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Two pieces of seasoned, pan-seared chicken resting in a creamy, herb-speckled sauce with visible mushroom slices. The chicken has a golden-brown crust and sits in a rich, savory mixture.

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
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American, Classic, French
Calories: 1221
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Store chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally, cream sauces can break if they get too hot too fast. Add a splash of broth if it needs loosening.

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