Baked Chicken Breasts with Roasted Grapes
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Baked Chicken Breasts with Roasted Grapes

Servings: 6 -8
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins


  • 4-6 boneless skinless chicken breasts, brined in saltwater
  • 1/4 cup melted butter or olive oil
  • Salt & pepper
  • 1 tsp. Five Spice, or I used Southern Spain Pinchito Spice
  • 1/2 tsp. paprika, I prefer smoked paprika
  • 1/4 cup kosher salt, for brining
  • 2 cups red grapes, halved
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. fresh rosemary, finely chopped


  • Brine the chicken breasts in a bowl of warm water with 1/8 cup kosher salt. Let the breasts sit in the mixture to brine for 30 minutes. Remove the breasts from the brine, rinse, and pat down with paper towels.
  • Heat oven to 450°F.
  • Prepare the grape mixture: Mix together grapes, vinegar, and honey. Set aside.
  • Place the chicken breasts on a foil-lined baking sheet. Drizzle both sides (turning once) evenly with the melted butter or olive oil.
  • Sprinkle the spices evenly over the chicken on both sides.
  • Pour the grape mixture over the chicken; top with evenly sprinkled fresh rosemary.
  • Bake for 20-25 minutes, or until the chicken is cooked through and not pink when you slit it with a knife (165°F).
  • Let the chicken rest for at least 5-10 minutes. Serve immediately with Best Brown Rice.
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