Go Back
–+ servings
Two pan-seared chicken breasts resting in a shallow white ceramic dish, covered in a velvety pale ivory champagne cream sauce. (Champagne Chicken Recipe)
FL Recipes

The Ultimate Champagne Chicken Recipe for an Elegant Dinner

Master this elegant Champagne Chicken Recipe featuring pan-seared, golden-brown chicken breasts smothered in a thick, velvety pale ivory cream sauce. Perfectly garnished for a five-star date night dinner at home.
Print Recipe Pin Recipe WhatsApp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless Skinless Chicken Breasts About 450g, pounded to an even thickness.
  • 1/4 cup All-Purpose Flour 30g, for dredging.
  • 1 tbsp Olive Oil 15ml.
  • 2 tbsp Unsalted Butter 30g, divided.
  • 1 tsp Kosher Salt 5g.
  • 1/2 tsp Cracked Black Pepper 1g, plus extra for garnish.
  • 2 tbsp Minced Shallots About 1 small shallot, 20g.
  • 1/2 cup Dry Champagne 120ml, or dry sparkling wine.
  • 1/4 cup Low-Sodium Chicken Broth 60ml.
  • 1/2 cup Heavy Cream 120ml.
  • 1 tbsp Fresh Green Parsley 4g, finely chopped.

Equipment

  • 1 Heavy-bottomed Skillet Stainless steel or cast iron preferred for the best caramelized crust.
  • 1 Meat Mallet Used to pound the chicken to an even thickness.

Method
 

Cooking Instructions
  1. Pound the chicken breasts to an even 1/2-inch (1.25cm) thickness. Pat completely dry and season with kosher salt and half of the cracked black pepper. Dredge lightly in the all-purpose flour.
  2. Heat the olive oil and 1 tbsp (15g) of butter in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a deep golden-brown caramelized crust forms and the internal temperature reaches 165°F (74°C). Remove and set aside.
  3. Lower heat to medium. Add the remaining 1 tbsp (15g) of butter and the minced shallots. Sauté for 1-2 minutes until translucent.
  4. Pour in the dry champagne, scraping up the browned bits from the pan. Allow the liquid to reduce by half.
  5. Stir in the chicken broth and heavy cream. Simmer gently for 3-4 minutes until the sauce reduces into a thick, velvety pale ivory consistency that coats the back of a spoon.
  6. Return the chicken to the skillet to warm through for 1 minute. Serve in a shallow dish, smothered in the creamy pool of sauce. Garnish generously with finely chopped fresh green parsley and coarsely cracked black pepper.

Nutrition

Calories: 520kcalProtein: 28gFat: 38gFiber: 1g

Notes

Use a heavy-bottomed skillet for the best sear.
Never allow the heavy cream to come to a rolling boil, or it may separate.
Keyword Champagne Chicken Recipe,creamy chicken,date night dinner

Tried this recipe?

Let us know how it was!
Pin Recipe