Chicken with Creamy Port Sauce
Indulge in an elegant culinary experience with this Chicken with Creamy Port Sauce recipe! Perfectly seared chicken breasts are smothered in a velvety sauce made from rich port wine, fragrant shallots, and a touch of fresh thyme, balanced with chicken broth and luxurious heavy cream. The sauce, simmered to perfection, infuses the dish with deep, complex flavors that feel both comforting and sophisticated. Finished with a garnish of fresh parsley, this dish is as visually stunning as it is delicious. Ideal for dinner parties or a romantic meal at home, serve this crowd-pleaser alongside creamy mashed potatoes, roasted vegetables, or warm crusty bread to soak up every last drop of the luscious sauce. Simple yet refined, it's a recipe that transforms weeknight dinners into a gourmet affair!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Port wine
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon All-purpose flour (optional, for thickening)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside, keeping it warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the finely chopped shallots for 2-3 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Pour in the port wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the wine for 2-3 minutes to reduce slightly.
Stir in the chicken broth and fresh thyme leaves. Continue simmering for 5 minutes to allow the flavors to meld and the liquid to reduce by about half.
Lower the heat to medium-low and slowly add the heavy cream, stirring continuously. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly. (Optional: If desired, whisk 1 teaspoon of all-purpose flour with 1 tablespoon of water and stir it into the sauce to thicken further.)
Return the cooked chicken breasts to the skillet, spooning the creamy port sauce over the top. Cook for an additional 2-3 minutes to reheat the chicken and ensure it is well-coated with the sauce.
Garnish with chopped fresh parsley and serve immediately. Pair with buttery mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 41.2 g | ||
| Protein | 221.8 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2763 mg | 59% | |
*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.
