Champagne Style Chicken
Elevate your dinner game with this luxurious Champagne Style Chicken, a dish that combines elegance with comforting flavors. Tender, golden-seared chicken breasts are simmered in a velvety sauce made from dry champagne, chicken broth, and a splash of heavy cream, creating a rich and flavorful base that’s infused with the aromatic notes of shallots, garlic, fresh thyme, and sautéed mushrooms. The pan sauce is deglazed with bubbly champagne for a sophisticated twist that perfectly complements the creamy texture. Finished with a sprinkle of fresh parsley, this restaurant-quality recipe is surprisingly easy to make in under 45 minutes and pairs beautifully with mashed potatoes, rice, or roasted vegetables. Perfect for date nights, celebrations, or anytime you want an unforgettable meal at home, this champagne chicken recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup dry champagne
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 4 sprigs fresh thyme sprigs
- 1 cup mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken breasts lightly in all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the shallots and garlic. Sauté for 2-3 minutes until fragrant and softened, stirring frequently.
Add the sliced mushrooms and cook for another 4-5 minutes, or until they release their liquid and become golden.
Pour in the champagne, scraping the bottom of the skillet with a wooden spoon to deglaze the pan.
Stir in the chicken broth and thyme sprigs. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spoon some of the liquid over the chicken, cover the skillet, and let it cook for 15 minutes on low heat until the chicken is cooked through.
Remove the chicken breasts again and set aside on a plate, keeping them warm.
Reduce the sauce over medium heat for 5 minutes to thicken slightly, then stir in the heavy cream and cook for an additional 2-3 minutes until the sauce is rich and creamy.
Add the chicken breasts back to the skillet, turning them to coat them in the creamy sauce.
Garnish with freshly chopped parsley before serving.
Serve hot with your choice of side such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 209 mg | 16% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3007 mg | 64% | |
*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.
