Savory Chicken Recipe: Port and Raisins

Indulge in a savory and sweet delight with this Chicken With Port and Raisins recipe. A dish that is perfect for your next dinner party or special gathering, this recipe will leave your guests utterly impressed with your culinary skills.

This dish embodies the perfect balance of flavors and textures that will tantalize your taste buds. The tender boneless chicken breasts are cooked to perfection and then smothered in a rich and flavorful port raisin sauce. The sweetness of the dark raisins compliments the boldness of the port wine, creating an irresistible burst of flavor with each bite.

Not only is this dish delicious, it is also a piece of culinary art to behold. The deep reddish-brown hue of the sauce coupled with the gorgeous golden-brown sear on the chicken is sure to impress even the most discerning foodies.

Be ready to stun your guests with this impressive yet straightforward Chicken With Port and Raisins recipe. So why not impress your guests and make this hearty dish, fit for a king, at your next social gathering?

Why You’ll Love This Recipe

Chicken With Port and Raisins
Chicken With Port and Raisins

If you’re in search of a delicious and sophisticated dish that will satisfy your guests, then look no further than this chicken with port and raisins recipe. This dish is an elegant and flavorful option that will elevate your dinner party from ordinary to extraordinary.

One of the highlights of this recipe is the use of port wine, which infuses the dish with a rich, complex flavor. The sweetness of the dark raisins balances perfectly with the boldness of the port wine, creating a delicious harmony of flavors in each and every bite.

Another reason why you’ll fall in love with this recipe is because it’s incredibly versatile. You can serve it on a bed of rice for a main course or as an appetizer on top of crostini or crackers. The sauce can also be used over roasted vegetables, pork or even atop a fig or cheese plate!

This recipe is also very easy to prepare and cook – and you don’t need any fancy equipment to make it! With just a few basic ingredients like boneless chicken breasts, shallots, fresh nutmeg and olive oil; you can whip up this exquisite dish in no time at all.

In short, chicken with port and raisins is sure to be a crowd-pleaser at any dinner party or gathering. From its incredible taste to its versatility in serving options, this dish is one that will leave everyone feeling satisfied and well-fed. Don’t wait any longer to try it out for yourself!

Ingredient List

 Perfect for a cozy dinner party!
Perfect for a cozy dinner party!

Let’s take a look at what you’ll need for this Chicken with Port and Raisins recipe:

  • 4 boneless chicken breasts: This recipe calls for 4 medium boneless chicken breasts that should be skinless and trimmed of excess fat.
  • 1/2 cup port wine: Use a good-quality port wine to add richness and complexity to the dish.
  • 1 cup dark raisins: Soak the raisins in the port wine for a minimum of one hour, but preferably overnight, to plump them up and infuse them with the flavors of the wine.
  • 2 shallots, diced: Shallots are sweeter and milder than onions, making them an excellent choice for recipes that require a delicate onion flavor.
  • 2 cups fresh mushrooms, sliced: Fresh mushrooms add an earthy depth of flavor and meaty texture to this dish.
  • 1 tablespoon cornstarch: Cornstarch is used as a thickener for the sauce.
  • 4 tablespoons extra virgin olive oil, divided: Extra virgin olive oil is used both for sautéing the chicken and shallots and for making the port and raisin sauce.
  • 1/4 teaspoon fresh nutmeg, grated: Fresh nutmeg imparts a sweet and slightly spicy flavor that complements the sweetness of the raisins and the richness of the cream in this dish.
  • Ground black pepper to taste: Black pepper adds warmth and depth of flavor to any dish.

Note: For best results use fresh ingredients including fresh herbs such as thyme, rosemary or sage.

The Recipe How-To

 A dish with rich flavors and succulent chicken!
A dish with rich flavors and succulent chicken!

Prepare the Chicken Breast

  • Step 1: Soak the Dark Raisins

The first step in making this Chicken with Port and Raisins recipe is to soak the dark raisins in port wine. This adds a level of sweetness and depth of flavor to the dish that just can’t be beat. Measure out 1 cup of dark raisins and place them in a small saucepan. Pour in enough port wine to cover the raisins. Set aside and let soak for at least 1 hour, preferably overnight.

  • Step 2: Cook the Shallots and Mushrooms

Now it’s time to get started on the main event – the chicken! Preheat your oven to 375°F. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add in 2 diced shallots and 2 diced fresh mushrooms. Saute until soft and fragrant.

  • Step 3: Brown the Chicken Breast

While the mushrooms and shallots are cooking, it’s time to get started on browning the chicken breasts. Cut 4 boneless chicken breasts into halves, so you have 8 smaller pieces. Season each piece with salt, pepper, and fresh nutmeg. In a separate skillet, heat up another 2 tablespoons of extra virgin olive oil, divided by each piece of chicken breast port. Once the pan is hot, add all 8 pieces of chicken breast port one at a time before searing until they are browned on both sides but not cooked through entirely.

Make the Port Raisin Sauce

  • Step 1: Prep Sauce Ingredients

Port raisins recipe should be perfect for this step as you’ll need them again. Gather all ingredients for the sauce recipe which includes soaked dark raisins (including remaining port wine), diced shallots, olive oil, salt, ground black pepper, cornstarch, water, heavy cream, and chicken stock.

  • Step 2: Cook the Onion

Heat up another skillet over medium-low heat then add diced onions in heated olive oil. When golden brown color turns out add cooked shallots from earlier steps.

  • Step 3: Add Liquid Ingredients to SAucepan

Add in remaining port wine, heavy cream, water, fresh thyme sprigs along with reserved liquid while cooking soaked raisins.

  • Step 4: Bring Ingredients Together

Add cornstarch-water mixtures while stirring frequently until thickens.

Combine Everything Together

Now it’s finally time to put everything together. In a large baking dish place browned chicken breast port then poured sauted mushroom mixture followed by sauce then sprinkle soaked raisins evenly over them. Bake for an additional 25-30 minutes or until cooked through entirely when chicken is pierced with a fork or thermometer reaching an internal temperature of 165°F.

Enjoy your deliciously tender and flavorful Chicken with Port and

Substitutions and Variations

 Impress your guests with this delicious meal!
Impress your guests with this delicious meal!

One of the best things about cooking is how much room there is for creativity and personalization. This chicken with port and raisins recipe is no exception. Here are some ideas for substitutions and variations to make it your own:

– Fresh herbs: Instead of using dried thyme, try using other fresh herbs such as rosemary, sage or parsley. These will add a delightful fragrance to your dish and offer new flavor dimensions.

– Mushrooms: The mushrooms in this recipe add a nice earthy dimension to the sauce. If you aren’t a fan, try substituting them with spinach or roasted red peppers for added color.

– Protein: Love the sound of the port raisin sauce but not a fan of chicken breasts? No problem! This recipe can work just as well with pork chops or even duck confit.

– Golden raisins: Dark raisins are used in the original recipe, but golden raisins would work just as well. They’re a little sweeter than darker ones so they might add an extra layer of flavor that you’ll love.

– Spices: If you’re feeling adventurous, try adding some ground cinnamon or nutmeg to the dish. These will provide a pop of flavor to pair with the rich sauce.

Remember that cooking should always be fun and experimental! Don’t hesitate to try out different ingredients and substitutions until you find a combination that really sings.

Serving and Pairing

 A mouth-watering recipe you won't regret making!
A mouth-watering recipe you won’t regret making!

Once you’ve made this succulent chicken with port and raisins recipe, deciding how to serve and pair it is just as important. This dish pairs well with a variety of fresh herb-based sides such as roasted potatoes, grilled asparagus, or simple mixed greens salad. The bright burst of lemony acidity from the greens balances the richness of the port wine sauce, while the hearty potatoes provide a delicious carby complement.

This dish also benefits from being paired with some form of starch or carbs like rice, pasta, crusty bread or quinoa. The starch not only adds texture variation but also serves as a vehicle for collecting all the flavorsome juices from the chicken breast, port and raisins sauce on your plate.

If you are feeling adventurous and want to mix things up, try pairing this dish with an off-dry Riesling or rosé. These wines offer enough depth and fruit-forwardness to hold their own against the heavy cream and dark raisins of this dish.

One other pairing option is to go full-on red with a grenache-based wine. Its light-to-medium body coupled with fruity characteristics will enhance the savory port wine flavors in the chicken perfectly.

Ultimately, no matter how you decide to serve or pair it, chicken with port and raisins recipe is both versatile and delicious enough to fit into any occasion where you want to impress your guests with your culinary skills.

Make-Ahead, Storing and Reheating

 A crowd-pleasing entree for any occasion!
A crowd-pleasing entree for any occasion!

One of the best things about this chicken with port and raisins recipe is that it can be made ahead of time, which makes it perfect for entertaining. The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator until you’re ready to cook. The chicken breasts can also be cooked ahead of time and stored in the refrigerator until reheating.

To reheat, preheat the oven to 350°F (175°C). Place the chicken breasts and the sauce in a baking dish, cover it with aluminum foil, and bake for 20-25 minutes, or until heated through. You may need to add a little bit of water or chicken broth to thin out the sauce if it has thickened in the refrigerator.

If you have any leftovers, they can also be stored in an airtight container in the refrigerator for up to three days. To reheat the chicken and sauce, simply heat them up in a microwave or on low heat on a stove top.

Keep in mind that the reheating process can slightly change the texture of the chicken, but it will still taste great. If you want to avoid this, you can make smaller portions and cook accordingly. However, this recipe is so inviting that even the reheated version won’t last long on your dinner plate – or your guest’s!

Tips for Perfect Results

 A perfectly paired combination of sweet and savory!
A perfectly paired combination of sweet and savory!

Cooking a perfect chicken with port and raisin sauce requires a little skill and finesse but can be achieved with these tips.

One of the key tips is to properly cook the chicken. You want to make sure that the chicken breasts are cooked through but not overcooked. Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C). Overcooked chicken will be dry and tough, while undercooked chicken can lead to illness.

Another important tip is to properly season the chicken before cooking. Use salt and freshly ground black pepper on both sides of each breast before cooking. This will help to enhance the flavors of the dish.

When making the sauce, it’s important to use good quality port wine and dark raisins. The port wine gives the dish its distinctive sweetness and depth of flavor, while the dark raisins add texture and contrast. Soak the raisins in port wine for at least an hour, but preferably overnight, for maximum impact.

To thicken the sauce, use cornstarch mixed with water instead of flour. Cornstarch is more effective at thickening sauces than flour, and doesn’t give a starchy flavor or cloudy appearance. It’s important to mix cornstarch with cold water to prevent lumps from forming.

Additional ingredients such as shallots, fresh mushrooms or fresh herbs can be added into this recipe which will add subtle fragrant notes in your final dish.

Lastly, serving this dish hot is crucial for optimal taste experience. Plate your cooked chicken breasts first then add generous spoonfuls of warm port-raisin sauce over them without drowning them in it.

By following these tips, you’ll have a delicious and impressive meal that will wow your guests every time!

Bottom Line

In conclusion, this chicken with port and raisins recipe is a must-try for home chefs who enjoy throwing parties. The combination of tender boneless chicken breasts, rich port wine, and dark raisins create a unique and luxurious flavor that will leave your guests begging for more.

This recipe is flexible and can be adjusted to suit your taste and preferences. You can add fresh herbs or spices, substitute the chicken breasts with thighs, or even make a vegetarian version using mushrooms instead of chicken. With a little creativity and experimentation, the possibilities are endless.

Additionally, this dish is perfect for entertaining guests because it can be made ahead of time and reheated when ready to serve. The sauce can also be easily stored in the fridge or freezer, making meal prep for future parties a breeze.

Overall, this chicken with port and raisins recipe offers a delightful mix of sweet and savory flavors that are sure to impress your friends and family. So go ahead and try out this recipe today – your taste buds will thank you!

Chicken With Port and Raisins

Chicken With Port and Raisins Recipe

A Spanish dish with Moorish influence. I found this recipe online; though I haven't tried it yet, it has some of my favorite ingredients and looks like a quick, yummy dish. Cooking time does not include soaking the raisins. Couscous would make a perfect side dish.
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Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Portuguese
Calories 684.7 kcal


  • 1/2 cup dark raisin
  • 1 cup port wine
  • 2 tablespoons extra virgin olive oil, divided
  • 4 boneless chicken breasts
  • 2 shallots, diced
  • 1/4 lb fresh mushrooms
  • 2 tablespoons balsamic vinegar
  • 1 cup heavy cream
  • 1/4 teaspoon fresh nutmeg, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • salt & freshly ground black pepper, to taste
  • fresh herb (to garnish) (optional)


  • Soak the raisins in the port wine at least 1 hour or, preferably, overnight.
  • Preheat oven to 375°F.
  • In a saute pan, heat 1 tablespoon of the olive oil, when hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10-20 minutes or until cooked through (170 degrees).
  • While chicken is baking; in the saute pan, heat the remaining 1 tablespoon olive oil, Add the shallots and sweat them for 2 minutes, then add the mushrooms and saute them for 2 minutes.
  • Add the vinegar and reduce until almost dry, stir in the raisins and their soaking liquid, cook until the liquid is reduced by half.
  • Stir together cornstarch and water, add this along with the cream, and nutmeg, cook for 2 more minutes, but do not bring to a boil.
  • Adjust the seasoning with salt and pepper.
  • Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.

Your Own Notes


Serving: 340gCalories: 684.7kcalCarbohydrates: 28.6gProtein: 33.3gFat: 42.4gSaturated Fat: 18.6gCholesterol: 174.3mgSodium: 124.3mgFiber: 1gSugar: 15.9g
Keyword < 60 Mins, Chicken, Chicken Breast, European, Meat, Poultry, Spanish
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