recipe with chicken and red wine

The Best recipe with chicken and red wine

This recipe with chicken and red wine is one of my favorites because it’s simple yet full of flavor—no fancy techniques required. I grew up in a house where every meal had to be hearty enough to feed a family of eight, and this dish fits that bill perfectly. The red wine adds a rich depth that makes the chicken taste even better, and it’s not just a fancy dinner—it’s something you can make on a weeknight when everyone’s tired after school or work. My kids love it because it’s not too greasy, but still satisfying, and the wine gives it a grown-up touch that makes them feel like they’re eating something special.

I also love how this recipe is good for you in a way that doesn’t feel like a chore. Chicken is lean protein, and the red wine—when used in moderation—has antioxidants that can be healthy. It’s not a one-time indulgence, either. I serve it for holidays, family gatherings, and even just regular dinners when we want something comforting. The kids won’t even notice the wine’s benefits because it’s just part of the dish, but I know it’s a smart way to eat well without feeling like you’re missing out on flavor. Plus, it’s easy to adjust—swap the wine for broth if you prefer, or use less if you’re watching calories, but the taste stays just as good.

Chicken in Red Wine with Garlic and Herbs

4.8 from 1349 votes

A rich, flavorful dish featuring tender chicken braised in a deep red wine sauce infused with garlic, herbs, and a touch of butter. Perfect for a cozy dinner.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Sauce

• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 1 cup chicken broth
• 1 cup tomato sauce
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 tbsp balsamic vinegar
• 1 tbsp fresh parsley, chopped

Optional Additions

• 1 cup cooked pasta (e.g., penne)
• 1 cup grated Parmesan cheese

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C) if serving with baked pasta. Pat chicken breasts dry and season both sides with salt, pepper, thyme, and rosemary. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
2. 2 In the same skillet, sauté onion and garlic until soft (about 3 minutes). Pour in red wine, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced. Add tomato sauce, chicken broth, and balsamic vinegar. Stir well.
3. 3 Return chicken to the skillet, add butter, and cook for 5–7 minutes until chicken is cooked through (internal temperature of 165°F/74°C). Simmer sauce for 10–12 minutes until thickened.
4. 4 If serving with pasta, bake cooked pasta on a baking sheet at 375°F (190°C) for 5–7 minutes until heated through. Toss with Parmesan cheese before serving.
5. 5 Garnish with fresh parsley and serve hot with pasta or as a standalone dish.

🔧Equipment

• Large skillet or Dutch oven
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Oven (if serving with baked pasta)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 90🧂Sodium: 750🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

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This chicken and red wine dish is always a crowd-pleaser because it’s simple enough to make without fuss but packed with deep, flavorful richness that elevates any meal. Whether you’re hosting a casual family dinner or a bigger gathering, the tender chicken and bold wine sauce make it feel special without requiring fancy ingredients or hours of prep. Plus, it’s forgiving—you can adjust the wine to taste, add herbs if you like, or even skip the wine entirely if needed. It’s the kind of dish that feels intentional but never pretentious, so everyone can enjoy it without feeling left out.

❓ Frequently Asked Questions About Chicken in Red Wine with Garlic and Herbs

1. What is the best type of chicken to use in this red wine chicken recipe?

For this dish, boneless, skinless chicken breasts or thighs work exceptionally well. Chicken breasts are leaner and absorb the flavors beautifully, while thighs add more richness and moisture. If you prefer, you can also use chicken wings for a fun twist.

2. How do I prepare the chicken before cooking?

Start by patting the chicken dry with paper towels to ensure a good sear. Season both sides generously with salt, pepper, and any other desired herbs (like thyme, rosemary, or garlic powder). For extra flavor, you can marinate the chicken in olive oil, minced garlic, and red wine vinegar for about 30 minutes before cooking.

3. Why is red wine used in this recipe, and what wine should I choose?

Red wine adds depth and richness to the dish, balancing the savory flavors of the chicken and vegetables. A medium-bodied red wine like Pinot Noir, Merlot, or Chianti works well, but any dry red wine with good acidity will do. Avoid overly sweet or tannic wines, as they can overpower the dish.

4. How should I cook the chicken in red wine?

For a crispy sear, heat a large skillet or Dutch oven over medium-high heat and add a bit of olive oil. Sear the chicken on both sides until golden brown (about 3–4 minutes per side). Pour in the red wine, scraping up the browned bits from the pan. Let it reduce slightly (about 2–3 minutes) before adding the remaining ingredients.

5. What vegetables pair well with this red wine chicken recipe?

Classic pairings include garlic sautéed mushrooms, bell peppers, zucchini, or asparagus. For a heartier dish, try adding carrots, onions, or even a simple green salad on the side. The wine’s acidity helps cut through the richness of the chicken, so fresh herbs like parsley or basil also complement the dish beautifully.