Wine Braised Chicken Breast Recipe

A close up image of chicken in wine sauce in the pan.

Wine Braised Chicken Breast Recipe

My Wine Braised Chicken Breast Recipe is the most mouthwatering, savory main dish you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love. Slow cooked to perfection in about 1 hour.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 10

Cook Time 1 7

Total Time 1 17

Servings servings

Calories 330kcal

Author Jessy Freimann

Equipment

Ingredients

2 Tablespoons olive oil, divided
3 large chicken breasts fillet into 6 thin cuts of chicken breast
1 teaspoon Kosher salt to taste
¼ teaspoon Ground black pepper to taste
1 medium onion sliced into thin rings
3 cloves fresh garlic, peeled and smashed
1 cup red wine
14.5 ounces chicken broth (you can also use beef broth if that's what you have on hand)
2 Tablespoons tomato paste
Water (optional)

Instructions

In a large skillet, heat oil over medium-high heat.
Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
Once all the chicken is browned and out of the pan, add sliced onion and smashed garlic. Season them with salt and pepper to taste and sauté them stirring constantly for a minute or two.
Move the onion and garlic to the edges of the pan and place the tomato paste into the middle. Sauté for a couple minutes stirring often and then stir into the onions and garlic.
Add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
After the wine has simmered for two minutes, add broth. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil.
Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

Video

Notes

Filet the chicken so that the pieces are nice and thin. Try to make the pieces around the same size for even cooking.

Slice the onions into rings. I find that this helps them stay together a little easier. They will still break down as they cook, which is totally okay.

If you aren't a big fan of the texture of the onion, slice them thin and they'll melt into the sauce as they braise.

Once the chicken is covered and cooking, check on it and stir about halfway through. You want to make sure it hasn't dried out. If necessary, add a little water — I've never had to but know that this is an option if necessary.

Make sure you serve a nice, crusty loaf of bread with your red wine sauce with chicken to sop up all those amazing juices.

Ingredients to prep ahead- You can slice the chicken and onions and peel the garlic ahead of time.

Leftovers and storage- Remember to place any leftover red wine chicken in an airtight container in the fridge. It will keep for up to 3-4 days, and I recommend reheating in a skillet for the best results. You can freeze this recipe, but note that the texture of the onion in particular may change after freezing, thawing, and reheating.

Nutrition