Best 4 Chicken With Grapes Lemon And Cream Recipes

**Aromatic and flavorful, Chicken with Grapes, Lemon, and Cream is a delectable dish that offers a delightful blend of tangy, sweet, and creamy flavors. The tender chicken is perfectly complemented by the juicy grapes, zesty lemon, and rich cream sauce, creating a harmonious symphony of tastes. This recipe is not only delicious but also visually stunning, making it an ideal choice for special occasions or gatherings. In addition to the classic Chicken with Grapes, Lemon, and Cream, this article also features variations such as Chicken with Grapes and Mustard Sauce, which adds a touch of sharpness and depth to the dish, and Chicken with Grapes and Almonds, which provides a delightful crunch and nutty flavor. Whether you prefer the classic recipe or one of these unique variations, this article has something for every palate and cooking style.**

Here are our top 4 tried and tested recipes!

GARLIC CHICKEN AND GRAPES

Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

LEMON CREAM CHICKEN

Lemon Cream Chicken image

If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms

Steps:

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

Nutrition Facts : Calories 381 calories, Fat 25g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 488mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN VERONIQUE

Chicken Veronique image

"I found this recipe in a gardening book. My family just loves it, and it's super easy! We think it's excellent served with rice pilaf on the side." -Anita Dudiwka of Akron, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 teaspoons butter
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons orange marmalade spreadable fruit
3/4 teaspoon dried tarragon
2 teaspoons all-purpose flour
1/2 cup half-and-half cream
1-1/2 cups green grapes, halved

Steps:

Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

LEMON CHICKEN WITH GRAPES

Lemon Chicken with Grapes image

Don't be surprised when this Lemon Chicken with Grapes becomes a family favorite. See for yourself how easy it is to make this lemon chicken recipe.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Zesty Italian Dressing
8 small bone-in chicken breasts (2-1/2 lb.)
3/4 cup milk
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, cubed
zest and juice from 2 lemons, divided
2 cups seedless green grapes, halved
2 Tbsp. chopped fresh parsley

Steps:

Heat dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.
Transfer chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in lemon zest and grapes.
Spoon sauce over chicken; top with parsley.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g

Tips for Making Chicken with Grapes, Lemon, and Cream:

Use fresh, ripe grapes for the best flavor. If using seedless grapes, cut them in half lengthwise.
To remove the zest from a lemon, use a Microplane zester or a vegetable peeler. Be sure to only remove the yellow part of the zest, as the white pith is bitter.
Don't let the chicken overcook, or it will become dry and tough. Cook it just until it is cooked through, about 6-8 minutes per side.
If you don't have heavy cream, you can substitute milk or half and half.
Serve the chicken with roasted vegetables, mashed potatoes, or rice.

Conclusion:

This chicken with grapes, lemon, and cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet grapes, tart lemon, and rich cream creates a flavorful sauce that pairs perfectly with the tender chicken. Serve this dish with your favorite sides for a complete meal that the whole family will enjoy.