Chicken Diable
Savory and indulgent, Chicken Diable is a French-inspired dish that combines tender, golden-seared chicken breasts with a bold, creamy mustard sauce. This one-pan recipe features a harmonious blend of yellow and Dijon mustards, white wine, and a hint of cayenne pepper for a subtle kick. Enhanced with sautéed shallots, garlic, and a splash of heavy cream, the sauce strikes the perfect balance between tangy and velvety. Ready in just 45 minutes, this elegant yet approachable meal is perfect for weeknight dinners or entertaining guests. Pair it with crusty bread or buttery mashed potatoes to soak up every decadent drop of the sauce, and garnish with fresh parsley for a pop of color. Ideal for fans of robust flavors, Chicken Diable is sure to become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 cup white wine
- 1 cup chicken broth
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 0.25 teaspoons cayenne pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the shallots. Sauté for 2-3 minutes, stirring frequently, until they soften.
Add the minced garlic to the skillet and cook for an additional 30 seconds, or until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes, reducing slightly.
Whisk in the yellow mustard, Dijon mustard, cayenne pepper, and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken breasts from the skillet and set them aside on a serving platter, keeping them warm.
Reduce the sauce over medium heat for a few minutes until slightly thickened. Stir in the heavy cream and cook for another 1-2 minutes, ensuring the sauce is smooth and well combined. Adjust seasoning with additional salt and black pepper if needed.
Pour the sauce over the chicken breasts and garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 787 mg | 17% | |
*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.
