Lemon Chicken in Savory Champagne Sauce
Elevate your weeknight dinner with this elegant yet approachable Lemon Chicken in Savory Champagne Sauce. Perfectly seared, golden-brown chicken breasts are nestled in a creamy blend of champagne, garlic, and fresh lemon juice, creating a luxurious, restaurant-quality dish you can make in just 45 minutes. The sauce, enriched with heavy cream and brightened by fresh thyme and zesty lemon, strikes the perfect balance of decadence and freshness. Whether you're hosting a special occasion or simply indulging in a gourmet meal at home, this dish pairs beautifully with steamed vegetables or fluffy mashed potatoes. Experience the perfect harmony of tangy citrus, velvety sauce, and tender chicken in every bite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup champagne or dry sparkling wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until the butter is melted and the oil is hot.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium-low, and melt the remaining 1 tablespoon of butter in the same skillet.
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Pour the champagne into the skillet to deglaze, stirring and scraping up any browned bits from the bottom of the pan.
Add the chicken stock, heavy cream, lemon juice, and lemon zest to the skillet. Stir well and bring the mixture to a gentle simmer.
Season the sauce with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the chopped thyme. Let the sauce simmer for 5-7 minutes, or until slightly thickened.
Return the seared chicken breasts to the skillet, spooning the sauce over them. Simmer for another 5 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish the dish with fresh parsley, if using.
Serve the lemon chicken warm with the champagne sauce drizzled over it. Pair with steamed vegetables, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 545 mg | 12% | |
*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.
