Champagne Chicken

Two chicken thighs cooked in a champagne sauce on a plate with a fork.

5 from 43 votes

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 a complex flavor with minimal effort.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: French

Keyword: champagne chicken

Servings: servings

Author: Gina Matsoukas

Ingredients

4 boneless skinless chicken thighs
Cornstarch for coating
Salt and pepper to taste
2 Tablespoons olive oil
2 Tablespoons butter
1 shallot chopped
2 Cloves garlic minced
1 Cup cremini mushrooms sliced
1 Cup shiitake mushrooms sliced
1 Teaspoon fresh thyme leaves
1 Cup champagne or sparkling wine
1/4 Cup heavy cream
parsley chopped for garnish
Zest of 1 lemon optional

Instructions

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

Nutrition