Chicken Diane

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Golden, pan-seared chicken in a rich, creamy mushroom-brandy sauce that actually lives up to the hype. It's got Dijon bite, buttery depth, and just the right hit of lemon to wake it all up.

Why You'll Love Chicken Diane

It's restaurant-level flavor in one pan-bold, buttery, and wildly satisfying. The sauce? Pure gold. The kind you spoon over everything on the plate.

Tips and Tricks

• Slice chicken breasts into cutlets for quicker, more even cooking.
• Deglazing with brandy lifts every last bit of fond-don't skip it.

Variations

• Use cremini mushrooms for more depth
• Swap brandy for Marsala or dry white wine
• Add a dash of cayenne or cracked pepper for heat

Substitutions

• Shallots → leeks or green onions
• Brandy → cognac, white wine, or vermouth
• Cream → crème fraîche or a mix of Greek yogurt and broth

Best served with

• Creamy mashed potatoes or buttered egg noodles
• Garlicky green beans or roasted broccolini
• A crisp Chardonnay or dry Riesling

How to Store Leftovers

• Store in an airtight container in the fridge up to 3 days
• Reheat gently over medium-low heat, adding a splash of broth to loosen the sauce

Common Questions

Chicken Diane

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Golden seared chicken served in a velvety sauce made with mushrooms, cream, brandy, and Dijon. Comfort food that hits hard and fast-with a touch of elegance.

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Prep Time 25 minutes mins

Total Time 35 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: American, Classic, French

Calories: 1221

Ingredients Equipment Method Nutrition

Ingredients

  

Chicken

• 2 Boneless chicken thighs 6-8 oz or chicken breasts
• 1 tablespoon Avocado oil
• 2 tablespoon Butter divided
• Kosher salt
• Black pepper

Sauce

• 16 oz White button mushrooms sliced
• 1 large Shallot finely chopped
• 2 tablespoon Brandy or cognac
• ½ cup Chicken broth
• ⅓ cup Heavy cream
• 1 Lemon juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ¼ cup Parsley finely chopped

Equipment

• Large skillet (preferably stainless or cast iron)
• Tongs
• Wooden Spoon
• Chefs knife

Method

 

Chicken

1. Season chicken generously with kosher salt and black pepper.
2. Heat avocado oil and 1 tablespoon butter in a skillet over medium-high heat.
3. Sear chicken until golden and cooked through, about 4 minutes per side (internal temp: 165°F).
4. Transfer chicken to a plate. Don't clean the pan-those golden bits are pure flavor.

Sauce

1. Lower heat to medium. Add mushrooms and remaining butter. Cook 5 minutes until browned.
2. Stir in shallots and cook until soft, about 3 minutes.
3. Add brandy and deglaze, scraping up any fond. Let reduce almost entirely, about 30 seconds.
4. Stir in chicken broth, cream, lemon juice, Dijon, and Worcestershire. Simmer 3 minutes, until slightly thickened.
5. Fold in parsley. Taste and season.
6. Return chicken (plus juices) to the pan. Spoon sauce over top and serve immediately.

Nutrition

Calories: 1221kcalCarbohydrates: 52gProtein: 57gFat: 83gSaturated Fat: 31gPolyunsaturated Fat: 12gMonounsaturated Fat: 33gTrans Fat: 0.3gCholesterol: 313mgSodium: 1267mgPotassium: 2343mgFiber: 7gSugar: 29gVitamin A: 2634IUVitamin C: 34mgCalcium: 209mgIron: 7mg

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