I love how this recipe comes together in one pan and transforms simple ingredients into something special. The seared chicken is juicy and flavorful, but it’s the velvety sauce—made with brandy, Dijon mustard, and a splash of cream—that makes it unforgettable. I always feel like I’ve cooked something impressive without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 (5- to 6-ounce) boneless, skinless chicken breast cutlets, or 2 (10- to 12-ounce) chicken breasts, halved horizontally into 2 cutlets
1 large (1 1/2 ounce) shallot, finely chopped (1/4 cup)
2 tablespoons (1 ounce) brandy
1/2 cup lower-sodium chicken broth
1/4 cup heavy whipping cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup finely chopped fresh flat-leaf parsley
Lemon wedges, for serving
Directions
I start by seasoning the chicken cutlets evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet over high heat, I heat the oil and 1 tablespoon of butter. I add the chicken and cook until golden on both sides and cooked through, about 4 minutes per side. I transfer the chicken to a plate and set it aside—but I don’t clean the skillet because all that flavor stays in the pan.
I reduce the heat to medium-high and add the mushrooms along with the remaining tablespoon of butter. I cook them, stirring occasionally, until they start to brown and release their liquid, about 5 minutes.
I stir in the chopped shallot and cook for another 3 minutes until it softens. Then I add the brandy and let it cook undisturbed for about 15 seconds, just until most of the liquid evaporates.
Next, I stir in the chicken broth, cream, lemon juice, mustard, and Worcestershire sauce. I cook the sauce, stirring often, until it reduces slightly, which takes about 3 minutes.
I finish the sauce by stirring in the chopped parsley and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. I remove the skillet from the heat and nestle the cooked chicken and any juices back into the sauce.
I serve the Chicken Diane hot, with lemon wedges on the side for a bright finishing touch.
Servings and timing
This recipe makes 4 servings and comes together in just 30 minutes—active and total time included. It’s ideal for weeknights but elegant enough for a dinner with friends.
Variations
When I want a richer flavor, I swap the brandy for cognac or even a splash of dry sherry. Sometimes I use cremini mushrooms instead of button for a deeper, earthier taste. If I’m out of heavy cream, I’ve used half-and-half with good results. I’ve also tried this with boneless chicken thighs—they take a bit longer to cook but stay incredibly juicy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently on the stovetop over medium-low heat, adding a splash of broth or cream if the sauce has thickened too much. I avoid using the microwave to keep the chicken from drying out and to preserve the texture of the sauce.
FAQs
Can I make Chicken Diane without alcohol?
Yes, I’ve made it without brandy by simply using extra chicken broth. The flavor changes slightly, but the sauce is still delicious and rich.
What can I serve with Chicken Diane?
I like serving it over mashed potatoes, buttered noodles, or even rice. Anything that soaks up that amazing sauce works beautifully.
Can I prepare this ahead of time?
While it’s best fresh, I sometimes make the sauce ahead and cook the chicken just before serving. The sauce holds well in the fridge for a day or two.
Is this recipe gluten-free?
It is naturally gluten-free, but I always double-check that the Dijon mustard and Worcestershire sauce I’m using are certified gluten-free.
What’s a good substitute for shallots?
If I don’t have shallots, I use a small amount of finely chopped red or yellow onion. The flavor won’t be as mild or sweet, but it works in a pinch.
Conclusion
Chicken Diane is the kind of dish I turn to when I want something flavorful, fast, and a little bit fancy. The creamy, zesty mushroom sauce takes it over the top, and because it’s all made in one skillet, cleanup is a breeze. Whether I’m cooking for guests or just myself, this recipe always delivers.
This elegant Chicken Diane recipe features tender chicken in a creamy mushroom-brandy sauce. A quick, one-skillet dinner ready in just 30 minutes!
Author:Sarah
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:4 servings
Yield:Dinner, Main Course
Category:Skillet, Sautéing
Method:American, French-Inspired
Cuisine:High-Protein, Low-Carb
Ingredients
4 (5–6 oz) boneless, skinless chicken breast cutlets
or 2 (10–12 oz) chicken breasts, halved horizontally into 2 cutlets
1½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
2 (8 oz) packages sliced fresh button mushrooms
1 large shallot (about 1½ oz), finely chopped (¼ cup)
2 tablespoons (1 oz) brandy
½ cup low-sodium chicken broth
¼ cup heavy whipping cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¼ cup finely chopped fresh flat-leaf parsley
Lemon wedges, for serving
Instructions
Sear Chicken: Season chicken evenly with 1 tsp salt and ½ tsp pepper. Heat oil and 1 tbsp butter in a large skillet over high heat. Add chicken and cook until golden brown and internal temp reaches 165°F, about 4 minutes per side. Transfer to a plate; keep skillet uncleaned.
Cook Mushrooms & Shallot: Reduce heat to medium-high. Add mushrooms and remaining 1 tbsp butter; cook, stirring occasionally, until mushrooms release liquid and brown (about 5 minutes). Add shallot and cook until softened, about 3 minutes.
Deglaze & Make Sauce: Add brandy and cook until almost evaporated, about 15 seconds. Add chicken broth, cream, lemon juice, Dijon mustard, and Worcestershire sauce. Simmer, stirring, until slightly reduced, about 3 minutes.
Finish & Serve: Stir in parsley and remaining ½ tsp salt and ¼ tsp pepper. Remove from heat. Return chicken and juices to the skillet. Nestle chicken in the sauce. Serve with lemon wedges.
Notes
Brandy can be substituted with white wine or omitted if preferred.
For deeper flavor, use a mix of mushrooms such as cremini or shiitake.
Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
This dish pairs well with a crisp white wine like Sauvignon Blanc.
