This chicken Diane takes everything you love about steak Diane and turns it into an easy chicken dinner. One skillet, a rich creamy mushroom sauce, and tons of flavor in every bite!
Why This Is a Must-Try Dinner
Rich, Restaurant-Style Sauce: The creamy mushroom and brandy sauce is loaded with bold, savory flavor from Dijon, Worcestershire, and garlic. It tastes like something straight off a restaurant menu!
One Skillet Dinner: Everything cooks in the same pan, which means easy cleanup and all those delicious browned bits getting worked into the sauce.
Perfect for Serving Any Way: Spoon that creamy sauce over mashed potatoes, rice, pasta, or serve with crusty bread to soak up every last drop.
Chicken Diane Ingredients
Even Cooking: Pound chicken to an even thickness so it cooks evenly and in less time.
Brandy Substitutes: Use white wine, apple juice, or extra chicken broth in place of brandy or cognac.
Chicken Swap: Try boneless chicken thighs instead of breasts for a juicier result. Cook time may vary.
Option toFlambé: Experts only!* Add the brandy or cognac to the pan off the heat, then return the pan to the heat, tilting it away from you. Use a long lighter to ignite; the flames will rise and burn off in 20–30 seconds.
How to Make Chicken Diane
I love putting my own spin on classic recipes, like swapping chicken for steak in this dish, or adding mushrooms to the sauce for extra heartiness. This is one of those dinners that always gets compliments, and I can’t help but make extra sauce to spoon over everything.
Prep Chicken: Pound chicken breasts to an even thickness, about ½ inch thickness, then season with salt and pepper.
Sear: Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.
Sauté: To the same skillet, add butter, minced shallot, minced garlic, and sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.
Start the Sauce: Add cognac or brandy to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet. Stir in chicken broth and bring to a boil. Cook until thickened, about 2 minutes.
Simmer: Reduce the heat and whisk in heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.
Combine: Add the chicken Diane back to the skillet, spoon the sauce over it, and heat it through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley, and serve.
Kitchen Tools For This Recipe
Grill Lighter: Long lighter for safely flambéing brandy or cognac.
Large Skillet: Big enough for 4 chicken breasts with space to sear.
Meat Mallet: Pound chicken evenly and tenderize (or use a rolling pin/heavy pan).
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Chicken Diane
Chicken Diane is tender, pan-seared chicken in a rich, buttery Dijon cream sauce that’s quick, easy, and packed with bold flavor.
Pound 4 chicken breasts to an even thickness, about ½ inch thick. Season with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.
To the same skillet, add 1 tablespoon butter, 1 finely minced shallot, 2 teaspoons minced garlic, and 2 cups sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.
Add ½ cup brandy or cognac to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.
Stir in 1 cup chicken broth and bring to a boil. Cook until thickened, about 2 minutes.
Reduce the heat and whisk in ¾ cups heavy cream, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.
Add the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley, and serve.
Notes
Storage Tips
Fridge: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Freezer: Not recommended.
Make Ahead: Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.
