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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 or even in these Drunken Strawberries? 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 THESE:
Creamy Chicken and Broccoli Pumpkin Alfredo
Lemon Parmesan Chicken Piccata
Creamy Sun Dried Tomato Parmesan Chicken
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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.
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!