Chicken Diane

Chicken breasts coated in creamy mushroom sauce.

5 from 2 votes

Easy and quick homemade Chicken Diane yields perfectly seared chicken breasts in a rich, creamy Diane sauce. It's flavorful and utterly delicious, making it an ideal choice for satisfying and enjoyable weeknight dinners.

Prep Time10

Cook Time20

Course: dinner

Cuisine: American

Keyword: chicken breast, Chicken Diane

Servings: people

Calories: 388kcal

Author: Bee Yinn Low

Ingredients

1 1/2 pounds 2 (750 grams) chicken breast cutlets boneless, skinless. Cut each cutlet into halves.
1 1/2 teaspoons salt
3/4 teaspoon gound black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter divided
8 ounces (250 grams) mushrooms sliced
1/4 cup 3 small shallots chopped
2 tablespoons brandy
1/2 cup lower-sodium chicken broth
1/4 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
1/4 cup fresh parsley chopped
lemon wedges for serving

Instructions

Pat dry chicken breasts with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Heat a skillet with olive oil and 1 tablespoon of butter over high heat. Sear chicken breasts until both sides are golden brown and the internal temperature reaches 165°F (74°C), about 5 minutes on each side. Transfer the chicken to a plate and set aside.
Reduce the heat to medium-high. Do not wipe the skillet, melt the remaining 1 tablespoon of butter and add mushrooms. Sauté the mushrooms until browned. Add the shallots and cook, stirring constantly until the shallots are tender.
Add brandy, let the sauce simmer for 15 seconds, and then stir in chicken broth, heavy cream, lemon juice, Dijon mustard, and Worcestershire sauce. Cook and stir occasionally until the sauce is slightly reduced, stir in chopped parsley and season with salt and pepper.
Return the chicken breasts and any remaining juice in the plate to the skillet. Spoon sauce over the meat. Turn off the heat. Garnish with freshly chopped parsley and serve immediately with lemon wedges.

Video

Notes

Recipe Adapted from: Food & Wine

Tips:

Use high-quality chicken breast for the best texture and taste. If the chicken breasts are uneven in thickness, consider pounding them gently to create an even thickness. This ensures uniform cooking.
Preheat the skillet over high heat before adding the chicken. A hot skillet helps create a nice sear on the chicken, locking in juices and flavor.
Serve the Chicken Diane immediately after topping the meat with the sauce. This ensures that the chicken remains tender and the flavors are at their peak.
To make a kid-friendly chicken diane, you may omit the brandy in this recipe.

Nutrition