August 17, 2022

Champagne Chicken

Years ago, I was a chef at a restaurant, and one of my menu items was this champagne chicken. It was a favorite among the staff and customers, and I wanted to recreate a gluten-free version for the blog. It had been years since I made this dish, and I had lost my notes on how to cook the recipes, so I was nervous it might not turn out the way I remembered, but it came out perfectly.

If you can tolerate gluten, dredge the chicken breasts in all-purpose flour and use your favorite noodles. This isn't one of my healthy recipes, but it is something so delicious I had to share it. Hopefully, you love it as well.

Champagne Chicken

This was a dish I made for the menu when I was a chef at a restaurant. It was a customer and staff favorite, so I recreated a gluten-free version to share.



  • 1 1/2 lbs chicken breasts (about 4 small breasts)
  • 1/2 C paleo flour blend (I used Bob's Red Mill)
  • 8 garlic cloves, minced
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 1 T fresh thyme
  • 1/2 C chicken broth
  • 2 C brut champagne
  • 1 C heavy cream
  • 8oz gluten free pasta (I used Jovial Cassava penne)
  • 2 T avocado oil
  1. Sprinkle the chicken breasts with 1 teaspoon sea salt and ½ teaspoon pepper. Add the paleo flour blend to a bowl and dredge each chicken breast in the flour. Set the breaded chicken aside.
  2. In a large skillet on medium heat, add the avocado oil. Once the oil is hot, add the chicken and sear it until it is golden brown. Flip the chicken and sear the other side. Once both sides are golden brown, remove the chicken from the pan and set it aside.
  3. Add the garlic to the pan and sauté for about 30 seconds, stirring to keep the garlic from burning. Add the champagne, chicken broth, and thyme. Bring to boil and continue boiling until the liquid is reduced by half, about 7-10 minutes.
  4. Add the heavy cream, 1 teaspoon of sea salt, and the seared chicken breast to the pan and simmer until the sauce is thick and the chicken is cooked through about 12-17 minutes. The sauce should be thick enough to coat a spoon. Be careful not to reduce the sauce too much, or it will break.
  5. While the chicken and sauce are simmering, cook the noodles according to the package directions.
  6. Serve the chicken and champagne cream sauce over the noodles.


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Amber zonca
June 17, 2023
I made this tonight for some friends! Everyone loved it. Also kid approved my 1 and 3 year old boys love it, we make it often. It is one of my favorite things to eat!