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If you’ve never tried Champagne Chicken before, you are in for a special treat!
This Champagne Chicken recipe embodies all that is great about French cooking – simple ingredients, an uncomplicated method and a delicate flavor.
This beautiful dish is made with tender chicken breasts, sautéed in butter and served with a creamy, restaurant quality mushroom sauce with – of course – Champagne!
This meal is perfect for a special occasion and also easy enough to whip up on a weeknight.
And like many of my favorite French dishes, there’s something pretty sexy about this Champagne Chicken recipe. A Valentine’s Day meal for sure.
What’s in this Champagne Chicken
We’re using simple, basic ingredients to make a wildly elegant meal. Here’s what you’Il need:
- Boneless, skinless chicken breasts. We’ll be slicing each one in half so we get nice thin chicken cutlets.
- Mushrooms. I use plain ol’ button mushrooms. They cook up so tender in the creamy Champagne sauce and add just enough earthiness without overpowering the other flavors. If you’re a fungiphile and want to try out some more exotic varieties like cremini or oyster mushrooms, you could certainly do that, but it’s not required.
- Butter. You’ll want to use salted butter here. Salted butter is not something I typically have on hand, unless I’m making a pastries like my cherry danish. I love having it in the house though. It’s amazing softened and spread on crusty bread.
- French Champagne. In a pinch, a dry white wine or sparkling wine can be substituted.
- Heavy Cream
How to make Champagne Chicken
You won’t believe how easy the cooking process is, considering the elegant end result! Step by step, here’s what you’ll do:
Dredge the chicken in a simple mixture of flour, salt and pepper. Yes, you can use gluten free flour. I’ve done it many times and it comes out delicious!
Melt the salted butter in a large skillet and sauté the chicken in the butter. Depending on the size of your pan, you may need to cook the chicken in batches.
Add in the mushrooms and allow them to cook together over medium heat.
Then add the cream. Now, take the chicken out of the pan and pour the Champagne in.
The Champagne will reduce, creating a creamy sauce that you’ll pour back over the chicken.
Find the full instructions in the recipe card below.
What to serve with Champagne Chicken
A bottle of Champagne is truly the only accompaniment you need for this creamy Champagne Chicken recipe. But try any of these serving suggestions to take this meal to the next level:
- Pairing with Sides: Complete this indulgent meal with white rice, whipped potatoes or pasta. The potatoes you see pictured here are my easy whipped potatoes and they only require 5 ingredients! Find the recipe here.
- Fresh Vegetables: To add a touch of freshness to your meal, consider serving Champagne Chicken with lightly steamed or sautéed vegetables. Young carrots, green beans or a simple green salad make for perfect pairings.
- Crusty Bread: For a truly indulgent experience, pair Champagne Chicken with a crusty baguette. The sauce is ideal for dipping, and the combination of creamy sauce and crispy bread is simply divine.
- Garnishes: To enhance the visual appeal and flavor profile of your dish, garnish your Champagne Chicken with fresh herbs. Fresh parsley, chives or tarragon are natural pairings. A sprinkle of freshly cracked black pepper is nice too.
What is the best Champagne to cook with?
My recommendation for this particular recipe is to splurge for a good bottle of real Champagne. And by “real” I mean it’s from the Champagne region of France.
I wouldn’t typically encourage the use of expensive Champagne in a recipe, but this Champagne Chicken dish an exception.
Why? You only need a small amount for the chicken. The rest you get to enjoy. So, do as they do in France and treat yourself a little.
If you’re looking for something to do with any leftover Champagne, use it for dessert! Try my Champagne Cupcakes with Strawberry Frosting. They’re a great way to end a romantic date night.
How to Store Champagne Chicken
Place any leftover chicken in an airtight container. It will keep in the refrigerator for 2-3 days. The next time you want to enjoy this Champagne chicken, a simple reheat in the microwave will do the trick.
When you make this Champagne Chicken recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more date night recipes, try these:
- Citrus Thai Basil Shrimp with Coconut Rice
- Pasta with Creamy Blush Sauce
- Herby Tortellini with Roasted Mushrooms
For more chicken dinner recipes, try these:
- Indian Ginger Chicken and Rice
- Old Fashioned Chicken and Vegetable Stew
- Honey Mustard Chicken with Warm Potato Arugula Salad
The Best Champagne Chicken Recipe (Creamy Sauce)
- 4 boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 2 tsp. salt
- 1 tsp. pepper
- 1 stick salted butter
- 1/2 lb. button mushrooms cleaned and sliced
- 1/2 cup flat leaf parsley roughly chopped
- 1 cup heavy cream
- 1/4 cup French Champagne
- 2 1/2 lbs. russet potatoes
- 1/2 stick salted butter (4 Tbsp.)
- 1/2 cup milk
- 1/4 tsp. onion powder
- 1/2 tsp. garlic powder
- Slice each chicken breast in half to make two thinner cutlets of even thickness. You should end up with a total of 8 thin pieces of chicken.
- In a shallow bowl, combine flour, salt and pepper. In a large skillet, melt butter over medium low heat. Dredge chicken breasts in flour mixture and brown in the pan, 3-4 minutes per side. Make the chicken in batches if necessary. Add the mushrooms, cover and simmer for 10 minutes.
- Add the cream and simmer, uncovered, for an additional 10 minutes. Transfer chicken breasts to a warm platter.
- Add the champagne to the pan and bring to a rapid boil over medium-high heat, whisking any brown bits off the bottom of the pan. Lower heat and allow sauce to reduce until creamy.
- Bring a large pot of salted water to a boil. Peel and quarter the potatoes. Boil potatoes 10-15 minutes, until potatoes are easily pierced with a fork. Drain. Over low heat, melt the butter in the same pot. Add the potatoes, milk and spices. Remove from heat. Using an electric mixer, whip the potatoes until smooth.
- Spread the potatoes onto a serving dish. Place the chicken and mushrooms on top of the potatoes. Spoon the sauce over chicken breasts. Garnish with fresh parsley.