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Creamy cava Chicken

Kristen Stevens
Champagne chicken is a wonderfully creamy chicken recipe made with mushrooms and a luscious sparkling wine cream sauce. It sounds and tastes fancy but it is an easy, 30-minute dinner recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American, cava, cava dish, chicken
Servings 4
Calories 513 kcal


  • ▢ 2 large boneless skinless chicken breasts (cut in half horizontally to make 4 flat pieces)
  • ▢ 3 tablespoons cornstarch divided
  • ▢ 1 tablespoon Italian seasoning
  • ▢ 1 teaspoon EACH: garlic powder onion powder, sea salt, and pepper
  • ▢ 2 tablespoons butter divided
  • ▢ 3 tablespoons olive oil divided
  • ▢ 3 cups sliced mushrooms
  • ▢ 1 teaspoon fresh thyme
  • ▢ 1 small onion finely minced
  • ▢ 1 cup cava
  • ▢ 1 cup EACH: chicken stock and heavy cream


  • Cut the chicken breasts in half horrizontally to make 4 thin pieces.
  • 2 large boneless, skinless chicken breasts
  • In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
  • 3 tablespoons cornstarch, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder, onion powder, sea salt, and pepper
  • Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
  • Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
  • 3 cups sliced mushrooms, 1 teaspoon fresh thyme
  • Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
  • 1 small onion, 1 cup champagne
  • Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
  • 1 cup EACH: chicken stock and heavy cream
  • Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.


This recipe is sponsored by Mediterranean Supermarket 
Keyword American cuisine, cava, chicken dish