Chicken Diane is a classic dish that combines tender chicken breasts with a creamy, flavorful sauce made from mustard, Worcestershire sauce, and a touch of brandy or cognac. The sauce is rich and slightly tangy, often with mushrooms and shallots adding some great texture and depth to the plate. This dish is elegant enough for guests but simple enough for a weeknight dinner.
I love making Chicken Diane because it feels like a special treat without too much fuss. One of my favorites things about it is how quickly the sauce comes together in the same pan after cooking the chicken, so you get those delicious browned bits to flavor the sauce. I usually serve it right over egg noodles or rice to soak up every bit of the sauce.
What makes Chicken Diane extra fun to prepare is flambéing the brandy in the pan—it adds a little wow factor and really amps up the taste. It’s a dish that always feels festive, even on an ordinary day. I find that everyone enjoys it, and it’s a great way to turn a simple chicken dinner into a memorable meal.
Key Ingredients & Handy Swaps in Chicken Diane
Chicken breasts: Skinless and boneless are best for quick cooking and tenderness. If you prefer dark meat, thighs work well but may need more cooking time.
Mushrooms: Cremini or button mushrooms add nice texture and earthiness. You can swap for shiitake or portobello for a deeper flavor.
Brandy or Cognac: This adds rich flavor and helps deglaze the pan. If you’d rather skip alcohol, use chicken broth with a splash of apple cider vinegar for brightness.
Dijon mustard & Worcestershire sauce: They bring tangy and umami notes to the sauce. If you don’t have Worcestershire, soy sauce can be a good stand-in.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or a mix of milk and Greek yogurt (add yogurt off heat to avoid curdling).
How Do You Get the Sauce Thick and Flavorful without Burning?
Making the sauce just right takes some care. Here’s how I do it:
- After cooking the chicken, lower the heat before adding butter and mushrooms to avoid burning the butter.
- Cook mushrooms until golden and soft to build flavor — don’t rush this step.
- When adding brandy, be careful if you flame it. This burns off alcohol but keeps the depth. If not flamed, just simmer until half the liquid evaporates.
- Stir in cream and seasonings slowly over low heat, letting the sauce thicken gently — high heat can cause it to split or burn.
- Spoon sauce over chicken and warm briefly so the flavors blend without overcooking.
Patience here pays off with a silky sauce that complements the chicken beautifully.
Equipment You’ll Need
- Large skillet – Perfect for searing chicken and making the sauce in the same pan.
- Sharp knife – Helps you slice mushrooms and shallots cleanly and safely.
- Cutting board – Keeps your prep organized and your counters safe.
- Wooden spoon or spatula – Great for stirring mushrooms and scraping browned bits without scratching the pan.
- Measuring cups and spoons – To get the cream, mustard, and sauces just right.
Flavor Variations & Add-Ins
- Try using pork chops instead of chicken for a slightly different but delicious twist.
- Add fresh thyme or tarragon with the mushrooms for an herby note that pairs well with cream.
- Stir in a handful of chopped spinach at the end for extra color and nutrition.
- Swap cream for coconut milk and omit Worcestershire sauce to make a dairy-free, slightly tropical version.
How to Make Chicken Diane?
Ingredients You’ll Need:
- 3 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz mushrooms, sliced (such as cremini or button)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup brandy or cognac
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or red pepper flakes (optional for heat)
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 30 to 40 minutes in total. You’ll spend time seasoning and searing the chicken, cooking the mushrooms and aromatics, simmering the sauce until creamy, and finishing by warming everything together. The process is straightforward and perfect for a simple but flavorful meal.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning both sides of your chicken breasts with salt and black pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes on each side until they’re golden brown and cooked through. When done, take the chicken out and set it aside.
2. Cook the Mushrooms, Garlic, and Shallots:
Turn the heat down to medium, then add the remaining 2 tablespoons of butter to your skillet. Once it’s melted, add the sliced mushrooms. Cook them for about 5 minutes, stirring sometimes, until they start to brown and soften. Add the minced garlic and chopped shallot and cook for another 1 to 2 minutes until they’re fragrant and soft.
3. Make the Sauce:
Carefully pour the brandy or cognac into the pan. If you’re comfortable, you can flame it to burn off the alcohol. Let it simmer until the liquid reduces by half, while scraping up any tasty browned bits from the pan. Next, stir in the heavy cream, Dijon mustard, Worcestershire sauce, and hot sauce or red pepper flakes if you like a bit of heat. Let the sauce gently simmer for 3 to 5 minutes until it thickens slightly.
4. Finish and Serve:
Put the chicken breasts back into the skillet, spoon the sauce over them, and cook everything together for 2 more minutes so the flavors blend nicely. Sprinkle the fresh parsley on top for a bright finish. Serve the Chicken Diane immediately, with extra sauce spooned over. It’s delicious with mashed potatoes, buttered noodles, or steamed veggies.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or in a sealed bag submerged in cold water. Pat the chicken dry to prevent excess moisture when searing.
What Can I Substitute for Brandy or Cognac?
If you prefer to skip alcohol, use chicken broth with a splash of apple cider vinegar or white grape juice for acidity. This will still add flavor without the alcohol content.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the sauce, adding a splash of cream or broth if it seems too thick.
Can I Make Chicken Diane Ahead of Time?
Absolutely! Prepare the chicken and sauce, then store separately in the fridge for up to 2 days. Reheat together on the stove before serving to keep the sauce creamy and fresh.