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If you’ve never tried Champagne Chicken before, you are in for a special treat!
This 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!
It’s a great recipe for special occasions 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.
Ingredients
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.
- Salted butter. Hold the olive oil – French cooking calls for butter! Salted butter is not something I typically have on hand, unless I’m making pastries like 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
- Flour. For a gluten-free version, use gluten free flour.
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 until it’s golden brown. 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.
Serving Suggestions
A bottle of Champagne is truly the only accompaniment you need for this creamy Champagne Chicken. But try any of these serving suggestions to take this meal to the next level:
- Pairing with a Starch: Complete this indulgent meal with white or wild rice, whipped potatoes or pasta. The potatoes you see pictured here are my easy whipped potatoes and they only require 5 ingredients!
- Fresh Vegetables: To add a touch of freshness, try 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 so good for dipping, and the combination of creamy sauce and crispy bread is simply divine.
- Garnishes: To enhance the visual appeal and flavor profile, 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?
Look for a dry champagne, or Brut Champagne, to use for cooking. Same goes for a regular wine. The drier, the better. You don’t want to add any sweetness to the recipe through the wine.
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, Champagne lovers, 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, 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 creamy chicken recipes, try these:
Champagne Chicken Recipe
Ingredients
- 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 Champagne
Instructions
- 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 browned bits off the bottom of the pan. Lower heat and allow sauce to reduce until creamy.
- Place the chicken and mushrooms on a serving plate. Pour sauce over the chicken breasts. Garnish with fresh parsley.
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