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    Home » Chicken » Chicken au Champagne

    Published: Jun 9, 2014 · Modified: Feb 17, 2022 by Lisa Johnson

    Chicken au Champagne

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Bonjour, bienvenue à la nourriture de ce mois-ci du monde, la France! Hello, welcome to this month's Food of the World - France! Let me just start by saying, this Chicken au Champagne is going to blow your mind!! The flavors are absolutely amazing. I am not a Champagne lover, I actually can't stand the taste of it. When combined with chicken, and tarragon, il est magnifique!

    Chicken thighs covered in a mushroom sauce in a cast iron skillet.

    How crazy is it, that I used a cast iron skillet to make a meal with Champagne? It worked perfectly, and adds a nice rustic touch to this gourmet meal. Oh yes, this is a restaurant quality meal that you can surely impress your dinner guests with!

    Impressive, elegant, delicious, and simple to prepare. That is a perfect meal in my book. 😉

    Chicken thighs cooked in a cast iron skillet with a creamy mushroom sauce.

    Don't want to use Champagne or mushrooms? Then give this Coq au Riesling with leeks a try!

    How do you make Chicken au Champagne?

    Preheat oven to 375 degrees. Heat 1 tablespoon of olive oil in a large skillet. Seer the chicken, about three minutes on each side.

    Four chicken thighs browned in a cast iron skillet.

    Remove chicken, and place on a plate.

    Four browned chicken thighs on a plate.

    Remove pan from heat, and add shallots.

    Shallots simmering in a cast iron skillet.

    Have the champagne ready to go BEFORE you add the shallots. They cook very quickly! Add the champagne.

    Champagne and shallots in a cast iron skillet.

    My shallots got a bit too brown, but don't worry, it didn't ruin the dish. 😉  Scrape the bottom of the pan to remove the cooked bits, and add the chicken back to the pan.

    Four chicken thighs in a cast iron skillet with shallots and champagne.

    Baste chicken with the sauce and place in preheated oven and bake for 25 minutes, until thoroughly cooked.

    While the chicken is baking, heat butter in a non-stick pan. Add the mushrooms and cook for 5 minutes.

    Sliced mushrooms and butter in a non-stick skillet.

    Remove chicken from oven, and add the mushrooms and tarragon to the skillet.

    Four baked chicken thighs in a cast iron skillet with champagne, sliced mushrooms and chopped parsley.

    Gently stir to combine and drizzle with fresh lemon juice. Serve with brown rice and Hericot Vert (French green beans).

    Chicken au Champagne on a plate with brown rice and green beans.

    Pour sauce over the chicken and oooh, la la!!

    Recipe Notes & Tips:

    • *Disclaimer* I did not use French Champagne - blasphème! I just could not wrap my head around the thought of using a $60 bottle of Veuve Clicquot, in a main dish. That is a champagne to savor and enjoy! I used Korbel Brut, at $14 a bottle it is a much better choice.
    • This dish would traditionally be made with skin on, bone in, chicken breasts, but those can be difficult to find. I used chicken thighs, and probably always will.
    • Sorry, there is no substitute for the champagne in in this dish.

    Tools used to create this recipe

    You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

    • Cast Iron Skillet
    • Non-Stick Skillet
    • Cutting Board & Chefs Knife
    • Tongs
    • Wooden Turner

    Additional skillet meals you will love!

    • Skillet Chicken Potpie
    • Shrimp Linguine
    • Chicken Scaloppine
    • Skillet Chicken Cacciatore
    • Lemon-Garlic Skillet Chicken

    If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

    Enjoy!!

    Chicken thighs covered in a mushroom sauce in a cast iron skillet.

    Chicken au Champagne

    This rustic, yet elegant Chicken au Champagne is sure to please everyone around the dinner table! It's perfect for date night or a casual weeknight meal.
    4.39 from 47 votes
    Print Rate
    Course: Main Course
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4 Servings
    Calories: 436kcal
    Author: Lisa Johnson

    Ingredients

    • 1 tablespoon olive oil
    • 4 chicken breasts or thighs (skin-on, bone-in)
    • sea salt and black pepper (to taste)
    • 1 large shallot (minced)
    • 1 cup champagne
    • 2 tablespoons unsalted butter
    • 1 cup sliced mushrooms
    • 2 tablespoons fresh tarragon (chopped)
    • fresh lemon juice (to garnish)
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees. Heat olive oil in a large skillet.
    • Add chicken to skillet and seer for 3 minutes on each side.
    • Remove chicken, and place on a plate.
    • Remove pan from heat, and add shallots. Heat and stir for 1 minute.
    • Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
    • Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
    • Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
    • Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
    • Serve with brown rice and Haricot Vert (French green beans).

    Notes

    • *Disclaimer* I did not use French Champagne – blasphème!  I just could not wrap my head around the thought of using a $60 bottle of Veuve Clicquot, in a main dish.  That is a champagne to savor and enjoy!  I used Korbel Brut, at $14 a bottle it is a much better choice.
    • This dish would traditionally be made with skin on, bone in, chicken breasts, but those can be difficult to find.  I used chicken thighs, and probably always will. ?
    • Sorry, there is no substitute for the champagne in in this dish.
    • If chicken thighs are small, you can easily fit 6 in the pan.
     

    Nutrition

    Calories: 436kcal | Carbohydrates: 3g | Protein: 39g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 122mg | Potassium: 631mg | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 2.2mg | Calcium: 65mg | Iron: 2.8mg
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    Reader Interactions

    Comments

    1. Cindy Eikenberg says

      June 10, 2014 at 6:04 am

      Oh my goodness, Lisa, this dish looks beautiful and amazing - I can only imagine how incredible it tastes! I love finding new recipes that use chicken. Love! Thanks for sharing and pinning - hope you have a great Tuesday!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:49 am

        Thank you so much Cindy!! It is amazing, you have to try it. Happy Tuesday...that's how far behind I am. 🙂

        Reply
    2. Miz Helen says

      June 10, 2014 at 7:09 am

      Good Morning Lisa,
      I can't wait to try this recipe, I can almost taste it, the flavor would be just fantastic! Thanks so much for sharing this recipe and have a great day!
      Miz Helen

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:48 am

        Thank you so much Miz Helen. It is fantastic, you won't be disappointed. I hope you have a great day as well. 🙂

        Reply
    3. Diane Balch says

      June 10, 2014 at 7:12 am

      Don't like champagne, and I thought we could be friends.
      Well, I am pinning this to make with a very cheap bottle of champagne, I might even use prosecco. It looks amazing and simple to make. Fantastique!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:47 am

        Hahaha, no I don't like champagne. I am so strange sometimes. I don't like caviar either. I could never make it as a rich person. I realized after I bought the champagne, that I could have just used the little single serving bottles. 😉

        Reply
    4. Seana Turner says

      June 10, 2014 at 7:22 am

      I actually love cooking with chicken thighs. My husband thinks he only likes white meat, but whenever i cook with the thighs he comments on how tender the chicken is... and I just smile. I think I've had a bottle of champagne leftover from the holidays in my fridge for months - this might be the perfect solution!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:43 am

        This is the perfect solution Seana!! You will make your husband (and yourself) so happy! 🙂

        Reply
    5. Claire @ A Little Claireification says

      June 10, 2014 at 8:12 am

      Wow!! Je veux manger ça - Il semble délicieux!!
      Great job, Lisa - looks amazing!! Pinning of course! xo

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:42 am

        Thank you so much Claire!!

        Reply
    6. marcie says

      June 10, 2014 at 9:20 am

      Lisa, this chicken looks amazing! I love skillet dinners like this -- so rustic and the chicken has such a nice golden brown color. Pinning!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:42 am

        Thank you so much Marcie!!

        Reply
    7. Happy Valley Chow says

      June 10, 2014 at 9:44 am

      That looks like some down right comfort food right there! I love cook meals like this all in one pan grabbing all those fantastic flavors. Thanks for sharing 🙂

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:41 am

        Thank you so much Eric. I really need to start using that cast iron pan more often. 🙂

        Reply
    8. Adelina Priddis says

      June 10, 2014 at 9:58 am

      Mm, I love using the cast iron. I can't wait for the French Green beans!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:39 am

        Thank you Adelina. I am starting to use it more and more. I don't know why it has taken me so long to start using it.

        Reply
    9. Raquel says

      June 10, 2014 at 3:52 pm

      Lisa this looks amazing! I makes me long for France (and champagne)!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:38 am

        Thank you so much Raquel. 🙂 I'm longing for France as well. I have never been there, but I would love..love..love to go. 😉

        Reply
    10. Mireille says

      June 10, 2014 at 10:48 pm

      OMG - that plate looks so amazing for dinner and tarragon is one of my favorite herbs - I've made coq au vin before but with champagne this dish must be so awesome

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:36 am

        Thank you Mireille, tarragon is one of my favorites as well. I have not tried coq au vin yet, but it is on my list!!

        Reply
    11. Adam @ Corr Chilled says

      June 11, 2014 at 5:07 am

      Hi, This post was featured on the Corr Chilled Best in Food Blogging. We love your site! 🙂 -Adam

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:34 am

        Thank you so much Adam. 🙂

        Reply
    12. Karen says

      June 11, 2014 at 12:56 pm

      Wow! That looks great, and not too hard to prepare. My boyfriend won't eat mushrooms, though, so I may have to leave them out. (Or add them and make him eat around them.) Also, your food photography is is always SO NICE!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:33 am

        Thank you so much Karen. I don't like mushrooms either, but it doesn't look right without them, lol. I just push them to the side. 😉

        Reply
    13. Amy at Ms. Toody Goo Shoes says

      June 12, 2014 at 8:45 pm

      Sounds absolutely delicious! Must pin!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:32 am

        Thank you so much Amy! 🙂

        Reply
    14. Catherine says

      June 13, 2014 at 9:15 am

      Dear Lisa, Your chicken looks absolutely wonderful. So juicy and flavorful. I don't care for the taste of champagne either, but this is just perfect. Blessings, Catherine xo

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:31 am

        Thank you so much Catherine. 🙂

        Reply
    15. Deb@CookingOnTheFrontBurner says

      June 14, 2014 at 6:03 pm

      Lisa, please drive up to MN to make this for dinner for us tonight! I love it - it looks fantastic!! Pinned!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:19 am

        Thank you Deb. You're an awesome cook. You could whip this up in no time. 😉

        Reply
    16. Jordan @ Jordan's Onion says

      June 16, 2014 at 2:37 pm

      This. Looks. Amazing!!!

      Reply
      • Lisa Johnson says

        June 17, 2014 at 12:14 am

        Thank you Jordan!

        Reply
    17. Jodee Weiland says

      June 22, 2014 at 11:42 am

      Lisa, this recipe looks fabulously delicious! Everything about it appeals to your taste buds, as well as looking great...thanks for sharing!

      Reply
    18. Linda Warren says

      June 25, 2014 at 8:37 pm

      This dish looks fantastic! I love the way it has a chance to bake in the oven and absorb all the flavors from the other ingredients. Definitely on my list to try. Thanks for sharing on Cast Party Wednesday.

      Reply
    19. Alicia | The Dumbbelle says

      June 26, 2014 at 12:17 am

      Lisa, my goodness this looks absolutely delicious! For sure saving this recipe.

      Reply
      • Lisa Johnson says

        June 28, 2014 at 7:22 pm

        Thank you so much Alicia. Let me know how you like it! 🙂

        Reply
    20. Natasha in Oz says

      June 26, 2014 at 7:07 am

      Oh my goodness, that looks divine! I've just pinned this and shared on G+. I can't wait to try it!

      Best wishes,
      Natasha in Oz

      Reply
    21. Karly says

      June 29, 2014 at 4:07 pm

      My family would love this! Thanks for linking up with What's Cookin' Wednesday!

      Reply
    22. Michele says

      September 16, 2014 at 8:39 pm

      Made this for dinner tonight. Quick, easy, and DIVINE! Quick for a weeknight dinner, but "fancy" enough for a dinner party! Love it, thanks!

      Reply
    23. Denise says

      October 02, 2014 at 6:25 am

      This was amazing!!! Wow what flavor and so easy! Thank you.

      Reply
      • Lisa Johnson says

        October 07, 2014 at 12:36 pm

        Thank you so much Denise!! I am so glad you enjoyed it. 🙂

        Reply
    24. Allison says

      January 13, 2015 at 7:31 pm

      This recipe looks great and I don't anticipate having a problem using the extra bubbly!

      Reply
    25. Jamie @ Love Bakes Good Cakes says

      February 04, 2015 at 10:43 am

      Absolutely gorgeous dish!! With Valentine's Day coming up, this would make a nice special dinner for two! 🙂

      Reply
    26. Diane Balch says

      February 09, 2015 at 8:04 am

      I never made this wonderful recipe and I have a lot of sparkling wine from a promotion... can't wait to check it out. Hope all is well with you.

      Reply
    27. Lesley says

      February 15, 2015 at 1:24 pm

      Trying this tonight. 🙂 Can't wait! 🙂

      Reply
    28. Alex says

      February 21, 2015 at 7:19 am

      Dear Lisa, thank you for sharing this amazing recipe. I prepared it yesterday together with a good friend of mine and we really enjoyed the taste of it. It made a lot of fun using this great amount of different fresh herbs. We had a bottle of Hugo (which is a sparkling wine, flavored with elderflower and mint) with it, which fits perfectly 🙂
      p.s. if somebody else is wondering how to heat the oven up to 375 degrees, he or she should convert it from degree Fahrenheit in centigrade 😀 its about 190 °C That caused a bit of confusion in the beginning 😀
      Best wishes from Germany 🙂

      Reply
      • Lisa Johnson says

        February 22, 2015 at 7:53 pm

        Thank you so much Alex, I'm so glad that you enjoyed it....and thanks for the tip about converting the oven temperature!! I love the idea of using a flavored sparkling wine! 🙂

        Reply
    29. steen says

      March 06, 2015 at 9:40 am

      French advise : You can also try this receipe with 1/2 cup of cognac instead of champagne and add a little bit of french cream at the end ... It taste a little bit different but it is also fabulous... and no need to open a bottle of champagne just to cook.

      Reply
    30. Amber says

      April 07, 2015 at 7:43 pm

      So I made this tonight for my hubby and my dad. I served with green beans and potatoes. I feel it needs some kind of starch because it's hard to imagine the chicken and sauce without it. This dish was yummy and made me feel like I was in a fancy traditional French restaurant. And it was boy approved!

      I also live in New orleans so if you want more of that creole french feel, this isn't it. But if you want more of that yummy traditional flavor from the shallots and champagne, this is sure to hit the spot. Great job on the recipe!

      Reply
    31. Christal says

      April 07, 2015 at 7:54 pm

      This was fantastic, and easy, thanks! We had it over mashed potatoes. I added too much oil to the pan for fear of sticking and it may have prevented some of the browning, so I'll use less in the future. I don't cook with tarragon much, but this is going to be added to the regular rotation. The leftover champagne is just a bonus. I am going to try growing tarragon!

      Reply
    32. Janette says

      May 13, 2015 at 10:10 pm

      i love champangne and would have never thought to use it when cooking chicken! Thanks for the recipe!!'

      Reply
      • Lisa Johnson says

        May 19, 2015 at 12:11 pm

        You're welcome Janette, I hope you love it as much as we do. Thanks so much for stopping by! 🙂

        Reply
    33. Patty Saugar says

      January 02, 2016 at 12:45 pm

      My neighbor gave me four little bottles of Barefoot Bubbly Brut Cuvée for New Years (California). Little did she know that I rarely drink and I don't like the taste. Very happy to find this and other recipes to try 🙂

      Reply
    34. Jessica says

      January 27, 2016 at 3:49 pm

      Thank you so much for this recipe! I made this last night for supper and it was divine. Not only was the presentation lovely but the chicken was full of so much flavor! Juicy, sweet and the tarragon gave it just a hint of warmth. Easily one of my new favorites 🙂
      https://instagram.com/p/BBCL2i3tx5z/

      Reply
    35. Theresa says

      February 09, 2017 at 2:20 pm

      Thanks for sharing at the #InspirationSpotlight Party @DearCreatives Pinned & shared.

      Reply
    36. Chrysa says

      July 03, 2019 at 12:13 pm

      This was amazing and is now my "special occasion" meal. I did it once with thick cut porkchops... Huge win!

      Reply
      • Lisa Johnson says

        July 15, 2019 at 1:20 pm

        Thank you so much, Chrysa! I can't wait to give the pork chops a try. 🙂

        Reply
    37. Emily says

      November 11, 2020 at 7:00 pm

      5 stars
      This is so good!!! I've been looking to replace the retro chicken & rice my mom served with something more real fresh and flavorful for years and this is finally it! I couldn't find the tarragon (which I don't love anyway) so tried fresh parsley. I figured it would be bland with this less flavor packed herb but nope! It was amazing!

      Reply
      • Lisa Johnson says

        November 28, 2020 at 1:48 pm

        Yeah, I am so excited that you like it Emily! Thank you so much for letting me know.

        Reply

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