Stove Top Chicken in Red Wine Sauce
Transform your weeknight dinner into a gourmet experience with this Stove Top Chicken in Red Wine Sauce. Tender, golden-browned chicken breasts are simmered to perfection in a rich, velvety red wine sauce infused with garlic, shallots, and fresh thyme. With its deep, savory flavors and luxurious texture, this one-skillet recipe is perfect for impressing guests or treating yourself to a special meal at home. The sauce, made with a blend of dry red wine, chicken stock, and a touch of tomato paste, perfectly complements the juicy chicken and is ideal for drizzling over mashed potatoes, rice, or crusty bread. Ready in under an hour and packed with fine-dining appeal, this dish combines simplicity and sophistication—perfect for any occasion!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 pieces shallots, finely chopped
- 1 cup dry red wine (such as Merlot or Cabernet Sauvignon)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly dust the chicken breasts with the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium-low and add the unsalted butter. Once melted, add the minced garlic and chopped shallots. Cook for 2-3 minutes until softened and fragrant.
Pour in the red wine, stirring to deglaze the skillet and scrape up any browned bits. Let the wine simmer for 2 minutes.
Add the chicken stock, tomato paste, and thyme sprigs to the skillet. Stir well to combine.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid and simmer on low heat for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the skillet from heat. Discard the thyme sprigs. Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Sprinkle the chopped parsley over the dish for garnish.
Serve the chicken warm with the red wine sauce spooned over the top. Pair it with mashed potatoes, rice, or a crusty baguette to complete the meal.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.4 g | ||
| Protein | 234.8 g | 470% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2661 mg | 57% | |
*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.
