Burgundy Chicken Mozzone
Discover the rich and savory delight of Burgundy Chicken Mozzone, a gourmet one-pan dish that effortlessly elevates weeknight dinners or special occasions. Tender, golden-browned chicken breasts are nestled in a luscious sauce made with burgundy wine, earthy cremini mushrooms, aromatic shallots, and a fragrant blend of dried thyme and rosemary. Topped with bubbling, melted mozzarella cheese and finished under the broiler for a golden crust, this dish pairs perfectly with mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the flavorful sauce. With just 15 minutes of prep and a simmer that fills your kitchen with irresistible aromas, this recipe brings restaurant-quality elegance to your table. Perfect for fans of wine-infused recipes, skillet dinners, and cheese-topped entrées!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup burgundy wine
- 1 cup chicken stock
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Lightly dredge the chicken in all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil and butter. Let the butter melt completely.
Place the chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown. Remove chicken from the skillet and set aside.
To the same skillet, add the chopped shallots and minced garlic. Sauté for 2 minutes, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms have released their juices and are golden brown.
Pour the burgundy wine into the skillet and stir to combine, scraping up any browned bits from the bottom of the pan.
Add the chicken stock, dried thyme, and dried rosemary. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Lower the heat to medium-low and cover the skillet. Cook for 15 minutes, or until the chicken is fully cooked and tender.
Preheat the oven broiler to high.
Sprinkle the shredded mozzarella cheese evenly over the chicken breasts in the skillet.
Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch it closely to avoid burning.
Carefully remove the skillet from the oven and let it rest for 2-3 minutes.
Garnish the dish with freshly chopped parsley, if desired, and serve hot. Pair with mashed potatoes, roasted vegetables, or a side of crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 3232 mg | 141% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.1 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 923 mg | 71% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1495 mg | 32% | |
*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.
