Chicken with Prosecco Onion Sauce

Ingredients

• 30 ml (2 tablespoons)extra-virgin olive oil
• 14 g (1 tablespoon)butter
• 5 clovesgarlic, roughly chopped
• 1 mediumyellow onion
• 240 ml (1 cup)VOVETI Prosecco
• 454 g (1 pound)boneless, skinless chicken breast
• 150 ml (½ cup + 2 tablespoons)chicken stock
• 1 sprigrosemary
• 1 largecourgette, chopped into chunks
• 1 largecarrot, chopped into chunks
• 70 g (1 cup)button mushrooms
• to tastesalt and pepper

Instructions

1. 1

   Brown the chicken

   Heat 1 tablespoon of olive oil and the butter in a deep pan over high heat. Once the butter has melted, add the chicken and sauté until cooked through, then set it aside on a plate.

2. 2

   Soften the onion

   Add the garlic and onion to the pan, reduce the heat to medium and cook for 5 minutes, until the onion is soft and translucent.

3. 3

   Simmer with Prosecco

   Pour in the Prosecco and stir to loosen the browned bits from the bottom of the pan. Bring it to a boil, return the chicken, then lower the heat to a simmer, cover and cook for 10 minutes.

4. 4

   Cook the sauce base

   Lift the chicken out and set it aside on a plate. Add the chicken stock and rosemary to the onion mixture and bring to a boil. Reduce to a simmer, cover and cook for 5 minutes.

5. 5

   Blend the sauce

   Remove the rosemary and transfer the onion mixture to a blender. Add the remaining 2 tablespoons of chicken stock and purée until smooth, then set aside.

6. 6

   Cook the vegetables

   Meanwhile, heat the remaining 1 tablespoon of olive oil in another pan over high heat. Add the courgette, carrot and mushrooms, and cook for about 5–7 minutes, until tender but still a little crunchy. Season with salt and pepper.

7. 7

   Toss and serve

   Transfer all the ingredients to a large bowl and toss well before serving.

What is chicken with Prosecco onion sauce?

This Italian-inspired dish brings together chicken, vegetables and a blended onion sauce loosened with Prosecco. The recipe uses a quick pan sauce rather than a long-cooked preparation, making it practical for a weeknight meal.

The method builds flavour in stages: the chicken browns first, the onion softens in the same pan, and the Prosecco lifts the browned bits into the sauce. Blending the onion mixture gives it the smooth, velvety texture described in the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 314 calories, 2g protein, 10g carbs, 14g fat.

The chicken provides most of the protein, while the Prosecco, onion, carrot and other vegetables contribute carbohydrates. Olive oil and butter supply most of the fat. For a balanced plate, serve a generous portion of the vegetables alongside the chicken and add a measured portion of potatoes or wholegrain rice if desired.

Build flavour in the pan

Browned chicken: let the chicken cook in the oil and butter until cooked through, then take it out before softening the aromatics. This leaves the pan ready to capture the flavour from the garlic and onion.

Onion and garlic: cook them over medium heat for the full 5 minutes, keeping an eye on the garlic so it does not scorch. The onion should look soft and translucent before the wine goes in.

Why Prosecco works here

Deglazing: pour in the Prosecco and stir across the bottom of the pan to release the browned residue. Bring it to a boil as directed before returning the chicken.

Balance: the wine brings a bright note to the savoury onion base, while stock adds a more rounded flavour. Use the remaining stock when blending to help the sauce reach a smooth consistency.

Blend for a smooth sauce

Rosemary: simmer the sprig with the onion mixture for 5 minutes, then remove it before blending. This seasons the sauce without leaving woody pieces in the purée.

Blending: transfer the onion mixture carefully and blend it with the reserved 2 tablespoons of stock. The finished sauce should be smooth enough to coat the chicken and vegetables.

Keep the vegetables slightly crisp

Separate pan: cook the courgette, carrot and mushrooms in the remaining oil while the sauce base simmers. The recipe gives a 5–7 minute guide; check that the vegetables are tender but still have a little bite.

Room to cook: use a wide pan and avoid piling the vegetables too deeply. If they crowd together, they are more likely to soften by steaming than to cook evenly.

Timing and serving

The recipe’s active cooking is split between the chicken and sauce pan and a second pan for the vegetables. Prepare the vegetables while the onion mixture simmers to keep the steps moving within the stated 30 minutes.

Serve the chicken and vegetables coated in the onion sauce. Bread, potatoes or rice can be served alongside if you want a more substantial plate.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it cooks at a similar rate.
• Stir well while deglazing to lift the browned bits from the pan.
• Remove the rosemary sprig before transferring the onion mixture to the blender.
• Blend the sauce until smooth, adding only the specified remaining stock.
• Check the vegetables after 5 minutes and stop cooking while they still have a little crunch.

Variations

• Use dry sparkling wine: substitute another dry sparkling wine for the Prosecco.
• Add extra herbs: finish with a little chopped parsley for a fresh note.
• Change the mushrooms: use chestnut mushrooms in place of button mushrooms.
• Add a side: serve with boiled potatoes or rice to make the meal more filling.

Common mistakes to avoid

• Crowding the chicken: brown it in batches if needed so it cooks rather than steams.
• Scorching the garlic: lower the heat with the onion and stir often as it softens.
• Skipping the deglaze: stir the Prosecco around the pan so the browned bits become part of the sauce.
• Blending with the rosemary: remove the sprig first so the sauce stays smooth.
• Overcooking the vegetables: check them from 5 minutes and take them off the heat while they still have a little bite.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of stock if the sauce has thickened; the vegetables may soften further.

Frequently asked questions