Looking for a mouthwatering meal that combines creamy goodness with rich, savory flavors? Look no further! This Creamy Chicken Diane Recipe is a delicious twist on the classic Steak Diane, bringing a poultry version to your table that is just as decadent. In this article, you’ll learn everything you need to create a restaurant-quality dish right in your own kitchen. Follow along for the full recipe, and discover how to cook this luxurious, creamy meal that’s perfect for any occasion. Ready to dive in? Let’s get started!
What is Chicken Diane?
Chicken Diane is a creamy, flavorful dish that originated as a variation of Steak Diane, a classic from mid-20th-century French-American cuisine. Traditionally, it’s prepared with a pan-seared protein (in this case, chicken) and a sauce made from cream, Dijon mustard, and Worcestershire sauce, finished with a hint of lemon juice and fresh herbs. Chicken Diane is perfect for a fancy dinner or a cozy night in, offering both sophistication and comfort in one dish. Now let’s break down the essentials!
Ingredients List for Creamy Chicken Diane
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
For the Diane Sauce:
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons brandy or cognac (optional, for deglazing)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon paprika (optional, for extra flavor)
- Salt and pepper to taste
For Garnish:
- Additional chopped fresh parsley
- Lemon wedges (optional)
Substitutions and Variations
- Chicken thighs: If you prefer darker, juicier meat, feel free to swap the chicken breasts with boneless, skinless chicken thighs. The cooking time may be a bit longer, but the end result is equally flavorful.
- Cognac/Brandy alternative: If you don’t have brandy or cognac on hand or prefer not to cook with alcohol, you can skip this step. Substitute with an equal amount of chicken stock to deglaze the pan and build extra depth in your sauce.
- Lighter cream options: If you’re watching calories, you can replace the heavy cream with half-and-half or even coconut milk for a dairy-free option. Keep in mind, the sauce may be slightly less rich but still delicious.
- Herbs: Fresh thyme and parsley work well, but feel free to experiment with herbs like tarragon or chives, which also pair beautifully with creamy sauces.
Now that you have your ingredients and substitutions ready, let’s dive into the cooking process!
Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken
- Season your chicken breasts generously on both sides with salt and pepper.
- Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts and starts to foam, add the chicken breasts.
- Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through. (The internal temperature should reach 165°F/75°C.) Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
Step 2: Build the Diane Sauce
- In the same pan, add the finely chopped shallots and sauté for about 2 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- If using, pour in the brandy or cognac, and use a spatula to scrape up any browned bits from the bottom of the pan. Let the alcohol simmer for about 1 minute, allowing it to reduce slightly.
Step 3: Add the Creamy Elements
- Stir in the Dijon mustard, Worcestershire sauce, and lemon juice. Let everything bubble gently for about 1 minute, then pour in the heavy cream.
- Reduce the heat to low and simmer the sauce for about 5 minutes, allowing it to thicken slightly.
- Season the sauce with fresh thyme, paprika (if using), salt, and pepper. Taste and adjust seasoning as needed.
Step 4: Combine and Finish
- Once the sauce has thickened and is rich in flavor, return the chicken to the skillet, spooning some of the sauce over each piece.
- Let the chicken simmer in the sauce for another 2-3 minutes, ensuring it is fully coated and warmed through.
- Sprinkle freshly chopped parsley over the top for added flavor and color.
Now, you're ready to serve your Creamy Chicken Diane!
How to Cook Creamy Chicken Diane: A Step-by-Step Guide
- Season the chicken generously to develop flavor from the start.
- Sear the chicken breasts to lock in moisture and create a golden crust.
- Make the Diane sauce by building flavors from the shallots, garlic, mustard, and Worcestershire sauce, then deglazing with cognac for a rich, complex base.
- Add the cream and simmer, ensuring the sauce thickens to a luxurious consistency.
- Return the chicken to the sauce to allow the flavors to meld.
- Garnish and serve immediately for the best presentation and taste.
Common Mistakes to Avoid
- Overcooking the chicken: Chicken breasts cook quickly, and overcooking them will lead to dry, tough meat. Always keep an eye on the internal temperature, aiming for 165°F.
- Burning the garlic: Garlic burns easily and can turn bitter, so only sauté it for a brief 30 seconds.
- Not deglazing the pan: Skipping this step will miss out on the flavorful brown bits stuck to the bottom of the pan, which add depth to the sauce.
- Heavy-handed seasoning: Always taste the sauce before adding more salt, as Worcestershire sauce and Dijon mustard already add a fair amount of saltiness.
Serving and Presentation Tips
How to Serve Creamy Chicken Diane
This creamy dish is incredibly versatile and pairs well with various sides. Some excellent options include:
- Mashed potatoes: The creaminess of the potatoes complements the richness of the sauce.
- Steamed vegetables: Broccoli, asparagus, or green beans add a pop of color and texture to balance the creaminess.
- Pasta or rice: Serve the chicken and sauce over a bed of pasta or rice to soak up every bit of the flavorful sauce.
Presentation Ideas for Creamy Chicken Diane
- Garnish generously: A sprinkle of fresh parsley and lemon wedges make the dish pop with color.
- Use a shallow bowl: Serve the chicken in a shallow dish with the sauce spooned around it for an elegant restaurant-style presentation.
- Top with extra sauce: Ensure there’s extra sauce served on the side or drizzled generously on top—this is the star of the dish!
Creamy Chicken Diane Recipe Tips
- Pound the chicken breasts to even thickness to ensure they cook uniformly and stay tender.
- Let the sauce simmer gently after adding the cream to prevent curdling.
- Taste as you go when seasoning to make sure the balance of flavors is just right.
- Serve immediately: The sauce may thicken too much if it sits for too long, so serve it as soon as it's ready.
Frequently Asked Questions (FAQs)
Q: Can I make this dish ahead of time?
A: You can make the sauce ahead of time and refrigerate it for up to 2 days. Reheat it gently on the stove, adding a splash of cream to loosen it up, and then cook the chicken fresh for the best result.
Q: Can I freeze Chicken Diane?
A: It’s best not to freeze creamy sauces, as they can separate when reheated. However, you can freeze the cooked chicken separately and make the sauce fresh when serving.
Q: Is there a dairy-free option?
A: Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative to make the dish dairy-free.
Q: What can I use instead of brandy or cognac?
A: You can substitute the brandy with chicken stock or leave it out entirely. The dish will still be flavorful without the alcohol.
Conclusion
And there you have it—a rich, creamy, and decadent Creamy Chicken Diane recipe that’s sure to impress! With a combination of tender chicken, a luxurious sauce, and easy-to-follow steps, this dish is perfect for both weeknight dinners and special occasions. The key is to balance the flavors of mustard, Worcestershire, and cream, while also ensuring your chicken stays juicy and tender. Give this recipe a try, and you’ll be serving up restaurant-quality Chicken Diane in no time! Enjoy!
PrintCreamy Chicken Diane Recipe
This Creamy Chicken Diane recipe delivers juicy chicken breasts in a velvety mustard-cream sauce with mushrooms and herbs. Inspired by the classic steak Diane, this chicken version is simple yet sophisticated, ideal for both weeknight dinners and special occasions. The creamy sauce, infused with Dijon mustard, garlic, and Worcestershire sauce, perfectly complements the tender chicken. Serve it with mashed potatoes or rice for a comforting and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: French-American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Add chicken broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Simmer for 2-3 minutes.
- Stir in heavy cream and cook for another 3-4 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2 minutes to heat through.
- Garnish with fresh parsley and serve.
Notes
- You can add mushrooms or shallots for extra depth of flavor.
- Serve with mashed potatoes, pasta, or steamed vegetables for a complete meal.
- Adjust the amount of mustard to taste based on your preference for tanginess.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
Leave a Reply