Chicken Diane

Helga Glaesel de BlandingMay 26, 2025

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Chicken Diane is a retro classic that brings a touch of steakhouse flair to the home kitchen. Inspired by the original Steak Diane, which is a dish named after the Roman goddess of the hunt and famously flambéed tableside. This chicken version became popular for its elegant yet approachable twist. It trades the beef for tender chicken breasts and skips the dramatic flame, but keeps all the rich, savory flavor thanks to a creamy sauce made with mushrooms, mustard, and Worcestershire. We traded brandy and cognac for white wine to keep it simple.

This dish is perfect for a cozy dinner or a casual date night at home. The sauce is deeply flavorful without being too heavy, balanced by the brightness of lemon juice and the freshness of parsley. Serve it with mashed potatoes, rice, or even butter noodles to soak up all that velvety delicious sauce. Once you try it, Chicken Diane just might become one of your go-to comfort meals.

You can easily scale this recipe up or down, depending on how many people you are serving, just make sure you don’t overcrowd the pan when you are searing the chicken pieces, so they get a nice golden color.

Helga

Chicken Diane

Yields 4 servings

Ingredients:
4 boneless skinless chicken breasts.
1-2 tbs olive oil
2 tbsp butter, divided
1 lb mushrooms, sliced (champignon or crimini)
1 medium onion, diced finely
1 cup chicken broth
2 tbs cooking white wine
½ cup cooking cream
1 lemon juiced
2 tbs Dijon mustard
2 tbs Worcestershire sauce
1/3 cup parsley, finely chopped
salt and black pepper to taste

Directions:

Season chicken with salt and pepper on both sides. Heat oil and 1 tbsp butter in your favorite pan over medium-high.
Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary, until a thermometer inserted into thickest portion reaches 165ºF (4-6 min per side depending on the thickness).
Transfer chicken to a plate and set aside. Using the same pan, and the reserved bits left from the chicken lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter.
Cook, stirring occasionally, until mushrooms begin to brown (5 min).
Add onion and cook, while stirring until tender (3 min).
Add wine and cook while using a wooden spoon to scrape up the bottom, until liquid is nearly evaporated (~15-30 seconds).
Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min).
Add parsley and season to taste with salt and pepper. Remove from heat.
Transfer the chicken and its juices back into the sauce in the pan and cover with the sauce. Enjoy!

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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