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Chicken doesn’t get more elegant—or easier—than this. Tender, golden-seared chicken breasts simmer in a Creamy Champagne Sauce with garlic, mushrooms, and fresh herbs.
It’s rich without being heavy, special without being complicated, and perfect for everything from a cozy weeknight to a dinner worth celebrating.
A Little Luxury In Every Bite
This Creamy Champagne Chicken takes simple chicken breasts and turns them into something worth celebrating. The champagne brings a light, crisp flavor that balances perfectly with the rich, creamy sauce, while garlic and mushrooms add depth and comfort.
Searing the chicken first keeps it tender and juicy, and because everything comes together in one pan, you get all that flavor with minimal cleanup. It’s elegant, comforting, and surprisingly easy—proof that a little luxury doesn’t have to be complicated.
Champagne & Comfort
Creamy, elegant, and surprisingly easy—this dish turns simple chicken into something you’ll want to serve on repeat. Here’s what makes it shine:
- Chicken breasts: Tender and juicy, seared to lock in flavor.
- Champagne: Light, crisp, and perfect for lifting the richness of the sauce.
- Mushrooms: Earthy and savory, adding depth and balance.
- Heavy cream: Creates that silky, luxurious texture you can’t resist.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Bubbly Meets Comfort
Here’s a simple, foolproof way to bring this creamy champagne chicken to life—just follow these steps for a dish that’s rich, elegant, and full of flavor.
- Sauté mushrooms. Heat olive oil in a skillet over medium-high. Cook mushrooms until golden. Transfer to a plate.
- Sear chicken. Season chicken with salt and pepper. Sear 4–5 mins per side until golden and cooked through. Set aside.
- Deglaze with champagne. Sauté shallots, then pour in champagne, scraping the pan. Simmer until reduced by half.
- Add cream.Pour in cream, stirring until sauce thickens and turns silky.
- Combine. Return chicken and mushrooms. Simmer a few mins, spooning sauce over the chicken.
- Serve. Top with parsley and serve hot with your favorite sides.
If you loved this recipe, you’ll also enjoy my Crispy Beef Parmigiana for a comforting twist, my indulgent Marry Me Chicken that’s sure to win hearts, and my Seafood Boil packed with bold, juicy flavors. For something rich yet elegant, try the best Broiled Lobster Tails with Chimichurri or creamy, cheesy Scalloped Potatoes—perfect for any special occasion.
FAQs
Yes—Prosecco, Cava, or any dry sparkling wine will work beautifully in this recipe.
You can replace the champagne with chicken broth plus a squeeze of lemon for brightness.
The sauce is best fresh, but you can sear the chicken and prep the mushrooms earlier in the day. Finish the sauce and assemble just before serving.
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Creamy Champagne Chicken
Ingredients
- 1 tablespoon olive oil
- 2 skinless boneless chicken breast fillets halved horizontally to make four fillets
- 1 pinch salt to season
- 14 ounces mushrooms sliced
- 2 teaspoons butter
- 1 french shallot large, finely chopped – normal shallot for U.S readers
- 1/2 cup champagne or sparkling white wine
- 2/3 cup milk or heavy / thickened cream
- 1 teaspoon cornstarch corn flour – only if using milk
- 1 pinch fresh parsley to garnish
Instructions
- Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
- Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
- Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
- Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
- Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Working on it!
Tried this dish this evening and served it with buttery mashed potato and asparagus. To drink we had a bottle of Crémant d’Alsace. Delicious. Easy and quick to prepare. a pleasure to eat with my family. I added half a teaspoon of dijon mustard, and the merest hint of tarragon and thyme to add a bit more depth and complexity. Reduced the sauce fairly aggressively adding about two wine glasses of fizz.
For a lower calorie version of this, I sub chicken stock for cream and omit mushrooms. After removing chicken from the pan, I add more champagne and chicken stock and reduce it so I have more sauce to drizzle over rice or pasta. If you don’t want to wait for it to reduce, sprinkle a little flour and whisk.
Great recipe I added boursin cheese garlic and herb flavor, I cooked chiken sous vide in shallot and herb spices used the juice put into the sauce good stuff
I’ve been making this recipe for a few years – I follow the recipe as written. The only thing I do is add artichokes. This is a great company dinner recipe. My family loves it too.
I use this as a pie filling. Basically do the exact same recipe but cut chicken into bite sized cubes and very slightly undercook. I also added galic, fresh black pepper, seeded mustard and some parsley for color. Cooled and then placed pie crusts (hot water dough recipe works great) into 5″ high sided cake springform tins and baked for 35-40min. Divine!
What, if any, substitutions can I use to make this a non-alcoholic dish? I have a person in my family that cannot have any alcohol under any circumstances, even if it does cook off. Thanks in advance Karina and to anyone who cares to answer as well. 🙂
Hi, just a little tidbit. I have made this several times and love it! I found that if I tried to make it ahead of time the sauce would separate, but if you add a little cream cheese to it and heat slowly it is perfect! Just in case you need to sometime!
I cooked a Mediterranean feast for 30 people (School staff) and used this recipe for the French section. It went really quickly and the staff raved over it. Time to cook it for the family now.
A fantastic recipe. Made exactly as written. The consistency of the sauce was creamy and added a great layer of texture. A quick and elegant recipe. Very fancy for a Tuesday night! Thank you!