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Close-up of creamy chicken diane with mushrooms and garnished with parsley.
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Chicken Diane Recipe

This Chicken Diane is my go-to for an easy and impressive meal, ready in under an hour! Inspired by the classic Steak Diane, I smother seared chicken in a deeply savory mushroom sauce that's casual enough for a weeknight but fancy enough for guests!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4 servings
Calories: 360kcal
Author: Becky Hardin

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
    Raw chicken cutlets on a wooden cutting board with a knife.
  • 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
    Seared chicken cutlets in a skillet.
    • Work in batches if needed to ensure proper browning.
  • Transfer to a plate and set aside.
    Cooked chicken cutlets on a white plate.
  • Reduce the heat to medium and add the butter to the same skillet.
    3 tablespoons unsalted butter
    Cubes of butter melting in a skillet with chicken juices.
  • Once melted, add the mushrooms and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
    8 ounces cremini mushrooms
    Browned mushrooms in a skillet.
  • Carefully add the brandy or cognac to deglaze, and scrape up any browned bits from the pan.
    ¼ cup brandy
    A hand holding a small bowl of brandy over a skillet of browned mushrooms.
  • Add the shallot and garlic, and cook for about 1-2 minutes, until fragrant and softened.
    1 shallot, 2 cloves garlic
    Stirring minced shallot and garlic into a skillet of browned mushrooms with a wooden spoon.
  • 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
    A hand holding a small bowl of chicken broth over a skillet of browned mushrooms.
  • Bring to a simmer and cook for 3-5 minutes, until the sauce slightly thickens and coats the back of a spoon.
    Stirring heavy cream into a skillet of creamy chicken diane sauce with a wooden spoon.
  • Return the chicken to the pan and spoon the sauce over the top.
    Seared chicken cutlets in a skillet over a creamy diane sauce.
  • Simmer another 2-3 minutes until everything is coated and warmed through.
    Chicken Diane in a skillet ready to eat.
  • Sprinkle with parsley, if using, and serve immediately.
    chopped fresh parsley
    Chicken Diane on a white plate with a side of asparagus and a knife surrounded by crusty bread and a cup of brandy.

Notes

*You can buy 4 thin-sliced breasts or cutlets instead of slicing them yourself. Chicken tenderloins work well too.
**White button mushrooms work fine if needed, though flavor will be slightly lighter.
***If you do not have brandy or cognac, dry cooking sherry is a cost-effective alternative.
Becky’s Top Tips:
  • 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.
Storage: Store chicken diane in an airtight container for up to 3 days.

Nutrition

Calories: 360kcal | Carbohydrates: 5g | Protein: 15g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 140mg | Potassium: 539mg | Fiber: 1g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg