Champagne Chicken

5 from 1 vote

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.

Prep Time10

Cook Time45

Total Time55

Course: Entree

Cuisine: American

Servings:

Author: Julie Maestre

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.

Nutrition