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Creamy Champagne Chicken

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Popping a bottle of bubbly always feels special, but have you ever opened a bottle only to find that you can’t finish it all in one sitting? Maintaining the crisp and refreshing bubble-like nature of champagne can be challenging once the cork is popped, so if you find yourself with a bottle of bubbles that you just can’t finish, cook with it!

Consider this Creamy Champagne Chicken your inspiration! Featuring lightly breaded chicken breasts pan-seared and simmered in a mushroom-champagne cream sauce, this one-pan dish is the perfect way to add elegance to the traditional weeknight chicken dinner or impress guests this holiday season.

Creamy Champagne Chicken

Creamy Champagne Chicken


  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 Tbsp. Heinen’s Italian seasoning
  • 1 Tbsp. Heinen’s garlic granules
  • 1 Tbsp. Heinen’s onion granules
  • 6 Gerber’s CARE Certified chicken breasts
  • ¼ cup Heinen’s olive oil
  • 4 cups cremini mushrooms, sliced
  • 2 cups button mushrooms, sliced
  • 1 small yellow onion, peeled and small diced
  • 2 garlic cloves, finely minced
  • 1 Tbsp. Heinen’s unsalted butter
  • 1 cup of Vin Hunter prosecco
  • 2 cups Heinen’s chicken stock
  • 1 cup Heinen’s heavy whipping cream
  • 1 Tbsp. fresh thyme, chopped
  • Salt and pepper, to taste


  1. In a shallow bowl, whisk together ¼ cup of flour, cornstarch, Italian seasoning, garlic granules, onions, granules, salt and pepper.
  2. Heat the olive oil in a large pan over medium-high heat. One at a time, coat the chicken breasts on each side with the flour mixture, then add them to the heated pan. Cook for 3-4 minutes, or until browned on each side.
  3. Remove the chicken from the pan and set aside.
  4. Add the mushrooms to the pan and sauté over high heat for 8-10 minutes, or until well browned.
  5. Stir in the onion, garlic and butter. Cook for 3-4 minutes.
  6. Mix in the remaining ¼ cup of flour to make a roux.
  7. Pour in the prosecco. Once boiling, mix until it becomes very thick.
  8. Add the chicken stock and bring to a boil.
  9. Pour in the cream, salt and pepper and mix. The sauce should be thick at this point.
  10. Place the chicken breasts back into the pan with the sauce and cook for 5-7 minutes, or until the chicken is cooked through.
  11. Garnish with thyme and serve.

Creamy Champagne Chicken

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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