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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil Recipe
Ash Tyrrell

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil Recipe

The first time I made Chicken Pinot Noir with Wild Mushrooms and Fresh Basil, it felt like a little celebration in my kitchen! The rich red wine sauce, tender chicken, and the earthy goodness of mushrooms came together like magic.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs (Thighs stay extra juicy, but breasts work great too.)
  • 8 ounces wild mushrooms sliced (Cremini, shiitake, or porcini are perfect for an earthy flavor.)
  • 1/2 cup fresh basil leaves chopped (Brightens up the dish with fresh herbal notes.)
  • 2 cups Pinot Noir wine Choose one you’d enjoy sipping for maximum flavor.
  • 2 tablespoons olive oil or butter For browning the chicken and sautéing the vegetables.
  • 3 garlic cloves minced (Aromatic and essential for depth of flavor.)
  • 1 medium onion finely chopped (Adds natural sweetness and balances the sauce.)
  • 1 cup chicken stock Enhances the sauce with its savory richness.
  • Salt and black pepper to taste Season everything to bring out the best flavors.

Method
 

  1. Season the chicken generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Place the chicken in the pan and sear for about 4 minutes on each side until golden brown. Don’t worry if it’s not fully cooked through yet; the next steps will take care of that. Remove the chicken from the skillet and set it aside.
  2. With the same skillet, add another drizzle of olive oil or butter. Toss in the mushrooms and keep stirring until they release their moisture and start browning. Once golden, add the garlic and onion, cooking for another 2 minutes until everything smells fragrant and delicious.
  3. Pour the Pinot Noir into the skillet and gently stir, scraping the browned bits from the bottom (this adds tons of flavor). Stir in the chicken stock. Bring the mixture to a gentle simmer, letting the wine and stock amalgamate into a beautiful sauce.
  4. Nestle the seared chicken back into the skillet, ensuring each piece is surrounded by sauce. Sprinkle the fresh basil over the top and cover the skillet. Allow it to simmer for about 15 minutes, letting the chicken cook through and soak up all the aromatic flavors of the sauce.
  5. Once the chicken is juicy and cooked to perfection, it’s time to plate up. Spoon plenty of sauce over each serving and garnish with a few extra basil leaves for a fresh and vibrant finish.

Notes

  • Choose Quality Pinot Noir: Use a wine you’d enjoy drinking since it’s a central flavor in the dish.
  • Perfect Mushrooms: Wild mushrooms bring out more flavor, but mixing cremini and shiitake works well too if they’re easier to find.
  • Don’t Skip the Sear: Browning the chicken adds depth and ensures a richer sauce.
  • Balancing the Flavor: Taste the sauce as it cooks and adjust the salt for the perfect harmony of flavors.