Chicken doesn’t get more elegant—or easier—than this. Tender, golden-seared chicken breasts simmer in a Creamy Champagne Sauce with garlic, mushrooms, and fresh herbs.

It’s rich without being heavy, special without being complicated , and perfect for everything from a cozy weeknight to a dinner worth celebrating.

Creamy Champagne Chicken in a pan. - 1
  • A Little Luxury In Every Bite
  • Champagne & Comfort
  • Bubbly Meets Comfort
  • FAQs
  • Creamy Champagne Chicken Recipe

A Little Luxury In Every Bite

This Creamy Champagne Chicken takes simple chicken breasts and turns them into something worth celebrating. The champagne brings a light, crisp flavor that balances perfectly with the rich, creamy sauce, while garlic and mushrooms add depth and comfort.

Searing the chicken first keeps it tender and juicy, and because everything comes together in one pan, you get all that flavor with minimal cleanup. It’s elegant, comforting, and surprisingly easy—proof that a little luxury doesn’t have to be complicated.

Champagne & Comfort

Fresh ingredients for creamy champagne chicken. - 2

Creamy, elegant, and surprisingly easy—this dish turns simple chicken into something you’ll want to serve on repeat. Here’s what makes it shine:

  • Chicken breasts : Tender and juicy, seared to lock in flavor.
  • Champagne : Light, crisp, and perfect for lifting the richness of the sauce.
  • Mushrooms : Earthy and savory, adding depth and balance.
  • Heavy cream : Creates that silky, luxurious texture you can’t resist.

Note : Find the full list of ingredients and measurements in the Recipe Card .

Bubbly Meets Comfort

Here’s a simple, foolproof way to bring this creamy champagne chicken to life—just follow these steps for a dish that’s rich, elegant, and full of flavor.

Sauté mushrooms in olive oil until golden, then transfer to a plate. - 3
  1. Sauté mushrooms . Heat olive oil in a skillet over medium-high. Cook mushrooms until golden. Transfer to a plate.
Add sliced shallots to the pan and pour in champagne to deglaze, scraping up any browned bits. - 4
  1. Sear chicken . Season chicken with salt and pepper. Sear 4–5 mins per side until golden and cooked through. Set aside.
Shallots simmering in champagne until reduced by half. - 5
  1. Deglaze with champagne . Sauté shallots, then pour in champagne, scraping the pan. Simmer until reduced by half.
Pouring cream into the pan with sautéed shallots and champagne. - 6
  1. Add cream .Pour in cream, stirring until sauce thickens and turns silky.
Chicken and mushrooms simmering in the creamy champagne sauce. - 7
  1. Combine . Return chicken and mushrooms. Simmer a few mins, spooning sauce over the chicken.
Creamy champagne chicken and mushrooms bubbling gently in the skillet. - 8
  1. Serve . Top with parsley and serve hot with your favorite sides.

If you loved this recipe, you’ll also enjoy my Crispy Beef Parmigiana for a comforting twist, my indulgent Marry Me Chicken that’s sure to win hearts, and my Seafood Boil packed with bold, juicy flavors. For something rich yet elegant, try the best Broiled Lobster Tails with Chimichurri or creamy, cheesy Scalloped Potatoes —perfect for any special occasion.

Yes—Prosecco, Cava, or any dry sparkling wine will work beautifully in this recipe.

You can replace the champagne with chicken broth plus a squeeze of lemon for brightness.

The sauce is best fresh, but you can sear the chicken and prep the mushrooms earlier in the day. Finish the sauce and assemble just before serving.

Golden seared chicken breasts simmered in a creamy champagne mushroom sauce, garnished with fresh parsley in a stainless steel skillet. - 9 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

  • ▢ 1 tablespoon olive oil
  • ▢ 2 skinless boneless chicken breast fillets halved horizontally to make four fillets
  • ▢ 1 pinch salt to season
  • ▢ 14 ounces mushrooms sliced
  • ▢ 2 teaspoons butter
  • ▢ 1 french shallot large, finely chopped – normal shallot for U.S readers
  • ▢ 1/2 cup champagne or sparkling white wine
  • ▢ 2/3 cup milk or heavy / thickened cream
  • ▢ 1 teaspoon cornstarch corn flour – only if using milk
  • ▢ 1 pinch fresh parsley to garnish

Instructions

  • Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
  • Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
  • Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
  • Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
  • Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Juicy golden-brown chicken breasts in a skillet with a rich creamy champagne mushroom sauce, topped with fresh parsley. - 11

Creamy Champagne Chicken

Ingredients

  • 1 tablespoon olive oil
  • 2 skinless boneless chicken breast fillets halved horizontally to make four fillets
  • 1 pinch salt to season
  • 14 ounces mushrooms sliced
  • 2 teaspoons butter
  • 1 french shallot large, finely chopped - normal shallot for U.S readers
  • 1/2 cup champagne or sparkling white wine
  • 2/3 cup milk or heavy / thickened cream
  • 1 teaspoon cornstarch corn flour - only if using milk
  • 1 pinch fresh parsley to garnish

Instructions

  • Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
  • Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
  • Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
  • Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
  • Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!

Notes

Nutrition

Thank You! https://cafedelites.com/creamy-champagne-chicken-recipe/