Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

4.47 from 251 votes
1 hour 35 minutes
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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair!  A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

“DELICIOUS!!! Wow. Enjoyed the rest of the Pinot Noir with it as well. Will be making this again and again!” — Pinterest Review

Photo of Chicken Pinot Noir with Wild Mushrooms and Fresh Basil in blue Dutch oven on blue striped towel.

The inspiration behind this recipe:

Before we left on a recent amazing European trip, we had a crazy time trying to come up with ways to use up our late summer produce.  That’s when Chicken Noir with Wild Mushrooms and Fresh Basil was born.

When deciding what to cook this time of year, I often feel torn between the seasons.  The calendar shows that summer is over, but the weather will continue to be nice for at least another month or two.  I mean…it’s 84 degrees today here!

Although it’s still warm outside, it’s hard to resist hearty, cold-weather comfort food.  Except, we’re still enjoying some fresh summer produce from our garden!

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair that’s perfect for transitioning from summer to fall.  It has the summer produce we were trying to use up before our trip such as fresh tomatoes and basil.

This dish also incorporates cool-weather elements such as braising for the cooking technique, red wine and mushrooms.

Tips for making Chicken Pinot Noir with Wild Mushrooms and Fresh Basil:

  • I used Pinot Noir because it’s a light to medium-bodied dry red wine and doesn’t overpower the delicate taste of white-meat chicken.  If you prefer dark-meat chicken, pinot noir is still fine, or you could use a more full-bodied wine such as merlot.
Photo of Chicken Pinot Noir with Wild Mushrooms and Fresh Basil in blue Dutch oven on blue-striped towel.
  • Dried herbs, such as the dried oregano and thyme used here, should be added early in the cooking process.  Fresh herbs, such as basil, are best added at the very end.
  • Cover the dish tightly to minimize the evaporation of the braising liquid before placing it in the oven.  I like to place a piece of aluminum foil or parchment paper over the pot before placing the lid on the pot.
  • Although cremini (baby portobello), oyster and shiitake mushrooms are often referred to as “wild,” they are cultivated.
  • Whether you wash mushrooms or not is a personal preference.  Mushrooms already have a lot of water in them, so it’s difficult for them to absorb more water.
  • If you prefer to wash them as I do, only wash whole mushrooms (not sliced).  Do it shortly before using them then blot dry with a paper towel.

What to serve with this dish:

For more easy and delicious chicken recipes, be sure to try:

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Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

4.47 from 251 votes

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By: Carol | From A Chef’s Kitchen
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair!  A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Chicken and Turkey
Cuisine French, French / Provencal, Mediterranean
Servings 2
Calories 876 kcal

Ingredients
  

  • 3 tablespoons olive oil - divided
  • Salt and freshly ground black pepper
  • 2 split chicken breasts - (bone in, skin on)
  • 1/2 medium onion - chopped
  • 8 cloves garlic - halved
  • 3 small plum tomatoes - seeded and chopped (or 1 cup drained, canned diced tomatoes)
  • 1 cup dry red wine - preferably pinot noir
  • 1 can (14.5-ounce) chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter - softened, divided
  • 1 tablespoon all-purpose flour
  • 8 ounces mixed wild mushrooms - cremini, oyster and shiitake, sliced
  • 1/4 cup chopped fresh basil

Instructions
 

  • Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.
  • Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.
  • Place chicken breasts skin side down in the hot oil and brown 4-5 minutes or until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.
  • Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.
  • Reduce heat to medium and cook onion 3-4 minutes or until softened.
  • Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.
  • Add the wine and bring to a boil, scraping up any browned bits. Add the chicken broth, oregano and thyme and return to a boil.
  • Place chicken skin side down in the pot, cover tightly and place in the oven. Cook 1 hour, turning once or until chicken is thoroughly cooked and tender. Transfer Dutch oven to the stovetop.
  • Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.
  • Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.
  • Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.

VIDEO

Recipe Notes

MAKE AHEAD: Can be prepared up to 2 days in advance. Heat covered in the oven at 350 degrees until heated through (30-35 minutes).
FREEZER-FRIENDLY: Cool thoroughly, place in an airtight container and freeze up to 2 months. Thaw in the refrigerator and heat covered at 350 degrees for 30-35 minutes.

Nutrition

Serving: 1 | Calories: 876kcal | Carbohydrates: 25g | Protein: 52g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 263mg | Potassium: 1182mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1499IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 4mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.47 from 251 votes (234 ratings without comment)

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101 Comments

  1. Seriously good. Used pearl onions and erved with an arugula salad with a lemon vinaigrette dressing and small fresh nugget potatoes.

      1. Do you add the pearl onion frozen, directly to the pot at the same time with the mushrooms? I’m a new Dutch oven owner (#staubforlife)

      2. Hi, Luam, Thanks so very much for your question and I LOVE that you’re using a Dutch oven and didn’t ask me how long to do this in the Instant Pot. 🙂 The recipe doesn’t call for pearl onions but you could definitely add them. I would rinse them under cold running water to thaw them out and then add them during the last ten minutes or so. Thanks again and hope this helps!

    1. Hi, Jan, Thanks so much for your question! Yes, I think they will work fine. I would rehydrate them first then let them cook in the sauce. Thanks again and hope you enjoy!

      1. Hi, Ariel, I’m not too sure this recipe would work with shrimp but I think it would work perfectly with pasta! Thanks for your question.

  2. Carol,
    Delicious dish! Easy recipe to follow. Added some chopped kale to sautéed mushrooms! Thank you!

  3. Carol,

    I’m so happy to have spotted this beautiful recipe! I’ll be trying it later this week and I’m eager to explore more of your recipes. (My husband and I also do Rick Steves tours! Our 6th, to Switzerland, is coming up this summer!)

    1. Hi, Beth, Thanks so much for getting in touch and I hope you enjoy this recipe! So nice to “meet” another Rick Steve’s fan, too! We went to Edmonds, WA last month to the tour reunion and I got to meet him. He’s SOOOOO nice and does so much for the community and the environment. We’ll be doing our third Rick Steve’s tour this year to Eastern Europe. You’re going to LOVE Switzerland! Thanks again!

  4. Made this tonight, using a Cornish game hen, cut in quarters. Used a shallot instead of an onion because I had one cut. I also didn’t make the butter/flour mixture. It was WONDERFUL. I have already been told to make it again, even for company. Thanks for the recipe!

    1. Hi, Debbie, Thanks so much and so glad you and yours enjoyed! I love how you made the recipe your own, too! Thanks again and hope you’ll stay in touch.

    1. Hi, William, Thanks so much for your question. You absolutely could do that. I tend to like more sauce in general. Thanks again and hope everyone enjoys!

    1. Hi, Renee, Thanks so much for your question. You could do it that way if you’d like. Keeping chicken skin crispy in a braised chicken dish is next to impossible unless you keep it above the liquid. However, the top is not going to pick up the wine flavor. Also, I did it that way because of the bone-in chicken breast because the bone, rather than the chicken meat would be in the liquid. Again, if you prefer to do it the other way, you can certainly do that. Thanks again and I hope you enjoy!

  5. Could you use thighs? And would you leave bone in and skin on? And how long would you cook them? Thanks Kathryn

    1. Hi, Kathryn, Thanks so much for your great question. You absolutely could use chicken thighs. Leaving the skin on is up to you but whenever you cook any protein with the bones, you’re adding to the flavor so I would advise using chicken thighs on the bone. You would cook them for approximately the same amount of time, maybe a little less as they’re smaller. However, thighs hold up to longer cooking and will only become more and more tender. Thanks again and hope you enjoy!

  6. This gorgeous recipe is so elegant, yet so approachable. Love it that Pinot is the recommended red! Such a great way to make chicken NOT boring. Thanks for sharing 🙂