This classic recipe for Chicken Diane features tender chicken breasts in a creamy sauce. An easy skillet recipe with gourmet flavor using simple ingredients.
This simple, yet delicious recipe for Chicken Diane is based on the popular Steak Diane recipe.
The classic Diane sauce features brandy, dijon mustard, and heavy cream. Here it's combined with tender chicken pieces instead of Steak, making for a light, yet creamy skillet meal that's as much of a pleasure to make as it is to enjoy.
Reasons to Love It:
- Surprisingly simple. Chicken Diane has its foundation in gourmet cuisine, but is actually quite easy to make.
- Perfect for all occasions. Whether you're serving dinner guests or looking for a quick weeknight dinner, this recipe is for you!
- Flexible. Works well as a low carb dinner idea or a gluten free main dish.
- Chicken breasts: You'll want two large breasts, cut in half widthwise into cutlets. They can be purchased like this from a butcher for ease and convenience.
- Heavy cream: Also known as whipping cream, this makes a thick and creamy sauce and is a signature element of the classic Chicken Diane recipe.
- Brandy: You can use any type of brandy, but cognac is most commonly used. In a pinch, you could substitute it for sherry, red wine, or chicken broth.
- Dijon mustard: I prefer the smooth type as it melts into the sauce effortlessly.
- Shallot: You'll need one minced shallot - it has a delicious mild onion flavor.
- Broth: This is for deglazing the pan. I recommend a low-sodium chicken broth (or homemade chicken stock) for the best flavor.
- Lemon juice: I've tested fresh and bottled lemon juice and they both work great!
- Olive oil and butter: A combination of olive oil and butter adds the perfect flavor, and helps brown the chicken perfectly.
Check the recipe card for a full list of ingredients and the quantities needed.
- Slice the chicken breasts into cutlets by sliding a sharp knife widthwise through the pieces, dividing each one into two.
- Sprinkle both sides with salt and black pepper.
- Add one tablespoon of the butter to a large skillet that has be preheated over medium heat.
- Once the butter has melted, add the chicken breasts in a single layer.
- Cook the chicken until golden brown on both sides. Start with 5 minutes on one side, then flip and cook for another 3-5 minutes.
- Once the chicken is cooked through, transfer the pieces to a plate while you prepare the creamy pan sauce.
- Add the remaining 1 tablespoon of butter to the skillet and add the minced shallot (or onion).
- Saute until soft (about 1-3 minutes).
Once the thickest part of each piece of chicken reaches a minimum internal temperature of 165ºF, they're done.
This is the best, most reliable way to know if chicken is cooked through.
Making the Sauce
- Remove from the heat and stir in the brandy, lemon juice, and dijon.
- Return to the heat and add some chicken broth to deglaze the pan, scraping up the browned bits with a wooden spoon.
- Pour in the heavy cream, stirring it into the chicken broth to form a creamy sauce.
- Simmer until thickened (3-4 minutes.
- Nestle the chicken back into the sauce, spooning some on top of each piece.
- Garnish with fresh parsley (or chopped green onions) and serve immediately.
Transfer any leftovers to an airtight container and store in the fridge for up to 3 days.
Reheat in the microwave for the best results, or in a skillet with an additional 2-3 tablespoons of broth or water added to help thin the cooled sauce.
What to Serve with Chicken Diane
- OR cauliflower rice
- Mashed potatoes
- Green beans
- Brussels Sprouts
- Steamed vegetables
- Roasted potatoes
With creamy mushroom sauce: Many versions of Chicken Diane feature fresh mushrooms. If you like them, you can include them in this recipe very easily!
Once the shallot has been softened, add another 1 tablespoon of butter and 8 ounces of sliced mushrooms (227 grams) and cook until soft. Then deglaze the pan and make the creamy sauce as directed in the recipe.
Steak Diane: Substitute the chicken for beef medallions or steak type of your choice. Sear on both sides, then make the sauce and add the steak back into the skillet.
Cook until the desired temperature is reached (rare is 125-130ºF, medium-rare is 130-140ºF, or medium is 140-150ºF). Include mushrooms if desired.
With Worcestershire sauce: This isn't as commonly included in Diane sauce, as the flavor is quite strong. If it's something you'd like to try, you can start with ½ teaspoon and adjust to your taste.
- Brandy. This is a signature element of Diane sauce, and Cognac is most often used. If you would prefer, you can substitute it with sherry (regular or cooking type), red wine, or additional chicken broth.
- Chicken breasts. These can be substituted for chicken thighs, chicken tenders, or steak (as is the case with Steak Diane).
- Shallot. If you can't find shallots or don't have any on hand, you can use 2 tablespoons of minced mild onions (summer onions, Spanish, or Vidalia).
More Skillet Chicken Breast Recipes
If you loved this recipe for Chicken Diane, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
- 2 large boneless, skinless chicken breasts sliced into 4 cutlets
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1 shallot minced
- 2 ½ teaspoons dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons brandy
- ½ cup low sodium chicken broth
- ½ cup heavy whipping cream
- 3 tablespoons fresh chopped parsley
- Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
- Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.
- Add the olive oil and 1 tablespoon of butter. Swirl with a wooden spoon or a pair of tongs until completely melted.
- Add the chicken cutlets in a single layer and cook for 5 minutes. (6-7 minutes for thicker pieces)
- Flip the chicken breasts, and cook for another 4-5 minutes (6-7 for thicker pieces), or until each piece reaches a minimum internal temperature of 165F.
- Remove the chicken breasts from the skillet and place them on a plate. Set aside.
- Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.
- Add in the minced shallot and saute until soft, 1-3 minutes. Remove from the heat.
- Stir in the dijon mustard, lemon juice, and brandy, whisking constantly for about 15-20 seconds.
- Return the skillet to the heat, then pour in the chicken broth and use the bottom of a wooden spoon to deglaze the pan.
- Add in the heavy cream and whisk well to combine. Bring to a simmer.
- Lower the heat to medium-low and simmer until slightly thickened, 3-4 minutes.
- Nestle the chicken breast back into the thickened sauce, and spoon some of the sauce on top of each piece.
- Remove from the heat and garnish with parsley. Serve and enjoy.
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