Sophisticated and elegant, yet incredibly easy to make, this champagne chicken has a creamy and delicious champagne infused sauce that’s so good, you’ll want to drink it! Serve it with tender greens and roasted potatoes for your new, family favorite weeknight meal.
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What is Champagne Chicken?
Champagne chicken (a.k.a chicken Champagne) is a French dish that harmonizes tender chicken with a delectable sauce infused with the subtle, sophisticated flavors of champagne. This recipe feels luxurious, yet it’s incredibly easy to make.
Here’s what to collect, and all the ways to switch things up:
- The chicken: Our recipe calls for chicken breast, which we’ll slice in half horizontally to make this dish a little less chicken-y. Using a meat thermometer is key in preventing overcooked (i.e. dry) chicken.
- The sauce: A velvety combination of butter, oil, heavy cream, champagne, and fresh sage.
- The veggies: Sauteed mushrooms and shallots add incredible flavor here.
Variations + Tweaks
- Dairy-Free: You can skip the heavy cream if it doesn’t work with your eating plan–just know the chicken will be more difficult to cook through. Instead, you’ll want to finish your dish in the oven, or over the stove with the lid on. The goal is an internal temp of 165 F.
- Different Proteins: After making this recipe, you’ll find this champagne sauce is incredible with almost everything. Try subbing in your favorite proteins, just keep in mind cook times will vary tremendously; seared scallops, pan seared salmon, bone in + skin on chicken thighs–YUM!
- Different Veggies: Try mixing in other veggies you love; think sauteed spinach ala chicken florentine, sauteed green beans, or sauteed kale.
What is Champagne Sauce made of?
Champagne sauce comes together with the simple combo of champagne (duh…) butter, olive oil, shallots, and mushrooms. I love adding fresh sage to my version.
How to Make Champagne Chicken
As elegant as this dish tastes and feels, I love that it comes together in a matter of minutes, with easy cooking techniques. Here’s how with step-by-step photos to help guide you:
- Season + slice chicken.
- Sear on each side.
- Saute the mushrooms.
- Saute the shallots.
- Add champagne and dislodge any fond.
- Add all other sauce ingredients, along with the chicken and mushrooms. Cook until chicken is cooked through.
What to Serve with Champagne Chicken
We absolutely love this champagne chicken on its own for a low carb dinner. But if you’d like to bulk it up, here are a few ways:
- Rice or Pasta: Serve over a bed of rice or alongside pasta to absorb the flavorsome sauce. (Hey low carb friends: consider cooked spaghetti squash or butternut squash noodles instead!)
- Crusty Bread is perfect for soaking up extra sauce.
- Roasted Vegetables: Such as roasted cauliflower, roasted broccolini, or onions make a healthy and delicious addition.
- French classic sides: Think green beans almondine, roasted potatoes, or arugula salad.
Storing, Reheating, + Freezing Tips
Somehow have leftover chicken champagne? Here’s how to keep everything fresh and delicious in the fridge:
- Storage: Refrigerate leftover champagne chicken in an airtight container for up to 2-3 days.
- Reheating: Gently reheat in a skillet over low heat, or the microwave with a damp paper towel on top. Sprinkle with fresh sage before serving.
- Freezing: I don’t recommend freezing cream based sauces, as the fat and liquid tend to separate when thawed.
More Chicken Recipes
- Caprese Chicken
- Pesto Chicken
- Asparagus Stuffed Chicken
- Tuscan Chicken
- Greek Chicken Marinade
- Chicken Provencal
Champagne ChickenPrint Recipe Pin Recipe
- 2 chicken breasts boneless + skinless
- 1 1/2 teaspoon Kosher sea salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon vegetable or avocado oil
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms
- 1 large shallot minced
- 1 cup champagne
- 2/3 cup heavy cream
- 1 tablespoon fresh sage chopped
- Place chicken breast on cutting board. Use a sharp knife to slice through horizontally, to form 4 evenly sized filets. Sprinkle both sides with 1 teaspoon of kosher salt and 1/2 teaspoon pepper and press to adhere.
- Heat oil in a large pan over medium heat. Once the oil is shimmering, sear each side until golden and the chicken lifts from the pan easily, about 5-6 minutes. Place seared chicken aside on a plate and loosely tent with foil. Note: chicken will not be entirely cooked through yet.
- In the same pan, add 1 tablespoon butter. Once melted, add the mushrooms, and remaining 1/2 teaspoon of both kosher salt and pepper and saute until they begin to soften, about 5 minutes. Place on the chicken plate.
- Add remaining tablespoon of butter to the pan. Once melted, add the shallot and saute until it begins to soften, about 3-5 minutes. Add the champagne to the pan and bring to a simmer. Use the back of your spoon to scrape up any brown bits from the bottom of your pan. Continue to simmer for 10 minutes without the lid on, so the champagne can reduce.
- Add heavy cream and tarragon and bring sauce back to a simmer. Return chicken, mushrooms, and accumulated juices back to the pan. Continue to simmer until the chicken has reached an internal temp of 165 F. Sprinkle additional tarragon on top before serving, and enjoy!