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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 Boneless chicken thighs 6–8 oz or chicken breasts
  • 1 tablespoon Avocado oil
  • 1 tablespoon Butter
  • Kosher salt
  • Black pepper
Sauce
  • 8 oz White button mushrooms sliced
  • 1 tablespoon Butter
  • 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). You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  4. Transfer chicken to a plate. Don't clean the pan. Those golden bits are pure flavor.
Sauce
  1. Lower heat to medium. Add the mushrooms and a pinch of salt to the fat still in the pan. Cook, stirring, until all moisture evaporates and the pan runs dry, about 8 minutes. Most of that is water leaving before anything starts to color. Add the remaining butter and cook 2 to 3 minutes more, until deep golden.
  2. Stir in shallots and cook until soft, about 3 minutes.
  3. Add brandy and let it reduce almost entirely. You’ll know it’s ready when the strong astringent scent of alcohol is gone and you smell a hint of fruit instead.
  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.

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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