Step 1: Sear the Chicken

Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.

Step 2: Make the Creamy Champagne Sauce

In the same skillet, melt the butter. Add the minced garlic and finely chopped shallot, cooking until fragrant, about 1-2 minutes. If using flour, stir it in now to create a roux. Whisk in the non-alcoholic Champagne (or sparkling white grape juice) and heavy cream. Bring the mixture to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Step 3: Finish the Dish

Add the Dijon mustard, lemon juice, and fresh thyme to the sauce, and stir to combine. Return the seared chicken breasts to the skillet, spooning the creamy Champagne sauce over the top. Cook for an additional 5 minutes, or until the chicken is cooked through and the sauce has reached your desired consistency.

Step 4: Garnish and Serve

Sprinkle the dish with fresh parsley and basil leaves, if desired. Serve the Creamy Champagne Chicken warm, alongside your favorite sides like garlic mashed potatoes, roasted vegetables, or a simple green salad.