Pan-Seared Chicken with Red Wine and Mushroom Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared and topped with a rich red wine and mushroom sauce for a comforting dinner. This French-inspired chicken recipe, ready in about 30 minutes, pairs skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (6 oz each) skinless chicken breasts
1 tsp salt
0.5 tsp black pepper
2 tbsp olive oil
1 cup sliced button mushrooms
2 tbsp minced shallots
0.5 cup dry red wine
0.5 cup chicken broth
1 tbsp unsalted butter
1 tsp fresh thyme leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat 2 skinless chicken breasts dry and season evenly with 1 tsp salt and 0.5 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through; transfer to a plate and keep warm.
Step 3: In the same skillet, add 1 cup sliced button mushrooms and 2 tbsp minced shallots. Sauté for 5 minutes until mushrooms are browned and shallots are soft.
Step 4: Pour in 0.5 cup dry red wine and 0.5 cup chicken broth, scraping the bottom of the pan to release browned bits. Simmer for 6-8 minutes until the sauce reduces by half and thickens.
Step 5: Remove from heat and stir in 1 tbsp unsalted butter and 1 tsp fresh thyme leaves until butter melts and sauce becomes glossy.
Step 6: Return chicken to the skillet, spoon sauce over, and serve immediately.