Everybody loves creamy chicken dishes, and this creamy champagne chicken is no exception. Succulent chicken breasts smothered in a creamy delicate champagne sauce. This elegant main course is perfect for entertaining but quick enough for a mid week meal.
Plus this is gluten free and under 200 calories a serve!
Can I make a creamy sauce without cream?
Yes, this creamy champagne sauce uses milk instead of cream to create a delicious rich creamy sauce without all of the calories of heavy cream.
In fact this creamy champagne chicken works out at 179 calories per serving!!!! That is wonderful for dinner with a creamy sauce!
The milk is thickened with cornstarch (cornflour) which gives a wonderful velvety sauce without the need to add cream.
If you are serving this to coeliacs or those with a gluten intolerance, ensure you buy Gluten free cornstarch as some aren’t certified gluten free and some are even called wheaten cornstarch.
Do I need to use real French champagne in the creamy champagne chicken sauce?
Not at all, any sparkling wine will work here, just ensure it is one you would want to drink.
How much chicken do I need for 4 people.
The recipe below calls for 2 large chicken breasts to serve 4 people. This is because the chicken breasts are cut into two thinner chicken fillets.
To do this you place the chicken breast flat on a chopping board and using a large sharpe knife cut horizontally through the chicken breast. If you keep the knife flat and parallel to the chopping board you should be left with two chicken fillets.
What to serve with Creamy Champagne Chicken?
This creamy sauce works so well with a bowl of pasta or poured over rice. Last night I served it with fresh broccolini and some crusty bread.
Which wine would work well with creamy chicken?
The first choice here has to be the champagne or the sparkling wine that you have used in the recipe. It will compliment the dish perfectly and you have a bottle open 😀
Why not pin this recipe for Creamy Champagne Chicken for later. Pin it here
Creamy Champagne Chicken
- 2 skinless and boneless chicken breast fillets
- salt and black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small red onion
- 2/3 cup champagne/sparkling wine
- 1 tsp chicken bouillon powder (see note 1)
- 2/3 cup milk
- 1 tsp cornstarch (see note 2)
- 2 tbsp fresh chopped parsley
- Place the chicken breasts flat on a chopping board and keeping your knife parallel to the chopping board cut horizontally straight through the chicken breast. Repeat with the second chicken breast.
- Season the chicken with salt and pepper.
- Heat the olive oil in a skillet or frypan. Once the oil starts to shimmer, reduce the heat to medium and cook the chicken for 3 minutes on each side.
- Whilst the chicken is cooking, peel and chop the red onion.
- Transfer the chicken to a plate, and tent with foil to keep warm.
- Add the butter to the pan the chicken was cooked in and add the chopped red onion, cook for 3 minutes until soft and translucent.
- Pour in the champagne and stir together, scraping any bits from the bottom of the pan.
- Add the chicken bouillon powder and cook over a low heat for 4 minutes.
- Add in the milk and bring to a simmer.
- Mix the cornstarch with a tablespoon of cold water and whisk with a fork until smooth. Slowly pour this into the sauce and stir constantly whilst it thickens.
- Add in the chopped parsley and stir through to gently wilt.
- Stir in any juices that have collected on the chicken plate, then add the chicken back to the pan and spoon over the sauce. Serve immediately with your choice of pasta/rice/veg.
- Some chicken bouillon powders are much stronger and saltier than others.
Usually they work on 1 tbsp to 2 cups of water.
If yours if a very strong one (1 tsp for 2 cups of water) then only use 1/2 tsp.
- Check your cornstarch, some cornstarches aren't certified gluten free.
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