Grilled Chicken Breast with Champagne Cream Sauce, Gnocchi

Description

This elegant dish combines juicy grilled chicken breasts with pillowy gnocchi, all bathed in a velvety champagne cream sauce. The subtle sparkle of champagne blends beautifully with cream, garlic, and herbs, creating a luxurious flavor profile that feels gourmet yet is surprisingly approachable. Perfect for date nights, dinner parties, or when you want to treat yourself to something extraordinary.

Ingredients For Grilled Chicken Breast with Champagne Cream Sauce, Gnocchi

For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• Salt and black pepper, to taste

For the Champagne Cream Sauce:

• 1 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 shallot, finely chopped

• 1 cup champagne (or sparkling wine, dry variety)

• 1 cup heavy cream

• ½ cup chicken broth

• 1 tsp Dijon mustard

• ½ cup grated Parmesan cheese

• Fresh thyme or parsley, for garnish

• Salt and pepper, to taste

For the Gnocchi:

• 1 lb store-bought potato gnocchi (or homemade if desired)

• 1 tbsp butter

• 1 tbsp olive oil

• Salt and pepper, to taste

Instructions

1. Prepare the Chicken:

   • Pat chicken dry and rub with olive oil, garlic powder, onion powder, paprika, salt, and pepper.

   • Preheat grill or grill pan to medium-high. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove and let rest.

2. Cook the Gnocchi:

   • Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (about 2–3 minutes). Drain.

   • In a skillet, heat butter and olive oil, then sauté the gnocchi until golden and slightly crisp on the outside. Season lightly with salt and pepper.

3. Make the Champagne Cream Sauce:

   • In a skillet, melt butter over medium heat. Add garlic and shallot, cooking until fragrant.

   • Pour in champagne, scraping up any bits, and let it reduce by half.

   • Stir in chicken broth, Dijon mustard, and heavy cream. Simmer until thickened (5–7 minutes).

   • Add Parmesan cheese and season with salt and pepper. Stir until creamy and smooth.

4. Assemble:

   • Plate gnocchi, top with grilled chicken, and generously spoon champagne cream sauce over.

   • Garnish with fresh parsley or thyme.

Notes

• A dry champagne or sparkling wine works best (avoid sweet versions).

• If champagne isn’t available, substitute with dry white wine.

• For extra richness, add a splash of brandy before the cream.

• Pan-seared chicken works just as well if grilling isn’t an option.

Tips

• Don’t overcook the chicken—use a meat thermometer for accuracy.

• Make the sauce just before serving for the freshest flavor.

• You can prepare gnocchi ahead of time and quickly crisp it in butter before serving.

• Pair with roasted asparagus or a fresh green salad for a balanced meal.

Servings

• Serves: 4 people

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Nutritional Info (per serving, approx.)

• Calories: 620

• Protein: 38g

• Carbohydrates: 40g

• Fat: 28g

• Fiber: 2g

• Sugar: 3g

• Sodium: 710mg

Benefits

• High Protein: Chicken provides lean protein for muscle health.

• Comfort & Luxury: A restaurant-style dish that feels special at home.

• Balanced Meal: Combines protein, carbs, and healthy fats.

• Mood-Boosting: The champagne sauce adds a celebratory, uplifting touch.

Q&A

Q: Can I make this sauce ahead of time?
A: Yes, but reheat gently over low heat and add a splash of cream if it thickens too much.

Q: What can I serve with this dish besides gnocchi?
A: Mashed potatoes, rice, or pasta pair beautifully.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs will be juicier and more flavorful.

Q: Is there a non-alcoholic substitute for champagne?
A: Yes, use sparkling white grape juice or chicken broth with a splash of apple cider vinegar.

Q: How do I make it lighter?
A: Use half-and-half instead of heavy cream and reduce Parmesan slightly.