Burgundy Chicken Breasts

Transform your dinner routine with this indulgent recipe for Burgundy Chicken Breasts—a one-pan dish that brings French-inspired elegance to your table. Juicy, pan-seared chicken breasts are simmered to perfection in a rich, flavorful sauce made with Burgundy wine, chicken stock, and a blend of aromatic ingredients like garlic, onion, and earthy cremini mushrooms. The addition of tomato paste, dried thyme, and a bay leaf enhances the depth of the sauce, while a buttery olive oil base ensures luxurious texture. Perfectly paired with rice, mashed potatoes, or buttered noodles, this dish is a hearty yet refined comfort food ideal for family meals or special occasions. Ready in under an hour, it’s an easy yet sophisticated way to elevate your weeknight dinner repertoire.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup Burgundy wine (or dry red wine)
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 0.5 teaspoon dried thyme
• 1 leaf bay leaf
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

Dredge the chicken breasts in the all-purpose flour, shaking off any excess.

Step 3

In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and bubbling.

Step 4

Add the chicken breasts to the pan and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Step 6

Stir in the minced garlic and sliced mushrooms, and cook for another 5 minutes, until the mushrooms release their moisture and begin to brown.

Step 7

Pour in the Burgundy wine, scraping the bottom of the pan to deglaze and lift any browned bits for flavor.

Step 8

Stir in the chicken stock, tomato paste, dried thyme, and bay leaf. Mix well to combine.

Step 9

Return the chicken breasts to the pan, nestling them into the sauce.

Step 10

Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).

Step 11

Remove the bay leaf and discard.

Step 12

Taste the sauce and adjust seasoning with additional salt and pepper, if needed.

Step 13

Garnish with chopped fresh parsley before serving, if desired.

Step 14

Serve hot over rice, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Nutrition Facts

Serving size	1751.6 grams (1751.6g)

Amount per serving	% Daily Value*
Calories	2132

Total Fat 80.90g	104%
Saturated Fat 24.20g	121%
Polyunsaturated Fat 3.40g
Cholesterol 679mg	226%
Sodium 3192mg	139%
Total Carbohydrate 56.10g	20%
Dietary Fiber 6.90g	25%
Total Sugars 14.10g
Protein 242.40g	485%

Vitamin D 34IU	171%
Calcium 205mg	16%
Iron 13mg	74%
Potassium 3297mg	70%

*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.

Source of Calories

Fat: 37.9%

Protein: 50.4%

Carbs: 11.7%