Champagne Chicken Recipe

This champagne chicken recipe is fancy enough for entertaining but easy to make on a weeknight. And it’s delicious enough to make everyone want the recipe. With gorgeous dry champagne, mushrooms, cream, and fresh herbs, it’s packed with flavor.

Champagne chicken on a plate and in a skillet, sitting on a table.
Photo Credit: The Gourmet Bon Vivant.

Why You Will Love This Champagne Chicken

Elegant Flavor Profile: The combination of champagne, mushrooms, and cream creates a luxurious and sophisticated taste.

Simple Preparation: Despite its gourmet appeal, the recipe is straightforward to follow, making it accessible for any home cook.

Versatility: This dish can be served for a special occasion or as a delightful weeknight dinner, adding a touch of elegance to any meal (just like this lobster ravioli sauce).

Balanced Texture: The crispy-coated chicken contrasts beautifully with the creamy sauce and tender mushrooms, providing a delightful textural experience.

Ideal for Entertaining: It’s a showstopper for guests, yet manageable for you.

Perfect Pairing: The recipe pairs excellently with a glass of champagne or sparkling wine – use the same one you use in this recipe!

Gourmet Yet Accessible: This dish strikes a perfect balance between being a gourmet treat and a practical recipe that any level of cook can master.

Ingredients

Champagne chicken recipe ingredients gathered on a wood surface.
Photo Credit: The Gourmet Bon Vivant.

Boneless, skinless chicken thighs: Provide the main protein base for the dish, offering a tender texture and deep flavor.

Cornstarch: This will help thicken the sauce.

Salt and pepper: Season the chicken, enhancing its natural flavors.

Olive oil: Used for searing the chicken, adding a subtle richness to the dish.

Butter: Adds a creamy richness and flavor depth to the chicken and the sauce.

Shallot: Imparts a mild, sweet onion flavor.

Garlic: Provides an aromatic element to enhance the overall flavor profile. I mean, who doesn’t love garlic?

Cremini mushrooms: Offer a hearty and earthy flavor, complementing the chicken and champagne.

Shiitake mushrooms: Add a unique, umami-rich flavor to the dish, complementing the cremini mushrooms. If you can’t find shiitake, that’s totally fine; just double up on the cremini.

Fresh thyme leaves: Thyme and chicken go together like PB&J.

Champagne or sparkling wine: Forms the base of the sauce, giving a luxurious and celebratory touch. Note – any sparkling wine will work here – it doesn’t have to be champagne, as that gets pricy!

Heavy cream: Creates a velvety, creamy sauce that coats the chicken and mushrooms.

Parsley: Adds a fresh finish and a pop of color to the dish as a garnish.

Zest of 1 lemon: This optional ingredient offers a zesty, citrusy note that brightens up the dish’s flavors. It also helps to cut through the fat of the cream and chicken.

An overhead view of Champagne chicken on a plate with a fork.
Photo Credit: The Gourmet Bon Vivant.

Equipment

Large Skillet or Pan: Used for searing the chicken and sautéing the mushrooms and aromatics. It provides ample space for even cooking.

Tongs: Essential for flipping and transferring the chicken thighs without damaging the crispy coating.

Cutting Board and Knife: Utilized for chopping the shallot, mincing garlic, and slicing mushrooms. Ensures precise and efficient prep work.

Instructions

Preparation:

Pat the chicken thighs dry. Coat them generously with cornstarch, ensuring an even layer on all sides. Season with salt and pepper. Set aside.

Flouring the chicken pieces.
Photo Credit: The Gourmet Bon Vivant.

Chop and Prepare Ingredients:

Finely chop the shallot and mince the garlic. Slice the cremini and shiitake mushrooms. Remove the leaves from the thyme stems.

Cooking Process:

Searing the Chicken:

Heat a large skillet or pan over medium-high heat. Add olive oil and butter. Let them melt and become hot.

Melting butter in a cast iron pot.
Photo Credit: The Gourmet Bon Vivant.

Carefully place the coated chicken thighs in the skillet. Sear for about 3 to 4 minutes on each side or until golden brown and crispy. Use tongs to flip them. Once done, transfer the chicken to a plate and set aside.

Floured chicken thighs in a buttered cast iron skillet.
Photo Credit: The Gourmet Bon Vivant.
Cooked chicken thighs, cooked and laying in a cast iron pot.
Photo Credit: The Gourmet Bon Vivant.

Sautéing Aromatics and Mushrooms:

In the same skillet, add the chopped shallot and minced garlic. Sauté for about 1 to 2 minutes until fragrant and translucent.

Onions and garlic sautéing in a cast iron pot.
Photo Credit: The Gourmet Bon Vivant.

Add the sliced cremini and shiitake mushrooms along with the fresh thyme leaves. Cook for about 5 to 7 minutes or until the mushrooms are tender and browned. Stir occasionally.

Sautéing sliced mushroom with onions and garlic.
Photo Credit: The Gourmet Bon Vivant.

Deglazing with Champagne:

Pour in the champagne or sparkling wine. Let it simmer and reduce by half. This should take about 5 to 7 minutes.

Adding champagne to the pot of mushrooms, onions and garlic.
Photo Credit: The Gourmet Bon Vivant.

Optional: Adding Lemon Zest (if using):

If you’re opting for the zesty kick, finely grate the zest of 1 lemon and add it to the skillet. Stir to incorporate the zest.

Cooked mushrooms in a cast iron skillet.
Photo Credit: The Gourmet Bon Vivant.

Creating the Creamy Sauce:

Pour in the heavy cream. Stir well to combine all the ingredients.

Adding cream to mushrooms in a pot.
Photo Credit: The Gourmet Bon Vivant.

Return Chicken to the Pan:

Gently place the seared chicken thighs back into the skillet. Spoon some of the sauce over the top.

Cooked chicken thighs added back into the pot with cream sauce.
Photo Credit: The Gourmet Bon Vivant.

Simmering and Finishing:

Let the chicken simmer in the sauce for about 5-7 minutes or until the chicken is fully cooked and the sauce has thickened slightly.

Garnish and Serve:

Sprinkle with freshly chopped parsley for a burst of color and flavor.

Fresh parsley sprinkled over the chicken in a pot of cream sauce.
Photo Credit: The Gourmet Bon Vivant.

Substitutions

For a Gluten-Free Version: Substitute cornstarch with gluten-free flour or a gluten-free cornstarch alternative for coating the chicken.

For a Dairy-Free Version: Replace butter with a dairy-free margarine or olive oil for searing the chicken. Use a dairy-free heavy cream alternative made from coconut milk or almond milk.

For a Keto-Friendly Version: Replace the cornstarch with almond or coconut flour for a low-carb coating on the chicken. Opt for a keto-friendly dry white wine or a sparkling wine with lower sugar content.

For a Vegan Version: Replace the chicken thighs with plant-based protein options like tofu, tempeh, or seitan. Use a plant-based heavy cream alternative made from coconut or cashews.

For a Low-Carb Version: Substitute the champagne or sparkling wine with a dry white wine with a lower sugar content.

A table setting with a plate of Champagne chicken. A bottle of Champagne sits on the table.
Photo Credit: The Gourmet Bon Vivant.

Variations

This recipe is really versatile – you can make it your own. Here’s some inspo to get you started.

Citrus Twist: Add a burst of citrus flavor by incorporating orange or grapefruit zest along with the lemon for a vibrant twist.

Herb Infusion: Experiment with different herbs like rosemary, sage, or tarragon to impart distinct aromatic profiles to the dish.

Nutty Crunch: Enhance the texture by sprinkling toasted pine nuts, slivered almonds, or crushed walnuts over the finished dish.

Creamy Mustard Sauce: Blend Dijon or whole-grain mustard into the cream sauce for a tangy and slightly spicy kick.

Mediterranean Delight: Include ingredients like sun-dried tomatoes, Kalamata olives, and capers for a Mediterranean-inspired flavor profile.

Champagne chicken in a cast iron pot.
Photo Credit: The Gourmet Bon Vivant.

Storage

To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.

To Reheat: Rewarm gently in the microwave or on the stovetop with a splash of chicken stock or water to keep it from drying out.

To Freeze: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 2 months. Let thaw overnight in the refrigerator.

Serving Suggestions

Herb-Infused Rice: Serve over a bed of fragrant jasmine or basmati rice cooked with a medley of fresh herbs like parsley, dill, and chives.

Truffle Mashed Potatoes: Creamy mashed potatoes with truffle flavor would provide a hearty and comforting base for the dish – one that pairs perfectly with the mushrooms in the chicken.

Steamed Asparagus Bundles: Wrap tender asparagus spears in prosciutto and steam them for an elegant side.

Mixed Green Salad: A light, refreshing salad with a lemon vinaigrette, cherry tomatoes, and avocado adds a vibrant contrast.

Champagne chicken served from a cast iron pot, sitting on a table.
Photo Credit: The Gourmet Bon Vivant.

Frequently Asked Questions

Can I use bone-in chicken thighs instead?

Absolutely! Bone-in thighs can be used, but adjust the cooking time to ensure they cook through.

Can I use chicken breasts instead?

Yes, definitely. If you use boneless, skinless chicken breasts and slice them in half horizontally, you should be able to do them in the same cooking time.

Can I prepare this recipe in advance for a dinner party?

Yes, you can! Sear the chicken and prepare the sauce ahead of time. Finish cooking the chicken just before serving.

What can I do if the sauce is too thin?

You can simmer it a bit longer to thicken it or make a cornstarch slurry (cornstarch mixed with water) and stir it into the sauce.

Related Recipes

Chicken Fricassee

Air Fryer Chicken Thighs

Oven Baked Chicken Parmesan

Champagne chicken is definitely going to be going in your regular rotation once you try it. The deep, savory flavor, easy prep, and quick cook time are a winning combo!

An overhead view of Champagne chicken on a plate with a fork.

Champagne Chicken Recipe

Champagne chicken is a delicious, easy dish that’s easy enough to make during the week, but impressive enough to make for company. Sparkling wine, cream, mushrooms and chicken thighs combine for complex flavor with minimal effort.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 356kcal

Ingredients

  • 4 boneless, skinless chicken thighs
  • cornstarch
  • salt and pepper
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 shallot chopped
  • 2 medium garlic cloves minced
  • 1 cup cremini mushrooms sliced
  • 1 cup shiitake mushrooms sliced
  • 1 tsp. fresh thyme leaves
  • 1 cup champagne or sparkling wine
  • ¼ cup heavy cream
  • chopped parsley for garnish
  • Zest of 1 lemon optional

Instructions

  • Coat each chicken thigh in cornstarch, then season with salt and pepper.
    Flouring the chicken pieces.
  • In a large skillet, heat olive oil and butter over medium-high heat.
    Melting butter in a cast iron pot.
  • Sear the chicken until golden brown on both sides, then transfer to a plate and set aside.
    Cooked chicken thighs, cooked and laying in a cast iron pot.
  • In the same skillet, add chopped shallots and minced garlic. Sauté until fragrant and translucent.
    Onions and garlic sautéing in a cast iron pot.
  • Add sliced cremini and shiitake mushrooms, along with fresh thyme leaves. Cook until mushrooms are tender.
    Sautéing sliced mushroom with onions and garlic.
  • Pour in the champagne or sparkling wine and let it simmer, reducing by half. Optional: Add lemon zest for a zesty kick.
    Adding champagne to the pot of mushrooms, onions and garlic.
  • Stir in the heavy cream and return the chicken to the skillet. Simmer until chicken is cooked through.
    Adding cream to mushrooms in a pot.
  • Garnish with chopped parsley.
    Fresh parsley sprinkled over the chicken in a pot of cream sauce.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 356kcal | Carbohydrates: 7g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 161mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg

This article originally appeared on Pink When.

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