Champagne Chicken Recipe

Name: Champagne Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 skinless, boneless chicken breasts; 2 teaspoons kosher salt, plus more as needed; 2 tablespoons olive oil; freshly ground black pepper to taste; cayenne to taste; 1 tablespoon butter, or as needed; 2 generous cups thickly sliced mushrooms; 1/4 cup diced shallots; 3 cloves garlic, finely minced; 4 teaspoons all-purpose flour; 2 cups champagne or any sparkling wine; 1/2 teaspoon tomato paste; 2 teaspoons fresh thyme leaves; 1 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon balsamic vinegar, optional

Cook Time: 40 minutes

This recipe was inspired by a request from a new member, Laura, who asked for my take on Champagne Shrimp. While I loved the idea, I opted for chicken instead. This led me to create Champagne Chicken, a twist on the classic Champagne Shrimp, which can easily be adapted to other proteins like pork, turkey, or even plant-based meats. Whether you choose chicken or another option, this dish is a must-try, and Im sure youll love it!

Ingredients

4 skinless, boneless chicken breasts
2 teaspoons kosher salt, plus more as needed
2 tablespoons olive oil
Freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons unsalted butter
2 generous cups thickly sliced mushrooms
1/4 cup diced shallots
3 cloves garlic, minced
4 teaspoons all-purpose flour
1 1/2 cups champagne or any sparkling wine
1/2 teaspoon tomato paste
2 teaspoons fresh thyme leaves
1 1/2 cups chicken broth
1/2 cup heavy cream
1 tablespoon aged balsamic vinegar (optional)

Directions

Step 1: Season both sides of the chicken breasts with kosher salt.

Step 2: Heat the olive oil over high heat in a nonstick pan large enough to hold the chicken breasts in a single layer. Cook the chicken for 3 to 4 minutes on each side until lightly browned. While the first side is browning, season the top of the breasts with black pepper and cayenne pepper to taste.

Step 3: Once both sides of the chicken are browned, turn off the heat and transfer the chicken to a plate. You can refrigerate the chicken at this stage until ready to use.

Step 4: In the same pan, melt the butter over medium-high heat. Add the mushrooms and a pinch of salt. Stir occasionally and cook until the mushrooms begin to brown.

Step 5: Add the diced shallots and minced garlic to the pan. Continue to cook, stirring occasionally, until the shallots become translucent (about 3 to 5 minutes).

Step 6: Sprinkle in the flour and stir well. Cook for about 1 minute until the flour begins to stick to the bottom of the pan.

Step 7: Pour in the champagne and use a spatula to scrape up any caramelization from the bottom of the pan. Let the mixture simmer until the champagne reduces by about half and the sauce thickens. This should take about 5 to 10 minutes, or until the sauce leaves a trail when dragged with a spatula.

Step 8: Stir in the tomato paste, fresh thyme, and chicken broth. Wait for the sauce to return to a simmer.

Step 9: Add the heavy cream and let the sauce cook for another 10 minutes, or until it thickens enough to coat the back of a spoon.

Step 10: Reduce the heat to low and stir in the balsamic vinegar, if using. Return the reserved chicken to the pan and continue cooking by simmering gently in the sauce. Turn the chicken occasionally and baste with the sauce every few minutes.

Step 11: Cook the chicken until an instant-read thermometer inserted into the center of the breast reads 150F (66C). This should take about 3 to 4 minutes, but keep an eye on the temperature for accuracy.

Step 12: Taste the sauce and adjust seasoning if needed. Serve the chicken immediately, spooning the sauce over the top.

Nutrition Facts (per serving)

Calories: 509
Total Fat: 28g (36% Daily Value)
Saturated Fat: 13g (63% Daily Value)
Cholesterol: 153mg (51% Daily Value)
Sodium: 1080mg (47% Daily Value)
Total Carbohydrate: 12g (4% Daily Value)
Dietary Fiber: 2g (9% Daily Value)
Total Sugars: 5g
Protein: 41g (83% Daily Value)
Vitamin C: 6mg (6% Daily Value)
Calcium: 67mg (5% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 742mg (16% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Origins of Champagne Chicken

Champagne Chicken is a dish that combines the elegance of French culinary techniques with the universal appeal of tender, succulent chicken. Its roots can be traced back to mid-20th century French cuisine, when chefs began experimenting with sparkling wines as a cooking medium. The dish gained popularity in both Europe and North America for its luxurious flavor profile and the unique balance of creamy, tangy, and subtly sweet notes that champagne imparts. Over time, variations emerged, with chefs incorporating local wines or sparkling beverages, giving each version a distinct character while maintaining the signature sauce that defines Champagne Chicken.

Regional Variations

Although originally French, Champagne Chicken has been adapted in several regions. In the United States, it often includes heavy cream and a touch of balsamic vinegar for a richer taste. In Australia and the UK, chefs sometimes use sparkling regional wines instead of traditional Champagne, giving the dish a lighter, fruitier accent. In France, the recipe tends to stay closer to its classic roots, emphasizing delicate herbs like thyme and a restrained creaminess, highlighting the champagne's natural effervescence and flavor. Each variation celebrates local ingredients while preserving the dish's elegant essence.

Differences from Similar Dishes

Champagne Chicken is often compared to Chicken Marsala or Coq au Vin, but it stands apart due to its use of sparkling wine instead of fortified or red wine. Unlike Chicken Marsala, which is typically earthy and savory with Marsala wine, Champagne Chicken offers a lighter, slightly sweet, and bubbly complexity. Its sauce is often cream-based and finished with herbs and optional balsamic vinegar, creating a sophisticated balance between acidity, richness, and subtle sweetness. The technique of simmering chicken gently in a champagne-infused sauce ensures tender meat and a refined flavor profile that is distinctly different from other wine-based chicken dishes.

Typical Serving Occasions

This dish is most commonly served in upscale home dinners, French-inspired bistros, or special occasions where a touch of elegance is desired. Champagne Chicken pairs beautifully with creamy mashed potatoes, roasted vegetables, or buttery rice, making it a popular choice for dinner parties, holiday gatherings, or date-night dinners. Its visually appealing sauce and aromatic presentation make it a centerpiece on the table, reflecting both sophistication and comfort in a single dish.

Interesting Facts

The original inspiration for Champagne Chicken came from using sparkling wine to elevate ordinary chicken breasts into a gourmet dish.
Vincent Price, the actor and culinary enthusiast, included a version of this recipe in his famous cookbooks, helping popularize it in American households.
Although champagne is traditional, chefs have experimented with non-alcoholic sparkling wines, cider, or Prosecco, showing the dishs versatility.
The dish exemplifies the French technique of deglazing, where caramelized bits from browning chicken are lifted into the sauce, creating depth of flavor.
Modern adaptations often incorporate vegetables like mushrooms, shallots, or kale, making it both visually appealing and nutritionally balanced.

AI Audio version of the recipe is available!

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FAQ about Champagne Chicken Recipe

Yes, you can substitute champagne with any sparkling wine or dry white wine like Chardonnay. The sauce will still have great flavor, but the taste may vary slightly depending on the type of wine used.

Leftover champagne chicken should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

While it's possible to freeze champagne chicken, it's best to avoid freezing the sauce as it may separate upon thawing. You can freeze the chicken and sauce separately, and reheat both once defrosted.

Yes, you can substitute the champagne with non-alcoholic sparkling wine or use chicken broth with a splash of lemon juice for a similar tangy flavor.

Champagne chicken pairs wonderfully with mashed potatoes, rice, or roasted vegetables like asparagus or broccoli. You can also serve it with a light salad for a complete meal.

Use an instant-read thermometer to check the internal temperature of the chicken. The chicken is done when it reaches 150°F (66°C), and you can continue cooking it in the sauce until it reaches that temperature.

Yes, boneless, skinless chicken thighs work well in this recipe. They will remain juicier than chicken breasts, so just adjust the cooking time accordingly.

While balsamic vinegar adds a unique depth and sweetness to the sauce, it is optional. If you prefer, you can omit it or replace it with a splash of red wine vinegar for a tangy alternative.

To reheat the sauce, place it in a small saucepan over low heat and stir frequently until it is warmed through. If the sauce has thickened too much, you can add a little extra chicken broth or cream to reach the desired consistency.

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove before adding the chicken.

Comments

RusticPlate1237

10/06/2025 01:52:54 PM

This recipe is delicious! I've made it twice now, with great results each time. I doubled the sauce so I could use almost the whole bottle of champagne without wasting much. Once the sauce was done, I removed half and stored it for later, continuing on with the same amount of chicken as called for in the recipe. I also used non-alcoholic champagne, and the sauce was still amazing. The balsamic vinegar bumps this sauce up to the next level. I wouldn't recommend skipping it. I served this with potatoes dauphinois and lemon-pepper broccoli. Everyone ate it up!

ProVeal6005

02/18/2024 01:44:47 AM

Incredible flavor. I used a Chardonnay. I might try boneless skinless chicken thighs next time as I overcooked them a bit. One of my favorite CJ recipes of all time.

SpiceOfLife

03/10/2024 04:52:49 PM

Excellent recipe all the way around - another Chef John winner! The flavors were sublime - layered, complex, savory accented with the slightest hint of champagne sweetness. I took the liberty of using both thyme and Herbes de Provence in seasoning but didn't deviate from Chef's recipe other than that. It turned out perfectly, a mushroom & chicken lover's dream. We enjoyed two of the breasts after preparing. The next day we used the leftover breasts, added a slice of ham and some Swiss cheese, did a quick bake in the oven to melt the cheese & heat the breasts & ham, then topped with the remaining pan gravy and mushrooms. A nice variation on an already perfect dish. Kudos Chef John on another wonderful recipe, and thank you!

JumpyBeer5220

02/25/2024 04:50:24 PM

Ingredient list doesn't mention how much butter in step 4. Video looked like 2 tbls, so that's what i used. Chicken was bone-in, because that's what I had. Used a dusty bottle of Andre's sparkling rose, just to get rid of it. All came out delicious.

Jerel

02/26/2024 04:09:58 AM

Delicious! The only breasts I could find were huge, and I should have cut them in half. It’s so delicious I am going to make more of the sauce for another meal. Step 4 says to add butter, but it’s not listed in the ingredients. The video looks like about 2 tablespoons?

KGAVEL

03/24/2024 11:50:00 PM

I’ve never been good at pan sauce recipes so I thought I’d try this for Sunday dinner. I made a few changes based on what I had in the refrigerator - boneless skinless chicken thighs, half and half and Chardonnay. I also added finely diced celery and carrots to the mushrooms and added a few pieces of chopped kale as the sauce was reducing. It was so good over mashed potatoes!

antstac

03/24/2024 09:35:07 PM

I didn’t need to add the flour, cream or balsamic vinegar and subbed the Champagne with Pinto Grigio and still turned out great and flavorful.

plates4u

04/26/2024 09:47:48 AM

As usual, Chef John delivers! I only had dried thyme and it worked fine. Will make it again keeping in mind that there might be enough sauce for a second try. Another thing is this recipe is a bit rich. My recommendation would be to serve it either with some kind of leafy greens or a neutral flavored steamed vegetable as the sauce has an excellent flavor. Do not skip the balsamic if you can. It gives the sauce a good kick!

Gary Doolin

12/04/2024 03:24:01 AM

Excellent, even with a dry cider subbing for the sparkling wine.

Kim Loy

04/01/2025 11:40:18 AM

A good recipe. After reading the other reviews, I used all recipe ingredients and added Marsala wine, onion powder and some minced garlic. Delicious!

Summer

07/23/2025 02:43:24 PM

I would hold on the tomato paste, made this for a family dinner and everyone thought it tasted good, I am picky and felt it needed more acidity and flavor.

Nathan Nguyen

04/11/2025 01:07:42 AM

Tried it for the first time — huge success.

Wesley Hazelton

02/03/2025 02:59:25 AM

Delicious, served over rice with Parmesan asparagus on the side. Will be making again!

HLE

01/28/2025 11:14:13 PM

Perhaps because I don’t drink alcohol, I’m not a huge fan of this recipe.

DREGINEK

09/24/2024 01:02:22 AM

Amazing! This indeed produces a world class mushroom sauce and is reminiscent of chicken Marsala. Did not change a single thing. Served over homemade rice a Roni and a side of steamed broccoli. This is date night worthy and if make this for your loved ones - they will be thoroughly impressed! We oohed and ahhed! Thanks Chef John!

Donna Corea

06/26/2024 11:05:03 PM

What a surprising flavor. I was not sure about the balsamic vinegar but it definitely added a zing to the dish. It is not everyday you a find a different tasting chicken dish.

Glo

06/01/2024 12:21:03 PM

I love my Champagnes so I used an inexpensive white wine. DEEEEELICIOUS!! Easy and worth it. Thanks for sharing this recipe!

Sharon Pickell

05/17/2024 02:17:17 PM

Family loved it. Goes very well with garlic mashed potatoes!

Tom

05/14/2024 03:55:05 PM

Another great recipe from Chef John! Made it to the recipe except for shallot, used red onion. The flavors were outstanding and the secret ingredient at the end made it perfect. Definitely going to make it again.

Doug

04/14/2024 03:07:22 AM

I have been a fan of Champagne Chicken for many years, having first seen the recipe in Vincent Price's Great Recipes book. So was excited to see Chef John do a take on it. Made it exactly as his recipe but was disappointed. I think too many ingredients. Will go back to V. Price's.

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