Chicken Diane
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This Chicken Diane features succulent chicken breasts bathed in a luxuriously creamy sauce, subtly infused with brandy and a medley of mushrooms. It’s an incredibly easy-to-make dish that’s perfect for a fancy dinner or a cozy night in.
Easy Chicken Diane Recipe
Gather around the table for this homestyle Chicken Diane, where tender chicken meets a homemade creamy brandy sauce and wholesome mushrooms. It’s a simple yet soul-satisfying meal that brings the bistro right to your table, mingling rustic charm with a touch of elegance. This is the kind of recipe that, with every forkful, feels like an ode to the joys of home-cooked simplicity.
- Chicken breasts: You can use chicken thighs as well, make sure they’re boneless and skinless and pounded to an even thickness.
- Salt and pepper: Season to taste.
- Olive oil: I love using a good quality olive oil but you can sub with avocado oil or butter for a richer flavor.
- Unsalted butter: Adds richness to the sauce. I always like to use unsalted so that I can control the sodium in the dish.
- Shallots: Offer a mild, slightly sweet onion flavor; you can substitute with a small amount of finely chopped red onion if necessary.
- Garlic: Use as much or as little as you like, the more the better.
- Mushrooms: I used regular white mushrooms but portobello or shiitake mushrooms make great alternatives.
- Brandy or cognac: Infuses the sauce with a warm, complex flavor; you can sub with a splash of white wine or apple juice for a lighter sauce.
- Chicken broth: Use a low sodium or no sodium added broth. You can use vegetable broth as a substitute.
- Dijon mustard: Adds tang and depth. You can replace with yellow mustard for a milder taste.
- Heavy cream: Creates a creamy, rich sauce. Replace with coconut cream or a roux made from flour and milk can substitute for a non-dairy version.
- Worcestershire sauce: For that umami flavor. You can replace with soy sauce or tamari.
- Fresh parsley: A little for garnish.
- Lemon juice: Brightens the sauce with acidity. Fresh is always best.
You’ll be surprised at how easily this Chicken Diane recipe comes to life – it’s practically kitchen wizardry, just way easier.
Start off by seasoning the chicken breasts with a good sprinkle of salt and pepper. Next, heat up some olive oil in a big skillet and get those chicken breasts in there. Cook them until they’re beautifully golden and cooked through.
Once you’ve set the chicken aside, use that same skillet to melt the butter. Then toss in the shallots, garlic, and mushrooms. Cook them until they’re softened and browned – they’ll be the perfect complement to the chicken.
Now, for a little flair, pour in the brandy or cognac. If you’re up for it, flambé it to impress yourself, or just let it simmer down to reduce. Be careful though; we’re cooking, not trying to set off any smoke alarms.
Next, stir in the chicken broth and Dijon mustard after the alcohol’s cooked off. Those brown bits from the chicken? Make sure to scrape them up – that’s gold right there. Let it simmer and get all cozy with the other ingredients. Lower the heat before you add the heavy cream and Worcestershire sauce. Now, let it all bubble gently together until the sauce thickens.
Put the chicken back in the skillet, right into that creamy sauce. Let it simmer for a bit, soaking up all those delicious flavors. This is just giving the chicken a few minutes to get friendly again with the sauce. Last but not least, sprinkle with parsley and drizzle over some lemon juice for that fresh, zesty kick
Serve This With
Pairing this chicken Diane with the right side dish can really elevate the entire meal. Choose sides that complement the rich, creamy sauce and tender chicken for a harmonious balance of flavors and textures.
Mashed Potatoes
Cilantro Lime Rice
Lemon Orzo with Asparagus
Easy Tossed Salad
Frequently Asked Questions
Why is it called Chicken Diane?
Chicken Diane is named after the Roman goddess Diana, who was associated with woodland and hunting. The dish originally featured game meats and was later adapted using chicken, while retaining the rich, hunter-style sauce.
Can I make Chicken Diane ahead of time?
Absolutely! Prepare the chicken and sauce ahead, then cool and store them separately in the fridge. Reheat together gently when you’re ready to serve, ensuring the chicken stays moist and flavorful.
Is there a non-alcoholic alternative to brandy or cognac?
Yes, you can use apple juice or white grape juice as a non-alcoholic substitute. This swap adds a sweet depth to the sauce without the alcohol content.
How do I ensure the chicken is fully cooked?
The chicken is done when its internal temperature hits 165°F (74°C). A meat thermometer is the best way to check. The chicken should be golden outside and white inside, with no pink left.
Expert Tips
- Sear the Chicken Properly: Ensure your skillet is hot before adding the chicken. A good sear locks in juices, giving the chicken a golden crust and tender inside.
- Flambé with Caution: If you choose to flambé the brandy or cognac, do it safely. Keep a lid nearby to smother flames if needed and pour alcohol away from the flame.
- Slice Mushrooms Evenly: Cut your mushrooms in uniform slices for even cooking. This prevents some from being overcooked while others remain undercooked.
- Gradually Add Cream: Add the heavy cream slowly and stir constantly to avoid curdling. This keeps the sauce smooth and velvety.
- Rest the Chicken: After cooking, let the chicken rest for a few minutes before serving. This helps retain the juices, ensuring each bite is moist and flavorful.
Storage
After cooking, let the dish cool down to room temperature. You can then store it in the refrigerator in an airtight container for up to 3-4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. For reheating, gently warm it on the stove or in the microwave, adding a splash of chicken broth or water if the sauce needs thinning.
Discover Other Chicken Dishes
- Slow Cooker Chicken Cacciatore
- Chicken Tikka Masala
- Air Fryer Chicken Fajitas
- Sheet Pan Lemon Honey Garlic Chicken
- Creamy Mustard Chicken
- Chicken Cutlets
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Diane
Video
Ingredients
- 4 chicken breasts (skinless and boneless, pounded to even thickness)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 cup mushrooms (cremini or button, sliced)
- ½ cup brandy (or cognac)
- ¾ cup chicken broth (low sodium)
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley (chopped)
- juice of ½ lemon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add shallots, garlic, and mushrooms. Sauté for about 3-4 minutes until the mushrooms are browned and the shallots are soft.
- Add the brandy or cognac to the skillet. Flambé carefully or let it simmer for a few minutes to reduce the alcohol.
- Stir in the chicken broth and Dijon mustard, scraping up any browned bits from the skillet. Allow it to simmer for a few minutes.
- Reduce the heat and add the heavy cream, Worcestershire sauce, and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly.
- Place the chicken back in the skillet, coating it with the sauce and mushrooms. Heat through for a few minutes.
- Sprinkle with chopped parsley before serving.
Equipment
Notes
- For an even cook, pound the chicken breasts to a uniform thickness before seasoning.
- If you prefer a non-alcoholic version, substitute brandy with apple juice or chicken broth.
- Use low-sodium chicken broth to control the saltiness of the dish, adjusting seasoning as needed.
- Feel free to experiment with different types of mushrooms for varied flavors and textures.
- Allow the dish to rest for a few minutes before serving; this helps the chicken retain its juices for a more flavorful experience.
- If the sauce thickens too much upon cooling, simply reheat with a splash of chicken broth to regain the desired consistency.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was very tasty but a bit heavy on the mustard flavor for us.
Delicious though!
Lovely savory delicious
This recipe was so delicious and simple to put together. I added way more shallots than called for and we loved that with the cremini for the sauce. I would make this again in a heartbeat!
Hi Chris! I’m so glad you liked it!
THIS RECIPE SOUNDS SO EASY AND DELICIOUS. CAN’T WAIT TO TRY IT TOMORROW.
I made the recipe on my birthday and oh boy was this just an amazing dish . Everyone could not get enough of the sauce. I doubled the ingredients for the sauce but didn’t double the amount of brandy. I didnt use low sodium Chicken broth and possibly due to this only used 2 tablespoons of lemon juice. Next time I will definetly triple the ingredients for the sauce . Served it with pasta. Thank you for a great recipe and helping me to make supper special with this dish.
My pleasure, so glad you liked it!
Oh, my goodness this recipe is fantastic! I planned to make this last night for my husband and son who really enjoy Chicken Marsala. This recipe sounded better to me than Marsala so I gave it a try. We had a friend pop in so we invited him to stay as well. All three went nuts over this. I had planned on some leftovers when I bought the ingredients to double the recipe. Not a crumb left! I served it with mashed potatoes and everyone ate two full portions and practically liked their plates.
Love hearing this! Glad you guys all enjoyed it!
Loved it.
Very good recipe! Thanks for sharing. I’ve made a mistake and put too much salt on te chicken. I’ve put the same amount I would use if I just grilled the chicken, but then there’s a lot of salt in the sauce, so together it became too much (each item on it’s own had perfect amount of salt, but combined a bit too much). The sauce is amazing! I’ve paired the dish with some mashed potatoes. A side note – in this recipe I managed to use up multiple open ingredient from my fridge, so that was a great zero waste lunch 🙂
Love that you enjoyed the chicken and paired it with mashed potatoes – a classic combo! Good note on the salt; it’s all about finding that balance. And kudos for the zero waste approach with your fridge ingredients.
This sounds SO comforting – perfect for dinner on a cold winter night. I love the simplicity and for some reasons, chicken and mushrooms seem to belong together. Am a huge cremini fan. P.S. Your descriptions are so beautiful; you write really well as I’m sure you’ve been told before.
Thank you so much for your kind words! It’s wonderful to know that the descriptions resonate with you. Chicken and mushrooms, do have a way of creating a comforting and hearty dish.
I would liketo make this but alot of recipes have mushrooms and I can’t eat them what else can I use in place
If you can’t eat mushrooms, you can substitute them with other ingredients that offer a similar texture or richness. Options include zucchini, eggplant, or artichoke hearts.