Description
Chicken Diane is a flavorful and elegant dish featuring pan-seared chicken breasts in a rich, creamy mustard and herb sauce, flamed with brandy — a twist on the classic steak Diane, perfect for a special dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives or green onions (optional)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides and cooked through, about 5–6 minutes per side. Remove from the pan and set aside.
- Reduce heat to medium. Add butter to the same skillet. Sauté shallots and garlic until fragrant and soft, about 2–3 minutes.
- Carefully add brandy to deglaze the pan. If desired, ignite to flambé and cook until alcohol burns off.
- Add chicken broth and mustard. Stir and simmer for 3–4 minutes until slightly reduced.
- Stir in heavy cream and simmer another 2 minutes, until sauce is smooth and thickened.
- Return chicken to the pan and spoon sauce over it. Simmer for 2 more minutes to reheat.
- Garnish with parsley and chives before serving.
Notes
- Flambéing the brandy adds depth of flavor, but it’s optional — allow the alcohol to simmer off if you prefer.
- Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Use chicken thighs for a juicier alternative.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 125mg
Keywords: chicken diane, creamy mustard chicken, elegant chicken dinner, brandy chicken sauce, stovetop chicken recipe