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Home » Chicken » Chicken au Champagne

Published: Jun 9, 2014 · Modified: Sep 30, 2019 by Lisa Johnson

Chicken au Champagne

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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 au Champagne in a black cast iron skillet © COOKING WITH CURLS

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 au Champagne | cookingwithcurls.com | #foodoftheworld #france

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…..

Chicken au Champagne seer cookingwithcurls.com

Remove chicken, and place on a plate…..

Chicken au Champagne plate cookingwithcurls.com

Remove pan from heat, and add shallots……

Chicken au Champagne shallots cookingwithcurls.com

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

Chicken au Champagne deglaze cookingwithcurls.com

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…..

Chicken au Champagne bake cookingwithcurls.com

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…..

Chicken au Champagne mushrooms cookingwithcurls.com

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

Chicken au Champagne finish cookingwithcurls.com

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

Chicken au Champagne: Food of the World France | cookingwithcurls.com

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

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.

Here are some additional skillet meals you will love!

Skillet Chicken Potpie

Shrimp Linguine

Chicken Scaloppine

Skillet Chicken Cacciatore

Lemon-Garlic Skillet Chicken

Enjoy!!

Chicken au Champagne | cookingwithcurls.com | #France #foodoftheworld

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.
4.34 from 30 votes
Print
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)

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
Previous Post: « Passion Tea Lemonade Bundt Cake
Next Post: Passion Tea Lemonade Popsicles »

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

    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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Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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