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–+ servings
A spoon with creamy sauce in a skillet of chicken cutlets.

Chicken Diane

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This classic recipe for Chicken Diane features tender chicken breasts in a creamy sauce using simple ingredients.
Course Dinner, Main Course, Main Dishes
Cuisine American, French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 278
Author Dorothy Bigelow

Equipment

Ingredients

  • 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

Garnish

  • 3 tablespoons fresh chopped parsley

Instructions

  • Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
    A white plate with chicken cutlets seasoned with salt and pepper.
  • 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)
    Chicken cutlets added to a skillet with oil and butter.
  • 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.
    Chicken breasts that have been browned in a skillet.
  • 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.
    Cooking a shallot in a skillet with oil and butter.
  • Stir in the dijon mustard, lemon juice, and brandy, whisking constantly for about 15-20 seconds.
    Adding dijon, brandy, and lemon juice to a skillet to make a pan sauce.
  • 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.
    Pouring heavy cream into a skillet.
  • 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.
    A skillet filled with cooked chicken breasts and a creamy pan sauce.
  • Remove from the heat and garnish with parsley. Serve and enjoy.

Notes

Serving suggestions: Rice, mashed potatoes, steamed vegetables, brussels sprouts, asparagus, roasted potatoes, pasta. 
Brandy substitutes: Sherry (regular or cooking sherry), red wine, or additional chicken broth (in a pinch).

Nutrition

Calories: 278kcal | Carbohydrates: 3g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 455mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 886IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg