This creamy champagne chicken is the ultimate restaurant-quality meal. A comfort meal that consists of bone-in chicken thighs and mushrooms tossed in a delicious cream sauce.
I don’t know about you, but I love a home-cooked meal that involves chicken and creamy mashed potatoes. Although you can serve this champagne chicken with anything you like. Rice, salad, roasted veggies, you name it. Anything goes well with this!
Why You’ll Love This Recipe
- It’s creamy, packed with flavor, and requires minimal ingredients.
- Now you’ll know what to do with any leftover champagne!
- You can add as many veggies as you like. Include some fresh diced tomatoes and fresh spinach for extra flavor.
- Makes fantastic leftovers. Place any leftovers in an air-tight container and refrigerate for up to 3 days.
Ingredient Notes
Chicken – I used bone-in skin-on chicken thighs but feel free to use boneless chicken thighs or chicken breasts instead. Chicken breasts cook a lot quicker, so make sure to adjust the cooking time.
Champagne – You can use sparkling wine or regular white wine. If you’re not a fan of alcohol, replace the champagne with chicken stock.
Top Tips
- Let the champagne cook for at least 5 minutes before adding the heavy cream.
- Make sure to deglaze the bottom of the pan after adding the champagne.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
- Want to switch it up? Use shrimp instead! This champagne sauce is good with literally anything! Just make sure to cook the shrimp for 1-2 minutes.
What Type Of Chicken Thighs Should I Use?
You can use any kind you have on hand but my favorite are bone-in skin-on chicken thighs. They are the most flavorful, in my opinion. However, boneless skinless chicken thighs work for this recipe too!
More Delicious Recipes You’ll Probably Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Champagne Chicken
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 shallot finely diced
- 3 garlic cloves finely minced
- 3/4 cups champagne or sparkling wine
- 3/4 cups heavy cream
- 1 tbsp parmesan cheese freshly grated
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 cup mushrooms
- red crushed pepper to taste
- salt and pepper to taste
- oil
Instructions
- In a small bowl, combine the paprika, garlic powder, and Italian seasoning. Season the chicken with salt, pepper, and the spice blend.
- Heat 2-3 tbsp oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side. Remove the chicken from the skillet and set it aside.
- Add the mushrooms to the skillet and cook for 2-3 minutes. Remove the mushrooms from the skillet and set them aside.
- Reduce the heat to medium-low. Add the shallots and garlic to the skillet and cook for 40 seconds. Add more oil if needed.
- Add the champagne and deglaze the skillet. Let the champagne reduce by half, this should take about 5 minutes.
- Stir in the heavy cream and parmesan cheese. Add the chicken back to the skillet, skin-side up. Cover, and cook for 25 minutes or until the chicken is fully cooked through.
- Once the chicken is fully cooked, add the mushrooms back to the skillet, check for seasoning, and enjoy!
Notes
- Let the champagne cook for at least 5 minutes before adding the heavy cream.
- Make sure to deglaze the bottom of the pan after adding the champagne.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
- Want to switch it up? Use shrimp instead! This champagne sauce is good with literally anything! Just make sure to cook the shrimp for 1-2 minutes.
Could I use a Chardonay wine instead?
Thanks, Janet