This creamy champagne chicken with mushrooms is the fanciest tasting one-skillet meal that smothers chicken breasts in mushrooms that are sauteed in a splash of champagne, lemon, and butter, and allowed to bubble to perfection.
Table of Contents
Why champagne in sauce?
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 family is already asking for this champagne mushroom chicken again!)!
Best champagne chicken:
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 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!
Champagne Chicken Ingredients:
- 2 Tablespoon olive oil
- 2 large or 4 small chicken breasts, see pro tips*
- 1 tablespoon minced garlic
- 2 Tablespoon unsalted butter
- ½ cup Champagne, I used Brut
- 1 teaspoon lemon juice
- 1 tablespoon dijon mustard
- 1 cup sliced mushrooms
- ¼ cup heavy cream or whole milk
- 4 oz gluten free cream cheese
- fresh parsley, chopped for garnish
How to make champagne chicken at home:
- Heat olive oil in a large skillet over medium heat, add the garlic, and saute the garlic until fragrant and turning golden brown.
- Add mushrooms and butter and allow the mushrooms to soften and cook. Once the butter is melted, push the mushrooms to the outside of the skillet and add the chicken to the skillet and seer for 2-3 minutes on each side.
- Stir in the champagne, cream, dijon mustard, cream cheese, and lemon juice and allow the dish to simmer until the liquids are reduced to ¼ of the original amount and becomes thickened, sprinkle with parsley, and enjoy!
Champagne Chicken Pro Tips:
If your chicken breasts are thick, carefully cut them in half, hamburger-style so that you have 4 thinner chicken pieces to work with. This will really help shorten up the time it takes the chicken to cook in that skillet of yours!
How to store leftover champagne chicken:
You can store leftover champagne chicken in an airtight container in the fridge for up to 3 days.
How to reheat leftover champagne chicken:
To reheat your chicken dish, place your chilled champagne chicken in a microwave-safe dish with a cover loosely fitted on the top so that hot air can escape.
Microwave on high power for 60-90 seconds, depending on how much you are reheating at one time. Enjoy!
What to pair with champagne chicken:
Try sweet potato brussel sprout hash, Blue Cheese Green Beans, Air Fryer Asparagus, sriracha mayo cream broccoli, or 10-minute teriyaki green beans.
More gluten free skillet chicken dishes:
- Blackened Chicken
- Sriracha Lime Chicken
- Pear Pecan Chicken Skillet
- Chicken Pasta in Basil Butter Sauce
- One-Pot Thai Cashew Chicken
- One-Pot Garlic Mushroom Chicken
Creamy Champagne Chicken with Mushrooms
This creamy champagne chicken with mushrooms is the fanciest tasting one-skillet meal that smothers chicken breasts in mushrooms that are sauteed in a splash of champagne, lemon, and butter, and allowed to bubble to perfection.
Ingredients
- 2 Tablespoon olive oil
- 2 large or 4 small chicken breasts*, see recipe notes
- 1 tablespoon minced garlic
- 2 Tablespoon unsalted butter
- ½ cup Champagne, I used Brut
- 1 teaspoon lemon juice
- 1 tablespoon dijon mustard
- 1 cup sliced mushrooms
- ¼ cup heavy cream or whole milk
- 4 oz gluten free cream cheese
- fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat, add the garlic, and saute the garlic until fragrant and turning golden brown.
- Add mushrooms and butter and allow the mushrooms to soften and cook. Once the butter is melted, push the mushrooms to the outside of the skillet and add the chicken to the skillet and seer for 2-3 minutes on each side.
- Stir in the champagne, cream, dijon mustard, cream cheese, and lemon juice and allow the dish to simmer until the liquids are reduced to ¼ of the original amount and becomes thickened, sprinkle with parsley, and enjoy!
Notes
If your chicken breasts are thick, carefully cut them in half, hamburger-style so that you have 4 thinner chicken pieces to work with.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 564Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 169mgSodium: 315mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 43g
If you make my Gluten-Free Creamy Champagne Chicken recipe, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
If you love this creamy champagne chicken recipe, be sure to follow me on social media so you never miss a mouth-watering post:
Could I change the chicken breast to chicken thighs, and how women that change the cooking time?
I love that you used champagne in this dish. Sounds so delicious , it makes a vegetarian want to break her ways 😉
Oh no! Don't break your ways! 😉 But glad that it struck your fancy! 🙂
This looks amazing Jessica! Love that you added champagne 🙂 🙂
The champagne is a fun twist that you just taste a hint of! Thanks for stopping in! 🙂