Chicken Champagne Recipe | Creamy & Elegant Dinner

Chicken Champagne recipe with tender chicken, mushrooms, and a silky champagne cream sauce. Elegant, quick, and perfect for weeknights or special occasions.

Chicken champagne recipe

Looking for a dish that feels special but doesn’t take hours? This Chicken Champagne recipe delivers tender chicken in a silky champagne cream sauce with mushrooms and shallots — all in one skillet.

The brut champagne adds brightness while cream and butter create a velvety finish. Perfect for date nights, holidays, or dinner with friends, this creamy champagne chicken is elegant, quick, and effortlessly impressive.

Why This Recipe Works

This Chicken Champagne recipe works because it blends simple techniques with elegant flavor.

Searing locks in juiciness, while deglazing with brut champagne lifts savory pan flavors into a silky cream sauce. Mushrooms and shallots add depth, making the dish taste gourmet without extra effort. One skillet, quick cleanup, and foolproof results make it ideal for special occasions or weeknights.

Ingredients

Ingredient	Purpose / Notes
Chicken breasts or thighs	Breasts cook quickly; thighs stay juicy and flavorful.
Champagne or brut sparkling wine	Use dry champagne; prosecco or cava work as budget-friendly swaps.
Mushrooms (cremini, button, wild)	Add earthy depth and balance the creamy champagne sauce.
Shallots and garlic	Aromatics that build flavor at the base of the sauce.
Chicken stock	Adds savory depth and prevents the sauce from becoming too heavy.
Heavy cream or crème fraîche	Creates a silky, restaurant-style texture.
Butter and olive oil	Used for searing chicken and adding richness to the sauce.
Fresh herbs (parsley, tarragon)	Brighten the dish and enhance presentation.
Lemon juice, salt, pepper	Balance flavors, season well, and add freshness.

Tip: For lighter versions, replace cream with milk or coconut cream. To keep it gluten-free, serve with rice, potatoes, or vegetables instead of pasta.

Equipment & Prep

You don’t need fancy tools for this Chicken Champagne recipe — just a few kitchen basics. A large skillet (stainless steel or cast iron) ensures even searing, while tongs make flipping chicken easy.

A wooden spoon or spatula helps scrape up flavorful pan bits after deglazing with champagne. Keep a meat thermometer handy for perfectly cooked chicken.

Prep is simple: pat chicken dry, slice mushrooms and shallots, measure champagne, and set herbs aside.

How to Make Chicken Champagne Recipe Step-by-Step

1 — Prep & Sear the Chicken

Pat chicken breasts (or thighs) dry and season with salt and pepper. Heat butter and olive oil in a large skillet. Sear chicken 3–4 minutes per side until golden. This step locks in juices and builds the base for the sauce.

2 — Sauté Mushrooms & Shallots

Remove chicken and set aside. In the same skillet, add mushrooms and shallots. Cook 5 minutes until softened and lightly caramelized. The browned bits (fond) add rich flavor once deglazed.

3 — Deglaze with Champagne

Pour in 1 cup brut champagne, prosecco, or cava. Scrape the pan to release the fond. Simmer and reduce by half — this cooks off alcohol and concentrates flavor.

4 — Create the Creamy Sauce

Add chicken stock and heavy cream (or crème fraîche). Stir and simmer until slightly thickened. Season with salt, pepper, and lemon juice for brightness.

5 — Finish & Serve

Return chicken to skillet, spoon sauce over the top, and simmer 2–3 minutes until fully cooked (165°F). Garnish with parsley or tarragon. Serve over mashed potatoes, rice, or buttered noodles to soak up the sauce.

What to Serve with Chicken Champagne Recipe

This Chicken Champagne recipe pairs beautifully with buttery mashed potatoes, creamy risotto, or simple pasta to soak up the champagne sauce.

For vegetables, try roasted asparagus, green beans, or glazed carrots. To complete the meal, serve with a glass of brut champagne or a dry white wine like chardonnay.

The crisp acidity balances the richness of the creamy champagne chicken perfectly.

Tips, Variations & Make-Ahead

This Chicken Champagne recipe is versatile, but a few tips ensure success. Always use brut champagne or dry sparkling wine so the sauce doesn’t taste sweet.

Sear chicken well for maximum flavor, then reduce champagne until slightly syrupy before adding cream.For variations, stir in Dijon mustard for gentle heat, swap cream for coconut cream to keep it dairy-free, or add truffle oil for a luxurious touch.

Chicken thighs make the dish richer, while chicken breasts keep it lighter.

Nutrition Info

Approximate values per serving (based on chicken breasts with cream):

Nutrient	Amount (per serving)	Benefits
Calories	490–520 kcal	Provides balanced energy for a full meal.
Protein	34–36 g	Supports muscle repair and satiety.
Fat	28–30 g	Healthy fats from cream and olive oil add richness.
Carbohydrates	6–8 g	Naturally low-carb; suitable for gluten-free diets.
Fiber	1–2 g	From mushrooms and shallots.
Sodium	480–520 mg	Controlled seasoning keeps levels moderate.

Benefits:
This Chicken Champagne recipe is protein-rich and naturally low in carbs, making it filling without being heavy. Mushrooms add antioxidants and fiber, while herbs and lemon provide freshness. With simple substitutions, it can be made lighter or dairy-free.

FAQs

Q1: Can I use prosecco or cava instead of champagne?
Yes, choose a brut style for balanced flavor.

Q2: Does the alcohol cook off?
Most alcohol evaporates during simmering, leaving only flavor.

Q3: What’s the best cut of chicken?
Breasts for quick cooking, thighs for extra juiciness.

Q4: Which mushrooms work best?
Cremini, button, or wild mushrooms add earthy depth.

Q5: Can I make it dairy-free?
Yes, use coconut cream instead of heavy cream.

Q6: How do I reheat leftovers?
Warm gently over low heat to prevent sauce splitting.