Roasted Chicken Breasts with Grape Stuffing

Roasted Chicken Breast With Grape Stuffing
Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
2 hrs

No need to wait until Thanksgiving to enjoy roasted chicken and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn ciabatta, and grapes. As it cooks, the juices from the meat baste onto the bread mixture, keeping the center moist, while the craggy surface bakes-up like a crouton.


  • 2 split bone-in, skin-on chicken breasts (each about 12 ounces)

  • Kosher salt and freshly ground pepper

  • ½ loaf ciabatta (8 ounces), torn into 1 ½-inch pieces

  • ¼ cup extra-virgin olive oil

  • 1 onion, finely chopped

  • 2 celery stalks, thinly sliced

  • 2 cloves garlic, minced

  • ¼ cup dry white wine, such as Sauvignon Blanc

  • 12 ounces grapes, stemmed except for one small cluster

  • ¾ cup low-sodium chicken broth

  • ¼ cup plus 1 tablespoon chopped fresh parsley


  1. Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.

  2. Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.

  3. Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.

Cook's Notes

To dry out the bread in a hurry, bake torn pieces on a rimmed baking sheet at 300 degrees for about 30 minutes. Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.

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