From the family table to a saucy date night in, this simple chicken recipe has it all! Introducing dinner recipe number 12 out of my 52 week recipe share challenge – skillet chicken in a red wine sauce! I’m channeling a romantic French retreat with this one and can’t wait for you to give it a try! Taste this flavorful dish and you won’t believe that is was ready in under 30 minutes in only one pan!
The Origin of this Red Wine Skillet Chicken
My inspiration for this one – like many of my recipes – my wonderful and picky husband, Matt. I asked him what he felt like having for dinner this week, and he said he wanted “something healthy and delicious, like chicken from an Italian restaurant”. Okay then… I know just the dish! I always love an opportunity to whip up a skillet reduction sauce, especially one that includes my favorite ingredient… wine!
Similar to a traditional Italian Chicken Marsala, this Skillet Chicken in a Cabernet Mushroom Pan Sauce is loaded with depth. But unlike the chicken marsala, this dish is variable. An array of wines can be used, and beef broth with balsamic vinegar brings a deep and rich flavor that nicely compliments any red wine. I’m partial to a cabernet in the sauce, but you can achieve the same delightful flavor profile with a pinot noir, Syrah, merlot, Malbec, a red blend… really anything you fancy!
How To Prepare the Skillet Cabernet Chicken
While this one pan recipe might be quick and simple, there are few steps to achieving the perfect plate! I’ve included the step-by-step recipe to reference below, but want to provide a little added detail and rationale for the process. So, here are the detailed steps!
Sear the Chicken Thighs
First, you’ll want to pan-sear the chicken thighs. To prepare the chicken for searing, pat them dry and season with salt, pepper, garlic powder, and any Italian herbs you have on hand (I used herbs de Provence). Heat a few Tablespoons of olive oil in a skillet over medium heat and add the chicken to the pan. You’ll want to achieve a nice golden brown on each side before preparing the sauce. To do so, allow the chicken to sear for 4-6 minutes on each side. Once the chicken has been browned lightly on each side to a golden crisp, set it aside on a plate – but be prepared to reincorporate it in a few minutes!
Prepare the Mushroom and Shallot Red Wine Sauce
This red wine mushroom sauce is not only delicious, it is so very easy and quick to prepare! In the same pan that you previously seared the chicken, you will prepare the red wine sauce. After this, you will reincorporate the chicken to the pan and serve! Here’s how to make the sauce:
Keep the drippings and scraps from the chicken right there in the pan, and add your mushrooms, onion, shallot, and garlic along with an extra splash of olive oil. Toss the aromatics occasionally as they sweat until they are tender and lightly browned. Then, push them to the perimeter of the pan and add butter in the center. From here, you will prepare a roux in the pan without removing any of the aromatics!
Making the Red-Wine Roux
With the aromatics pushed to the perimeter of the pan, bring the butter in the center to a simmer. Once it begins to simmer, whisk in the flour with a fork and begin to toss together with the aromatics. From here, add in the beef stock, red wine, and balsamic vinegar and return to a simmer until it begins to thicken. This will take only a few moments, so keep an eye on it and keep tossing! Finally, when the red wine sauce has thickened and reduced a bit, add in the milk and return to a simmer to thicken further.
Your sauce is complete, and now you can begin to tie up the loose ends! Taste test and adjust accordingly with salt/pepper, a little more milk to amp up the creaminess, and toss in some spriggs of thyme to round out the flavor. Once you get the sauce just how you want it, it’s time to reincorporate the chicken into your pan and infuse the beautiful flavors you’ve created into the golden chicken thighs!
Serving the Red Wine Chicken Thighs
This chicken is good enough alone, but made even better when served over a bed of rice, pasta, or with a side of veggies! For the plate pictured, I used frozen cauliflower rice from Trader Joes made easy in a microwaveable bag. When it comes to preparing rice or pasta, I like to take the easy route! Specifically the route that involves less clean up – so anything in a “microwaveable bag” has this busy mama’s vote!
A Family Friendly Dish
If you’re wondering whether or not this meal can be served to the little mouths around your table, do not fret! This chicken and red wine sauce is 100% safe to serve – and in my experience it is totally toddler friendly! The alcohol content in the wine cooks out as it reduces, leaving the depth of flavor while removing the buzz (sorry to disappoint). Brooks (my picky two year old) actually ate his entire plate of this meal, something that rarely happens! And as for my almost-1-year-old daughter who eats anything and everything, this was just another “favorite” to add to her growing palate!
I hope you’ll give this delicious chicken skillet a try this week! And if you’re looking for some more simple weeknight meals that your family will love, try out my French Onion Soup, my Mango Basil Chicken Salad, and my Thai Peach Chicken and Broccoli among many others that can be found under “recipes”! And if you do try out one of my recipes, I would love to see your creation! Tag me on instagram (@kelsiebrownblog)!
Without Further adieu, here is the simple recipe for skillet chicken in a red wine sauce that is sure to please everyone at your table (including the babies)!
Skillet Chicken in a Red Wine Sauce
Equipment
- Cast iron skillet
Ingredients
- 4-6 chicken thighs
- 2 C Shitake mushrooms
- 1/2 red onion
- 1 Tbsp minced shallot
- 1 tsp minced garlic
- 2 Tbsp butter
- 2 Tbsp flour
- 1 C beef broth
- 1/2 C red wine Cabernet or any kind
- 1 Tbsp balsamic vinegar
- 1/2 C milk
- 2-3 sprigs thyme
- to taste salt and pepper
- dash olive oil
Instructions
- Bring a few Tbsp olive oil to a simmer in a skillet over medium heat (I use and recommend a cast iron skillet, but any kind will do). While the pan heats up, pat chicken thighs dry and season with salt/pepper and any italian herbs of choice you might have on hand! Place chicken on pan and sear on each side until golden, about 3-5 minutes each side. As this cooks, prepare your aromatics (slice mushrooms, onion, shallots, and garlic).
- When chicken is golden on each side, remove and set aside on a plate, leaving all scraps and drippings in the skillet. Add your sliced mushrooms, sliced onion, minced shallot and garlic and a splash more olive oil if necessary. Toss occasionally as these cook until they are tender and lightly browned.
- Once aromatics are tender, push them to the perimeter of the pan and add butter into the center. Bring the butter to a simmer. As soon as it begins to bubble, whisk your flour into the butter with a fork right there in the center of the pan, and then toss the aromatics in with it to coat. Immediately following this, add in your red wine, beef broth, and balsamic vinegar and return to a simmer, stirring occasionally.
- As your sauce begins to simmer it will also begin to thicken. Continue to stir as it does so for a few minutes, and then add in your milk and sprigs of thyme. The milk will add a nice creaminess to the sauce. Return to a simmer to thicken, and add any additional salt or seasoning to taste.
- Once your creamy red wine mushroom sauce begins to simmer again, reincorporate your chicken thighs by placing them back into the skillet to finish cooking in the simmering sauce. Allow them to simmer in the sauce for 3-5 minutes, until the consistency is to your liking and your chicken is thoroughly cooked through (it should be already, but just in case)! Serve over a bed of white rice, cauliflower rice, pasta, or with a side of potatoes and veggies!
Nutrition
With Love,
Kelsie
