Champagne Glazed Chicken
Elevate your weeknight dinner or celebratory meal with this indulgent Champagne Glazed Chicken, a dish that combines elegance and comfort in every bite. Juicy, golden-seared chicken breasts are simmered in a luxurious champagne glaze infused with the sweetness of honey, aromatic shallots, garlic, and earthy thyme. A splash of heavy cream adds velvety richness, while freshly chopped parsley and optional lemon wedges brighten the dish with a pop of freshness. Perfect for a romantic dinner or entertaining guests, this simple yet sophisticated recipe comes together in just 45 minutes, delivering restaurant-quality flavor with ease. Pair this delectable dish with roasted vegetables or creamy mashed potatoes for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely diced
- 2 pieces garlic cloves, minced
- 1 cup champagne (or sparkling wine)
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in the diced shallots and minced garlic, cooking for 2-3 minutes or until softened and fragrant.
Pour the champagne into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the champagne to simmer for 2-3 minutes and reduce slightly.
Stir in the chicken stock, honey, and fresh thyme leaves. Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet with a lid and let the chicken cook for 15-20 minutes, or until fully cooked (internal temperature of 165°F or 74°C).
Remove the chicken breasts again and set aside. Stir the heavy cream into the champagne sauce and let it simmer for 3-5 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet and spoon the champagne glaze over them.
Garnish with fresh parsley and serve immediately with lemon wedges for added brightness, if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 43.5 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
