Succulent Chicken Diane Recipe with Creamy Mushroom Sauce – Perfect for Weeknight Dinners

Creamy Chicken Diane is one of those dishes that’s so good, you’ll find yourself scraping the plate and hoping for seconds. This rich and flavorful recipe combines tender chicken breasts with a decadent, creamy mushroom sauce that’s the perfect balance of savory and tangy. With a hint of Dijon mustard and the earthiness of mushrooms, it’s a delightful experience for the taste buds. If you’re a fan of meals that are both comforting and elegant, this dish checks all the boxes.

Photo byInsanelyGoodRecipes

I stumbled upon this recipe on Insanely Good Recipes, and I knew I had to share it with you. Whether you're making it for a cozy weeknight dinner or impressing guests on the weekend, this is the ultimate comfort dish that won’t disappoint.

A Dish With History and Charm

Chicken Diane is actually inspired by Steak Diane, a classic 1950s dish famous for its rich, creamy sauce with brandy flambé. The chicken version takes the same luxurious sauce and pairs it with tender chicken breasts, making it a bit lighter yet equally indulgent. The origins of this recipe stem from French cuisine, where it has been embraced and adapted over time to become a versatile meal that feels both fancy and comforting.

Cooking Tips and Variations

While the recipe is straightforward, there are a few pro tips to make it even better. If you want a non-alcoholic version, simply omit the brandy, and the sauce will still be flavorful. You can also switch up the mushrooms by using a variety like cremini or portobello to add a deeper, earthier flavor. Want a vegetarian twist? You can swap the chicken for firm tofu or even hearty vegetables like cauliflower steaks.

Serve this creamy chicken dish with a side of mashed potatoes, rice, or crusty bread to soak up every drop of the velvety sauce. And don’t forget to sprinkle some freshly chopped parsley on top for that final pop of color and flavor.

Recipe: Creamy Chicken Diane

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
• Salt and pepper to taste
• 2 tbsp butter, divided
• 2 tbsp olive oil
• 8 oz sliced mushrooms
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup brandy (optional)
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup heavy cream
• 2 tsp chopped fresh parsley

Instructions:

1. Season the Chicken: Sprinkle both sides of the chicken breasts with salt and pepper.
2. Cook the Chicken: In a large skillet, heat 1 tablespoon each of butter and olive oil over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and tent with foil to keep warm.
3. Sauté the Veggies: In the same skillet, add the remaining 1 tablespoon each of butter and olive oil. Add the sliced mushrooms and chopped shallots. Sauté for about 5 minutes, until softened. Add minced garlic and cook for an additional minute.
4. Deglaze the Pan: Remove the skillet from heat and carefully add the brandy, if using. Return the pan to the heat and let it simmer for 1 minute to burn off the alcohol.
5. Make the Sauce: Stir in the chicken broth, Dijon mustard, and lemon juice. Let the sauce simmer for 2 minutes, scraping up any flavorful bits from the bottom of the pan.
6. Finish with Cream: Reduce the heat to low and gently stir in the heavy cream. Simmer the sauce for 2-3 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
7. Combine: Return the chicken to the skillet, spooning the creamy mushroom sauce over the top. Let the chicken warm through for a minute. Sprinkle with freshly chopped parsley before serving.

Savor the Flavors

This Creamy Chicken Diane is a delightful combination of tender chicken, rich sauce, and savory mushrooms, making it the perfect dish for any occasion. The sauce clings perfectly to each bite of chicken, delivering a tangy, creamy flavor that’s balanced by the subtle earthiness of the mushrooms and the brightness of lemon juice.

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