Creamy Chicken Diane is rich and indulgent but so easy to make, even on busy weeknights!
The tender chicken breasts are smothered in the most luxurious mushroom sauce with a little kick from the Dijon and brandy.
What I love about this recipe is how the flavors meld together perfectly.
The earthy mushrooms, the slightly sweet shallots, the rich cream… it’s like a symphony of deliciousness.
Trust me, you’ll love it!
Why You’ll Love This Creamy Chicken Diane
Savory Taste: This recipe offers a rich and savory taste experience with the combination of sautéed mushrooms, shallots, and garlic.
Easy Elegance: Despite its sophisticated taste, this recipe is surprisingly easy to prepare. It’s perfect for a weeknight dinner or a special occasion.
Impressive Presentation: The creamy mushroom sauce and sprinkle of fresh parsley make for a visually appealing dish. Guests will be impressed!
Comfort Food Classic: This recipe is a classic comfort food dish that’s guaranteed to please.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the dish. They’re pounded thin for quick cooking and maximum sauce coverage.
- Salt and Pepper: The dynamic duo enhances all the flavors in this classic recipe.
- Butter and Olive Oil: They provide richness and help brown the chicken to perfection.
- Mushrooms, Shallots, Garlic: The savory trio adds depth, texture, and an irresistible aroma to the sauce.
- Chicken Broth: It creates a flavorful foundation for the luscious pan sauce.
- Brandy: A splash adds complexity and a touch of elegance. It’s optional but recommended.
- Dijon Mustard: It balances the richness and enhances the chicken’s flavor.
- Heavy Cream: It transforms the pan sauce into something magical.
- Lemon Juice: It cuts through the cream and adds a pop of freshness.
- Fresh Parsley: It adds a touch of color and freshness to complete the dish.
How to Make Creamy Chicken Diane
Making this dish is such a breeze!
1. Season the chicken. Season the chicken breasts with salt and pepper on both sides.
2. Cook the chicken. Heat 1 tbsp each of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until browned and cooked through. Transfer to a plate and tent with foil to keep warm.
3. Sauté the vegetables. Add the remaining 1 tbsp each of butter and olive oil to the skillet. Add the mushrooms and shallots and sauté for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
4. Add the brandy. Remove the pan from the heat and add the brandy, if using. Return to the heat and simmer for 1 minute to burn off the alcohol.
5. Make the sauce base. Stir in the chicken broth, Dijon mustard, and lemon juice. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
6. Finish the sauce. Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
7. Combine and serve. Return the chicken to the skillet and spoon the creamy mushroom sauce over top. Sprinkle with parsley and serve hot.
Tips for the Best Creamy Chicken Diane
These easy tips will make your chicken the best it can be!
- Flatten it out. Pounding the chicken breasts to 1/2 inch thickness ensures even cooking and prevents them from becoming too thick and dry.
- Don’t skimp on the seasoning. Generously season the chicken with salt and pepper on both sides before cooking for maximum flavor.
- Don’t overcook! Cooking the chicken for 4-5 minutes per side ensures it is cooked through but still tender and juicy. Overcooking can make the chicken dry and tough.
- Be nice and gentle. Simmering the sauce gently over low heat helps it thicken slightly without becoming too thick or overpowering the other flavors.
- No brandy? No problem. Cognac, apple juice with a splash of vanilla extract, or chicken broth can be used in place of brandy.
- Try tasty variations. Try adding fresh herbs like thyme or tarragon, sautéed spinach, or crispy bacon to switch up the flavors.
- Make it a feast. Chicken Diane pairs well with buttered egg noodles, mashed potatoes, rice, or crusty bread to soak up the creamy sauce. Add a green vegetable or salad on the side.
How to Store
These easy tips will keep leftovers nice and fresh.
To Store: Place the cooled chicken in an air-tight container. Refrigerate for up to 3-4 days.
To Freeze: Transfer the cooled dish to a freezer-safe container, leaving some space for expansion. Freeze for up to 2-3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Warm in a covered skillet over medium-low heat until heated through. Add a splash of cream or broth if the sauce needs thinning.
Creamy Chicken Diane
4
servings15
minutes20
minutes415
This Creamy Chicken Diane recipe features tender chicken breasts in a luscious cream sauce with mushrooms, shallots, garlic, Dijon, and a splash of brandy. Serve it with egg noodles to soak up the delicious sauce.
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
Salt and pepper
2 tbsp butter, divided
2 tbsp olive oil
8 oz sliced mushrooms
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup brandy (optional)
2 tsp Dijon mustard
1 tbsp lemon juice
1/2 cup heavy cream
2 tsp chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat 1 tbsp each of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until browned and cooked through. Remove to a plate and tent with foil to keep warm.
- Add the remaining 1 tbsp each of butter and olive oil to the skillet. Add the mushrooms and shallots and sauté for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Remove the pan from the heat and add the brandy, if using. Return to the heat and simmer for 1 minute to burn off the alcohol.
- Stir in the chicken broth, Dijon mustard, and lemon juice. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
- Return the chicken to the skillet and spoon the creamy mushroom sauce over top. Sprinkle with parsley and serve hot.
Made it last night! Luscious. I used tarragon instead of parsley, increased the sauce ingredients by half as my family loves the “juice” served over rice. The single change for next time: I will either dust the breasts with flour/cornstarch or add a tbsp. of that to the gravy, to slightly thicken it. PS, I see that other sites add Worcestershire to the sauce. I wouldn’t. It’s delicate but flavorful on its own with just the mustard, etc.