Chicken Diane is a spin off of the classic recipe for Steak Diane. It’s made with tender sautéed chicken breasts and a creamy mushroom sauce. While this dish has a reputation of being more fancy, it’s easy enough to make even on busy weeknights. This recipe is naturally gluten free and very low in carbohydrates making it easily adaptable to suit many different diets.
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Steak Diane was once the talk of the town. It was a very popular dish served in upscale restaurants in big cities, like New York City, in the 1950’s.
What made it so “fancy” was the fact that is was often served table side and flambéed, with an exciting display of flames from the added alcohol burning off as it cooked.
This recipe for Chicken Diane is a simple adaptation of the original recipe. The addition of brandy, and maybe some show-stopping flames, is optional.
If you enjoy the flavor of brandy in main dishes, you may also love this recipe for Maple Apple Pork Chops.
Why This Recipe Works
Easy: while this recipe has a reputation of being more “fancy,” it’s actually quite easy to make. It takes less than 10 ingredients and less than 30 minutes from start to finish. This recipe calls for thin sliced chicken breasts to make it easier to prepare quickly and all in one pan.
Flavorful: simple sautéed chicken breasts are elevated in flavor with Diane sauce. The sauce is made with chicken stock, garlic, lemon juice, dijon mustard, parsley and a touch of cream.
Adaptable: this recipe is naturally low in carbohydrates and suitable for keto and/or gluten free diets. It can be served as is, with a side of vegetables or on top of a base. Chicken Diane is often served over pasta, but gluten free pasta, zoodles, spaghetti squash or even cauliflower rice can be used, if needed.
How To Make Chicken Diane
Ingredients
- Use fresh lemon juice and fresh parsley for the best flavor.
- Optional: you can add brandy, if desired.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Slice the mushrooms, juice the lemon and mince the garlic and parsley.
Create!
Melt 1 tablespoon of the butter over medium-high heat in a large skillet. Season both sides of the chicken with salt and pepper and add to the skillet.
Cook until golden brown, about 3-4 minutes, then flip and cook an additional 2-3 minutes. Both sides of the chicken should be golden brown, it should no longer be pink in the center and the internal temperature when taken with a meat thermometer should reach 165°F.
Remove to a plate and tent with foil to keep warm.
Return the skillet to the stovetop and add the remaining tablespoon of butter. Add the mushrooms and cook 2-3 minutes, stirring frequently.
Stir in the garlic, lemon juice, parsley and Dijon mustard. Cook 30 seconds.
Chef’s Tip: if using brandy, add it very carefully during this step – it may flame as the alcohol cooks off.
Pour in the stock and cook an additional minute or two to heat through.
Slowly whisk in the cream.
Taste as season as desired, if needed.
Chef’s Tip: if you’d rather not use cream, or don’t regularly keep it on hand, you can also finish this dish monter au beurre (adding very cold pieces of butter slowly until the desired level of creaminess and flavor is achieved).
Return the chicken and any accumulated juices back to the pan.
Spoon sauce and mushrooms over the chicken.
Present!
Serve as is with a side of vegetables, or serve over pasta, rice, zoodles, cauliflower rice, or any other base that you like.
Tips and Techniques
- Use fresh lemon juice and fresh parsley for the best flavor.
- If using brandy, add it very carefully – it may flame as the alcohol cooks off.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
Who Is Diane Sauce Named After?
Is it assumed that Diane sauce is named after a Roman goddess of the same name.
Can You Freeze Chicken Diane?
Yes. You can freeze this dish, however the creamy mushroom sauce may not reheat quite as nicely as when freshly made due to the cream in it.
More One Pan Chicken Recipes
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Chicken Diane
Ingredients
- 2 tablespoons unsalted butter (divided)
- 1 pound boneless, skinless chicken breasts (thin cut)
- salt (to taste)
- pepper (to taste)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon fresh parsley (minced)
- 2 teaspoons Dijon mustard
- 2 tablespoons brandy (optional, see notes)
- 1/2 cup chicken stock
- 2 tablespoons heavy whipping cream (see notes)
Instructions
- Melt 1 tablespoon of the butter over medium-high heat in a large skillet. Season both sides of the chicken with salt and pepper and add to the skillet.
- Cook until golden brown, about 3-4 minutes, then flip and cook an additional 2-3 minutes. Both sides of the chicken should be golden brown, it should no longer be pink in the center and the internal temperature when taken with a meat thermometer should reach 165°F. Remove to a plate and tent with foil to keep warm.
- Return the skillet to the stovetop and add the remaining tablespoon of butter. Add the mushrooms and cook 2-3 minutes, stirring frequently.
- Stir in the garlic, lemon juice, parsley and Dijon mustard. Cook 30 seconds. Carefully add the brandy, if using.
- Pour in the stock and cook an additional minute or two to heat through.
- Slowly whisk in the cream. Taste as season as desired, if needed.
- Serve as is with a side of vegetables, or serve over pasta, rice, zoodles, cauliflower rice, or any other base that you like.
Notes
Tips and Techniques
- Use fresh lemon juice and fresh parsley for the best flavor.
- If using brandy, add it very carefully – it may flame as the alcohol cooks off.
- If you’d rather not use cream, or don’t regularly keep it on hand, you can also finish this dish monter au beurre (adding very cold pieces of butter slowly until the desired level of creaminess and flavor is achieved).
- Store leftovers in an airtight container in the refrigerator. Consumer within 3-4 days.
Allyssa says
Thanks a lot for this very genius recipe! loved it!
Laura says
Delicious- thank you for this. Even the youngster who does not like mushrooms yet (did not give her any) said it was good. No Dijon so used spicy brown, still delicious.
Lauren Vavala says
Awesome! My kids won’t eat mushrooms either haha!
Jamie says
My family loves this recipe! It’s such a satisfying meal and the chicken and mushrooms are so flavorful!
Beth says
Chicken and mushrooms were made for each other. My family loves this recipe! Thanks
Diana Reis says
This turned out so good. The chicken was moist and the mushrooms had such a nice rich flavor. Thank you so much!
Michelle says
Thanks for sharing the history behind the dish — never heard of it before. This is such a creamy and delicious way to prepare chicken! Can’t wait to try it!
Erika says
I’m loving all these flavors! The sauce sounds amazing and I love the tip for using butter in place of the cream too!