Chicken Diane
Chicken Diane is a classic dish that brings together tender chicken breasts cooked in a rich, buttery sauce made with garlic, mustard, Worcestershire sauce, and a touch of cream. The…
Tip: save now, read later.
Chicken Diane is a classic dish that brings together tender chicken breasts cooked in a rich, buttery sauce made with garlic, mustard, Worcestershire sauce, and a touch of cream. The sauce has a lovely tang and depth that makes every bite feel special without being complicated. A little fresh parsley on top adds a nice splash of color and freshness to this hearty meal.
I love making Chicken Diane when I want something that feels a bit fancy but is actually really quick to prepare. It’s one of those dishes that makes me feel like I’m treating myself on a weeknight—simple ingredients, but with big flavor. One tip I’ve learned is to make sure the sauce simmers just right so it thickens up and coats the chicken perfectly. That’s the magic moment!
My favorite way to enjoy Chicken Diane is with a side of buttery mashed potatoes or some crusty bread to soak up all that delicious sauce. It’s also wonderful with steamed green beans or a simple salad to balance the richness. I always find that sharing this meal with family or friends makes it taste even better—it’s a real crowd-pleaser that invites good conversation and happy faces around the table.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for quick cooking and easy shredding of flavor. You can use thighs for juicier meat but adjust cooking time slightly.
Mushrooms: Cremini or button mushrooms work well for a mild, earthy flavor. Feel free to mix in shiitake or portobello for a deeper taste.
Brandy or cognac: This adds warmth and depth. If you don’t have either, use a splash of white wine or extra Worcestershire sauce, but skip the flambé step.
Heavy cream: It makes the sauce rich and silky. For a lighter version, try half-and-half or a creamy non-dairy substitute, keeping in mind the sauce may be less thick.
Dijon mustard & Worcestershire sauce: Both provide complexity. If you’re out of Dijon, yellow mustard works; soy sauce can be a replacement for Worcestershire in a pinch.
How Do You Flambé Safely and Why Is It Important?
Flambéing adds a smoky, caramelized flavor by quickly burning off alcohol while leaving taste behind. It’s optional but impressive.
- Remove pan from heat before adding brandy to avoid flare-ups.
- Pour brandy into the pan and carefully ignite with a long lighter or match.
- Keep a lid nearby to smother flames if needed.
- Let the flames burn off naturally (about 30 seconds to 1 minute), then return pan to heat to finish the sauce.
Always keep flammable items away and don’t lean over the pan. This step enhances flavor but is safe when done carefully.
Equipment You’ll Need
- Large skillet – perfect for searing chicken and cooking the sauce in one pan.
- Tongs – help you flip chicken easily without breaking the meat.
- Wooden spoon or silicone spatula – great for stirring sauce without scratching your pan.
- Long lighter or kitchen matches – necessary if you want to flambé safely and easily.
- Measuring cups and spoons – to get the sauce ingredients just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork tenderloin medallions for a tender, juicy alternative.
- Add a splash of soy sauce with the Worcestershire for a slight umami twist.
- Stir in chopped fresh tarragon or thyme instead of parsley for a different herb note.
- Mix in some cooked pearl onions with the mushrooms for a touch of sweetness.
Chicken Diane Recipe
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms (such as cremini or button)
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Cooked potatoes (for serving)
- Steamed asparagus (for serving)
Time Needed
This dish takes about 25 minutes from start to finish. You’ll spend about 15 minutes preparing and cooking the chicken and sauce, plus a few minutes plating and adding side dishes like potatoes and asparagus.
Step-by-Step Instructions:
1. Cook the Chicken
Start by seasoning the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through—about 5 to 7 minutes on each side, depending on thickness. Remove the chicken from the skillet and keep it warm.
2. Prepare the Sauce
In the same skillet, add the butter. Once melted, toss in the sliced mushrooms and cook for about 5 minutes until they release their moisture and begin to brown. Add the chopped shallot and minced garlic, sautéing for another 1 to 2 minutes until fragrant.
3. Flambé and Finish the Sauce
Carefully pour in the brandy or cognac. If you want, you can flambé by tilting the pan slightly and igniting the alcohol with a long lighter or match—this burns off the alcohol but keeps the flavor. Be very cautious during this step and keep flammable items away. Once the flames die down, stir in the heavy cream, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Mix well and simmer for 3 to 5 minutes until the sauce thickens a little. Stir in chopped parsley and season with salt and pepper to taste.
4. Combine and Serve
Return the chicken breasts to the skillet, spoon the sauce over them, and warm through for about a minute. Serve the chicken topped with the rich mushroom-Diane sauce alongside boiled or roasted potatoes and steamed asparagus. Garnish with extra fresh parsley for a bright finish.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the fridge overnight before cooking. This ensures even cooking and better texture.
How Should I Store Leftovers?
Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from breaking.
Can I Skip the Flambé Step?
Absolutely! Flambéing is optional and mainly adds depth of flavor. If you prefer, simply simmer the brandy or cognac in the pan to cook off the alcohol without igniting it.
What’s a Good Substitute for Heavy Cream?
You can use half-and-half or a creamy non-dairy milk like coconut cream for a lighter or dairy-free option, but the sauce may be a bit thinner. Adjust simmering time to thicken if needed.
