Lemon Basil Chicken with Portabella Wine Sauce
Elevate your weeknight dinner with this Lemon Basil Chicken with Portabella Wine Sauce, a dish that beautifully balances bright citrus notes with rich, earthy flavors. Tender, golden-seared chicken breasts are infused with the irresistible combination of fresh basil, zesty lemon juice, and fragrant garlic. The star of the recipe is the luxurious portabella wine sauce, a creamy blend of sautéed mushrooms, dry white wine, and a touch of heavy cream, simmered to perfection for a velvety finish. This elegant yet approachable dish comes together in just 45 minutes, making it perfect for both casual family meals and dinner parties. Garnished with fresh parsley and basil, it’s best served with sides like mashed potatoes, pasta, or wild rice to soak up every luscious drop of the sauce. Indulge in a restaurant-quality meal that’s simple to master in your home kitchen!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 10 leaves fresh basil leaves
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cups portabella mushrooms, sliced
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
Season the chicken breasts with salt, pepper, and rub with 1 tablespoon of lemon juice and the lemon zest.
Place the chicken breasts in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and the butter. Once melted, add the minced garlic and sliced portabella mushrooms, and sauté for 5-7 minutes until the mushrooms are tender and browned.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Bring to a gentle simmer and allow the sauce to thicken for about 5 minutes.
Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Cover and let simmer for 5 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish the dish with fresh basil leaves and chopped parsley.
Serve the Lemon Basil Chicken with Portabella Wine Sauce immediately, paired with your favorite side of mashed potatoes, pasta, or wild rice.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 159 mg | 12% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3391 mg | 72% | |
*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.
