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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.
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.
a bientot!
This was fabulous, my family loved it. Can’t wait to try with scallops and shrimp!
Ooooh yes!
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!
Do you have any suggestions for a mushroom substitute? That’s a recipe deal breaker for me, otherwise this looks great. 🙁
Omit them
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!
Thanks Nicole!
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.
Jasmine x
http://www.jasminesimone.co.uk
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 🙂
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