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Thyme roasted chicken with caramelized shallots, bacon, and grapes, served with fresh burrata cheese…all made in one skillet. This is all things simple, easy, and delicious. Perfect for weeknights, but hearty enough for a Sunday night dinner served alongside wild rice and toasted bread. Perfection!

overhead photo of Thyme Roasted Chicken with Grapes and Burrata

As I sit here typing this, I am trying to decide if this recipe is weird or not? Do you roast your grapes alongside your chicken? Like is that a thing you are into? Personally, I am so into it, and if you’re unsure, let me try and convince you, because it is delicious.

And also? There’s burrata cheese involved, so that alone should have already convinced you.

raw grapes

It’s definitely not a secret that I love a good sweet and savory recipe. Using fruits in unexpected ways is 100% my thing. When I set out to make this recipe I was unsure if I would end up sharing it. Don’t get me wrong, this chicken is so good, both my family and I love it, but I was nervous to post a recipe that might get some odd stares.

When I started HBH a little less than six years ago (how has it almost been six years?!), I really did not know what I was doing. I didn’t know anything about SEO, social media was just starting to become a thing, and I really didn’t think twice about whether or not the recipes and stories I was sharing would be well received or not. I just shared what I loved and didn’t think much else about it.

Fast forward to today where so much has changed. I’ve learned so much, become smarter, and kind of, sort of, know what I am doing. Here’s the thing though, with knowledge, also comes second guessing and over thinking. At least for me anyway. I want so badly to share content with you guys that I know you all will LOVE. Sometimes I second guess myself too much, and I wonder if you all will actually like a recipe I want to share. It can be hard. But thankfully I have an awesome mom to call on and talk me into posting certain recipes that I’m nervous about. She’s always there to put me in my place and reassure me that yes, chicken with grapes and burrata cheese is indeed delicious.

Bottom line? Stop second guessing guys, do what you love, share what you love, and don’t over think it.

PS. the really fun fact is that a lot of the times the recipes/stories that I’m most nervous about sharing end up being the most well received. Just goes to show you that your “self doubt voice” knows absolutely nothing.

overhead close up photo of Thyme Roasted Chicken with Grapes and Burrata

Anyway, not sure why I decided to tell you all that (probably because I’m on an airplane and have the time to ramble…sorry guys), but my point is that I really love this recipe and even though I was slightly nervous to post it, I’m pretty excited to convince you all to make it.

And soon too.

If you’ve never roasted grapes let me just tell you that it’s something you must do. Grapes are not my favorite fruit of all time, but when roasted they caramelize and their sweet flavor is intensified. I love pairing roasted grapes with savory flavors like fresh thyme, balsamic vinegar, and cheese.

Enter in this Thyme Roasted Chicken with Grapes and Burrata. It’s kind of like putting roasted chicken together with the contents of a cheese board, and it’s really good.

side angled photo of Thyme Roasted Chicken with Grapes and Burrata

There are a few key ingredients to this recipe.

First, the chicken. I had so much fresh thyme that was starting to dry out in the greenhouse, so I seasoned my chicken mostly with thyme, which happens to be one of my favorite herbs and is delicious when paired with the grapes. I love using quick cooking chicken breasts, but I also love to use a couple of small thighs for an added depth of flavor. You can use either or, or a mix of both.

Second, the sauce. To keep the chicken tender I braised it in a mix of balsamic vinegar, apple cider vinegar, and chicken broth. It’s sweet and tangy and perfect.

Third, the grapes. These are key. They are the big flavor in this recipe and make each and every bite delicious. Especially when you get some of that burrata into the mix.

Oh my gosh, so good.

I love pairing this chicken with a side of wild rice, beer bread (from the HBH cookbook), and roasted broccoli (also from the cookbook). Makes for the perfect healthy, but cozy dinner for any night of the week.

But I’m in favor of Sunday night. This just feels like a cozy Sunday night recipe to me.

close up photo of Thyme Roasted Chicken with Grapes and Burrata

If you make this thyme roasted chicken with grapes and burrata, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Thyme Roasted Chicken with Grapes and Burrata

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 677 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 425 degrees 
    2. Rub the chicken all over with 1 tablespoon olive oil, thyme, cayenne, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed.
    3. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
    4. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
    5. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the shallots and cook until fragrant, about 3 minutes. Reduce the heat to medium low and pour in 1/2 cup water, the balsamic vinegar and apple cider vinegar. Slide the chicken back into the pan.
    6. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes and drizzle the grapes with honey. Return to the oven for another 10-15 minutes or until the chicken is cooked through.
    7. Add the bacon back to the skillet. Break the burrata over the chicken. Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the burrata and roasted grapes. Enjoy!
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  1. 5 stars
    This was too good! I used white wine in place of water, and browned the shallots in butter since I ran out of olive oil. I always use less apple cider vin too since I feel like it over powers. I’ll definitely make this again.

    1. Hi Morgan,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan

  2. 5 stars
    I had been planning to make this all week, but something kept getting in the way, and then I accidentally ate my burrata (oops!) — I served it with a dollop or 3 of plain Greek yoghurt and was none the wiser. It was so good! The grapes and the vinegar and the salty bacon & chicken go together so well – I might up the cayenne next time just to experiment. I served mine with acorn squash, which I started roasting as the oven preheated and during the steps on the stove – all finished up at the same time.

  3. The recipe leaves out the chicken broth you mentioned in the blog post…resulted in a super vinegary sauce and $30 of wasted burrata ?

    1. Hi Russell! I am so sorry about that, but this recipe actually does not include chicken broth. The blog post was a typo. Did you add the water and balsamic? Please let me know if there is anything I can help with! xTieghan

  4. I have way more liquid at the end of the whole thing than you seem to in the pictures. Am I missing something where I should have reduced the water and vinegar before I put it in the oven?

    1. Hi Sabs,
      The liquid should reduce while in the oven, but I definitely have some liquid in the pan. Please let me know if you have any other questions! xTieghan

  5. 2 stars
    I had high hopes for this recipe but I’m sorry to say it just did not come together for me. It wasn’t very complimentary flavors and pretty under seasoned for my taste. Just a miss for me, I would not try it again.

  6. 5 stars
    I omitted the bacon since I don’t eat pork and added crisp turkey bacon at the end instead. It worked well for me, I love the savory/sweet combo and will definitely make this again!

  7. Your instincts in the kitchen are so good I would make anything you posted. No joke. I need an adventure guide. Your recipes have filled my “keepers” binder. Do you ever get bored of compliments? 🙂

    1. Haha I never get bored of compliments! When anyone tells me they have made my recipe it makes me the happiest ever, especially when they loved it! I am so glad you have been loving my recipes Kim! Thank you so much! xTieghan

    1. Keeps great, yes!! I like to reheat in the oven, but the chicken is good cold in salads too. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  8. 5 stars
    This was an unbelievable dish! I paired it with your toasted broccoli/kale from the cookbook and my husband said that it was the best meal I’ve ever made. However, he says that every time we make one of your recipes. Thank you! You are an incredible creator.

  9. 5 stars
    This was simply delicious and fun to make. The cup of vinegar may seem over-the-top, but combined with the water and other ingredients, the taste is actually very subtle — we’ll probably add a bit more in the future, in fact. The burrata provides some lovely creaminess to the dish, but if like some of my friends, you can’t eat cheese, this dish has plenty of flavor and texture without. I’m looking forward to making it again.