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:
- Garlic Butter Asparagus
- Roasted Broccoli
- Sauteed Green Beans with Garlic
- Roasted Winter Greens Salad
- Salad Greens with Lemony Salad Dressing
Champagne Chicken Recipe
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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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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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.
