• Extra virgin olive oil
  • chicken breast fillets, skinless, boneless, cut in half longways 2
  • kosher salt to taste
  • mushrooms, sliced 14 ounces
  • Butter 2 tsp • 717 kcal
  • large shallot, finely chopped 1
  • champagne or sparkling white wine 1/2 cup
  • Milk 2/3 cup • 49 kcal
  • Cornstarch 1 tsp • 338 kcal
  • fresh chopped parsley
Calories refers to 100 gr of product

If you're looking for an irresistible recipe that's packed with flavor and is sure to wow your friends and family, Champagne chicken is the way to go. With its rich, creamy Champagne sauce, and perfectly cooked golden brown chicken, and tender mushrooms, Champagne chicken hits all the right notes.

This sophisticated dish takes less than half an hour to make, so it's ideal for busy weeknights when you don't want to sacrifice flavor for convenience or any evening you want to make a little extra special.

Champagne Chicken Ingredients 

Boneless, skinless chicken breasts are the best cut for Champagne chicken.

You'll also need mushrooms. White button, cremini, and chestnut mushrooms are all delicious options.

A large shallot will lend the dish a sweet, savory onion taste and complement the other flavors you'll be cooking with.

Milk or heavy cream and butter will lend your sauce its rich texture.

Use any type of inexpensive but decent quality sparkling wine to make your Champagne chicken – you don't want to pop open the good stuff to cook with!

How to Make Champagne Chicken

To make creamy Champagne chicken, season your chicken breasts with salt, then sauté them in a large skillet over medium-high heat. Cook them for 3 to 5 minutes on each side, or until they turn a nice golden brown. Take the chicken out of the skillet and place them on a plate.

Next, melt the butter and sauté the mushrooms for 3 to 5 minutes, or until they start to soften. Using a slotted spoon, take the mushrooms out of the skillet and put them on the plate with the chicken. Now it's time to make that gorgeous creamy sauce. Sauté the shallot, then deglaze the skillet with the champagne, making sure to scrape up any brown bits from the bottom of the pan. That's where all the flavor is!

Pour in the milk and let the sauce simmer for a few minutes, then add in the cornstarch slurry. Once the sauce thickens to your desired consistency, return the chicken and mushrooms to the sauce. Stir to coat, then garnish with parsley, and serve warm with steamed vegetables, rice, or pasta.

Tips for the Best Champagne Chicken

Use an inexpensive bottle of sparkling wine to make this dish. Expensive bottles of Champagne should be saved for drinking. It's also a great way to use leftover sparkling wine.

For a creamier dish, use heavy cream instead of milk and leave out the cornstarch.

If you don't like mushrooms, you can leave them out or replace them with other veggies.

To make this dish even richer, try swapping out the chicken breast for chicken thighs.

Shallots have the sweetest, most delicate flavor which is ideal for this dish, but in a pinch, yellow onions will do.

What to Serve with Champagne Chicken

Serve Champagne chicken with steamed vegetables like carrots, green beans, or potatoes, rice, or pasta. It's a delicately flavored dish, so you won't want to overpower it with strong side dishes.

Whatever you choose to serve with your Champagne chicken, don't forget a side of crusty French bread or homemade dinner rolls. You'll definitely want to mop up all that mouthwatering sauce!

How to Store Champagne Chicken 

Once cooled, transfer the chicken and sauce to an airtight container and refrigerate for up to 3 days.


In a large skillet, heat the olive oil over medium heat. Season the chicken with salt, then sear the fillets for 3 to 5 minutes on each side. Remove from the skillet and place on a plate.

Melt the butter in the skillet. Add the mushrooms and saute them for 3 to 5 minutes until they start to soften. Remove from the skillet with a slotted spoon and set the mushrooms over the chicken. Cover to keep warm.

Saute the shallot for 3 to 4 minutes, then deglaze the skillet with the Champagne. Add salt and pepper to taste.

Pour in the milk and let the sauce simmer for 2 to 3 minutes. Whisk 1 teaspoon of cornstarch with 1 teaspoon of water and add it to the sauce. Cook until the sauce begins to thicken.

Return the chicken and mushrooms to the sauce. Stir to coat, then garnish with parsley, and serve warm.


You can use other fresh herbs as a garnish for your Champagne chicken. Tarragon, thyme, and rosemary are all excellent choices.