Chicken Diane
Elevate your weeknight dinner routine with Chicken Diane, a classic dish bursting with rich, savory flavors and a touch of elegance. This recipe features tender, golden-brown chicken breasts bathed in a luscious pan sauce made with Dijon mustard, Worcestershire sauce, and heavy cream, all perfectly balanced by the brightness of fresh lemon juice and parsley. Quick and easy to prepare in just 35 minutes, this one-skillet wonder combines simplicity with gourmet flair, making it perfect for both busy weeknights and special occasions. Serve it over creamy mashed potatoes, fluffy rice, or alongside sautéed vegetables to soak up every drop of the decadent sauce. Chicken Diane is a timeless favorite that transforms humble ingredients into a restaurant-quality meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh lemon juice
Instructions
Place each chicken breast between two layers of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides of the chicken with salt and black pepper.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once the butter is melted and foamy, add the chicken breasts. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced shallot and garlic. Sauté for 1-2 minutes until fragrant and softened, stirring frequently to avoid burning.
Stir in the Dijon mustard and Worcestershire sauce, followed by the chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Reduce the heat to low and stir in the heavy cream. Simmer for another 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to reheat the chicken.
Stir in the fresh parsley and lemon juice right before serving for a burst of freshness.
Serve the Chicken Diane with the sauce spooned over the top. Pair it with mashed potatoes, rice, or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 613 mg | 13% | |
*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.
