I came across several recipes for Champagne Chicken when I was researching new chicken recipes.
I had never had it so it was time to do some experimenting.
Some recipes include spinach.
Others leave out the mushrooms or artichokes.
That’s why I like this recipe so much.
You can add tomatoes or pretty much any vegetable you like for a different flavor.
If you add veggies like carrots or fresh potatoes that tend to be crunchier, make sure you dice them smaller so they cook through.
Other than that, you can make this dish your own.
You can even make your Champagne Chicken in a slow cooker.
If you choose that, sear the chicken breast in a skillet first and then proceed with the same steps as the Instant Pot recipe.
A word about the Champagne for your Champagne Chicken
If you’ve ever purchased Champagne, you know that prices range from relatively affordable to ridiculous.
Don’t believe me?
Check out these crazy prices for the 10 most expensive bottles of Champagne in the world.
So, since we’re not going to be using any of those bottles for an Instant Pot recipe, what do we use?
If you drink alcohol, the rule of thumb is that you only cook with it if you would drink it.
For those, like me, who don’t drink regularly, pick something middle of the road price wise and you should be fine.
For this recipe, we had some unopened Prosecco in the fridge, so we used that, and it worked really well.
Quick tips for Champagne Chicken cooking success
When you cook a recipe like this, it’s important to know that things move very fast.
If you’re not prepared, everything can go completely wrong, and you’ll ruin your dish.
Here are a few tips to make sure you make a delicious meal.
- Assemble all of your ingredients in the order that you will use them.
- Measure all of your liquids and place into separate container. It makes a few more dishes, but will be worth the effort. Trust me on this.
- Peel and dice your shallots/onion.
- Mince the garlic.
- If possible, cook with someone and have them read the recipe to you as you cook.
- If you’re cooking this on your own, read through the entire recipe before you start cooking. There are several steps, and I write a recipe as if people are new to electric pressure cooking.
- Have fun. Cooking is a skill I believe anyone can learn and master with practice. Everyone who cooks well has burnt the toast, overcooked the meat and made meals we’ve thrown in the garbage. If you mess it up, there’s always pizza delivery, but if you follow the steps here, that shouldn’t happen.
Let’s get cooking!
- 4-6 boneless, skinless chicken breasts, thinly sliced
- 3 tbs olive oil and 3 tbs butter
- Salt and pepper to taste
- 1-2 large shallot(s) or one small onion, finely diced
- 1-2 cloves of garlic, minced
- 16 oz sliced mushrooms, optional (baby bellas hold up quite well)
- I can artichoke hearts, optional
- ½ -3/4 cup champagne, prosecco or other dry white sparkling wine
- 1/2 cup chicken stock
- 4- 8 ounces cream cheese, crème fraiche or Boursin cheese
- ½ cup heavy cream
- Optional garnish of fresh flat leaf parsley, fresh chives and/or a hard cheese like Pecorino Romano
- Prep your ingredients and line them up in the order that you
will use them to help the cooking process.
- Salt and pepper your chicken breasts as you get them out of the package and set them on a plate.
- Have two to three plates available for your chicken, one for raw, one for browned and one for fully cooked.
- Measure liquid ingredients or have them readily available as needed.
- Wash the mushrooms.
- Chop shallots/onion and garlic and set aside.
- Prepare your garnish.
- Press Saute on your Instant Pot. Add the olive oil and butter. As soon as it starts to shimmer, add two chicken breasts at a time and lightly brown on each side, about two minutes per side.
- As each gets browned, move it to a plate and start another until all pieces are browned on both sides.
- Add the shallots/onion and saute until softened 1-2 minutes, then add garlic and saute for one minute longer.
- Add the chicken stock and scrape up any browned bits from the bottom and/or sides of the Instant Pot.
- If there are browned bits stuck to the bottom, the Instant Pot may not cook properly.
- Add mushrooms and stir, if using.
- Add the artichoke hearts
- Next, add the champagne, Prosecco or sparkling wine and the chicken breasts.
- Press Keep Warm/Cancel, secure the lid and press Manual and set the timer for 1 minute. I know that sounds crazy but stay with me.
- I am not a fan of quick release when it comes to meat, so let the Instant Pot or Quick Cooker naturally pressure release for 5-10 minutes.
- After releasing the pressure and opening the lid, press Keep Warm/Cancel and Saute.
- Immediately remove the chicken breast and place on a clean plate.
- Allow the sauce to reduce for 2-3 minutes, scraping the bottom for any browned bits.
- Press Keep Warm/Cancel to stop the boiling process and add 4 ounces of the cream cheese, creme fraiche or Boursin cheese to the sauce, whisking constantly until the cream cheese
melts. Add more as necessary to get a thick creamy sauce.
- Add the heavy cream and stir until incorporated.
- Spoon sauce over chicken or return chicken to the sauce to
- Serve over mashed potatoes, noodles rice Shirataki noodles, cauli-rice or spaghetti squash with the green vegetable of your choice for a beautiful plate.
Mushrooms release moisture while they cook so you will need more cream cheese to thicken the sauce.
For other grating cheese recommendations, check out Murray’s
If you have leftovers, cream sauces tend to “break” at high temperatures. For best reheating results, warm slowly on the stove. If you use the microwave, cut up the chicken and warm in the microwave on
a separate plate first. Then return to or add the sauce and warm at half power for 30 seconds at a time until the sauce is warm.
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Reese Quartered Artichoke Hearts, 14-Ounces
Swansons Chicken Stock, 32 oz
La Marca, Prosecco, 750 ML
Philadelphia Original Cream Cheese Brick (8 oz Box)
Horizon Organic, Heavy Whipping Cream, Pint, 16 oz
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8 Quart, 14 One-Touch Programs
Nutrition Information:Yield: 6 Serving Size: 4 ounces
Amount Per Serving: Calories: 233Total Fat: 5gCarbohydrates: 16gProtein: 26g
Nutrition information is estimated. Varying ingredients will change all values.
One of the things I appreciate when i’m cooking is seeing how things look in progress.
To be honest, my son, who is my photographer for recipe posts, and I got to chatting while making this recipe, so a few of the steps I would like to show you are missing.
Maybe they’ll show up some day when I make this again.
Until then, I think you’ll get the idea, and I hope you love this dish as much as I did.
Follow along with pictures of the cooking process.
All original images in this article by Christopher Bemmes