Creamy Champagne Chicken
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Champagne chicken is a wonderfully creamy chicken recipe made with mushrooms and a luscious sparkling wine cream sauce. It sounds and tastes fancy but it is an easy, 30-minute dinner recipe.
Champagne chicken is one of my favorite ways to use up that half-full bottle of bubbles sitting in the fridge. Or you can open a fresh bottle, use some in the recipe, and enjoy the rest with dinner — no judgment here. While champagne chicken sounds like a fancy, dinner-party kind of meal, it’s surprisingly easy to make. It’s the perfect recipe for a cozy night in or even a low-effort dinner after an evening of celebrating.
The creamy mushroom sauce is rich, silky, and absolutely delicious spooned over pasta, rice, or mashed potatoes, and the chicken turns out wonderfully tender. If you love creamy chicken recipes, this one is going straight into your regular rotation.
What to serve with champagne chicken
You’ll definitely want to serve something to spoon the delicious sauce over. Some simple buttered pasta is wonderful with this recipe. Some basmati rice or creamy mashed potatoes are also excellent options. Here are a few veggie sides that go well with champagne chicken:
Champagne Chicken Recipe
Ingredients
- 2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 flat pieces)
- 3 tablespoons cornstarch (divided)
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: garlic powder, onion powder, sea salt, and pepper
- 2 tablespoons butter (divided)
- 3 tablespoons olive oil (divided)
- 3 cups sliced mushrooms
- 1 teaspoon fresh thyme
- 1 small onion (finely minced)
- 1 cup champagne (sparkling wine)
- 1 cup EACH: chicken stock and heavy cream
Instructions
- Cut the chicken breasts in half horrizontally to make 4 thin pieces.2 large boneless, skinless chicken breasts
- In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.3 tablespoons cornstarch, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder, onion powder, sea salt, and pepper
- Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
- Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.3 cups sliced mushrooms, 1 teaspoon fresh thyme
- Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.1 small onion, 1 cup champagne
- Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.1 cup EACH: chicken stock and heavy cream
- Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.
Nutrition
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This looks wonderful. Is there a nondairy substitute for the heavy cream that would work?
I would opt for a neutral-flavored, non-dairy milk and then thicken the sauce a little with some cornstarch mixed with water. As far as the type of milk – if you have a favorite, go for that. I like oat milk the best as it doesn’t have a lot of flavor.
I am making for a dinner party, so I would like to do in advance (at least 2-3 hours prior). Do you have any recommendations on how to do this? Not sure I want the chicken to sit in the sauce for that long. Thank you!
While I haven’t tried making it ahead, here’s what I would try … sear the chicken then put it into your fridge. Cook the mushrooms and make the sauce then put that into the fridge right in the pan. When you’re nearly ready for dinner. Add the chicken to the pan (likely with a splash of extra sparkling wine) and warm everything up on medium-low heat until the chicken is fully cooked. Hope that helps!
Thank you for your response! If I make the dish right before my party, how long do you think it will stay good, if I just keep it warmed? Thank you again!
From a food-safe perspective, you can hot hold food for up to 2 hours at 140 degrees Fahrenheit. But I haven’t tried that with this chicken and I’m not sure if it would dry out, especially since most ovens (the easiest place to hot hold in a home kitchen) only go as low as 180 degrees. If you want to try that, I would make sure there’s a little extra liquid in the pan, cover it, and serve it within 30 minutes.
This was really good. I did have to make a few substitutions such as Cava for champagne, herbs de provence rather than Italian seasoning and flour instead of corn starch. It was what I had and it came out great. It does make a lot of sauce but in my house, that is good, it will be eaten. Also, I has wild rice on the side, so I like sauce or gravy with that. I would make this again but use wine instead of champagne only because I don’t want to be deprived, Lol.
I cannot use champagne, is there anything else I can use instead of that? Thank you I’m a new follower of yours I just love you Dishes have a wonderful day.
Are you able to use white wine? That would be a nice substitute!
3 cups of liquid is too much! The chicken was very tasty & I would make this again but I would half the liquid.