Get ready to fall in love with our Harvest Chicken, Perfectly cooked chicken atop a blend of wild and brown rice, paired with mushrooms and sweet grapes, all brought together with a lush, creamy sauce. Packed with incredible flavors, it’s impossible not to absolutely love!

A skillet with sliced roasted chicken, sautéed mushrooms, leeks, and grapes, served over a creamy harvest rice medley and garnished with fresh thyme.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

This Harvest Chicken recipe? I absolutely love it. When you’re craving those warm, autumn flavors its perfect. It all starts with the chicken, seasoned just right and cooked until the skin crisps up beautifully. Then, a hearty mix of harvest rice – you know, a little wild rice, a little brown rice, all coming together perfectly.

We sauté leeks and cremini mushrooms until they’re soft and brimming with flavor. Have a few extra minutes? Toss in some red grapes and roast them until they’re wonderfully sweet, offering a perfect contrast to each savory bite.

Finish this Harvest Chicken with a simple sauce made with white cooking wine and a dash of cream, just to bring everything together – rich and creamy. And for that final flourish, a sprinkle of fresh thyme to add a touch of herbiness.

It’s one of those recipes that just feels right – a definite keeper!!

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An overhead shot of the ingredients for Harvest Chicken: whole leeks, a bowl of harvest rice medley, a bunch of red seedless grapes, raw chicken pieces, fresh thyme, and sliced cremini mushrooms on a wooden cutting board

Why this works

  • Contrasting Flavors: The mix of savory chicken, earthy mushrooms, and sweet grapes is really amazing. Every bite is a blend of sweet and savory – it’s awesome!
  • Texture Variety: The crispy chicken skin adds a nice crunch, while the soft leeks, mushrooms, and juicy grapes create a fun mix of textures.
  • Richness and Depth: A splash of white cooking wine adds a hint of acidity and brings out the browned bits from the pan. The heavy cream makes the sauce silky and decadent
  • Herbal Notes: Thyme adds a subtle, earthy herbaceousness, complementing both the harvest chicken and the vegetables.
  • Getting Nutty: The harvest rice mix includes rice and brown rice combined with barley and quinoa to give a rich and nutty taste. But… it does not overpower it at all.
  • Searing the chicken gives it a golden, crispy skin while sealing in all the juices. Baking it with the vegetables lets all the flavors come together nicely.
A skillet filled with sautéed leeks, mushrooms, and halved red grapes, as heavy cream is being poured in from a measuring cup, creating a creamy sauce.

How to make Harvest Chicken

Step 1: Prep and Sear the Chicken

  1. Season the chicken with salt and pepper.
  2. Sear the chicken skin-side down in a hot skillet until golden and crispy, then flip and cook briefly on the other side.

Step 2: Sauté and Bake

  1. Remove the chicken from the skillet. Sauté leeks, mushrooms, and grapes in the same skillet until softened.
  2. Add white cooking wine and thyme, then return the chicken to the skillet. Bake at 375°F (190°C) for 5-7 minutes until the chicken is cooked through.

Step 3: Finish and Serve

  1. While the chicken bakes, cook the harvest rice medley according to package instructions.
  2. After baking, stir heavy cream into the skillet with the vegetables. Serve the sliced chicken over the rice, topped with the creamy vegetable mixture.

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Take It to the Next Level

Marinate the Chicken: Mix up some olive oil with fresh rosemary, thyme, and a squeeze of lemon juice. Let the chicken soak in this for a bitᅳjust 30 minutes can really boost the flavor!

Infusing Herbs: Add some thyme or rosemary sprigs into the hot oil prior searing the chicken. The chicken skin will pick up a perfect herbal essence.

Caramelize the Leeks: Sauté the leeks until they’re browned and caramelized before adding the mushrooms. This sweetens them up and infuses our Harvest Chicken with a fantastic savory depth

Add a Garlic Butter Finish: Just before you take the skillet out of the oven, drop in a pat of garlic butter and swirl it around. The butter melts right into the sauce, creamy and rich!!

Roasted Grapes for Extra Sweetness: Before adding the grapes to your pan, take just a bit of extra time and roast the grapes separately in the oven with a drizzle of honey and a pinch of salt. This light caramelization brings out their natural sweetness

Upgrade Your Wine: Swap out the white cooking wine for a splash of dry vermouth or even a nice Chardonnay. Small changes = big differences!

A skillet filled with a creamy mixture of sautéed leeks, mushrooms, and red grapes, all evenly coated in a rich cream sauce, ready to be baked with the chicken

Chefs tips

  • Use High-Quality Chicken: If possible, use organic, free-range chicken for the best flavor and texture. This article does a great job explaining why organic chicken is the better choice: Is it worth it?

Fresh Grape Reduction: Instead of halving the grapes, roast them to concentrate their sweetness and then create a reduction with balsamic vinegar for a more complex, caramelized grape sauce. Try our technique here: Roasting Grapes

  • Homemade Stock: Replace any water in the rice cooking process with homemade chicken or vegetable stock to infuse the grains with more depth of flavor.
  • Aromatic Rice Medley: Toast the harvest rice in a bit of butter before cooking to release its nutty flavors. Your could also consider adding a bay leaf and a cinnamon stick to the cooking water for added fragrance – Just a little cinnamon goes a long way.
  • Infused Cream: Infuse the heavy cream with garlic and more fresh herbs like rosemary and sage before adding it to the dish, then strain it for a smooth, herbaceous cream sauce.
  • Crispy Leek Garnish: Finely julienne some extra leeks and fry them until crispy for a nice crunchy garnish!

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Key Ingredients

Chicken (Skin-On Breasts or Thighs): The chicken is where it all starts! Keeping the skin on means you get juicy meat with that perfectly crispy texture.

Leeks: Leeks provide a sweet and onion like taste that becomes deeper when caramelized.

Cremini Mushrooms: Mushrooms are essential! The mushrooms have a deep, earthy taste to them, and they’re kind of meaty too. Mix that with the sweetness of the grapes? Heaven is probably too strong right? Nah…It’s Heaven!

Red seedless grapes: Bring a bit of sweetness that goes really well with the savory chicken and earthiness of the mushrooms

White Cooking Wine: A splash of white wine lifts all those tasty browned bits from the pan. It’s also going to add some acidity and depth to the sauce.

Heavy Cream: The cream gives the sauce that rich, velvety texture you love. It smooths the acidity right out from the wine and the sweetness from the grapes.

Wine Pairings

Chardonnay: Is a great choice. The buttery notes work really well with the creamy sauce.

Pinot Noir: A light to medium-bodied Pinot Noir is a great red pick! Its acidity and red fruit flavors make the earthy mushrooms and sweet grapes really pop, and that little bit of earthiness? Right there with the leeks!

Sauvignon Blanc: The crisp acidity and citrusy notes cut right through the creamy sauce.

Viognier: For something a bit different, a Viognier has floral and fruity flavors that can highlight the grapes’ sweetness. It’s full-bodied, so it pairs nicely with the chicken, mushrooms, and cream

Grenache or Garnacha: A red wine like Grenache or its Spanish counterpart, Garnacha, known for their lush fruit flavors and soft tannins, can complement the dish without overwhelming it. With these wines, you are going to bring out the sweetness of the grapes and the savoriness of the chicken. At the same time? Yes, the answer is yes!

A platter of sliced roasted chicken with sautéed mushrooms, leeks, and grapes, garnished with fresh thyme, served over a bed of harvest rice medley with creamy sauce.

Faq’s

What type of skillet should I use for this recipe?

Something ovenproof is going to make things A LOT easier. A cast iron skillet is perfect since it holds heat well and moves from stove to oven without any fuss. Just make sure it’s big enough for all the chicken and veggies!

Can I use a different type of wine?

Absolutely! A dry Chardonnay or Pinot Grigio works great too. Just pick a wine that matches those creamy and earthy flavors!

How do I know when the chicken is fully cooked?

You’ll know the chicken is done when it reaches 165°F (75°C). A meat thermometer helps hereᅳlook for those clear juices to be extra sure!

What can I use instead of cremini mushrooms?

Button mushrooms or portobellos work great! They each add their own taste and texture, so just use what you have or prefer.

Can I prepare any part of this dish in advance?

For sure! You can chop the leeks and grapes ahead of time. You can also sear the chicken and get the veggies ready. Then, just bake it when you’re ready.

Any suggested side dishes?

Totally! Steamed veggies, a fresh salad, or some crusty bread all go nicely with this dish.

Equipment Needed

Ovenproof Skillet: Go for one that works on both the stovetop and in the oven. It’s perfect for searing the chicken and then popping everything straight into the oven – no muss, no fuss as they say!!

Cutting Board: You’ll need a sturdy cutting board for, what else?? Chopping up leeks, mushrooms, grapes, and all your other ingredients.

Sharp Knives: Keep your knives sharp! It makes cutting veggies and herbs so much easier.

Measuring Cups and Spoons: Grab these to get the amounts right for the wine, cream, and thyme.

Wood Spatula or Wooden Spoon: Ideal, for mixing vegetables and getting all those pieces from the pan without causing any scratches!

Pot for Rice: A medium-sized pot with a lid is perfect for cooking the harvest rice.

Colander (Optional): If your rice medley requires rinsing before cooking, a colander will be useful.

Tongs: Super handy for flipping the chicken while searing and great for serving too!

Oven Mitts: Necessary for handling the hot skillet when transferring it to and from the oven.

Serving Platter or Plates: For plating and serving the finished dish.

Aluminum Foil or Lid (Optional): In case you need to cover the chicken in the oven to prevent over-browning.

Golden roast chicken sliced in a skillet, served with a creamy leek, mushroom, and grape mixture over a bed of harvest rice.
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Harvest Chicken in cream sauce with grapes and rice

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Dave @ Savory Kitchin
Course: Dinner
Cuisine: American
Yield: 4
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This is (easily) one of my favorites!
This Harvest Chicken recipe is perfect on cool evenings when a warm meal is in order. We'll start with tender chicken, choosing either breasts or thighs, and then mix in aromatic leeks and earthy cremini mushrooms.
A surprise twist comes from the sweet red grapes, adding a fun burst of flavor.
To bring it all together, we'll add a splash of white wine and some wonderful cream, all infused with fresh thyme.
All this served atop a bed of harvest rice. Its REALLY good!!

Ingredients

  • 4 skin-on chicken pieces (breasts or thighs)
  • 2 medium leeks, cleaned and thinly sliced (white and light green parts only)
  • 1 cup red seedless grapes, halved
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup white cooking wine
  • 1 cup heavy cream
  • 1 tbsp fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 cup harvest rice medley (a blend of wild rice, brown rice, and other grains like barley or quinoa)
  • Salt and freshly ground black pepper, to taste
  • Olive oil or butter for cooking

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Season the chicken pieces with salt and pepper. In a large ovenproof skillet, heat a bit of olive oil or butter over medium-high heat. Add the chicken, skin-side down, and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for another 3 minutes.
  • Remove the chicken and set aside. In the same skillet, add the sliced leeks and mushrooms. Sauté until they start to soften, about 3-5 minutes.
  • Add the white cooking wine to the skillet, scraping up any browned bits from the bottom. Let it simmer and reduce slightly, about 2 minutes. Then add the grapes and thyme, stirring to combine.
  • Return the chicken to the skillet, nestling it among the leeks, mushrooms, and grapes. Transfer the skillet to the oven and bake for 5-7 minutes, or until the chicken is cooked through.
  • While the chicken is baking, cook the harvest rice medley according to package instructions.
  • Once the chicken is done, take the skillet out of the oven. Set the chicken aside to rest. Stir in the heavy cream, and adjust the seasoning with salt and pepper.
  • Slice the chicken and serve over a bed of the harvest rice medley, spooning some of the leek, mushroom, and grape mixture over the top.
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