Chicken Breasts Diane
Elevate your weeknight dinner game with Chicken Breasts Diane, a luxurious yet surprisingly simple recipe that combines tender, pan-seared chicken with a creamy, tangy sauce bursting with flavor. Perfectly seasoned chicken breasts are golden-browned and then bathed in a luscious sauce made with Dijon mustard, Worcestershire sauce, and heavy cream, with fragrant notes of garlic, shallots, and a splash of fresh lemon juice. This restaurant-quality dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Ready in just 35 minutes, Chicken Breasts Diane is ideal for quick weeknight meals but elegant enough for entertaining. Pair it with roasted vegetables, mashed potatoes, or a crisp green salad to complete the meal. Indulge in this creamy chicken delight and add a touch of sophistication to your dinner table!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots (finely minced)
- 2 cloves garlic (minced)
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons parsley (chopped)
- to taste salt
- to taste black pepper (freshly ground)
Instructions
Season both sides of the chicken breasts with salt and freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the pan and set aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced shallots and garlic, cooking for 1–2 minutes until fragrant and softened.
Stir in the Dijon mustard and Worcestershire sauce, and cook for another 30 seconds to combine the flavors.
Add the chicken stock to the pan, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits. Bring the mixture to a simmer and allow it to reduce slightly, about 2–3 minutes.
Stir in the heavy cream and lemon juice, simmering gently for another 2 minutes to thicken the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Return the cooked chicken breasts to the skillet, spooning the sauce over them and allowing them to warm through for 1–2 minutes.
Sprinkle the chopped parsley over the dish just before serving.
Serve the Chicken Breasts Diane with your choice of sides, such as roasted vegetables, mashed potatoes, or a green salad.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.6 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 139 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
