This classic Chicken Diane recipe brings tender chicken breasts together with a rich, creamy pan sauce. It’s an easy skillet dish with gourmet flavor made from simple ingredients.
This version of Chicken Diane is inspired by the classic Steak Diane. The hallmark Diane sauce combines brandy, Dijon mustard, and heavy cream; here those flavors are paired with chicken for a lighter, elegant skillet meal that comes together quickly.
Reasons to Love It:
- Simple yet elegant. The flavors feel gourmet but the steps are straightforward.
- Versatile for any occasion. It’s just as good for a weeknight dinner as it is for guests.
- Adaptable. Works well for low-carb or gluten-free meals and accepts easy swaps.
Ingredients
- Chicken breasts: Two large, each cut in half widthwise into cutlets (you can buy them pre-sliced).
- Heavy cream: Also called whipping cream — it creates the signature silky sauce.
- Brandy: Cognac is traditional. If needed, substitute sherry, red wine, or extra chicken broth.
- Dijon mustard: Smooth Dijon blends easily into the sauce.
- Shallot: One minced shallot for a mild, sweet onion note.
- Broth: Low-sodium chicken broth for deglazing and building flavor.
- Lemon juice: Fresh or bottled — both work to brighten the sauce.
- Olive oil and butter: A little of each helps brown the chicken and rounds out the sauce.
See the recipe card below for exact ingredient amounts and full details.
Instructions
- Slice each chicken breast in half widthwise to make thinner cutlets. Season both sides with salt and black pepper.
- Heat a heavy skillet over medium heat.
- Add 1 tablespoon butter and the olive oil to the hot skillet. When melted, arrange the chicken cutlets in a single layer.
- Cook until golden on the first side (about 5 minutes), then flip and cook another 3–5 minutes until done.
- When the chicken is cooked through, transfer the pieces to a plate while you make the sauce.
- Add the remaining 1 tablespoon butter to the skillet and sauté the minced shallot 1–3 minutes until soft.
Top Tip
Check doneness with a thermometer: the thickest part of the chicken should reach 165°F. This is the most reliable way to ensure the chicken is fully cooked.
Making the Sauce
- Remove the skillet from the heat and whisk in the brandy, lemon juice, and Dijon mustard for about 15–20 seconds.
- Return the pan to medium heat and pour in chicken broth, scraping up the browned bits to deglaze the skillet.
- Stir in the heavy cream and bring to a gentle simmer, then lower heat and simmer until the sauce thickens slightly (about 3–4 minutes).
Finishing Touches
- Return the chicken to the skillet, nestling each piece into the sauce and spooning sauce over the top.
- Garnish with chopped fresh parsley or green onions and serve immediately.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop, adding 2–3 tablespoons of broth or water to loosen the sauce if it has thickened in the fridge.
What to Serve with Chicken Diane
- Rice or cauliflower rice
- Mashed potatoes
- Pasta
- Green beans, asparagus, or steamed vegetables
- Brussels sprouts or roasted potatoes
Variations
Creamy mushroom variation: After softening the shallot, add 1 tablespoon butter and 8 ounces (about 227 g) sliced mushrooms. Cook until tender, then proceed to deglaze and finish the sauce as directed.
Steak Diane: Swap chicken for beef medallions or steak. Sear to your preferred doneness, make the sauce, and return the steak to the pan to finish. Add mushrooms if desired.
With Worcestershire: Worcestershire sauce isn’t traditional but adds a bold note — start with ½ teaspoon and adjust to taste.
Substitutions
- Brandy: Cognac is classic, but sherry, red wine, or extra chicken broth work as substitutes.
- Chicken: You can use thighs, tenders, or switch to steak for Steak Diane.
- Shallot: If unavailable, swap with about 2 tablespoons minced mild onion (such as Vidalia or Spanish onion).
More Skillet Chicken Breast Recipes
-
Creamy Spinach and Mushroom Chicken
-
Creamy Roasted Red Pepper Chicken
-
One Pan Creamy Garlic Chicken {Keto + Low Carb}
-
Creamy Mushroom Chicken
If you enjoyed this Chicken Diane recipe, please leave a review in the recipe card or share a comment and tag @dashfordinner on Instagram to show your results.
Chicken Diane
Equipment
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Heavy-Bottomed Skillet
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
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Cut chicken breasts in half widthwise and season both sides with salt and pepper.
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Heat a heavy-bottomed skillet over medium until hot.
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Add olive oil and 1 tablespoon butter and swirl until melted.
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Add chicken cutlets in a single layer and cook 5 minutes on the first side (6–7 minutes for thicker cutlets).
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Flip and cook another 4–5 minutes (6–7 for thicker pieces) or until internal temperature reaches 165°F.
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Remove chicken to a plate and set aside.
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Remove skillet from heat, add remaining 1 tablespoon butter and swirl to melt.
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Add minced shallot and sauté 1–3 minutes until soft.
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Stir in Dijon, lemon juice, and brandy off the heat, whisking about 15–20 seconds.
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Return skillet to heat and pour in chicken broth, scraping up browned bits to deglaze.
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Add heavy cream, whisk to combine, and bring to a simmer.
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Lower heat and simmer until slightly thickened, 3–4 minutes.
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Nestle chicken back into the sauce and spoon sauce over each piece.
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Remove from heat, garnish with parsley, and serve.
Notes
Brandy substitutes: Sherry, red wine, or extra chicken broth.
Nutrition
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