SQ picture showing creamy champagne sauce being drizzled over a crispy chicken breast fillet
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4.73 from 11 votes

Creamy Champagne Chicken

This quick and easy creamy champagne chicken is always a winner. It is delicious served over pasta or with rice. Or make it low carb and serve it with roasted veg. Perfect for entertaining or date night.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: French Inspired
Servings: 4
Calories: 179kcal
Author: Claire | Sprinkles and Sprouts
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  • 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 tbsp 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.


  1. 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 tsp.
  2. Check your cornstarch, some cornstarches aren't certified gluten free.


Calories: 179kcal | Carbohydrates: 5g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 231mg | Potassium: 337mg | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 2.7mg | Calcium: 59mg | Iron: 0.4mg
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