Wine-Baked Chicken Breasts

READY IN: 1hr 20mins
Recipe by Minnesota Camp Cook

This fills the house with the most delicious aroma. I use skinless chicken breasts to cut fat and low sodium soy sauce to cut salt. It is very easy and is one the first recipes I made using wine. Use any good quality dry red wine that you enjoy drinking. Do not use wine labeled as a 'cooking' wine as it is likely to be a poor quality wine that has had salt added to it.

Top Review by karen

I really liked this recipe. The sauce was wonderful and the house smelled great while it was cooking. I think that the sauce was even more flavorful the next day with the leftovers! The only reason that it didn't get 5 stars is because I think the cooking time is probably longer than it needs to be. I used skinless boneless chicken breasts and my chicken was really dry. The sauce helped, but it didn't flavor the interior of the chicken. Next time I would cut down the cooking time and just check the chicken to make sure it was cooked through. Oh...I followed the recipe exactly using 3 breasts and good red wine that was probably a little past it's prime in an opened bottle. Still made a wonderful sauce.

Ingredients Nutrition


  1. Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
  2. Combine all the sauce ingredients and mix well.
  3. Pour mixture over the chicken and cover the dish.
  4. Bake 1 1/2 hours at 375 degrees F.
  5. Uncover the dish for the last 15 minutes.

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