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Champagne chicken cooked in a skillet.

Champagne Chicken

Juicy, succulent chicken breasts cook up in a champagne sauce with creamy mushrooms, onion and garlic. An easy, but elegant one skillet meal that any level cook can make!
4.43 from 7 votes
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Course: Main Course
Cuisine: American, French
Keyword: Champagne Chicken
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 165kcal
Author: Karen



  • 3 chicken breasts boneless, skinless
  • 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
  • cup whole milk
  • 1-2 teaspoons cornstarch
  • ½ teaspoon salt
  • ¼ 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. 


Expert Tips for Making Champagne Chicken:
When choosing champagne for cooking, it's best to choose something brut or dry.
Don't skip on pounding out the chicken, this step is what makes champagne chicken so incredibly tender and succulent.
Be sure not to cook the garlic for too much time, as it may get bitter.
Keep the sauce for champagne chicken 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. 


Calories: 165kcal | Carbohydrates: 2g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 271mg | Potassium: 245mg | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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