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Creamy Champagne Chicken

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Get fancy in the easiest possible way! This creamy champagne chicken recipe is simple and easy to make all in one skillet and is so perfectly delicious! It’s a great option for date night, dinner party, or special occasion, and it’s ready to serve in 40 minutes.

Cooked chicken and sauce in a skillet.

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If you are looking for a tasty way to fancy up your chicken dinners, then look no further than this delicious champagne chicken recipe! This recipe is perfect for celebrations, like the start of a New Year. Anytime I get a chance to pop open a bottle of champagne, I’m down for it.

In this recipe, chicken breasts are smothered in a rich and creamy champagne sauce with mushrooms, spinach, sundried tomatoes, and parmesan for a wonderful rich and flavorful dish.

Chicken in white wine is a classic French dish, but you can always improve on a classic, and by swapping the wine you are on to a real winner! Plus, it’s a great excuse to treat yourself to a bottle of champagne!

Simple to make, all in one skillet on the stovetop, this is the perfect dish for when you want to impress!

Be sure to try my Garlic Parmesan Spatchcock Chicken and Chicken and Green Bean Stir Fry too!

Cooked champagne chicken in a skillet on a worktop.

How to make champagne chicken

  • Gather your ingredients.
Ingredients to make the recipe.
  • Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl.
  • Place chicken breast filets in flour mixture and coat both sides, shaking off any excess. Set aside.
  • Heat oil in a large skillet over medium- high heat. Add the floured chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Admire how beautiful that pan fried chicken is and then transfer the chicken to a plate and set aside.
  • Add mushrooms to the skillet and sauté until softened, about 5 minutes. Pour the champagne into the skillet and use a wooden spoon to scrape up any brown bits. Reduce heat to medium and allow to simmer for 10 minutes, until the chapagne has reduced and looks a little syrupy.
  • Add heavy cream and red pepper flakes and bring to a simmer and allow to simmer for 3 minutes. Stir in the parmesan cheese, spinach, and sundried tomatoes. Simmer for an additional 1-2 minutes and allow the spinach to wilt. Add the chicken breast back to the skillet and cover it with the sauce.

What is the best champagne to use?

I recommend using Brut Champagne in this recipe. It’s not as sweet and combines well with the other flavors of this sauce. I’d also stick with an economical choice. Don’t buy the most expensive bottle just to throw it in a heavy cream sauce, unless you really want to.

What can you use instead of champagne?

The champagne is what makes this chicken skillet recipe extra special, so where possible, it’s best to stick to that. You can use other sparkling wines like Prosecco or Cava, and sparkling white wine like a sauvignon blanc will work nicely and can be more budget friendly. This recipe can also be made without alcohol if you prefer, it will still be tasty. Simply swap the champagne for chicken or vegetable stock.

Can you use old champagne?

I like to pop the champagne to use in this recipe, then enjoy the rest of the bottle with dinner, so it’s a great option for date night. You can use leftover opened champagne that’s maybe sat covered in the fridge for 3 to 4 days, but I wouldn’t recommend older than that as the taste can start to change.

What do you serve it with?

This creamy champagne chicken is great served over rice, pasta, or even some delicious mashed potatoes. You can serve it alongside some roasted or steamed veggies too. Try it with:

Recipe Notes and Tips

  • This champagne chicken is best enjoyed as soon as it’s made, but leftovers will keep well in the fridge for 3 to 4 days. Reheat in the oven, covered with foil at 360F til warmed through.
  • I like to make this recipe with chicken breast, but thighs can also be used. You could also try other proteins, like shrimp or tofu.
  • The chicken breasts should be of a similar thickness so that the cook through evenly. Pound them flatter if needed.
  • Heavy cream produces the richest flavor and creamiest texture. You can use half and half if you want to cut down on calories and fat.
  • Ensure that the chicken is fully cooked through. It should register at 165F with an instant read thermometer once it is cooked.
Close up of sliced mushrooms on the chicken breast.

More Chicken Recipes

Creamy Champagne Chicken

Get fancy in the easiest possible way! This creamy champagne chicken recipe is simple and easy to make all in one skillet and is so perfectly delicious! It's a great option for date night, dinner party or special occasion, and it's ready to serve in 40 minutes.
Course Main Course
Cuisine American
Keyword champagne chicken breast, chicken in champagne, creamy champagne sauce for chicken
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 507kcal
Author Tanya

Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 4 boneless and skinless chicken breast filets patted dry (each filet should be even thickness or pound them to even thickness)
  • 4 Tablespoons olive oil
  • 8 ounces white button mushrooms sliced
  • 1 cup champagne
  • ¾ cup heavy cream
  • ½ teaspoon red pepper flakes
  • ¼ cup parmesan cheese grated
  • 2 cups spinach
  • ¼ cup sliced sundried tomatoes

Instructions

  • Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl.
  • Place chicken breast filets in flour mixture and coat both sides, shaking off any excess. Set aside.
  • Heat oil in a large skillet over medium- high heat. Add the floured chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Transfer to a plate and set aside.
  • Add mushrooms to the skillet and sauté until softened, about 5 minutes. Pour the champagne into the skillet and use a wooden spoon to scrape up any brown bits. Reduce heat to medium and allow to simmer for 10 minutes.
  • Add heavy cream and red pepper flakes and bring to a simmer and allow to simmer for 3 minutes. Stir in the parmesan cheese, spinach, and sundried tomatoes. Simmer for an additional 1-2 minutes and allow the spinach to wilt. Add the chicken breast back to the skillet and cover it with the sauce.

Nutrition

Calories: 507kcal | Carbohydrates: 11g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 853mg | Potassium: 801mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2467IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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