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

Cook Time 35

Total Time 40

Servings servings

Calories 507kcal

Author Tanya Harris

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.

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