Creamy Champagne Chicken is elegant and easy, impressive for any occasion and a family favourite! Perfect for weeknights or weekends, this recipe makes any one feel special!
Creamy Champagne Chicken… Honestly, champagne and chicken at their best!
Here’s a confession: I don’t drink champagne. The taste of it doesn’t agree with my sugar charged taste buds. BUT in THIS recipe? YES! New fan over here, waiving my arms in the air. Champagne lovers will definitely love this creamy sauce with a good kick of champagne, just as much as us non-Champagne loving folk. Yes, really. But what happens if you don’t have Champagne at the ready? Never fear, friends: any sparkling white wine works just as deliciously good..
One thing that I can guarantee is that this Creamy Champagne Chicken is going to blow your mind! Champagne gives this dish an unmistakable delicate flavour. Adding milk instead of heavy creams creates a silky creamy sauce with less fat, simmered with chicken and sliced mushrooms. Serve over a steaming bowl of rice or pasta, or with steamed vegetables.
If you love creamy chicken recipes, try this Lemon Parmesan Chicken Piccata, or this Creamy Sun Dried Tomato Parmesan Chicken!
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Creamy Champagne Chicken
- 1 tablespoon olive oil
- 2 skinless and boneless chicken breast fillets , halved horizontally to make four fillets
- Salt , to season
- 14 ounces | 400 grams sliced mushrooms
- 2 teaspoons butter
- 1 large french shallot , finely chopped (normal shallot for U.S readers)
- 1/2 cup (about 130ml) champagne (or sparkling white wine)
- 2/3 cup milk (or heavy / thickened cream)
- 1 teaspoon of cornstarch (corn flour) -- only if using milk
- Fresh chopped parsley , to garnish
- 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!
Bruce Standen says
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!
Been looking for a recipe as I’m making a special dinner for a very special couple – the goal is to re-create France in the kitchen. I might recommend pounding the chicken so it is even thickness throughout, cooks better that way.
This was fabulous, my family loved it. Can’t wait to try with scallops and shrimp!
I also used asparagus, corn and leeks along with the mushroom. Amazing dish.
That is great to hear and sounds so delicious! I am so glad that it tasted so good. Thank you for sharing and following along with me! XO
Had champagne left over from my daughters wedding. Made it & I have to say, it was to die for. I will definitely make it again.
That is great to hear! I am glad that you enjoyed it and used it for your daughters wedding! Thanks for following along with me!
Caroline Simson says
Do you have any suggestions for a mushroom substitute? That’s a recipe deal breaker for me, otherwise this looks great. 🙁
Have made this recipe a couple of times and will make it tonight again. It is simple enough to make for a week night dinner but yet elegant and tasty enough to make for guest. The only change I made was that I doubled the sauce because I enjoy putting some on top of my rice. Excellent recipe!
Mmmm.. This looks so good!
Ahh I love the look of this. I’ve been learning to make new recopies that isn’t always pasta based! This looks perfect for a beginner like me.
London || Gluten Free with L.B. says
Oh my goodness… this looks incredible!! Any form of having champagne is a win in my book. Will definitely have to try this recipe out 🙂
Linda Love says
I had this on a cruise on a New Year’s Eve event and it was moist and delicious! I’m going to make your version of it, but omitting the cornstarch and using heavy whipping cream. I’ll reduce the cream.
I can hardly wait! It looks beautiful, too. Thanks