Instant Pot Champagne Chicken

There are few things worse than moving. All that packing, moving and unpacking is enough to turn your hair gray and chase people with rolling pins. But I kept telling myself this move will all be worth it for the new kitchen alone! 

So I found it only fitting to christen this new kitchen with a recipe that has a celebratory theme. When we celebrate life, we typically not only drink, but we drink a lovely, bubbly drink we know as Champagne. Of course I had to come up with a dish that has a Champagne-based sauce that would elevate your Instant Pot flavor game to the next level. 

And folks, I give you a rich, creamy, Champagne sauce that will have you popping your corks all over the place!  

Here’s How I Made It! (scroll down for the written recipe): 

Begin with some lovely shallots… 

..and dice ’em up! 

Then whisk together some flour, salt and pepper in a mixing bowl… 

…and then take some thinly sliced chicken breasts (about 1/4 – 1/2″ thick as referenced above). 

Take each slice of chicken… 

…and completely dredge (coat) on all sides in the flour mixture. 

Set aside on a plate when done. 

Now add some olive oil to your Instant Pot and give it some heat. 

Once heated, in batches, add the chicken and lightly brown on each side. 

Give it a flip mid-way through! 

And then remove to a plate when done. The color should look just like this. 

Repeat the process until all the chicken is lightly browned and then set on a plate 

Now go back to the pot and add in some butter. 

Swoosh it around with a mixing spoon, deglazing (scraping) the bottom of the pot to get up any flour remnants from when browning the chicken. 

Now add in the shallots… 

…and some crushed garlic.. 

…and sauté for a short time. 

Now, let’s add in some mushrooms… 

…and allow them to sauté as well for a few moments (they will absorb all the remaining butter and oil). 

Now, pour in some chicken broth. 

And now it’s time get a bottle of some bubble because it’s time to POP that cork (this part is always a little fun/scary)… 

…and open that Champagne! 

Pour the Champagne into the pot… 

…and watch it bubble all majestically and fancily for a moment (we are so bougie today). 

Now, add in some Italian seasoning… 


…and stir everything together in the pot. 

Add the chicken back into the pot… 

…and let it rest on top of the broth. 

Top it off with some cherry or grape tomatoes… 

…and a bunch of spinach (but don’t stir it them in – leave as is. It will cook down into nothing). Secure the lid and cook at high pressure. 

When done, it’ll look like this. (See? I told you the spinach cooks down!) 

Remove the chicken with some tongs… 

…and place in a serving dish. Set aside for the time being. 

Now let’s focus on making this sauce extra astounding. Give the pot some heat. 

And create a cornstarch slurry to thicken it up a bit. Take equal parts cornstarch… 

…and water… 

…and mix together… 

…until nice and smooth! 

Once the pot’s bubbling, stir in the slurry… 

…and it will thicken up perfectly almost immediately. After a moment of bubbling, turn off the heat. 

Finish it off with some dairy. Add in some Boursin (or cream cheese)… 

…and stir until totally melded into the sauce. 

Then add in some cream… 

…and grated parmesan… 

…and whisk it in. 

And folks, just LOOK at this sauce! Fit for the fanciest of people such as yourselves! 

Smother the chicken in the sauce. 

Plate it up. 

Show it off. 

Try it out. 


Call over a friend, loved one or stranger and give them a try. 

 And you they will pop their corks it’s that good! Serve over pasta, rice or veggies if you wish! 

Enjoy this unforgettably fabulous dish!

At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon

Instant Pot Champagne Chicken
Yield: 6

Instant Pot Champagne Chicken

Instant Pot Champagne Chicken

Pop the cork on this celebratory chicken dish loaded with goodies and, you guessed it, a creamy, dreamy Champagne sauce!

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes


  • 1.5-2 lbs chicken breasts, thinly sliced about 1/4″ thick
  • 1/2 cup all-purpose flour with a few shakes of salt & pepper, for dredging (coating) the chicken
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon salted butter
  • 2 large shallots
  • 3 cloves (1 tablespoon) crushed garlic
  • 1 pound baby bella mushrooms, sliced
  • 1/2 cup dry champagne or prosecco (see Jeff's Tips)
  • 3/4 cup chicken broth (3/4 cup of water + 3/4 tsp of Chicken Better Than Bouillon)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • 8-10 ounces cherry or grape tomatoes
  • 5-8 ounces baby spinach
  • 1 1/2 tablespoons cornstarch + 1 1/2 tablespoons water mixed together well to form a slurry
  • 5.2-ounce package Boursin cheese (any flavor, or use 4 oz of a brick of cream cheese)
  • 1/3 cup heavy cream or half & half
  • 1 cup grated parmesan
  • 2 teaspoons seasoned salt (optional)


  1. Dredge (coat) the chicken in flour mixture and set aside
  2. Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting. Add the olive oil and let it heat for 3 minutes
  3. Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned.
  4. Then, add the butter to the pot and deglaze (scrape) the bottom of any flour remnants. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes. All the excess oil and butter will be absorbed by the mushrooms during this time
  5. Now, add the champagne (or prosecco), chicken broth, Italian seasoning and oregano. Stir and then add the chicken back to the pot. Top off with the cherry tomatoes and the spinach but do not stir these! Just let it rest on top (it will look like there’s a lot of spinach but it cooks down into nothing)
  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes
  7. Quick release when done. Using tongs, remove the chicken to a serving dish, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again to bring the pot to a bubble
  8. Pour in the cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly. Let it bubble for 1 minute while stirring constantly and then turn the pot off
  9. Lastly, add in Boursin (or cream cheese) and stir until well combined for about a minute or two. Then add in the cream and whisk in the grated parmesan in batches. Taste it - if you find you want it a bit more savory, stir in the optional seasoned salt now. Ladle the sauce over the chicken in the serving dish.
  10. Serve on its own or over pasta, spaghetti squash, rice and/or vegetables.

Jeffrey's Tips

Don't want to crack open a whole bottle of champagne? Go to the liquor store and get a "split," which is a single serving!

I know the dish is called Champagne Chicken, but if cooking with alcohol isn't your thing, feel free to use an essenced seltzer instead (I like LaCroix Peach-Pear).

Have leftover sauce (which is a great bonus as it’s divine)? Awesome! Save it and use the leftovers for a pasta dish or over rice the next day!

I sometimes also like adding a good handful of sun-dried tomatoes when I add in the Boursin!

Reader Interactions


  1. Julia

    This is sooo goood!!! My sister came over to help me cook a week’s worth of meals to prepare for a toe amputation of mine! She’s the best and you are the best! Take care of Richard and his hurt shoulder!

  2. Sherry L Ottoson

    I thought this was really good but didn’t taste the champagne, maybe I didn’t use the right kind. My husband devoured 3 helpings!!

  3. Krista

    So delicious! It’s a new one for my menu. I didn’t have champagne and just omitted it all together and it still was amazing. Highly recommend!

  4. Sara

    I found this recipe to just be ok? I subbed the champagne for ginger ale but it didn’t seem to affect the taste at all. I didn’t use the full cup of grated Parmesan cheese, which was good because the 2/3 cup I did use overpowered the whole dish. If I make it again I’d omit the cream cheese altogether and use shredded Parmesan instead of grated.

    • Martha

      How you know the substitution didn’t affect the taste? 🤔. And to say is just ok it has to be when you follow the recipe to the T. Is not is not a fair review.

      • MMM

        I AGREE 100%. What the Hell? Just OKAY but didn’t follow the recipe? I am sorry but this is A). Absolutely wrong 😑 and B). Just foolish. Sugary Ginger Ale when Jeffrey absolutely said use Champagne or Prosecco but not anything SWEET! 😡. What a ridiculous review. Absolutely ridiculous.

      • Gloria

        Substituting Gingerale for wine wouldn’t make a difference. The two are not even close in Taste. If you didn’t want to use champagne one I just plain white wine which is probably what I would do because I don’t like champagne and wouldn’t finish the rest of the bottle.

    • Jeffrey

      Ginger ale is far sweeter than champagne and will definitely affect the taste. Just sub more broth if you refuse to use it. And as for the dairy, that’s your choice should you wish to deviate from the recipe but I’ll always stand by this recipe as written

      • Julie

        Your recipes are simply amazing! I have made many of your dishes for my dinner parties with rave reviews. Btw, for someone who avoids dairy, you can sub the butter with Earth Balance and the Boursin now comes in a Dairy Free version… which in my opinion tastes just like the original…it’s spot on delicious!

  5. sonia

    This recipe was sooooo good. I’m glad I made it, will defiantly try making it again. I didn’t change anything in the ingredients.
    I would recommend everyone to make it and follow the ingredients as is, then if you wish to make any substantions to the ingredients do so after your first try.

  6. Erin

    I saw Jeffrey make Champagne Chicken on The Rachel Ray Show, loved his personality and thought it looked delicious. I’ve had an Instant Pot for 3 years and this was the 2nd time using it. The step by step instructions for using the IP were spot on and made it so easy to use. The dish was delicious and everyone loved it (3 of us). I followed the recipe exactly, even using the store bought Boursin. There was a lot of sauce leftover and I had some the next day over rice, but I much preferred it over pasta. I highly recommend this recipe and can’t wait to make the IP Asian Garlic Noodles next. Thank you for making it so easy to use the IP for a newbie like me!

    • Regina

      I would like to know this also as a recovering alcoholic I will not buy alcohol for cooking. Others have said the champagne is needed for the acid so chicken broth would not be a good substitute like I normally would use. I would like to know a suitable substitute.

  7. Brenda

    Thanks Jeffrey Eisner for another WINNER recipe!!!
    Made this last night and followed recipe exactly.
    Served over angel hair pasta. Yum!
    Leftovers will be tasty as the flavors blend overnight.
    Next time will probably try Sav. Blanc white wine instead of champagne.
    This recipe has similar theme and bases as his Sausage and Shells recipe (AWESOME and super easy!) but this recipe is different enough to keep both in rotations.

  8. Renee

    This was sooo, sooo good. I used Chardonnay instead of champagne. Still had such a good flavor. I never leave comments on recipes. This was too delicious not to let you know!

  9. Julie

    Your recipes are simply amazing! I have made many of your dishes for my dinner parties with rave reviews. Btw, for someone who avoids dairy, you can sub the butter with Earth Balance and the Boursin now comes in a Dairy Free version… which in my opinion tastes just like the original…it’s spot on delicious!

  10. Angela Januszewski

    Hubby approved! I liked it as well. My only complaint are the times listed 5 minutes of prep and 17 of cook for 22 minutes? This recipe took closer to an hour. It took 20 minutes just to brown my floured chicken in batches so give yourself plenty of time!

  11. Justine Cappetta

    I followed this recipe exactly how it was written and even added the sun-dried tomatoes when I add the Boursin. Omg 5 stars for sure, this will be on the recipe repeat menu for sure!! My husband is literally from Italy ans even he was impressed.

  12. Carol

    I would LOVE to try this recipe, but I have the mini Instant Pot. How would you recommend the necessary adjustments for the smaller pot?

  13. Jannine

    This has quickly become a favourite to make! I would like to get some more sauce though as we tend to only have 1 piece of the chicken each with some sauce and pasta. there never seems to be enough of the sauce the next day!!! can I just double the broth, prosecco, cream and cheeses? or would I need to double the veggies too?

  14. John

    I never deviate from any of Jeffrey’s recipes and everything I’ve made is always amazingly delicious. If you want to substitute something for anything else you want to use, maybe you shouldn’t post a negative review because you didn’t follow the recipe as written. If you want something with less sodium, then go for it, but substituting Ginger Ale when it calls for Champagne or Prosecco, well that’s just WRONG!

  15. Shannon Longcore

    Hi Jeffrey, I have frozen thin cut chicken. I’m wondering about skipping the dredging and sautéing step and just putting the chicken in frozen. Thoughts? Want to make for my daughter’s 21st birthday. Thanks!

    • Jeffrey

      I’d take the extra time and let it thaw and do the dredging. It’s beneficial to both the chicken and the sauce!

  16. Kay

    I REALLY want to make this tonight but not only do I not have spinach, we live almost in the middle of nowhere and the grocery store is out of spinach! Can I just omit it? I have everything else the recipe calls for….

  17. Lisa Ribeiro

    Hi Jeffrey! I saw your FB post about you eating the crappy chicken on the plane & this recipe link 😀 Would love to make but I’m a weirdo & don’t like mushrooms or tomatoes (please don’t hate!) – I assume this may still work w/ different veggies subbed in? Just curious if you’ve ever tried. I know deviating from recipes isn’t recommended but I really want to try this sauce! Thanks & safe travels 😀

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