Chicken Diane
Chicken Diane is a classic dish that pairs tender, juicy chicken breast with a rich, creamy sauce full of flavor. The sauce typically includes mustard, Worcestershire sauce, cream, and fresh…
Tip: save now, cook later.Chicken Diane is a classic dish that pairs tender, juicy chicken breast with a rich, creamy sauce full of flavor. The sauce typically includes mustard, Worcestershire sauce, cream, and fresh herbs, simmered together to create a smooth and slightly tangy finish. It’s a dish that feels both special and comforting, making it perfect for a quiet dinner or a simple weekend treat.
I love making Chicken Diane because it comes together quickly but still feels fancy. The sauce is the star here—it’s got a little kick from the Worcestershire and a subtle creaminess that just hugs the chicken perfectly. I always make sure to cook the chicken just right so it stays juicy and soaks up all those delicious flavors. It’s one of those meals that feels like you’ve put in a lot of effort, even when you haven’t.
My favorite way to serve Chicken Diane is over a bed of buttered egg noodles or fluffy mashed potatoes to soak up all that wonderful sauce. Sometimes I add a side of steamed green beans or a simple salad to lighten things up. It’s a dish that makes the dinner table feel warm and inviting, and I find it’s always a hit whether I’m serving family or friends. Plus, it’s easy enough to whip up on any weeknight that I feel like treating myself.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are classic, but thighs work great too—they stay juicy and flavorful. I often use thighs when I want extra tenderness.
Mushrooms: Sliced cremini or button mushrooms work well here. If you like a deeper flavor, try baby bella mushrooms or a mix of wild varieties.
Brandy or Cognac: This adds depth and richness to the sauce. If you don’t have either, dry white wine or chicken broth can be a good substitute.
Heavy Cream: It makes the sauce smooth and creamy. For a lighter option, use half-and-half or a mix of milk and a bit of cream, but the sauce will be less rich.
Dijon Mustard & Worcestershire Sauce: These give the sauce a slight tang and umami boost. If you don’t have Worcestershire, soy sauce can work in a pinch but use less salt elsewhere.
How Do You Make the Sauce Rich and Flavorful Without Overcooking the Chicken?
Cooking the sauce separately and then combining it with the chicken keeps the chicken juicy and the sauce full of flavor. Here’s how to get it right:
- Cook the chicken on medium-high heat for a nice golden crust, about 5-7 minutes each side depending on thickness. Don’t overcrowd the pan to keep that sear nice and even.
- After removing the chicken, use the same pan to cook mushrooms, garlic, and shallots—it captures all the chicken’s flavor left in the pan.
- When adding brandy or cognac, be careful with flambéing—light it with a long match and keep a safe distance.
- Simmer the cream and flavorings gently, stirring often until thickened but not boiled, about 5 minutes.
- Return the chicken to the pan just to heat through and soak up the sauce for a couple of minutes—this avoids overcooking.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and cooking mushrooms in the same pan for extra flavor.
- Wooden spoon or spatula – lets you stir the sauce gently without scratching your pan.
- Measuring spoons and cups – for accuracy with mustard, cream, and seasonings.
- Sharp knife – makes slicing mushrooms and chopping shallots easy and safe.
- Long match or kitchen lighter (optional) – if you want to flambé the brandy safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey cutlets for a leaner protein with a similar texture.
- Add a handful of spinach or kale at the end for some fresh, green color and extra nutrients.
- Mix in a splash of lemon juice or zest to brighten the creamy sauce on a warm day.
- Try sprinkling grated Parmesan or Gruyère cheese over the sauce before serving for a richer taste.
How to Make Chicken Diane?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (or thighs as shown)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1/4 cup brandy or cognac
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 2 tsp fresh thyme leaves (plus sprigs for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a delicious meal ready in about 30 minutes total. It’s quick enough for a weeknight dinner but fancy enough to impress guests!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning the chicken breasts with salt and pepper all over. Heat olive oil and 1 tablespoon of butter in a large skillet on medium-high heat. Add the chicken and cook it for 5-7 minutes on each side until it’s golden brown and cooked through. When done, take the chicken out and set it aside.
2. Sauté the Mushrooms, Garlic, and Shallots:
In the same skillet, turn heat down to medium and add the remaining butter. When melted, add the sliced mushrooms and cook for about 5 minutes until they’re browned and soft. Then add the minced garlic and chopped shallots, cooking for another 2 minutes, until fragrant and translucent.
3. Make the Sauce and Finish the Dish:
Carefully pour the brandy or cognac into the pan. If you want to flambé, light it now with a long match and let the flames burn off the alcohol—be careful! After the flames die down, stir in the heavy cream, Dijon mustard, Worcestershire sauce, hot sauce if you’re using it, and the fresh thyme leaves. Let this simmer gently for about 5 minutes until the sauce thickens. Return the chicken to the pan, spoon the sauce over the pieces, and simmer together for 2-3 minutes so the flavors blend. Garnish with chopped parsley and thyme sprigs, then serve hot over your choice of rice, noodles, or mashed potatoes.
Can I Use Frozen Chicken for Chicken Diane?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to avoid excess moisture that can interfere with browning.
Can I Substitute the Brandy or Cognac?
Absolutely! If you don’t have brandy or cognac, dry white wine or chicken broth works well. Just skip flambéing and add it carefully to deglaze the pan.
How Should I Store Leftovers?
Store any leftover chicken Diane in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes! You can cook the chicken and prepare the sauce separately, then combine and reheat before serving. This helps keep the chicken tender and the sauce fresh.
