JOIN! 12 Weeks for $1

Roasted Chicken Breasts with Grapes and Sherry Vinegar

4 Servings

1 hour 20 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Try to purchase chicken breasts of similar size so they cook at the same rate. We preferred using 12-ounce chicken breasts in this recipe. Breasts weighing about 1 pound each will require 40 to 50 minutes of roasting. If you can find ground fennel seed, use 2 teaspoons in place of grinding your own. We liked the flavor and texture of grainy mustard, but regular Dijon worked, too. The chicken breasts should fit comfortably in a single layer in the center of the roasting pan with the onion wedges around the perimeter; if your pan is too small, a broiler pan without the slotted top is a good alternative.




Don’t completely cut off the root ends of the onions. Just shave off the dry, fibrous outer layers. This helps the onion wedges hold together.

1 hour

20 minutes active


  • 12

    ounces seedless red grapes, halved

  • 4

    tablespoons sherry vinegar, divided


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Stephanie B.
February 20, 2024
Excellent dish!
Wow - what a stunning recipe. It took me significantly longer to cook my chicken to reach temperature but otherwise - I thought this was fool proof! We paired this with farro and some fresh, mild feta.
Leslie K.
April 12, 2024
super easy; super yummy
Myrna A.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Mary S.

This was very delicious even though I over cooked the chicken. I think the leftovers will be a great addition to some sort of grain bowl with greens and blue cheese.