Champagne chicken is a showstopping dish featuring perfectly seasoned chicken in a decadent champagne cream sauce dotted with mushrooms and spinach. This elegant pasta dish will wow each and every time you serve it.

Who says chicken has to be boring?

This champagne chicken is anything but!

We are talking tender chicken breasts slathered in a rich, creamy sauce served over pasta.

It’s elegant, delicious, and not nearly as hard as you’d think to make.

Really it’s perfect for entertaining or serving up as a fancy meal on New Year’s Eve or Valentine’s Day.

What is champagne sauce made of?

My champagne sauce features a creamy combination of champagne, heavy cream, and cheese.

Ingredients

To make this you’ll need:

Flour– All purpose
Seasoning– Garlic powder, salt, onion powder, black pepper
Chicken breasts– Boneless, skinless
Oil– Olive oil or another mild light oil
Butter– For flavor
Shallots– Minced. Can’t find them? Use one small sweet onion.
Garlic– Fresh garlic cloves, minced.
Mushrooms– Sliced
Champagne– You could also use white wine.
Heavy cream– Don’t substitute for a lower fat dairy product.
Cheese– Both Parmesan and softened and cubed cream cheese.
Baby spinach– Fresh
Linguine– Cooked

How to Make

To make this, start by preheating the oven to 400 F and line a baking sheet with parchment paper or foil.

Set the prepared sheet aside.

Then, whisk together the flour, garlic powder, salt, onion powder, pepper until in a shallow bowl.

Dredge the chicken in the flour mixture until it’s all well coated

Heat the butter and oil until bubbling in a large skillet over medium high heat.

When the pan is hot, sear the chicken breasts on both sides.

Transfer the seared chicken to the prepared baking sheet and bake in the preheated oven for 15 minutes, or until the chicken is cooked through.

Meanwhile, in the same skillet over medium heat, cook the shallot and garlic and cook, stirring frequently.

After the shallots soften, add the mushrooms to the skillet and cook them until they brown.

Add the champagne and deglaze the bit that have stuck to the pan, working the brown bits off the bottom of the pan with a wooden spoon.

Let it cook for 1-2 minutes to cook off the alcohol.

Then, add the heavy cream, parmesan cheese, and cream cheese to the pan with the vegetables and champagne.

Stir the liquid and cheese until it’s smooth.

Then, bring the mixture to a simmer and cook until it thickens, about 5 minutes

Once the sauce is thick, stir in the spinach until it wilts.

Add the cooked chicken back to the pan and cover with sauce.

Serve the chicken hot over freshly cooked linguine noodles.

Enjoy!

Storing Leftovers

Store leftover chicken separate from any leftover noodles in an airtight container in the fridge for up to 4 days.

Can children eat champagne chicken?

Yes.

The alcohol cooks off the champagne while the sauce simmers.

Tips and Tricks

Don’t have linguine? Use another thick noodle like fettucine, penne, or even ziti.
If you prefer, you could serve this over creamy mashed potatoes instead of pasta.
Not sure if the chicken is done? Insert a meat thermometer into the thickest part of the breast. The chicken is done when it reads 165.

Other Creamy Chicken Recipes

Champagne chicken is an elegant meal easy enough for a weeknight but fancy enough for a special occasion.

Make it and enjoy!

Looking for other creamy chicken recipes?

Try these:

If you’ve tried this CHAMPAGNE CHICKEN, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.