This elegant Chicken Diane recipe is a one-pan showstopper that I can get on the table in under an hour! Seared chicken is smothered in a rich, silky mushroom sauce made with brandy, shallots, Dijon, and Worcestershire for an incredibly deep and savory flavor. Inspired by the classic Steak Diane, this chicken is casual enough for weeknights but nice enough for dinner parties!
Pan-seared Chicken Breast in Creamy Diane Sauce
I’ve always loved the rich, savory flavors of a Steak Diane, but it’s not exactly practical for a Tuesday night. With beef being less budget-friendly these days, I thought I’d create a lighter version using chicken. And honestly, the flavor is just as incredible!
By combining quick-to-cook chicken cutlets with a brandy and mushroom sauce that’s out of this world, I’m able to create a weeknight dinner that tastes as good as any steakhouse experience. It’s like an elevated version of my creamy mushroom chicken, and I’m so looking forward to impressing our next dinner guests.
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Chicken Diane Recipe
Equipment
- 1 Large Skillet
Ingredients
- 2 boneless, skinless chicken breasts (cut in half to make 4 cutlets*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms (sliced**)
- ¼ cup brandy (or cognac***)
- 1 shallot (minced)
- 2 cloves garlic (minced)
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
- chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken on both sides with salt and pepper.2 boneless, skinless chicken breasts, ground black pepper, kosher salt
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, until lightly browned and cooked through.2 tablespoons olive oil
- Transfer to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet.3 tablespoons unsalted butter
- Once melted, add the mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes.8 ounces cremini mushrooms
- Carefully add the brandy or cognac to deglaze, and scrape up any browned bits from the pan.¼ cup brandy
- Add the shallot and garlic, and cook for about 1-2 minutes, until fragrant and softened.1 shallot, 2 cloves garlic
- Stir in the chicken broth, Dijon mustard, Worcestershire sauce, and cream.½ cup chicken broth, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ cup heavy cream
- Bring to a simmer and cook for 3-5 minutes, until the sauce slightly thickens and coats the back of a spoon.
- Return the chicken to the pan and spoon the sauce over the top.
- Simmer another 2-3 minutes until everything is coated and warmed through.
- Sprinkle with parsley, if using, and serve immediately.chopped fresh parsley
Notes
- Thin cutlets cook quickly and evenly, preventing dry edges and undercooked centers. Using thicker chicken breasts just doesn’t work as well here.
- Salt and pepper applied early help flavor penetrate the meat rather than sitting only on the surface.
- Be careful when deglazing with brandy.
- This dish is best served immediately, while the sauce is fresh and glossy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Don’t crowd the pan. I recommend browning the chicken in batches, so it has plenty of space. This helps the chicken get a nice, brown sear instead of just steaming, giving you a better flavor and texture.
- Be careful when deglazing. Adding brandy loosens browned bits from the pan, which adds tons of flavor to the sauce. But use caution when adding the alcohol — especially if you’re cooking on a gas stove.
- Simmer the sauce gently. Be sure to cook the sauce over medium-low heat, creating a gentle simmer. If the heat is too high, the cream will curdle or separate, creating a grainy sauce.
How to Make Chicken Diane Step by Step
Prep: Gather the list of ingredients for this chicken and Diane sauce recipe. Slice the cremini mushrooms; mince the shallot and garlic; and chop some fresh parsley for garnish. If your chicken pieces are on the larger side, slice each one in half lengthwise to make thin cutlets. Season the chicken on both sides with salt and pepper.
Sear the Chicken: Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken for 2 to 3 minutes on each side, until it’s golden brown and cooked all the way through. Once done, transfer the chicken to a plate and set it aside.
Brown the Mushrooms: Now, lower the heat to medium and melt 3 tablespoons of butter in that same skillet. Toss in the 8 ounces of sliced mushrooms and cook them for about 5-7 minutes, stirring every so often, until they’re nicely browned and tender. To get those mushrooms perfectly browned, let them sit briefly between stirs so they get a chance to caramelize rather than steam.
Flambé: Carefully pour in the ¼ cup of brandy or cognac to deglaze the pan, scraping up all those tasty browned bits from the bottom. Then, toss in the minced shallot and 2 minced garlic cloves, and cook for about 1-2 minutes until they’re soft and fragrant.
Make the Sauce: Next, stir in the ½ cup of chicken broth, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and ½ cup of heavy cream. Give it a good stir, then bring it to a simmer. Let it cook for about 3-5 minutes; or until the sauce has thickened up enough to coat the back of a spoon.
Add the Chicken: Return the cooked chicken to the pan, nestling it into the creamy brandy sauce. Let everything simmer together for another 2-3 minutes, just until the chicken is warmed through and beautifully coated.
Serve: To serve, sprinkle with chopped fresh parsley (if you’re using it) and serve immediately. I love serving chicken Diane over mashed potatoes, because what’s better than creamy chicken and mashed potatoes? But it’s also great with buttered egg noodles or rice. Don’t forget some crusty bread to soak up all that amazing sauce!
How to Store, Freeze, and Reheat
To store, let the chicken Diane cool completely and then place it in an airtight container in the refrigerator.
- Fridge: Leftovers can be stored in the refrigerator for up to 3 days.
- Freezer: Leftovers can be stored in the freezer for up to 3 months. Just note that the heavy cream doesn’t freeze well and can make the sauce a bit grainy when you thaw it. If you’re planning on freezing this meal, I’d suggest leaving out the cream and just adding it in when you reheat.
- Reheat: Warm leftovers on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce.
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