Chicken and mushrooms in a creamy dijon sauce? YES PLEASE! If you’re like me, you love all of those things! I saw a rendition of this Chicken Diane recipe on Tiktok so of course I had to put my own spin on it! And I also needed to know where the name Chicken Diane even came from! After a brief search, it appears that Diana was a Roman goddess of the hunt and the sauce is named after her. I’m skeptical because the name is spelled different? Can you really trust what you read on the internet? (aside from my recipes, of course!)
As always, please share your own recommendations on how to make this dish healthier, more kid friendly, swap ideas, and budget shopping tips in the comments!
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Chicken Diane
- Total Time: 35 minutes
- Yield: 5 1x
Description
Named for the Roman goddess of game, this recipe is a delicious blend of dijon mustard, mushrooms, and brandy!
Ingredients
- 2lbs boneless skinless chicken thighs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 16 ounces sliced button mushrooms
- 1 large shallot, finely chopped
- 2 tablespoons brandy
- 1/2 cup chicken broth or bouillon
- 1/3 cup heavy cream
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worchestershire sauce
- 1/4 cup chopped parsley
- salt and pepper
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Instructions
- Season chicken with salt and pepper.
- Heat butter and oil in a large skillet over medium high heat.
- Add the chicken and cook until browned on each side and the chicken is fully cooked through to 165 degrees.
- Remove the chicken to a separate plate.
- Add the shallots and mushrooms to the same pan.
- Cook for about 5 minutes until the mushrooms are browned.
- Add the bandy and use a wooden spoon to scrape the bottom of the pan.
- Add in chicken broth, lemon, cream, mustard, and Worcestershire sauce. Stir until combined.
- Add the parsley and stir.
- Add the chicken back to the pan with the sauce and mushrooms and make sure everything is warm and saucy!
- Prep Time: 15
- Cook Time: 20
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