch pieces (about 1/3 cup)
2 packets Swanson® Flavor Boost Concentrated Chicken Broth
2 tablespoons water

Steps:

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.

SAUTEED CHICKEN WITH YELLOW GRAPE TOMATOES



Sauteed Chicken with Yellow Grape Tomatoes image

Categories     Chicken     Tomato     Sauté     Low Carb     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 tablespoons olive oil
2 skinless boneless chicken breast halves
1 cup yellow grape tomatoes or 1 cup halved cherry tomatoes
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil

Steps:

  • Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 plates. Add tomatoes and garlic to skillet; sauté 1 minute. Add balsamic vinegar and 1 tablespoon basil; sauté 30 seconds. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with remaining 1 tablespoon basil and serve.

SAUTEED CHICKEN WITH ROASTED GRAPES



Sauteed Chicken With Roasted Grapes image

The chicken in sauteed in fresh pureed grape juice than served with a sauce made with the pan juices and roasted grapes. The recipe is adapted from ''Radically Simple'' by Rozanne Gold.

Provided by threeovens

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb seedless black grapes or 1/4 lb red seedless grapes, stemmed
3/4 lb green seedless grape, stemmed
4 tablespoons unsalted butter (cold)
4 -6 boneless skinless chicken breast halves
kosher salt & freshly ground black pepper
1/4 cup fresh chives, minced for garnish

Steps:

  • Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
  • Put half the grapes on the prepared pan and roast for an hour, turning halfway through (they will become wrinkled and golden).
  • Meanwhile, puree remaining grapes in a blender until smooth; strain out the liquid and discard skins.
  • In a large skillet, melt half the butter over medium high heat.
  • Season chicken with salt and pepper, then brown on both sides, reducing the heat, if necessary, to prevent burning, about 4 minutes per side.
  • Add grape puree and simmer until chicken is cooked through and the liquid is syrupy, about 5 minutes.
  • Remove chicken to a serving platter and keep warm.
  • Whisk remaining butter into liquid in skillet and cook about a minute; add roasted grapes and heat through.
  • Pour sauce over chicken; garnish with chives.

Nutrition Facts : Calories 350, Fat 13.3, SaturatedFat 7.8, Cholesterol 99, Sodium 81.8, Carbohydrate 30.9, Fiber 1.6, Sugar 26.4, Protein 28.7

SAUTEED GRAPE TOMATOES



Sauteed Grape Tomatoes image

This one is from Southern Living magazine. The tomatoes are sweet and look beautiful. This is an easy side or top steaks or seafood entrees with this.

Provided by pamela t.

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 pint grape tomatoes, halved
1 tablespoon light brown sugar
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1 teaspoon olive oil
2 tablespoons thinly sliced fresh basil

Steps:

  • Wash tomatoes, drain.
  • Saute halved grape tomatoes and the next 3 ingredients in hot oil in a medium skillet over medium-high heat.
  • Remove from heat.
  • Place in serving bowl or dish.
  • Sprinkle basil over the top.

SAUTEED GRAPE TOMATOES



Sauteed Grape Tomatoes image

Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 5

2 teaspoons olive oil
1 small shallot, minced
2 pints grape tomatoes (4 cups)
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.
  • Add tomatoes and 1/2 cup water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
  • Stir in parsley. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 45 g, Fat 2 g, Protein 1 g

SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE



Sauteed Chicken Breasts With Grape Sauce image

Make and share this Sauteed Chicken Breasts With Grape Sauce recipe from Food.com.

Provided by Geema

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup all-purpose flour
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1 tablespoon shallot, minced
1 cup red seedless grapes, halved
1/4 cup dry fruity white wine
2 tablespoons heavy cream
1 teaspoon fresh tarragon, chopped

Steps:

  • Remove tenders from chicken breasts and save for another use.
  • Pound chicken breasts to 1/4 inch thickness.
  • Place flour in a dish.
  • Sprinkle chicken with salt and pepper; dredge in the flour to coat.
  • Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
  • Transfer to platter; tent with foil.
  • Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
  • Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
  • Add cream; bring to a simmer.
  • Stir in the tarragon and season with salt and pepper.
  • Spoon sauce over chicken and serve immediately.

Nutrition Facts : Calories 328.9, Fat 15.9, SaturatedFat 9.4, Cholesterol 109.2, Sodium 163.6, Carbohydrate 14.4, Fiber 0.6, Sugar 6.4, Protein 28.8

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly.
  • Use a large skillet: This will give the chicken and vegetables plenty of room to cook evenly.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the chicken and vegetables will not cook evenly.
  • Cook the chicken in batches if necessary: If you have a lot of chicken to cook, you may need to cook it in batches. Just be sure to adjust the cooking time accordingly.
  • Use a meat thermometer to ensure the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the skillet.
  • Add the vegetables towards the end of cooking: This will help them retain their鮮豔色彩 and nutrients.
  • Season to taste: Be sure to taste the dish before serving and adjust the seasoning as needed.

Conclusion:

This sautéed chicken with yellow grape tomatoes is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the vegetables are crisp and colorful, and the sauce is light and flavorful. This dish is sure to please the whole family.

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