Pan‑Roasted Chicken with Herbed Goat Cheese & Roasted Grapes

This dish is the kind of quietly luxurious dinner that feels special without demanding a whole afternoon in the kitchen. Juicy, golden‑crisp chicken meets a tangy, herb‑flecked goat cheese spread, and then - because life should have little surprises - sweet roasted grapes get spooned over the top. The result is a beautiful balance of savory, creamy, bright, and gently sweet, with every element doing its part without overshadowing the others.

Wine Pairing: Pinot Noir BC 

Why it works: Pinot Noir’s bright red fruit notes, subtle earthiness, and soft tannins match the sweetness of roasted grapes and the tangy richness of the goat cheese. It’s refined without being fussy - and great with poultry. 

Serves: 2 Prep time: 10–15 min Cook time: 25 min Difficulty: Easy–medium Vibe: Restaurant‑y but chill 

Ingredients 

For the Chicken 

2 boneless, skin-on chicken breasts (or thighs) 

Salt & pepper 

1 tbsp olive oil 

1 tbsp butter 

2 sprigs thyme or rosemary 

For the Herbed Goat Cheese 

3 oz (about ½ cup) goat cheese 

1 tbsp chopped fresh herbs (thyme, chives, basil, or mix) 

1 tsp lemon zest 

½ tsp honey (optional) 

Pinch of salt 

For the Roasted Grapes 

1 cup seedless red grapes 

1 tsp olive oil 

Pinch of salt 

Optional: splash of balsamic vinegar 

To Serve  

Toasted sourdough or whipped mashed potatoes 

Extra herbs for garnish 

 Step‑by‑Step Instructions 

1. Make the Herbed Goat Cheese 

In a small bowl, mix together: 

Goat cheese 

Herbs 

Lemon zest 

Honey (optional) 

Small pinch of salt 

Set aside - it softens and becomes extra creamy. 

2. Roast the Grapes 

Preheat oven to 400°F (205°C). 

Toss grapes with olive oil + salt on a small tray. 

Roast 15–20 minutes, until they blister and release some juice. 

Optional: Drizzle with a tiny splash of balsamic at the end. 

3. Cook the Chicken 

Heat olive oil in an oven‑safe skillet over medium‑high. 

Pat chicken dry; season generously with salt & pepper. 

Place chicken skin‑side down and cook 5–6 minutes until golden and crisp. 

Flip, add butter and thyme/rosemary. 

Spoon melted butter over chicken for 1 minute. 

Transfer skillet to the oven and roast 8–10 minutes, until cooked through (165°F internal). 

Rest 5 minutes.  

4. Assemble 

Slice the chicken on the bias. 

Spread herbed goat cheese onto warmed plates or onto toasted sourdough. 

Lay the sliced chicken over or beside it. 

Spoon the roasted grapes and their syrupy juices on top. 

Finish with herbs and a crack of pepper. 

Wine Pairing: Pinot Noir 

Choose a bottle with: 

Bright red fruit (cherry, cranberry) 

Medium body 

Soft tannins 

Subtle earthiness 

Vancouver Island & Okanagan Pinots are lovely — especially with roasted grapes.