Yes! You aren't limited to chicken cutlets or boneless, skinless chicken thighs here. You can also use bone-in chicken breasts, thighs, or legs and pan-roast the meal. To do so, make sure you use an oven-safe skillet because after searing on the stovetop, we'll finish cooking the chicken in the oven. Sear the chicken and continue with the recipe as directed. Immediately after adding the chicken stock and seasonings (in step 5 of the recipe card below), add the seared bone-in chicken back to the skillet (skin-side-up) with the grapes. Transfer the skillet to a preheated 400F oven for about 20 to 25 minutes, or until the chicken is fully cooked.