Champagne Chicken Recipe -
Champagne Chicken Recipe
  • READY IN 55 mins

Champagne Chicken

Recipe by  

"Elegant and easy. Serve over hot rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Lightly dust chicken breasts with flour and a little salt and pepper.
  2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  3. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2006

This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic powder. I browned the chicken breasts in olive oil and butter, to give them a really nice golden brown coating. Then I removed the chicken breasts, and deglazed the pan with the champagne. I used more champagne than was called for, (more sauce) and added some minced garlic and dried onions when I added the chicken back to the pan. I then added the mushrooms (the more the better), and simmered them for 20 mins. When I added the cream I did not measure, I just added as much as it took to thicken the sauce. I imagine it was about 2 cups like the recipe suggested. I served this with mashed potatoes and broccoli, however I think it would be great with rice cooked in chicken broth. A very yummy recipe, but more champagne and more seasoning is necessary. Also the self rising flour makes a great coating.

Most Helpful Critical Review
Mar 25, 2010

Good but definitely bland. I added A LOT of garlic salt and parmesan cheese to give it some flavor. Chicken tender. Overall OK.

Jun 23, 2003

We loved this! Of course I just couldn't use the 2 cups of heavy cream(dieting), so I modified the sauce by using one can of Campbell's 98% fat free cream of chicken soup, 1/2 cup ff sour cream and 1/2 cup of skim milk. It made a terrific sauce and my husband is still patting his stomach!!

Jan 28, 2005

I have been making this recipe for nearly ten years now. I make it almost identical to this recipe. I use 1 tablespoon of oil and 1 tablespoon of real butter. I also find that flattening the breasts before breading helps with the cooking time. For this, I just use the palm of my hand. I would recommend browing 3-4 min per side before adding the champagne. Add the champagne, bring to a boil and then reduce to simmer. Simmer for 20 minutes so the chicken does not get overcooked. Flouring the breasts lightly is key to getting a sauce that has a nice consisentcy. If you find your sauce is not at a desired thickness, carefully mix a tsp of flour with some sauce in a seperate cup and then add to the mixture. I don't use mushrooms in my sauce, but that is only because my DH doesn't care for them. This is fantastic served over rice (boiled in chicken broth). It has been a favorite of mine for a long time.

Feb 07, 2004

I made this for our anniversary dinner. Used the dry champagne, and it was great. I will definitely be making this again. I did double the sauce ingredients because we prefer more sauce. Excellent! Thanks, Barbara!

Mar 12, 2007

Enjoyed this for a weeknight dinner! Took others' advice and pounded chicken, seasoned the flour, deglazed the pan w/ the champagne and added fresh garlic with the mushrooms. I can say that after 20 minutes of "almost boiling," my champagne was gone, so I will try covering next time. Very good over rice. Will definitely try again. The chicken was very tender. Oh, I also added butter to my olive oil to help with browning.

Feb 09, 2004

This was good but I definitely took suggestions. I would recommend 1 cup of whipping cream instead of 2, not breading the chicken, using extra mushrooms, and adding garlic & other spices. It would've been to bland without it; however, excellant dish that the boyfriend loved.

Jan 22, 2006

Made this last night and found this recipe to be very good. I took under consideration other people's reviews which mentioned the recipe was a little bland and doesn't "pop tastebuds". I cooked everything the way it was specified, but at the end I left the heavy cream to cook for about 8-9 minutes in a 13" skillett (almost boiling the whole time) so that the cream would get a little heavier. I did a taste test half way through and decided to add about 1/3 cup champagne to the cream to make sure it wasn't too bland. The sauce consistency came out "just right". The taste was creamy with a hint of a sour (Champagne) undertone. Overall I was satisfied with this meal and Bu thought it was good as well - will make it again.


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  • Calories
  • 691 kcal
  • 35%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 231 mg
  • 77%
  • Fat
  • 52.5 g
  • 81%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 709 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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