Thyme Chicken and Grape Pan Sauce
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Thyme Chicken and Grape Pan Sauce

Thyme Chicken and Grape Pan Sauce

with Caramelized Onions and Garlic Mashed Potatoes

Rich and flavourful thyme chicken gets a silky coating with a sticky blistered grape and onion pan sauce. Creamy garlicky mashed potatoes spruce up this chicken dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

170 g

Red Grapes

7 g


113 g

Onion, sliced

1 tbsp

Garlic Puree

1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tsp

Salt and Pepper*

1 tbsp


1 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Energy (kJ)3556 kJ
Calories850 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate56 g
Sugar23 g
Dietary Fiber5 g
Protein83 g
Cholesterol80 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Measuring Spoons
Large Pot
Large Non-Stick Pan
Small Bowl
Measuring Cups
Potato Masher



Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Pat chicken dry with paper towels. Sprinkle over half the thyme. Season with salt and pepper.

Cook potatoes

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

Cook chicken

While potatoes boil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Transfer chicken to a baking sheet. Roast in the middle of the oven, until cooked through, 6-8 min.**

Caramelize onions

While chicken cooks, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and balsamic, then season with salt. Cook, stirring occasionally, until dark golden-brown, 2-3 min. Transfer onions to a small bowl and set aside.

Make pan sauce

Heat the same pan over medium. When hot, add grapes and remaining thyme. Cook, stirring often, until grapes blister, 2-3 min. Add caramelized onions, broth concentrate, half the garlic puree, 1/2 cup water, and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring occasionally, until grapes soften and mixture is slightly reduced, 4-5 min. Season with salt and pepper.

Finish and serve

When potatoes are done, drain and return to the same pot, off heat. Using a masher, mash in mash in sour cream, remaining garlic puree and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper. Slice chicken. Divide mash and chicken between plates. Spoon pan sauce over chicken.

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