If you're looking for a rich, flavorful dish that's simple to make yet impressive enough for guests, Creamy Chicken Diane is the perfect recipe for you. With its savory, creamy sauce, tender chicken, and a dash of elegance, this dish is sure to become one of your go-to meals. Whether you're new to cooking or an experienced home chef, follow along with this detailed recipe, and you'll have a mouthwatering dish in no time. Read on for step-by-step instructions, tips, and variations to make this restaurant-quality dish right in your own kitchen.

What is Creamy Chicken Diane?
Chicken Diane is a twist on the classic Steak Diane, a French-inspired dish that became popular in mid-20th century America. Traditionally made with beef, Chicken Diane swaps out the steak for tender chicken breasts but keeps the delicious pan sauce made from butter, cream, mustard, and Worcestershire sauce. The result is a creamy, savory, and tangy sauce that pairs perfectly with the lightly sautéed chicken. The dish is known for its simplicity and bold flavors, making it a perfect option for a quick weeknight dinner or even a special occasion.
Ingredients List for Creamy Chicken Diane
Before you begin, make sure you have all the necessary ingredients on hand. This recipe calls for common kitchen staples, but its rich flavor will make you feel like you're dining out. Here's what you'll need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup chicken broth (or white wine)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Optional Ingredients:
- 1 tablespoon brandy or cognac (to add depth to the sauce)
- 1 tablespoon green onions, finely sliced (for garnish)
Substitutions and Variations
One of the great things about Creamy Chicken Diane is that it can be easily customized based on your preferences or what you have in the pantry. Here are some substitutions and variations you can try:
- Chicken Cut: While this recipe calls for boneless, skinless chicken breasts, you can use chicken thighs if you prefer a juicier, more flavorful cut. Just adjust the cooking time accordingly.
- Cream Substitute: If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even a full-fat coconut milk for a dairy-free alternative.
- Mushroom Addition: Adding sautéed mushrooms to the sauce gives the dish an earthy, umami-rich flavor that pairs wonderfully with the creamy sauce.
- Brandy Substitute: If you don’t have brandy or cognac, you can use white wine or even a splash of apple cider vinegar for a similar effect.
- Spicier Version: Add a pinch of cayenne pepper or red pepper flakes to give the sauce a subtle kick without overpowering the other flavors.
- Gluten-Free Option: To keep the recipe gluten-free, make sure your Worcestershire sauce and Dijon mustard are certified gluten-free, and use gluten-free chicken broth.
Step-by-Step Cooking Instructions

Now that you’ve gathered your ingredients, it’s time to get cooking! Follow these step-by-step instructions to ensure your Creamy Chicken Diane turns out perfectly every time.
- Prepare the Chicken:
- Season the chicken breasts generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter has melted and is sizzling, add the chicken breasts.
- Sear the Chicken:
- Cook the chicken for 4-5 minutes on each side until they are golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside, tenting with foil to keep warm.
- Cook the Shallots and Garlic:
- In the same skillet, reduce the heat to medium and add the chopped shallot. Sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
- Deglaze the Pan:
- Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer for 2-3 minutes until it reduces slightly.
- Make the Creamy Sauce:
- Stir in the Dijon mustard, Worcestershire sauce, and heavy cream. Lower the heat and let the sauce simmer gently for 5-7 minutes until it thickens to your desired consistency.
- Add the Lemon Juice:
- Just before serving, stir in the fresh lemon juice to add a bright, tangy flavor to the rich, creamy sauce.
- Return the Chicken to the Pan:
- Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let them simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
- Garnish and Serve:
- Garnish the dish with freshly chopped parsley (and green onions if using). Serve immediately with your favorite sides.
How to Cook Creamy Chicken Diane: A Step-by-Step Guide
To summarize the process:
- Season and sear the chicken until golden brown.
- Sauté the shallots and garlic in the same pan.
- Deglaze with broth or wine and scrape up the flavorful bits.
- Simmer a creamy sauce with Dijon mustard, Worcestershire sauce, and cream.
- Add lemon juice for brightness.
- Reheat the chicken in the sauce, garnish, and serve!
Common Mistakes to Avoid
Even with a simple recipe like Creamy Chicken Diane, there are a few pitfalls to watch out for:
- Overcooking the Chicken: Chicken breasts can dry out quickly if overcooked. Use a meat thermometer to ensure they reach 165°F and no higher.
- Burning the Garlic: Garlic cooks quickly and can turn bitter if overdone. Add it just after the shallots have softened, and keep an eye on the heat.
- Sauce Too Thin or Thick: If the sauce becomes too thin, let it reduce longer. If it thickens too much, stir in a little more cream or broth to loosen it up.
- Skipping the Deglazing: Don’t skip deglazing the pan—this step lifts up the delicious, flavorful browned bits (called “fond”) that will enrich your sauce.
Serving and Presentation Tips
To elevate your Creamy Chicken Diane, it’s all about presentation and pairing. Here are some serving suggestions and ideas to make your dish look as great as it tastes.
How to Serve Creamy Chicken Diane
This dish pairs beautifully with a variety of sides. Here are some ideas to complement the rich sauce:
- Mashed Potatoes: The creamy sauce is perfect for spooning over fluffy mashed potatoes.
- Rice or Quinoa: Light and fluffy grains will absorb the flavorful sauce beautifully.
- Roasted Vegetables: Serve alongside roasted carrots, green beans, or asparagus for a balanced plate.
- Pasta: Toss some fettuccine or pappardelle with the sauce for a pasta twist on the dish.
Presentation Ideas for Creamy Chicken Diane
To make this dish visually appealing, here are a few presentation tips:
- Plating: Slice the chicken breasts and fan them out on the plate. Spoon the sauce artistically over the top.
- Garnishing: Fresh herbs like parsley or green onions add a pop of color to the creamy, neutral-toned sauce.
- Sides on the Plate: Place your chosen sides—like roasted vegetables or mashed potatoes—on the same plate, creating a cohesive, restaurant-style presentation.
Creamy Chicken Diane Recipe Tips
- Use Fresh Ingredients: Fresh lemon juice and herbs really brighten up the rich sauce, so don't skimp on these ingredients.
- Make It Ahead: You can make the sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently on the stove and add the chicken just before serving.
- Double the Sauce: If you're a sauce lover, feel free to double the sauce ingredients to have extra for drizzling over sides like mashed potatoes or pasta.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work great in this recipe. Just adjust the cooking time to ensure they're cooked through.
2. Can I make this dish ahead of time?
Yes, the sauce can be made ahead and stored in the fridge for up to 2 days. Reheat it on the stove and add the chicken just before serving.
3. What can I use instead of heavy cream?
You can substitute with half-and-half for a lighter version or full-fat coconut milk for a dairy-free option.
4. Can I freeze the sauce?
It’s best to freeze the sauce separately from the chicken. When reheating, thaw the sauce and warm it up gently to prevent curdling.
5. How do I prevent the sauce from breaking?
Avoid boiling the sauce once the cream is added, as this can cause it to separate. Simmer gently for a smooth, cohesive sauce.
Conclusion
Creamy Chicken Diane is a versatile, flavorful dish that’s perfect for both busy weeknights and special occasions. With its rich sauce and tender chicken, it’s sure to become a family favorite. By following the steps outlined in this guide, you’ll create a restaurant-quality meal with ease. Try out the variations, avoid common mistakes, and don’t forget to serve it with sides that complement its creamy goodness. Happy cooking!
PrintCreamy Chicken Diane Recipe
This creamy chicken Diane recipe is the perfect combination of tender chicken breasts cooked in a flavorful mustard, Worcestershire, and cream sauce. With minimal prep and cook time, it's a quick yet elegant dish packed with flavor. Ideal for a weeknight dinner or special occasion. Keywords: creamy chicken Diane, chicken Diane recipe, mustard chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup chicken broth
- ¼ cup Dijon mustard
- 2 tsp Worcestershire sauce
- ½ cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden brown on both sides. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté garlic and onions until softened.
- Add chicken broth, mustard, and Worcestershire sauce, stirring to combine. Let it simmer for 2 minutes.
- Stir in the heavy cream and return the chicken to the pan. Cook for 8-10 minutes until the sauce thickens and chicken is fully cooked.
- Garnish with fresh parsley and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with mashed potatoes, rice, or a side of steamed vegetables.
- Adjust the sauce consistency by adding more chicken broth if needed.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
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