This champagne mushroom chicken skillet is the fanciest tasting one-skillet meal that smothers chicken breasts in mushrooms that are sauteed in a splash of champagne and butter, just before being placed in the oven to bake and bubble to perfection. The juicy chicken combines well with the light and savory, sweet and bubbly flavors in the sauce! It’s a lot of (fancy) taste with minimal effort!
This post was supposed to go out last week with the rest of the champagne recipes from the week…. Buuuuuuut… three days of having a website down will change a blogger’s plans very quickly. On the plus side, BHHY now has an upgraded hosting company which means a faster and better experience for it’s readers! So YAY for a better reader experience (and the fact that I can breathe now that BHHY is back up and running! Phew!)! That’s almost reason enough for me to go buy champagne (or maybe I’ll go buy a bottle because the Hubster is already asking for this champagne mushroom chicken again!)!
This one-pot meal is really simple to make but tastes and smells (why can’t this site be scratch-and-sniff?) like you are dining at one of those fancy french restaurants (the kind that serve you your main course and you need a magnifying glass to see what it is). This recipe will definitely not leave you hungry nor will it break the bank, expensive champagne is not necessary for this winning combination!
- 1 Tablespoon olive oil
- 3 large or 4 small chicken breasts
- 1 TBSP minced garlic
- 2 Tablespoon unsalted butter
- 3/4 cup Champagne, I used Brut
- 1 tsp lemon juice
- sea salt and ground black pepper to taste
- 1 cup sliced mushrooms
- 1 medium red bell pepper, sliced
- fresh parsley, chopped for garnish
- Preheat your oven to 375*F. Heat olive oil in a large skillet over medium heat.
- Add chicken to skillet and seer for 2-3 minutes on each side.
- Remove chicken, and place on a plate.
- Add shallots, mushrooms, salt and pepper, and butter. Heat and stir for 2-3 minutes, until garlic is fragrant and golden.
- Stir in the Champagne and lemon juice and cook until simmering.
- Place the chicken back in the pan along with bell pepper slices, baste with the champagne sauce and place in the oven. Bake for 20 to 30 minutes until thoroughly cooked.
- Remove chicken from oven, sprinkle with parsley, and enjoy!