Chicken Diane

5 from 14 votes

This Chicken Diane is pure comfort: juicy chicken in a creamy, savory brandy sauce loaded with mushrooms. It’s restaurant style food you can whip up in about 40 minutes. Perfect for date night at home, or just when you’re craving something extra delicious (without needing to put on real pants).

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American

Keyword: chicken diane

Servings:

Calories: 445kcal

Author: Joanna Cismaru

Equipment

12" All-Clad Stainless Skillet

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

US Customary - Metric

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.

Video

Notes

Chicken thighs work just as well as breasts, just pound them out so they cook evenly.
No brandy or cognac? White wine or even apple juice works in a pinch.
Flambéing is optional. Fun, but optional. Always flambé safely.
Use low-sodium broth so you’re in control of the saltiness.
If the sauce thickens too much as it sits, loosen it up with a splash of broth or water.
This dish is best fresh, but leftovers keep in the fridge for 3-4 days. Reheat gently so the sauce stays creamy.
Serve with mashed potatoes, rice, or a chunk of bread to soak up all that glorious sauce.

Nutrition