Roasted Walnut and Grape Chicken

Instructions

1. Prepare the chicken
   Season chicken breasts generously with salt and pepper on both sides. Let them sit at room temperature for 15 minutes to absorb the seasoning.
2. Sear the chicken
   Heat olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat. When the pan is hot, add the chicken breasts and sear until golden brown, about 3-4 minutes per side. Transfer chicken to a plate.
3. Create the aromatic base
   Reduce heat to medium and add 1 tablespoon of butter to the same skillet. Add minced garlic, thyme, and rosemary, stirring until fragrant, about 30 seconds. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
4. Add grapes and walnuts
   Add the chicken broth, honey, and balsamic vinegar to the skillet. Stir in the grapes and half of the chopped walnuts. Bring the mixture to a simmer.
5. Roast the chicken
   Return the chicken to the skillet, nestling it among the grapes. Transfer the skillet to a preheated 375°F (190°C) oven and roast until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 15-20 minutes.
6. Finish the sauce
   Carefully remove the skillet from the oven. Transfer the chicken to a serving plate. Return the skillet to the stovetop over medium heat. Add the remaining tablespoon of butter and whisk until melted and the sauce is slightly thickened, about 2 minutes.
7. Serve
   Pour the grape and walnut sauce over the chicken. Sprinkle with the remaining walnuts and fresh thyme leaves. Serve immediately with your favorite side dishes.