Chicken Diane

A classic, creamy pan sauce with brandy, mushrooms, and herbs—elevating simple chicken to restaurant-quality!

⏳ Prep Time: 10 mins | 🍳 Cook Time: 20 mins | 🍽️ Servings: 2

📝 Ingredients

For the Chicken:

• 2 boneless chicken thighs (6–8 oz) or breasts (sliced into cutlets)
• 1 tbsp avocado oil (or olive oil)
• 2 tbsp butter, divided
• Kosher salt & black pepper to taste

For the Diane Sauce:

• 16 oz white mushrooms, sliced
• 1 large shallot, finely chopped
• 2 tbsp brandy (or cognac/sub with chicken broth)
• ½ cup chicken broth
• ⅓ cup heavy cream
• Juice of 1 lemon (~2 tbsp)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• ¼ cup parsley, chopped
• Salt & pepper to taste

🍳 Step-by-Step Instructions

1️⃣ Cook the Chicken

1. Season chicken generously with salt and pepper.
2. Heat oil + 1 tbsp butter in a skillet over medium-high. Sear chicken 4-5 mins per side until golden and 165°F internal temp. Transfer to a plate.

2️⃣ Make the Sauce

1. In the same pan, melt 1 tbsp butter over medium heat. Add mushrooms and cook 5 mins until browned.
2. Add shallot; cook 3 mins until soft.
3. Deglaze with brandy, scraping up browned bits. Let reduce 30 secs.
4. Stir in broth, cream, lemon juice, Dijon, and Worcestershire. Simmer 3 mins until slightly thickened.
5. Off heat, stir in parsley. Taste and adjust seasoning.

3️⃣ Finish & Serve

• Return chicken to the pan, spooning sauce over top. Garnish with extra parsley.

💡 Pro Tips

✔ No brandy? Use white wine or extra broth + ½ tsp sugar for depth.
✔ Creamier sauce? Add 1 tbsp cream cheese while simmering.
✔ Mushroom hack: Sauté on high heat first to avoid steaming.

Pair with: Mashed potatoes, asparagus, or crusty bread to soak up the sauce! 🥖

FAQ