Chicken Diane is a classic dish that’s rich, flavorful, and wonderfully simple to make. It features tender chicken breasts cooked in a buttery sauce with garlic, mustard, Worcestershire sauce, and a touch of cream. The sauce has a nice tangy kick balanced with the smoothness of cream, making every bite comforting and delicious.
I love making Chicken Diane when I want something a little fancy but still quick and easy. The sauce comes together fast, and it’s such a crowd-pleaser. One tip I always follow is to use fresh parsley and a squeeze of lemon at the end to brighten up the flavors—that little bit of freshness really lifts the dish.
My favorite way to enjoy Chicken Diane is over a bed of buttery mashed potatoes or with some crusty bread to soak up the sauce. It’s also great alongside roasted veggies or a simple salad. This dish brings back memories of cozy family dinners and always feels like a special treat on a regular weeknight.
Key Ingredients & Substitutions for Chicken Diane
Chicken breasts: Use fresh, boneless breasts for even cooking. Thinly sliced breasts work well too if you want a quicker cook time.
Shallots & garlic: Shallots give a mild sweetness that complements garlic’s punch. If you don’t have shallots, use a small yellow onion.
Mushrooms: Button mushrooms are classic here, but cremini or baby bella add a deeper flavor. Avoid watery mushrooms to keep the sauce rich.
Brandy or cognac: This adds warmth and depth. For no-alcohol versions, use a splash of apple juice or extra broth, but expect a milder taste.
Dijon mustard & Worcestershire sauce: Both add tang and umami. If Worcestershire isn’t available, soy sauce or a bit of balsamic vinegar works as a substitute.
Heavy cream: This gives the sauce its creamy texture. For a lighter option, substitute with half-and-half or coconut cream for a dairy-free choice.
How Do You Safely Cook and Flambé with Brandy?
Flambéing is a classic step but can feel tricky. It’s all about safety and timing.
- Turn off the heat or push the pan to the side before adding brandy to avoid sudden flames near the burner.
- Use a long lighter or match to ignite the alcohol once it’s poured in.
- Let the flame burn out on its own—this burns off the alcohol and leaves flavor behind.
- If this feels unsafe, skip the flame and simmer the brandy to cook off alcohol instead.
Always keep a lid nearby to smother flames if necessary, and don’t lean over the pan while lighting. This simple step brings amazing depth to your sauce!
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken evenly and making the sauce right after.
- Tongs – help you flip the chicken safely without piercing the meat.
- Wooden spoon or spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – keep your ingredient amounts accurate for best flavor.
- Knife and cutting board – handy for chopping shallots, garlic, and mushrooms finely.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork medallions to change up the texture and flavor.
- Add a splash of soy sauce to boost umami if you want a richer sauce.
- Mix in fresh tarragon or chives for a bright herbal note instead of thyme.
- Throw in some sautéed spinach or green beans on the side for extra color and nutrients.
How to Make Chicken Diane
Ingredients You’ll Need:
- 2 large chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/4 cup brandy or cognac
- 1/2 cup beef or chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
- Boiled or roasted potatoes, for serving
- Fresh herbs (parsley or tarragon) for garnish
How Much Time Will You Need?
This dish takes about 25 minutes to prepare and cook. You’ll spend some time browning the chicken, sautéing the aromatics and mushrooms, and making a creamy, flavorful sauce. It’s a fairly quick and satisfying meal to enjoy any day.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Sprinkle salt and pepper evenly on both sides of the chicken breasts. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter melts and starts to foam, add the chicken. Cook each side for about 5-6 minutes, until golden brown and fully cooked. Take the chicken out and set aside.
2. Sauté Shallots, Garlic, and Mushrooms:
Turn the heat down to medium, add the remaining 2 tablespoons of butter to the skillet. Toss in the chopped shallot and minced garlic, cooking until soft and fragrant (about 1-2 minutes). Then add the sliced mushrooms. Cook for about 5 minutes until they release their juices and turn golden brown.
3. Add Brandy and Finish the Sauce:
Carefully pour in the brandy or cognac. If you feel comfortable, ignite the brandy carefully to flambé, letting the flames burn off the alcohol. If not, just let it simmer for a few minutes to cook off the alcohol. Next, stir in the broth, Dijon mustard, and Worcestershire sauce. Let the sauce simmer gently for 3-4 minutes to reduce a bit.
4. Make it Creamy and Serve:
Stir in the heavy cream, fresh lemon juice, chopped parsley, and thyme leaves. Cook for 2-3 more minutes until the sauce thickens slightly. Taste and season with salt and pepper as you like. Return the chicken to the pan, spoon the sauce over it, and warm everything together for 1-2 minutes. Serve with boiled or roasted potatoes, garnished with fresh thyme and parsley or tarragon.
Enjoy your flavorful and comforting Chicken Diane!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture in the pan.
What Can I Substitute for Brandy or Cognac?
If you prefer to avoid alcohol, replace brandy with extra chicken or beef broth and add a splash of apple cider vinegar or grape juice for a bit of acidity and sweetness. The sauce will be milder but still delicious.
How Should I Store Leftovers?
Store 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, stirring occasionally to warm evenly.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the sauce and cook the chicken separately, then refrigerate both. When ready to eat, warm the sauce gently, add the chicken back in to heat through, and serve with fresh herbs and potatoes.