Chicken, Mushrooms, and Tomatoes with Port Wine

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

  • 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 Tbsp butter
  • 1/4 pound of cremini mushrooms, halved or quartered if large
  • 3 Tbsp 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 Tbsp 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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  • 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!

  • Danie

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

  • Andrea Edwards

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

  • Kat

    Just got done making this. I am not (NOT) a cook, but I was able to make this and its yummy. Recommended.

  • Ed

    Used Rosemary on the chicken and sherry instead of the port. Turned out very well, and so quick to whip up on a week night.

  • christina

    I also used a red wine versus a port. a really really great add-on is porcinis: steep them for about 30 min in hot water beforehand. They really stand out even in the wine sauce — rave reviews for the dinner party. Don’t get me started on the leftovers … mmmmmm!

  • LVKimmel

    Made this a few nights ago for my husband and his friends and we were all very impressed. It was a great meal and the chicken stayed tender and moist. Definitely on my list of Make Agains and I most likely will be passing on to friends!!!

  • Elise

    I made this last night and it was delicious. This recipe and the Morrocan Chicken with olives recipes are my favorites. I LOVE this site…use it all the time.

  • linds

    I made this tonight, it was pretty good! Next time I will double the amount of mushrooms. This would probably be good with steak, too. Thanks for the recipe!

  • Dave

    Superb recipe, just made it! Thanks for sharing!

  • Maria

    I used white mushrooms because I couldn’t find cremini ones and sherry instead of port since that’s what I had. Came out really delicious! I served it with whole wheat fettucine so it was healthy too. Thanks for sharing this.

  • Bonnie Sapka

    I prepared this dish this evening and it was most delicious. I have never heard of boiling garlic first and then frying it in all my 30 years of cooking, but it turned out perfect; and I will boil garlic for that sweet and mild taste for many dishes to come, please tell your Dad thank-you for the recipe. I will be making this for a long time to come.

    The only exception I made was to use Merlot insead of Port wine. Such a delicious meal with a green salad.

  • Amber

    I made this last night, and it got rave reviews. I didn’t boil the garlic (was feeling lazy) and instead halved the amount of garlic and just sliced it thinly, and I used about 1/3 cup of port. I served it with simple oven-roasted potatoes (baby yukon golds, sweet onion, rosemary, salt & pepper) and it was delicious, easy to prepare, and filling. This will definitely become a staple recipe. I’m so glad I found your site!

  • Susanne

    This was wonderful! I made it after teaching all day — it’s quick. I used a half cup of port. I served it with rice pilaf and the braised spinach and garlic recipe on this website. My husband thanked me three time for making it!

  • Suzanne

    Made this recipe last night with a nice port out of the bay area (Danielle.. yummy). It was a success and definitely a keeper. Thank you Elise!

  • Tim Berry

    My wife and I tried it last night and I thought I’d cooked enough for some leftovers. Served with mashed potatoes only and was filling and tasty. I put some rosemary on the chicken.

  • Diane

    This dish was great! My oldest daughter who hates chicken even liked it. My husband had the leftovers today and said it was even better today. :)

  • Sarah H

    Hi Elise! Did you use a tawny port or a ruby port for this dish? Looks great!

  • Elise

    Boiling the garlic makes it soft, like a tiny boiled potato, but not so overwhelming.

  • John

    Why do you boil the garlic? I’ve never heard of doing that before. Recipe looks great.

  • Sandra

    That sounds delicious! I am dying to try it already! But out of curiosity, why do you boil the garlic instead of sauteeing it in the pan? Is it for a more mild flavor, or is there another reason?