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5 from 7 votes

Creamy Champagne Chicken

Creamy Champagne Chicken is elegant and easy, impressive for any occasion and a family favourite! Perfect for weeknights or weekends!
Servings: 4
Author: Karina - Cafe Delites


  • 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!