Step 1

Preheat oven to 425°. Season chicken on both sides with five-spice powder, salt, and pepper.

Step 2

Heat oil in a large ovenproof skillet over medium-high. Blot chicken with paper towels and add to skillet skin side down; add shallots. Cook chicken, undisturbed, until browned and crisp, about 5 minutes; turn shallots frequently to brown on all sides while chicken cooks. Turn breasts over and add thyme and grapes. Add vinegar and ¼ cup water to deglaze skillet. Season with salt and pepper.

Step 3

Transfer skillet to oven and roast until chicken is cooked through and grapes just start to wrinkle, about 8 minutes. Serve chicken with roasted grapes and shallots alongside and any pan juices spooned over.