Chicken with Cremini Mushroom Port Sauce
Elevate your weeknight dinner with this elegant Chicken with Cremini Mushroom Port Sauce! Juicy, golden-brown chicken breasts are nestled in a luxurious sauce made with earthy cremini mushrooms, rich port wine, and a touch of cream for a velvety finish. The addition of fresh thyme and fragrant shallots creates a deeply flavorful dish that’s both comforting and sophisticated. Perfect for special occasions or a cozy meal at home, this recipe comes together in just 45 minutes and pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up every last drop of the luscious sauce. Impress your family or guests with this restaurant-worthy chicken and mushroom recipe that’s as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic cloves, minced
- 0.5 cup port wine
- 1 cup chicken stock
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Place the chicken breasts on a cutting board and lightly pound them to an even thickness, about 1/2 inch. Season both sides of the chicken with salt and black pepper.
Dredge the chicken breasts in the flour, making sure to shake off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until they are golden brown and just cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced cremini mushrooms and cook, stirring occasionally, until they are browned and tender, about 5-7 minutes.
Add the chopped shallots and minced garlic to the skillet. Cook for 1-2 minutes, or until fragrant.
Pour in the port wine, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits. Allow the wine to simmer for 2-3 minutes, reducing slightly.
Stir in the chicken stock, heavy cream, and fresh thyme. Bring the mixture to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the chicken breasts to the skillet, nestling them in the sauce. Simmer for 3-4 minutes, spooning the sauce over the chicken to coat.
Garnish with chopped fresh parsley, if desired. Serve hot with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 24.8 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2944 mg | 63% | |
*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.
