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Champagne Chicken on a white plate with mashed potatoes.

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
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 Servings


  • 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


  • 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.