Burgundy Chicken Breasts
Transform your dinner routine with this indulgent recipe for Burgundy Chicken Breasts—a one-pan dish that brings French-inspired elegance to your table. Juicy, pan-seared chicken breasts are simmered to perfection in a rich, flavorful sauce made with Burgundy wine, chicken stock, and a blend of aromatic ingredients like garlic, onion, and earthy cremini mushrooms. The addition of tomato paste, dried thyme, and a bay leaf enhances the depth of the sauce, while a buttery olive oil base ensures luxurious texture. Perfectly paired with rice, mashed potatoes, or buttered noodles, this dish is a hearty yet refined comfort food ideal for family meals or special occasions. Ready in under an hour, it’s an easy yet sophisticated way to elevate your weeknight dinner repertoire.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup Burgundy wine (or dry red wine)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts in the all-purpose flour, shaking off any excess.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chicken breasts to the pan and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and sliced mushrooms, and cook for another 5 minutes, until the mushrooms release their moisture and begin to brown.
Pour in the Burgundy wine, scraping the bottom of the pan to deglaze and lift any browned bits for flavor.
Stir in the chicken stock, tomato paste, dried thyme, and bay leaf. Mix well to combine.
Return the chicken breasts to the pan, nestling them into the sauce.
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
Remove the bay leaf and discard.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley before serving, if desired.
Serve hot over rice, mashed potatoes, or buttered noodles to soak up the delicious sauce.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 14.1 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 205 mg | 16% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3297 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
