Chicken, Mushrooms, and Tomatoes with Port Wine

DinnerQuick and EasyChicken Breast

Pan-cooked boneless, skinless, chicken breasts, with mushrooms, fresh tomatoes, and port wine.

Photography Credit: Sally Vargas

This is one of my father’s favorite chicken recipes.

Boneless chicken breasts are cooked with shallots, garlic, mushrooms, and simmered with tomatoes and port.

Perfect for a quick and easy midweek meal!

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Chicken, Mushrooms, and Tomatoes with Port Wine Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 4 chicken boneless breast halves (with skin or without)
  • Salt and pepper to taste
  • 6 whole cloves garlic
  • 2 tablespoons butter
  • 1/4 pound of cremini mushrooms, halved or quartered if large
  • 3 tablespoons finely chopped shallots
  • 1/4 cup Port wine
  • 4 small (3/4 pound) plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups)
  • 2 tablespoons chopped parsley (for garnish)


1 Salt the chicken: Sprinkle the chicken breasts on both sides with salt and pepper.

2 Boil the garlic: Drop the garlic into a small saucepan of boiling water, cook for 5 minutes, and set aside. When cool, peel of the skins.

3 Brown the chicken: Heat the butter in a heavy skillet and add the chicken pieces. Cook over medium high heat for about 1 minute, or until lightly browned on one side. Turn and cook for about 1 minute on the second side.

4 Add the mushrooms and cook, turning chicken occasionally, for about 2 minutes.

5 Add the shallots and the garlic cloves to the pan. Add the Port wine, tomatoes, salt and pepper to taste. Cover and cook for 10 minutes, or until the chicken is cooked through )a thermometer inserted into the thickest part of the breast registers 165°F).

Transfer the chicken, mushrooms, and tomatoes to a warm platter.

If the sauce is thin, cook it down for a minute or two. Pour onto chicken and sprinkle with chopped parsley.

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Chicken with Mushrooms and Port Wine

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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26 Comments / Reviews

No ImageChicken, Mushrooms, and Tomatoes with Port Wine

Did you make it? Rate it!

  1. Sandy K

    Loved it! This was delicious with mashed potatoes and even better the next day! I will definitely be making this again. I actually cut the tomatoes and eighths and then also thinly sliced mushrooms. Before I served it I cut the pieces of chicken into very wide slices because I had both breast and thighs that I used so that everyone could have some of each.


  2. Jim

    I made this and followed the recipe strictly. I changed nothing. And it was good. It didn’t look like the picture above because the tomatoes — well, you know what happens to tomatoes when you cook them. If I re-make it, I think I’ll add the same amount of tomatoes toward the end and cook them very lightly, like 3 minutes instead of 10. I felt like something was missing, and that might be the missing component. I served it with white rice.


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  3. Joan

    Hi, Elise. I was going to make chicken masala which is a favorite in our house. Was out of masala wine and googled a recipe using port which is what was on hand. Not a garlic lover but my husband loves it. Very tasty and the hubby positively devoured.
    Wants it again. Easy, too. Thank you!


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  4. Danie

    This is wonderful. It’s going into our regular rotation. :)


  5. Andrea Edwards

    Made this for my husband (who does not even like chicken) and we loved it. DELICIOUS!


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