Season the chicken generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Place the chicken in the pan and sear for about 4 minutes on each side until golden brown. Don’t worry if it’s not fully cooked through yet; the next steps will take care of that. Remove the chicken from the skillet and set it aside.

With the same skillet, add another drizzle of olive oil or butter. Toss in the mushrooms and keep stirring until they release their moisture and start browning. Once golden, add the garlic and onion, cooking for another 2 minutes until everything smells fragrant and delicious.

Pour the Pinot Noir into the skillet and gently stir, scraping the browned bits from the bottom (this adds tons of flavor). Stir in the chicken stock. Bring the mixture to a gentle simmer, letting the wine and stock amalgamate into a beautiful sauce.

Nestle the seared chicken back into the skillet, ensuring each piece is surrounded by sauce. Sprinkle the fresh basil over the top and cover the skillet. Allow it to simmer for about 15 minutes, letting the chicken cook through and soak up all the aromatic flavors of the sauce.

Once the chicken is juicy and cooked to perfection, it’s time to plate up. Spoon plenty of sauce over each serving and garnish with a few extra basil leaves for a fresh and vibrant finish.