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5 from 6 votes

Chicken Diane

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American, Gluten Free, Low Carb
Diet: Diabetic, Gluten Free
Servings: 4 servings
Calories: 251kcal


  • 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)


  • 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.
  • Return the chicken and any accumulated juices back to the pan. Spoon sauce and mushrooms over the chicken.
  • 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.
  • 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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 251kcal | Carbohydrates: 4g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 210mg | Potassium: 658mg | Fiber: 1g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg