Chicken Diane
Chicken Diane is a classic dish that brings together tender chicken breasts cooked in a silky, flavorful sauce made with mustard, Worcestershire sauce, garlic, and a touch of cream. It’s…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Chicken Diane is a classic dish that brings together tender chicken breasts cooked in a silky, flavorful sauce made with mustard, Worcestershire sauce, garlic, and a touch of cream. It’s known for its rich, slightly tangy taste and the wonderful aroma that fills the kitchen while it’s cooking. The pan sauce, often finished with a splash of brandy or sherry, makes every bite special.
I love making Chicken Diane when I want something that feels a little fancy but is still super easy to prepare at home. The sauce is the real star here—it’s bold, creamy, and has just the right balance of zest and richness. Whenever I cook it, I like to serve the chicken over simple buttered noodles or creamy mashed potatoes to soak up all that delicious sauce.
This dish always reminds me of cozy dinners when friends come over, because it feels like a special treat but doesn’t take hours in the kitchen. It’s quick enough for a weekday meal but impressive enough for a small gathering. If you haven’t tried Chicken Diane yet, I think you’ll appreciate how comforting and tasty it is without any fuss.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless work best for even cooking. If you like, you can slice them thinner to cook faster or use thighs for juicier meat.
Mushrooms: Cremini or button mushrooms add a nice texture and mild flavor. You can swap for shiitake or portobello for a deeper taste.
Brandy or Cognac: This adds a rich flavor. If you prefer no alcohol, use chicken broth or apple juice as a substitute.
Heavy Cream: Gives a creamy sauce that balances the spices. Light cream or half-and-half can work, but sauce will be thinner.
Dijon Mustard & Worcestershire Sauce: Both add tang and depth. If you don’t have Worcestershire, try soy sauce or omit it.
How Do You Cook Chicken Perfectly Without Drying It Out?
Keeping chicken juicy is key! Follow these steps:
- Pat the chicken dry before seasoning. This helps with a nice sear.
- Cook over medium-high heat, so it browns without overcooking inside.
- About 5-6 minutes per side usually works for thick breasts. Use a meat thermometer if unsure—165°F (74°C) is safe.
- Rest the chicken off the heat for a few minutes before serving to lock in juices.
Remember, don’t crowd the pan. Cook in batches if needed to keep heat steady and chicken browning evenly.
Equipment You’ll Need
- Large skillet – Ideal for searing chicken and making the sauce all in one pan.
- Tongs – Perfect for turning chicken without piercing the meat and losing juices.
- Sharp knife – Makes chopping shallots, garlic, and slicing mushrooms easy and precise.
- Measuring spoons and cups – To get your brandy, cream, and seasonings just right.
- Wooden spoon or spatula – Great for stirring the sauce gently without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork tenderloin slices for a different but still tender protein.
- Add fresh tarragon or chives instead of thyme for a lighter herbal note.
- Stir in a pinch of cayenne or chili flakes to add some heat to the sauce.
- Mix in spinach or kale for extra greens and color; add it near the end to wilt gently.
How to Make Chicken Diane?
Ingredients You’ll Need:
- 2 large chicken breasts, boneless and skinless
- Salt and black pepper, to taste
- 2 tablespoons olive oil or clarified butter
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225g) cremini or button mushrooms, sliced
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Fresh thyme leaves, for garnish
- Fresh parsley, chopped, for garnish
Time Needed
This recipe takes about 10 minutes to prep and around 20 minutes to cook, giving you a flavorful meal ready in about half an hour. Perfect for a quick, elegant dinner!
Step-by-Step Instructions:
1. Season and Cook the Chicken
Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and paprika. Heat the olive oil or clarified butter in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the pan and keep warm on a plate.
2. Prepare the Sauce
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the finely chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes until they become browned and tender.
3. Add Brandy and Cream
Carefully pour the brandy or cognac into the skillet. If you feel comfortable, tilt the pan slightly to ignite the alcohol and flambé, cooking off the alcohol for about 1-2 minutes. If you don’t want to flambé, simply let the alcohol simmer and reduce. Next, stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let the sauce simmer gently for 3-4 minutes until it thickens a bit.
4. Combine and Serve
Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Let it simmer together for another 2 minutes to blend the flavors. Garnish with fresh thyme leaves and chopped parsley before serving.
This classic Chicken Diane is delicious served with mashed potatoes, rice, or buttered noodles. Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove any excess moisture for better browning.
What Can I Substitute for Brandy or Cognac?
If you prefer to avoid alcohol, try using chicken broth or apple juice as a flavorful substitute. The sauce will be a bit different but still delicious.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
Can I Prepare This Dish Ahead of Time?
You can cook the chicken and sauce separately and store them in the fridge overnight. Reheat together gently before serving for the best flavor and texture.