Boneless chicken sautéed in a skillet with baby Portobello mushrooms, garlic, scallions and thyme in a light champagne, butter sauce.
Recently, I was craving Chicken Marsala for dinner so I purchased portobello mushrooms. However, when I went to use the Marsala wine, I didn't have enough so I made Champagne Chicken instead.
Plus, since I had extra champagne from our New Year's Eve celebrations, it made perfect sense. This Champagne Chicken was delicious, tender and the sweet champagne gave it a wonderful flavor.
Ingredients Needed
For this recipe you'll need the following ingredients:
- boneless thin sliced chicken breasts
- all purpose flour
- butter
- canola oil
- sliced portobello mushrooms
- minced garlic
- chopped scallions
- champagne
- thyme
- kosher salt
- black pepper
If you're looking for a non-alcoholic version, you can substitute chicken broth; though the flavor will be slightly different. To make this recipe easier to prepare and portion, you can use thinly sliced chicken breasts (approx. 4 ounces) or chicken tenderloins (approx. 2 ounces).
How do you make Champagne Chicken?
Add the flour to a bowl; then dredge the chicken in the flour and place on a plate until all pieces have been coated. Heat the butter and oil in a large nonstick skillet over medium high heat.
When the pan is hot enough, add the chicken and cook 2-3 minutes per side until they become lightly browned. Place the cooked chicken directly into an oven safe baking dish; then repeat until all of the chicken is cooked through.
Add the mushrooms, scallions, thyme and garlic to the pan; then cook until the mushrooms have softened; approximately 1-2 minutes. Next, add flour, stir well; then add the champagne and stir until the sauce thickens slightly.
Pour the mixture over the chicken; then bake in a preheated 350 degree F oven for 15-20 minutes until hot and bubbly. This ensures the chicken is cooked through.
Serving Suggestions
You can serve this Champagne Chicken over rice, buttered egg noodles, risotto or mashed potatoes.
The extra sauce will be great for dipping! We love green beans, but fresh spinach or broccoli would taste wonderfully too.
Can you make champagne chicken ahead of time?
Yes! Prepare the chicken as directed up until it's time to bake. Allow to cool completely before covering tightly; then freeze for up to 1 month.
When you're ready to eat, defrost completely (1-2 days before); then cook as directed.
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Champagne Chicken
Ingredients
- 16 ounces boneless thin sliced chicken breasts
- ½ cup all purpose flour
- 3 tablespoons butter
- 2 tablespoons canola oil
- 10 ounces sliced portobello mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon chopped scallions
- 1 ½ cups champagne
- ½ teaspoon ground thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Add the flour to a bowl; then dredge the chicken in the flour and place on a plate until all pieces have been coated.
- Heat the butter and oil in a large nonstick skillet over medium high heat. When the pan is hot enough, add the chicken and cook 2-3 minutes per side until they become lightly browned.
- Place the cooked chicken directly into an oven safe baking dish; then repeat until all of the chicken is cooked through.
- Add the mushrooms, scallions, thyme and garlic to the pan; then cook until the mushrooms have softened; approximately 1-2 minutes.
- Next, add flour, stir well; then add the champagne and stir until the sauce thickens slightly.
- Pour the mixture over the chicken; then bake for 15-20 minutes until hot and bubbly. (This ensures the chicken is cooked through).
Notes
Nutrition
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*Originally shared January 2012/Updated December 2021
Jenn says
Enjoyed your recipe tonight, thanks for posting it!
Carrie Farias says
I'm so glad you liked it Jenn, thanks for stopping by to let me know. 🙂
Jenn says
Delicious recipe, appreciate your posting it!
LouAnn says
Pinned - trying it tonight! Looks yummy!
Carrie's Experimental Kitchen says
Thank you so much Tabitha!
Tabitha (a.k.a. Penny) says
I made this my special pick today at Weekend Potluck! Swing by and pick up your featured button. Can't wait to try this! http://www.meetpenny.com/2012/02/weekend-potluck-february-3rd-through-february-5th/
Tabitha (a.k.a. Penny) says
This would make an awesome Valentine's Day dinner at home. Delicious looking! Baby portebellos are always on clearance at my local grocery store but I never knew what to do with them. I am pinning this with hopes of finding a good buy on them soon.
Thanks for linking up at Weekend Potluck.
Carrie's Experimental Kitchen says
Thank you Melissa~those sound great too! xo
Melissa Placzek says
this looks great! I'm always looking for new chicken recipes. I have one for "riesling chicken" and another for "sherry chicken." never tried champagne. awesome idea 🙂
~Melissa