Lemon Herb Chicken Moscato has officially become one of my go-to weeknight recipes.
My husband is obsessed with this dish, especially when I serve it over some whole wheat pasta with a simple side salad. It’s seriously packed with flavor and really makes a statement without getting too intricate on the ingredients side of things.
This is the second installment of recipes I developed for The Naked Grape and I think it might also be my favorite. The sauce that you make with the wine that coats the chicken is basically one of those things where you want to lick your plate clean. Like straight up tongue on plate action. If you’re around people that would judge that kinda action, grab a piece of bread and sop it all up. Because seriously, you’re not going to want to let this saucey-ness go to waste.
I’ve got a little picture by picture tutorial for ya on this one… but here’s the gist of it…..
I start this dish with boneless skinless chicken thighs. They have an infinite amout more flavor than boneless skinless chicken breasts so that makes a huge difference right off the bat! I coat them in a little bit of flour, salt and pepper so that when they are sautéing they have a bit of a crust. Nothing too thick, but enough to give the chicken a bit of crispness.
Once the chicken is cooked, I like to sauté some shallots and garlic to get things going. Next I add some mushrooms and just start to cook those. While the mushrooms are cooking, I add a healthy does of The Naked Grape’s Moscato wine. Now Moscato is a sweeter wine with some peach and orange blossom undertones, which work perfectly in this dish. After adding the wine, I let it reduce down a bit while the mushrooms continue to cook.
Next, I add the chicken and herbs back into the mushroom and wine mixture and add some lemon juice for a hint of citrus. Then I just season it with salt and pepper to taste and serve it over pasta or rice and call it a day. It’s really one of the most flavorful chicken dishes out there and I can promise you that you and your friends or family are going to love it!
Ready for the step by step? Let’s do this! (Full recipe at the bottom of the post like usual!)
Lemon and Herb Chicken Moscato
- 1- pound boneless skinless chicken thighs cut into bite sized pieces
- 1/4 cup all purpose flour
- 3 tablespoons olive oil divided
- 2 shallots finely chopped
- 2 cloves garlic finely chopped
- 6-8 baby bella mushrooms sliced (about 6 ounces)
- ½ cup The Naked Grape Moscato wine
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- Juice of 1 lemon
- Kosher salt and freshly cracked black pepper
- Paste or rice to serve
- Place the chicken into a large bowl and sprinkle the flour on top. Season the chicken with salt and pepper and toss with a pair of tongs to make sure the chicken is evenly coated in flour, salt and pepper.
- In a large skillet, add 1 tablespoon of olive oil over medium high heat. Add the chicken into the skillet and sauté until fully cooked, about 10 minutes, making sure to stir the chicken to ensure it cooks evenly. Once the chicken is cooked, transfer it to a clean bowl and set aside.
- In the same skillet, add the remaining olive oil over medium high heat. Add the shallots and garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and stir. Sauté the mushrooms for about 3-4 minutes until they are partially cooked. Add the Moscato wine and stir to combine. Reduce the heat to medium and let the wine cook, and the mushrooms continue to cook down for about 5 minutes. Season the mushroom mixture with salt and pepper.
- Add the chopped parsley, basil and cooked chicken into the mushroom mixture and stir. Season everything with salt and pepper to taste and reduce the heat to low until ready to serve. Squeeze the fresh lemon juice over the chicken to give it a burst of freshness.
- Cook some pasta or rice, whichever you prefer, according to the package directions. Serve the chicken over the pasta or rice and enjoy.