Chicken Diane is a classic dish that’s deliciously simple and full of flavor. It features tender chicken breasts cooked in a rich sauce made with mustard, cream, mushrooms, and a bit of tang from Worcestershire sauce. The sauce is silky and just a little bit sharp, making each bite really satisfying.
I love making Chicken Diane because it comes together quickly, but tastes like you spent hours on it. One trick I use is to let the sauce reduce a little, so it thickens up and coats the chicken perfectly. Plus, the combination of sautéed mushrooms and creamy mustard sauce feels like a special treat any night of the week.
For serving, I usually pair this with some buttery mashed potatoes or a nice bed of rice to soak up all the sauce. It’s one of those meals that everyone at the table seems to enjoy, and it’s easy enough to whip up even when I’m short on time but want something comforting and tasty.
Key Ingredients & Substitutions for Chicken Diane
Chicken breasts: Pounding them to an even thickness helps them cook evenly and stay tender. You can also use chicken thighs for more juiciness, just adjust cooking time.
Mushrooms: White or cremini mushrooms add earthiness and texture. If you want something different, try shiitake or button mushrooms.
Brandy or cognac: This adds a nice depth of flavor. If you prefer not to use alcohol, substitute with dry white wine or chicken broth for a milder taste.
Heavy cream: This makes the sauce rich and creamy. For a lighter option, use half-and-half or a mix of milk and Greek yogurt, but the sauce won’t be as thick.
Dijon mustard & Worcestershire sauce: These give the sauce complexity and a little tang. If you can’t find Worcestershire, soy sauce is an okay substitute but use less salt elsewhere.
How Can You Make the Sauce Rich Without Burning the Garlic or Mushrooms?
Making a creamy sauce like this needs some attention to avoid burning or overcooking. Here’s how:
- Cook mushrooms first on medium-high heat until browned. This brings out flavor without sogginess.
- Add garlic & shallots at the end of mushroom cooking; they cook fast and burn easily.
- When adding brandy, tilt pan slightly if you want to flame off alcohol safely. Do this away from open flames if possible.
- After liquid reduces, add cream & other sauce ingredients and simmer gently—avoid boiling to prevent cream from curdling.
- Return chicken to sauce and heat just until warmed through for juicier meat.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken and making the sauce all in one pan.
- Meat mallet or rolling pin – helps pound chicken breasts evenly for quick, even cooking.
- Wooden spoon or spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to add the right amount of cream, mustard, and spices easily.
- Sharp knife and cutting board – for slicing mushrooms, shallots, and chopping parsley cleanly.
Flavor Variations & Add-Ins
- Swap chicken thighs for breasts if you want a juicier, more flavorful dish.
- Add a splash of lemon juice or a teaspoon of capers to brighten the sauce with acidity.
- Mix in fresh thyme or tarragon with the parsley for herby notes that freshen the flavor.
- Try adding cooked bacon bits or pancetta for a smoky twist that pairs well with the creamy sauce.
How to Make Chicken Diane
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 cup mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 1/4 cup brandy or cognac (can substitute dry white wine)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Cooked white rice or mashed potatoes, for serving
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and pounding the chicken, 15 minutes cooking the chicken and sauce, and a few minutes for final touches before serving.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by lightly pounding the chicken breasts to an even thickness. This helps them cook evenly and stay tender. Season both sides with salt and black pepper.
2. Cook the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside for now.
3. Sauté the Mushrooms and Aromatics:
In the same skillet, add the sliced mushrooms and cook until they are browned and soft, about 4-5 minutes. Then stir in the chopped shallots and minced garlic, cooking for another 1-2 minutes until everything is fragrant.
4. Add the Brandy and Make the Sauce:
Carefully pour in the brandy or cognac. Let it simmer and reduce for about 2 minutes. You can tilt the pan a little to flame off some alcohol if you want, but be safe. Next, stir in the heavy cream, Dijon mustard, Worcestershire sauce, and paprika. Let the sauce simmer for 3-4 minutes until it thickens slightly.
5. Finish the Dish:
Put the chicken breasts back into the skillet. Spoon some of the sauce over them and heat for another 2-3 minutes so everything warms through. Sprinkle with chopped fresh parsley for a fresh touch.
6. Serve and Enjoy:
Serve your Chicken Diane hot with cooked white rice or creamy mashed potatoes. Don’t forget to pour plenty of that delicious mushroom sauce over the top for the best flavor.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the fridge overnight before pounding and cooking. This ensures even cooking and a tender texture.
What Can I Substitute for Brandy or Cognac?
If you prefer to avoid alcohol or don’t have brandy, dry white wine works well as a substitute. Alternatively, you can use chicken broth, but the sauce will have a milder flavor.
Can I Make Chicken Diane Ahead of Time?
Absolutely! Prepare the chicken and sauce, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth if the sauce thickens too much.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or microwave in short bursts, stirring occasionally to keep the sauce smooth.
