When we think of New Year’s Eve dinners, we picture something elegant, celebratory and full of flavor. And you know what that calls for? A bottle of bubbly. Instead of saving it for the glass, we’re making champagne chicken, the perfect dish to toast to the new year. This creamy, luxurious recipe is simple enough for a cozy night in but impressive enough to wow guests at your end-of-year party. The secret? A splash of sparkling champagne for a velvety sauce that adds a little glam without requiring hours in the kitchen. After all, we want you to actually enjoy the last night of the year. That’s right—it’s a one-pan-wonder in 35 minutes. So, dust off a bottle from the rack, and let’s get cooking.
Why champagne chicken is a New Year’s favorite
There’s something about cooking with champagne that elevates even the simplest ingredients. Even if you don’t normally drink it, its effervescence adds a bright acidity that cuts through the richness of the cream sauce, creating a balance of flavors that’s truly irresistible. While it feels indulgent, this recipe is surprisingly budget-friendly, especially if you use an affordable champagne or sparkling wine. You can serve champagne chicken as an elegant main course for a formal dinner party or as part of a more casual buffet spread. Best of all, this dish only requires a handful of ingredients, many of which you likely already have in your pantry or fridge.
Tips for perfect champagne chicken
As we said, this winner-winner chicken dinner doesn’t come with any tricks. But a few tips for success wouldn’t hurt, especially if you’ve never cooked with champagne before.
Choose the right sparkling wine
First of all, let’s get something straight. True champagne (from France) is different from sparkling wine like Prosecco or Cava. Second, you’ll find champagnes range in sweetness, from brut (dry) to doux (sweet). We reccommend choosing an affordable brut or dry champagne, like Kirkland Champagne Brut ($20 at Costco!). Avoid sweet varieties, which can overpower the dish. While brut or dry sparkling wines are ideal, don’t hesitate to use prosecco or cava if champagne isn’t available. The bubbles won’t last through cooking, but the wine’s unique flavor will shine through in the final dish.
Don’t skip the deglazing step
After browning your chicken, pour the champagne into the hot pan to deglaze and scrape up all those flavorful brown bits. Deglazing the pan is crucial (and a pro-chef hack) for infusing the sauce with a deep, savory flavor. As the liquid reduces, it intensifies, leaving behind subtle caramelized notes from the browned chicken and onions.
Finish with fresh herbs and citrus
Adding freshly chopped thyme, parsley or tarragon at the very end keeps the flavors fresh and vibrant. A light sprinkle of lemon zest or a squeeze of fresh lemon juice cuts through the rich cream and ties the whole dish together. Now you’ll really look like a chef!
Quick and easy champagne chicken recipe
This one-pan recipe from Fresh Coast Eats takes just 35 minutes to make. Pair it with simple sides to let the flavors shine, like creamy mashed potatoes, roasted asparagus or a crisp green salad. And don’t forget a glass of champagne on the side—it’s New Year’s Eve, after all!
Ingredients:
- 3 chicken breasts boneless, skinless
- Salt and pepper to taste
- 4 Tbs. olive oil
- 14 oz. baby portobello mushrooms sliced
- 1 shallot chopped
- 3 cloves garlic minced
- 1 cup brut (dry) champagne
- ⅔ cup whole milk
- 1-2 tsp. cornstarch
- ½ tsp. salt
- ¼ tsp. pepper
- Parsley, for garnish (optional)
Directions:
- Total Time: 35 minutes
- Yield: 6 servings
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Prepare chicken breasts by pounding with a tenderizer until thin and evenly sized. Slice each breast in half to make six servings. Lightly season both sides salt and pepper.
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In a large skillet, heat 2 Tbs. of oil over medium heat. Add chicken to skillet and cook for about five minutes on each side, or until brown. Remove from skillet and set aside.
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In the same skillet, add remaining 2 Tbs. of olive oil. Cook shallots and mushrooms until tender. Then, add garlic and cook for one additional minute.
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Pour in the champagne. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes. Then, add milk and stir to combine. Place chicken back in and cover with sauce. Continue to simmer for 10 minutes or until chicken is cooked through.
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Mix cornstarch with an equal amount of water and add to skillet. When sauce begins to thicken, remove from heat, top with fresh parsley and serve.
How to store and reheat leftovers
If you have leftover champagne chicken (a big “if” with this dish!), store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of chicken broth to maintain the sauce’s creamy texture. To maintain the sauce’s texture, avoid reheating in the microwave.
