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This elegant chicken breast dish speaks to my love of throwing together something comforting yet special on a weeknight. Braised in deep Port wine with earthy mushrooms and juicy tomatoes, the recipe layers flavors while staying wonderfully simple—fancy enough for guests, but easy enough for any night.
The night I first made this, I had a last-minute friend drop in—I pulled this together fast, and we both felt utterly spoiled.
What You'll Need
- Boneless chicken breast halves: They cook evenly and stay moist when gently braised Choose ones with a little marbling for succulence
- Salt and freshly ground black pepper: Essential for bringing out all the flavors Go for freshly cracked pepper for the most aroma
- Whole garlic cloves: These mellow into sweetness as they cook Look for firm unblemished cloves
- Butter: For richness and that beautiful browning Choose European style if you want extra creaminess
- Cremini mushrooms: Add a deep earthy tone Slice them so they brown well and release their juices
- Shallots: Offer a gentle slightly sweet allium warmth Use fresh firm bulbs without green shoots
- Port wine: This is where the magic happens Find a ruby or tawny Port for a lush yet balanced note
- Plum or cherry tomatoes: Bring acidity and color opt for ripe but firm tomatoes for best texture
- Fresh parsley: For a pop of color and freshness If possible choose flat leaf for best flavor
How to Make It Happen
- Sear the Chicken:
- Pat chicken breast halves dry and season both sides generously with salt and pepper. Place a large skillet over medium-high heat and add the butter. When it sizzles add the chicken. Sear each side for one minute until just lightly golden. You want a pale gold not deep brown—this preserves tenderness.
- Parboil the Garlic:
- While chicken sears bring a small pot of water to a boil. Drop in the whole garlic cloves and let them bubble away for five minutes. This softens their pungency. Cool slightly and peel—steaming slips the skins right off.
- Build the Flavor Base:
- With the chicken just seared scoot the breasts to the side and add the halved or quartered cremini mushrooms to the pan. Turn everything together for about two minutes until the mushrooms start to give off their scent and both chicken and mushrooms are slicked with butter.
- Combine and Braise:
- Sprinkle in the chopped shallots and soft blanched garlic nestling them among the mushrooms and chicken. Pour in the Port wine so it sizzles around the edges. Scatter in the tomatoes. Cover the skillet snugly with a lid. Lower the heat slightly and simmer for ten minutes. You are looking for the chicken to cook through and reach 165 degrees Fahrenheit internally the mushrooms to turn tender and the tomatoes to collapse a bit into the sauce.
- Finish and Serve:
- Lift the chicken mushrooms and tomatoes to a serving platter keeping them warm. If your pan liquid seems thin crank the heat to high and rapidly simmer uncovered for a minute or two just until the sauce thickens a smidge. Pour this glossy reduction over your chicken. Shower everything with chopped fresh parsley right before serving.
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Port is the ingredient that always gets rave reviews—I love how its subtle sweetness and depth bring everything together. I’ll never forget when my partner went back for thirds just because of that gorgeous sauce.
You Must Know
Keeping It Fresh: You can keep leftovers in the fridge for up to three days. The sauce actually tastes richer the next day as the flavors meld. Gently reheat over low heat to keep the chicken juicy.
Smart Swaps and Substitutions
Try boneless skinless thighs for extra succulence or swap in baby bella mushrooms. If you do not have Port a splash of Marsala or even a fruity red wine will still give good flavor.
Perfect Pairings
I love to serve this with silky mashed potatoes or buttery egg noodles to soak up the sauces. If you want something lighter go for steamed asparagus or garlicky green beans on the side.
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This dish is a weeknight luxury—rich, vibrant, and truly satisfying.
Frequently Asked Questions
- → What type of mushrooms works best?
Cremini mushrooms provide a deep, earthy flavor that pairs beautifully with port. You may substitute with white or baby bella mushrooms if desired.
- → Can I use a different wine instead of port?
Port gives the dish a distinct richness and sweetness, but a dry red wine or sherry could also work, though the flavor profile will vary slightly.
- → How do I ensure the chicken remains juicy?
Sear the breasts quickly just to brown, then simmer gently covered in the sauce until they reach 165°F. Avoid overcooking to keep them tender.
- → What can I serve as a side dish?
Pair with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. A green salad works well as a fresh complement.
- → Is it necessary to blanch the garlic?
Blanching the garlic softens its bite, resulting in a mellow sweetness that enhances the overall sauce without being overpowering.