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Easy Champagne Chicken Recipe

May 08, 2017
Easy Champagne Chicken Recipe

What are you doing for your Mum this Mother’s Day?

Stuck for ideas? Why not surprise Mum this year by preparing a delicious meal for her to enjoy with a glass of bubbles? Gift giving is of course lovely but nothing beats celebrating a special occasion by sharing a home-made meal and spending real quality time together.

One of our favourite recipes is the healthy Chicken au Champagne dish from the blog French Women don’t Get Fat. This dish not only looks incredible, smells delightful and tastes amazing, it is guaranteed to make Mum feel special and appreciated. Being Australian though, we prefer to cook with (& drink!) a lovely Australian sparkling such as Chandon.

Mum may think you have been in the kitchen slaving for hours to create this meal, however this fabulous recipe can be cooked and served in just over half an hour! The best things is there is zero fat added and the chicken cooks in the sparkling wine for delicious flavour!

Cooking with sparkling wine adds flavour, and the calories of the alcohol burn off in the pan. Wine can add depth to a dish, but for elegance of finish nothing beats sparkling and what dish could be more appropriate for such a lovey occasion?

This is the perfect dish for cooking while entertaining as once you get it going, it needs no minding, giving you ample time to prepare the rest of the dinner and more importantly spend time with mum.


  • 4 chicken breasts (with skin and bone)
  • Salt and freshly ground pepper
  • Chervil, tarragon, or thyme (optional)
  • 1 shallot, quartered
  • 1 cup of mushrooms
  • Sage to garnish
  • Lemon juice
  • Butter
  • 1 cup Sparkling Wine (Chandon Brut recommended)

Yield: 4 Servings


Place the chicken breasts in a roasting pan, and season them. Pour 1/2 cup of the Champagne over breasts. Make a slit in each breast and insert a piece of shallot.

Place the pan under the broiler, skin-side up, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.

Remove the chicken from the broiler, baste with the pan juices, and add the remaining 1/2 cup of Chandon. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

Serve over brown rice. Sautéed mushrooms add a special touch and go beautifully with the Chandon. (In a warm frying pan with a touch of olive oil, add clean, roughly chopped mushrooms, and cook for a few minutes. Add a few drops of lemon juice, freshly chopped sage, seasoning to taste and 1 tablespoon of butter.) Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of sparkling (about 6 glasses) with the meal.

Now that you have a beautiful recipe to serve Mum, it’s a good idea to have some pretty platters, special servingware and a lovely dinner setting. Below is a selection some of our favourite table top wares all worthy of a Mother’s Day Lunch or dinner.

Looking for more Mother's Day inspiration? Take a peek at our Mother's Day Gift Ideas Guide.

We hope you found this article helpful. If you are ready to start building your wish list of products, then be sure and check out our Servingware ad Cook Books.

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