Chicken Breasts in Champagne Sauce
Elevate your dinner table with the luxurious flavors of Chicken Breasts in Champagne Sauce—a dish that’s as elegant as it is easy to prepare. Tender, golden-brown chicken breasts are seared to perfection, then enveloped in a creamy, aromatic sauce enriched with dry champagne, fragrant shallots, and fresh thyme. A touch of heavy cream adds a luscious smoothness, while the champagne imparts a subtle sparkle of sophistication. Perfect for date nights, celebrations, or indulgent weeknight meals, this dish is a decadent centerpiece served best with mashed potatoes, rice, or steamed vegetables. With minimal prep and a 30-minute cook time, it’s an effortless recipe that feels gourmet.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces shallots, finely chopped
- 1 cup dry champagne
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts in the flour, making sure to shake off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
In the same skillet, add the remaining tablespoon of butter and chopped shallots. Sauté for 2-3 minutes, or until the shallots are softened and fragrant.
Deglaze the skillet by pouring in the champagne. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Allow the champagne to simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and fresh thyme to the skillet. Simmer for 5-7 minutes, or until the liquid has reduced by about half.
Stir in the heavy cream and let the sauce simmer for an additional 2-3 minutes, until thickened.
Return the chicken breasts to the skillet, spooning the champagne sauce over them to coat. Simmer for 2 minutes to warm the chicken through.
Garnish with chopped parsley, if desired, and serve immediately. This dish pairs beautifully with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2510 mg | 53% | |
*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.
