Pink Champagne Cream Chicken – Diary of a Mad Housewife

Ahmed Riaz

7 days ago

168

I always look for special recipes to create for New Year’s Eve. This rich and creamy Pink Champagne Cream Chicken is a perfect way to ring in the new year. Obviously, you do not have to use pink champagne. The white version will do fine. However, pink sounds fancier. So I went with that. In full disclosure, I had a bottle of pink bubbly sitting for forever in my pantry, and it was time to put it to use.

Pink Champagne Cream Chicken

Before you judge me for using a $70 bottle of champagne for a recipe, here’s the deal. I planned on drinking this bottle with my family on New Year’s Eve. The recipe calls for a whopping half cup. So I popped the bottle, then stopped it up to save for celebrating.

Anyway, back to this Pink Champagne Cream Chicken recipe. Don’t be fooled by the name. This dish is a cinch to throw together. Becasue who wants to salve in the kitchen when one can spend time celebrating with friends and family.

First, slice chicken breasts in half and season with Kosher salt and freshly ground black pepper. Pan-fry the pieces in olive oil in a skillet. Remove and set aside. Add a diced shallot to the pan and saute until transparent. Deglaze the pan with the pink champagne. Then, stir in heavy cream and chicken broth. Bring to a boil, turn the heat down to low, and let simmer for five minutes. Create a slurry with cornstarch and some of the sauce. Whisk the slurry into the pan. Keep whisking until the sauce thickens. Return the chicken breast to the pan and cook for another few minutes.

What to serve this dish with:

So I cooked up some spinach noodles to accompany Pink Champagne Cream Chicken for the color contrast. However, you can pick your own favorite to pair with this dish. Furthermore, wild rice, pearl cous cous, or risotto would also be lovely.

Happy New Year! May 2026 brings you all your heart’s desire.

Pink Champagne Cream Chicken

Author Lora Wiley-Lennartz

Ingredients

1
lb
spinach noodles
4
chicken breasts
Kosher salt and freshly ground black pepper
2
shallots
2
tablespoons
extra virgin olive oil
1/2
cup
pink champagne
1
cup
cream
3/4
cup
chicken broth
2
tablespoons
cornstarch
Rosemary for garnish

Instructions

Cook the noodles in plenty of boiling salted water.
Drain and set aside in a warm place.
Cut the chicken breasts in half lengthwise.
Season both sides with salt and pepper. Set aside.
Peel and dice the shallots.
Heat the oil in a large skillet
Cook the chicken in the oil. Transfer to a dish. Cover with foil. Set aside.
Add the shallots to the pan.
Sauté until transparent.
Deglaze the pan with the champagne.
Stir in the cream and chicken broth.
Bring to a boil. Turn down the heat. Simmer for 5 minutes.
Mix the cornstarch with 2 tablespoons of the sauce and whisk it back into the pan.
Bring to the boil while whisking.
Season with salt and pepper to taste.
When the sauce has thickened, add the chicken back to the pan. Coat it with the sauce.
Cook for another 1-2 minutes
Transfer to a platter. Garnish with rosemary and serve over the noodles.