Champagne Chicken Recipe: Chicken Breasts in a champagne sauce with creamy mushrooms, onion and garlic. An easy, but elegant one skillet meal.
I am so excited to share this recipe with you today because not only is it super easy and absolutely delicious…it is also a recreation of the meal served at my wedding! I knew I wanted this to be one of the first recipes I created for this blog and I can’t wait to hear what you think.
In this post, I am going to give you a quick overview of Champagne. I will help guide you through picking out a bottle, give you some quick tips on cooking with it and teach you how to make this simple but elegant meal. Let’s get started.
A brief Overview of Champagne
Before I get to the recipe, I want to share some basic champagne 101 with you. Here in the states, people commonly refer to any kind of sparkling wine as Champagne. However, REAL champagne is produced only in the Champagne region of France.
Champagne is typically made from a blend of Chardonnay Grapes and Pinot Noir, sometimes Pinot Meunier as well.
They range in sweetness. While browsing the Champagne sections, you may see labels such as:
- Brut (dry)
- Demi-sec (mildly sweet)
- Doux (sweet)
Cava (sparkling wine from Spain) and Prosecco (sparkling wine from Italy) are NOT true champagnes. These are simply sparkling wine. They are yummy. I love them. I drink them often…but they are not Champagne.
Why is champagne so expensive?
True champagne must be produced following Méthode Champenoise, or Traditional Method regulations. I could go into total wine nerd mode here but I won’t. Let’s just say that after harvest, the wine must go through primary fermentation, assemblage, liquer de triage, second fermentation, riddling and disgorging.
Yup. It’s a lot. It’s a very meticulous and extremely time consuming process. Combine that with the high cost of land and you’ve got an expensive product.
But with it’s high price tag comes arguably one of the best beverages on the planet. Champagne has become the most prestigious sparkling beverage and a symbol of luxury and celebration.
Today, you are going to cook with it in your kitchen and whip up a super fancy meal in 30 minutes flat with only one pan to clean!
For our complete Beginner’s Guide To Champagne, click here. (Not live yet- Coming Soon!)
How to pick Champagne
For this recipe, I want you to get a budget, but authentic Champagne. Most grocery stores and liquor shops have an area or aisle dedicated strictly to authentic champagne.
You will want to choose something Brut, or “dry” for this recipe. Choose something affordable, because we will be cooking with it! Although, there will be lots leftover for sipping!
I encourage you to spend some time wandering, and reading lables. Pick something that sounds good to you, or if you are in a hurry ask the wine director for some guidance.
Here are some of my personal reccomendations:
- Cheap and Easy Choice: Costco’s Kirkland Champagne Brut – You guys, this is an authentic champagne and at $20…it’s a steal!
- Classic Choice: Baron-Fuenté 2008 Millésime Champagne Brut – This champagne rates a 92 from Wine Spectator (aka- it’s “Outstanding: of A wine of superior character and style.) $30
- Special Occassion Choice: Moet & Chandon Imperial – One of the top sellers and a must try! $49.97
Cooking With Champagne
Now that we have coverd champagne basics and how to select your bottle. Let’s talk about cooking with it!
Can you cook with champagne?
Yes! For some reason, the bubbles throw people off. But you can cook with champagne just like you would any other wine. If you struggle to finish a bottle once you open it, you can use the leftovers in recipes for up to a week when the champagne is properly stored in the refrigerator.
Best Champagne for cooking?
You don’t need to spend a fortune on champagne if your going to cook with it. Choose something with a flavor profile that compliments the dish you will be making. Usually, when cooking with wine you will want to choose something dry.
Does cooking with wine remove the alcohol?
You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. This dish cooks much longer than that, so it is 100% safe to serve your entire family!
What can I substitute for Champagne in a recipe?
If you absolutely cannot get your hands on champagne for this recipe, don’t panic. You can still make it … just promise me you won’t call it Champagne Chicken. Ha!
If champagne isn’t an option for you, go ahead and use a dry white wine. If you want to go 100% alcohol free, you could use chicken broth. My champagne-loving heart will be a bit broken, but we can still be friends.
Ingredients for Champagne Chicken
To make this creamy champagne chicken recipe, you will need:
- 3 Boneless Skinless Chicken Breasts
- Salt and pepper to taste (to season chicken breasts)
- Olive Oil
- Baby Portobello Mushrooms
- Brut Champagne
- Whole Milk
How to make Creamy Champagne Chicken
You want to start by trimming the chicken breasts and slicing them in half to make six pieces. Next, your going to tenderize them to ensure they are even in thickness. After that, I lightly season them with salt and pepper.
Next, you are going to heat some olive oil in a pan and cook the chicken for about 5 minutes on each side. You want the breasts to be golden brown, on each side. They do not need to be completely cooked…they will finish cooking in the sauce.
In the same skillet you used for the chicken, add some more oil and cook the mushrooms and onions until tender. Add the garlic and cook one additional minute. Cooking garlic too long can make it bitter. One minute is just enough to open up the flavor.
Next, your going to pour in the champange. You want to bring it to a boil and then reduce the heat, simmering for about 10 minutes.
Add the milk and stir until well combined. Then place the chicken back in the skillet with the champagne sauce to finish cooking. The chicken is finished cooking when the juices run clear or the internal temperature reads 165. This will take about 10 minutes.
The last step is combining the cornstarch with water and adding to the sauce to thicken it. You do not have to do this step if you feel your sauce is thick enough already, but if you want your creamy champagne chicken sauce extra thick…it’s worth adding!
That’s all there is to it! 30 minutes. One pan. Fancy Dinner. No problem!
Reccomended Side Dishes
I love serving this dish with white rice and a simply seasoned vegetable. It goes great with roasted brussel sprouts, roasted carrots or steamed broccoli.
How to store champagne chicken with mushrooms
This meal warms up very nicely, the sauce definitely thickens up overnight. So if you are making this meal and planning leftovers, you may consider doubling the sauce. Store in the fridge in an airtight container and eat within 2-3 days.
How to reheat
You can reheat this in the microwave. I find it easier to cut up before reheating, and using less time. I feel it helps prevent the chicken from getting too rubbery. My preferred reheat method is always the stove top though! When I reheat this, I slice the chicken and warm up the sauce first. Then add the chicken slices right at the end.
- 3 Boneless Skinless Chicken Breasts
- Salt and pepper to taste
- 4 Tablespoons Olive Oil
- 14 ounces baby portobello mushrooms, sliced
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1 cup Brut (dry) Champagne
- 2/3 cup whole milk
- 1-2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional- parsley for garnish
- Prepare the chicken breasts by pounding with a tenderizer to ensure even in size. Slice each chicken breast in half, to make six servings. Lightly season both sides with desired amount of salt and pepper. In a large skillet, heat 2 Tablespoons of oil over medium heat. Add chicken to skillet and cook for about 5 minutes on each side or until golden brown on both sides. Remove from skillet and set aside. In the same skillet, add the remaining 2 Tablespoons of olive oil. Cook the shallots and mushrooms together until tender. Add garlic and cook for one additional minute. Pour in the champagne. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes. Add the milk and stir to combine, then place the chicken back in the skillet and cover with sauce. Continue to simmer 10 minutes or until chicken is cooked through. Mix cornstarch with an equal amount of water, and add to skillet. When sauce begins to thicken, remove from heat, top with fresh parsley and serve.
Additional tips for Chicken in Champagne Sauce
- When choosing champagne, its best to choose something brut for this dish.
- I LOVE this dish with rice and a green vegetable like broccoli or green beans.
- Keep this sauce at a low simmer so it doesn’t over thicken. If by chance it gets TOO thick, you can add more champagne. If you find it needs to be thickened, you can do an additional teaspoon of water and cornstarch.
Have you tried this recipe? Let me know what you think in the comments!
Pin this recipe for later on Pinterest! It would be great for New Years Eve, Valentines or a special date night at home!