If you’re craving something rich, savory, and utterly satisfying, then this Creamy Chicken Diane recipe is exactly what you need! It’s a dish that combines tender chicken breasts with a luscious, creamy sauce infused with mustard, Worcestershire sauce, and fresh herbs. Perfect for a cozy night in or a dinner party, this restaurant-worthy meal is surprisingly easy to make at home. Read on to discover the ingredients, step-by-step instructions, and expert tips for crafting the perfect Creamy Chicken Diane. Let’s dive in!

What is "Creamy Chicken Diane"?
Creamy Chicken Diane is a variation of the classic Beef Diane, a dish that became popular in the mid-20th century. Traditionally made with steak, Diane sauce is known for its bold, tangy flavor, created from a mix of mustard, Worcestershire sauce, brandy, and fresh herbs. This chicken version retains all the rich flavors of the original but pairs them with juicy, tender chicken breasts and a creamy twist. The result is a luxurious dish that tastes like it took hours to prepare, but you can whip it up in less than 30 minutes. Now, let’s move on to the ingredients!
Ingredients List for Creamy Chicken Diane
Here’s what you’ll need to make this delicious dish:
- 2 large chicken breasts (boneless and skinless)
- 2 tablespoons olive oil (for searing the chicken)
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard (optional, for extra texture)
- 2 tablespoons Worcestershire sauce
- ½ cup chicken broth (or white wine for added depth of flavor)
- ¼ cup brandy or cognac (for deglazing)
- 1 cup heavy cream (double cream works well too)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter (optional, for extra richness)
Ingredients List for Creamy Chicken Diane (Additional Items)
For added flair and variety, here are a few additional ingredients you can use:
- 1 teaspoon lemon juice (for a tangy kick)
- ½ teaspoon smoked paprika (for a smoky depth)
- 4 oz mushrooms, sliced (they soak up the sauce and add earthiness)
- ½ teaspoon thyme (to enhance the herbaceous flavors)
- Rice, mashed potatoes, or pasta (for serving alongside the chicken)
Substitutions and Variations
One of the great things about Creamy Chicken Diane is its flexibility. Here are some common substitutions and variations to suit your tastes or dietary needs:
- Swap chicken for pork or turkey: If you prefer, pork chops or turkey breast work beautifully with this sauce.
- Low-fat option: Use half-and-half or light cream instead of heavy cream to reduce the calorie count.
- Gluten-free: Make sure to use gluten-free mustard and Worcestershire sauce, as some brands may contain gluten.
- Mushroom lovers: You can add sautéed mushrooms to the sauce for extra umami and richness.
- No brandy? No problem: Substitute with a little extra chicken broth or white wine if you don’t have brandy on hand.
Step-by-Step Cooking Instructions

Now that we’ve got the ingredients sorted, it’s time to jump into the cooking process. This step-by-step guide will walk you through how to make Creamy Chicken Diane like a pro.
- Prepare the Chicken: Start by seasoning your chicken breasts with salt and pepper on both sides. If they are thick, consider cutting them in half lengthwise for quicker cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked. Remove the chicken from the pan and set it aside.
- Sauté Aromatics: In the same pan, add the chopped shallots and garlic. Sauté for 2-3 minutes until softened and fragrant, making sure not to burn the garlic.
- Deglaze the Pan: Carefully pour the brandy or cognac into the pan, stirring to scrape up any browned bits from the bottom. Allow the alcohol to cook off for 1-2 minutes.
- Create the Sauce: Add both the Dijon and wholegrain mustard, Worcestershire sauce, and chicken broth to the pan. Stir well to combine. Let the sauce simmer for about 3 minutes, reducing slightly.
- Add Cream and Herbs: Slowly pour in the heavy cream while stirring continuously. Add the fresh parsley and chives, and season with salt and pepper to taste. Let the sauce cook for an additional 5 minutes until it thickens to a creamy consistency.
- Finish the Dish: Return the seared chicken breasts to the pan, spooning the sauce over them to coat. Let everything simmer together for 2-3 more minutes so the flavors can meld.
How to Cook Creamy Chicken Diane: A Step-by-Step Guide
Here’s a simplified breakdown of how to make Creamy Chicken Diane, so you can reference it easily while cooking:
- Season and sear the chicken until golden brown.
- Sauté the aromatics (shallots and garlic) in the same pan.
- Deglaze the pan with brandy or cognac.
- Create the sauce by adding mustards, Worcestershire sauce, and chicken broth.
- Add cream and herbs, and let the sauce thicken.
- Return the chicken to the sauce and simmer until everything is well coated and heated through.
Common Mistakes to Avoid
- Overcooking the chicken: Chicken can dry out quickly. Sear it until golden brown and finish cooking it in the sauce to retain moisture.
- Skipping the deglazing step: Deglazing with brandy (or wine) lifts all the flavorful bits from the bottom of the pan, adding depth to the sauce.
- Curdling the sauce: To prevent the cream from curdling, ensure you don’t boil the sauce too vigorously. Keep it at a gentle simmer.
- Using cold chicken broth: If your broth is cold, it may cause the sauce to separate. Always use room-temperature or warm broth.
Serving and Presentation Tips
For a dish as rich and flavorful as Creamy Chicken Diane, it’s important to pair it with the right sides and present it in a way that highlights its beauty.
- Serve with creamy mashed potatoes: The sauce pairs wonderfully with something that can soak it up, like mashed potatoes or even rice.
- Consider roasted vegetables: Roasted asparagus, green beans, or carrots add color and freshness to the plate.
- Keep it rustic: Serve the dish directly from the pan to give it a casual, bistro-style feel.
How to Serve Creamy Chicken Diane
- Plating suggestion: Place a generous scoop of mashed potatoes or rice on the plate, then top with a chicken breast. Spoon the creamy sauce over the top, letting it drip down into the side dish. Garnish with a sprinkle of fresh parsley or chives for a pop of color.
Presentation Ideas for Creamy Chicken Diane
- Rustic and homestyle: Serve directly from the pan, allowing guests to help themselves.
- Restaurant-style plating: Slice the chicken breast at an angle and fan the slices out on the plate. Drizzle the sauce artistically over the chicken and the side.
- Garnish options: Fresh herbs, a drizzle of olive oil, or a lemon wedge on the side can enhance the presentation.
Creamy Chicken Diane Recipe Tips
- Taste as you go: Always taste your sauce before serving to ensure it’s seasoned to your liking.
- Add extra mustard for tang: If you love bold flavors, feel free to add an extra teaspoon of mustard for a tangy punch.
- Double the sauce: If you’re serving this dish with pasta or rice, consider doubling the sauce recipe to ensure there’s enough to coat everything.
Frequently Asked Questions (FAQs)
1. Can I make Creamy Chicken Diane ahead of time? Yes! You can cook the chicken and make the sauce a day in advance. Store them separately, and when ready to serve, warm them up together in a skillet.
2. Is this dish freezer-friendly? While you can freeze the chicken, cream-based sauces don’t always reheat well after freezing, as they can separate. For best results, make the sauce fresh when you plan to serve.
3. What can I use instead of brandy? You can substitute white wine or extra chicken broth for brandy. The alcohol adds depth but is not essential.
Conclusion
Creamy Chicken Diane is the perfect balance of rich, creamy, and tangy flavors. It’s a dish that feels luxurious but is easy enough to make on a weeknight. Whether you’re looking to impress guests or simply treat yourself to a gourmet meal, this recipe won’t disappoint. Follow the steps, avoid the common mistakes, and let your creativity shine with presentation and serving ideas. Happy cooking!
PrintCreamy Chicken Diane Recipe
This creamy Chicken Diane recipe combines tender chicken breasts with a rich, tangy sauce made from Dijon mustard, cream, and brandy. It's a flavorful twist on the classic Diane sauce, perfect for a quick weeknight dinner or a special occasion. Serve with mashed potatoes or veggies for a complete meal. Keywords: Chicken Diane, creamy chicken Diane, chicken with Diane sauce, easy chicken recipe, quick dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: French, American
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves (minced)
- 1 shallot (finely chopped)
- ¼ cup brandy or white wine
- ¼ cup Dijon mustard
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a skillet over medium heat. Season chicken breasts with salt and pepper.
- Sear chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and chopped shallot, cooking for 2-3 minutes until softened.
- Deglaze the skillet with brandy or white wine, scraping up any brown bits from the bottom.
- Stir in Dijon mustard, chicken broth, Worcestershire sauce, and heavy cream. Simmer for 5 minutes, until the sauce thickens.
- Return the chicken to the skillet, spoon the sauce over the chicken, and simmer for another 3-4 minutes.
- Garnish with fresh parsley and serve with mashed potatoes or vegetables.
Notes
- For extra flavor, add a pinch of cayenne or paprika to the sauce.
- Substitute the brandy with white wine or chicken broth if you prefer an alcohol-free version.
- You can also use chicken thighs instead of breasts for a juicier result.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 2g
- Sodium: 550mg
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