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Golden-Seared Chicken Diane with Velvety Dijon Mushroom Cream and Fresh Parsley

A classic French-inspired chicken dish with a rich and creamy Dijon mushroom sauce, perfect for a special dinner.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 10 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup chicken broth
  • ½ cup dry white wine

Instructions

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
  3. In the same skillet, add the butter. Sauté the mushrooms, garlic, and shallot until the mushrooms are browned and tender, about 5 minutes.
  4. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the liquid has reduced by half, about 5 minutes.
  5. Stir in the Dijon mustard and heavy cream until the sauce is smooth and velvety. Return the chicken to the skillet, spoon the sauce over the top, and cook for another 2-3 minutes until heated through.
  6. Garnish with fresh parsley before serving.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream, but the sauce will be less thick.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: European

Nutrition

  • Calories: 450
  • Sugar: 3g
  • Fat: 28g
  • Carbohydrates: 8g
  • Protein: 38g