Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

4.47 from 249 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 249 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

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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97 Comments

  1. This recipe looks delicious and I’m looking forward to trying it as written but am on a mission for a gluten free/dairy free recipe. Do you think omitting the butter and flour will change the flavor profile too much or worth giving it a shot?

    1. Hi, Kara, Thanks so much for your question. All you would need to do is sub out the dairy butter for something plant-based like Earth Balance, which I use frequently and really like. As far as thickening, just use whatever thickener you’re comfortable using–cornstarch, arrowroot or xanthan gum will work fine. Thanks again and hope you enjoy!

  2. 5 stars
    Oh my!! Delicious and not that difficult to make. My family loved it 🥰. I used baby Bella mushrooms and served the chicken with mashed potatoes. I will definitely be making this again. Thank you 😊

    1. Hi, Cassandra, Thanks so very much and happy you enjoyed! Baby portobellos are a great choice. Thanks again and appreciate your taking the time to come back and comment.

  3. 5 stars
    Used a jar of roasted red peppers instead of tomato due to my husband’s allergy but this came out amazing! We both loved it. The chicken was so tender and the broth was perfect. It will be a go to… thanks for sharing!

    1. Hi, Renee, Thanks so very much and so happy you both enjoyed! Love that you used roasted red peppers instead of the tomatoes–what a great idea! Thanks again and appreciate your taking the time to come back and comment.

  4. 5 stars
    Didn’t realize this WASN’T a soup until after I shredded the cooked chicken and put back in the pot. But you know what? It’s a soup now! And one of our favorites!

      1. Hi, Amanda, Thanks so much!! Yes, extra sauce for the potatoes, the rice, the pasta, the polenta, the cauliflower mash…. And, it’s not too difficult then to pop an extra breast in without having to do a lot of calculation. Thanks so very much!! Hope you try it and hope you enjoy!

    1. Hi, Dee, Thanks so much for your question. The saturated fat sources in this recipe is coming from the chicken skin and the butter. You’d want to remove the skin and any additional chicken fat from the bone-in chicken breasts and skip the butter. You could substitute something plant-based, such as Earth Balance. Hope that helps and hope you enjoy!

    1. Hi, Audrey, Thanks so much for your question. Yes, you can use boneless chicken breasts; I think some other readers have. You can brown the chicken breasts, set them aside then make the sauce and let that flavor develop. Add the chicken and cook it through. Or, you braise the chicken breasts the chicken for the amount of time stated and they should be almost shreddable. Thanks again and hope you enjoy!

  5. 5 stars
    Excellent recipe! No modifications needed. Served it with mashed potatoes and steamed broccoli. Deeelicious!

    1. Hi, Audrey, Thanks so much for your question. Yes, you can try leaving them out. Have you heard of Nomato products? It’s a line of products that taste like tomatoes which uses beets and other vegetables that might work for you. Thanks again and hope you enjoy!

    1. Hi, Lisa, Thanks so much for your question! I totally understand; my husband is allergic to mushrooms, so he has to pick them out, or I just can’t put them in. What about carrots and pearl onions–similar to a coq a vin. I considered recommending artichoke hearts, but not sure they’d be very attractive in this recipe because of the red wine. Thanks again so much and hope you enjoy!

    1. Hi, SS, Thanks so much for your question. I’m assuming you mean chicken thighs? Yes, you absolutely can! If that’s not what you meant, just let me know. Thanks again!

  6. 5 stars
    Hi Carol,
    This was amazing! I didn’t have wild mushrooms so used basic sliced brown mushrooms, and served with green beans and croissants to sop up the sauce. So delicious, will definitely add to my regular rotation.
    Thank you!

    1. Hi, Liz, Thanks so very much and so happy you enjoyed! The brown cremini mushrooms (baby Portobellos) are a great substitute. Thanks again!