Champagne Chicken

A recipe for Champagne Chicken! Pieces of chicken are served with a Champagne mushroom cream sauce for a quick and flavorful dinner.

This Creamy Champagne Chicken is a wonderful option for an easy, yet elegant meal perfect for celebrating the New Year, date night at home, or other special occasion. Overall, everything comes together in about 30 minutes with just a little prep!

Boneless, skinless chicken breasts are coated in seasoned flour, then pan-fried until golden on each side and cooked through.

While they stay warm in the oven, the onions and mushrooms are sautéed, then simmered in a rich Champagne cream sauce until the flavors have blended and the sauce has thickened slightly.

Serve the chicken immediately topped with the creamy sauce, a little freshly grated Parmesan cheese, and parsley.

A Few Champagne Chicken Tips

I used thin chicken breasts for this recipe. If they are thicker, slice in half lengthwise to create two thinner pieces before coating in flour and pan-frying. Pound if needed to get an even thickness. Chicken thighs can also be used, but the cooking time may vary.

Adjust the heat as needed between medium and medium-low to brown the chicken evenly while also cooking the center to 165˚F (74˚C). Exact cooking time will depend on the thickness of the chicken. Take care not to overcook.

Add the chicken to the skillet in batches if needed to cook in a single layer without overcrowding.

After pan-frying, keep the chicken warm in a 200˚F (90˚C) oven while you prepare the Champagne cream sauce.

If the sauce thickens too much while simmering, add a little more Champagne. If it is not thick enough, stir in a teaspoon or two of cornstarch mixed with a splash of water. Continue to simmer to desired consistency.

I paired the Champagne Chicken with mashed potatoes to help soak up all the extra sauce. Pasta, asparagus, broccoli, arugula, pan-fried potatoes, rice, crusty bread, and/or spinach would also be delicious accompaniments.

Before serving, taste the sauce and season with salt, black pepper, and a little red pepper flakes as desired.

If you don’t have Champagne available, you can always switch for another favorite dry sparkling white wine. It will just be (insert name of sparkling wine) Chicken.

If avoiding alcohol, a good quality chicken broth can be used in its place for a simple mushroom cream sauce.

Looking for more chicken-based recipes?

Try my:

• Chicken and Mushroom Orzo
• Mochiko Chicken (Hawaiian Fried Chicken)
• Lemon Sage Chicken

This recipe was originally posted in December 2014 and updated December 2021.

Champagne Chicken Recipe

Adapted from So Tasty So Yummy

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Champagne Chicken

A recipe for Champagne Chicken! Pieces of chicken are served with a Champagne mushroom cream sauce for a quick and flavorful dinner.

Course Main

Cuisine N/A

Keyword champagne, chicken, mushroom, new year, poultry, wine

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 1/2 cup (65 grams) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons (30 grams) unsalted butter
• 2 tablespoons (30 milliliters) olive oil
• 1 pound (450 grams) boneless, skinless chicken breasts
• 1 onion peeled and chopped
• 2 garlic cloves peeled and minced
• 8 ounces (227 grams) cremini mushrooms thinly sliced
• 2/3 cup (160 milliliters) Champagne brut (dry)
• 3/4 cup (177 milliliters) heavy cream
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon red pepper flakes
• Freshly grated Parmesan cheese for serving, optional
• Fresh parsley for serving

Instructions

• Preheat oven to 200˚F (90˚C) and set aside a baking sheet or large oven-proof plate.
• In a wide bowl or rimmed plate, combine the flour, salt, paprika, and pepper.
• In a large skillet, place the butter and olive oil over medium high heat.
• Coat all sides of the chicken breasts well with the flour mixture.
• Place the chicken in the heated skillet and cook on each side until golden and cooked through to 165˚F (75˚C). If needed, adjust the heat to medium-medium low. Transfer to baking sheet or plate and place in preheated oven to keep warm.
• Place the chopped onion in the pan, adding a little more olive oil or butter if needed. Cook until softened and starting to turn golden.
• Stir in the garlic and cook until just fragrant 30 seconds to 1 minute.
• Add the sliced mushrooms and cook, stirring occasionally, until softened and golden.
• Pour in the Champagne and scrape up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half.
• Reduce heat to low and add the heavy cream. Continue to cook until heated through and thickened slightly
• Season to taste with salt, black pepper, and red pepper flakes.
• Serve immediately over chicken with Parmesan if desired and fresh parsley.