Chicken Diane

Our most viral recipe ever. 5+ million views and counting. Rich, savory, and downright indulgent. It’s everything you want in one pan. Perfect for a cozy dinner or impressing guests.

Prep List

• Chicken

  • Boneless chicken thighs x 2 (6–8 oz) or chicken breasts x 2, sliced into cutlets

  • Avocado oil x 1 tbsp

  • Butter x 2 tbsp, divided

  • Kosher salt x to taste

  • Black pepper x to taste

• Sauce

  • White button mushrooms x 16 oz, sliced

  • Shallot x 1 large, finely chopped

  • Brandy (or cognac) x 2 tbsp

  • Chicken broth x ½ cup

  • Heavy cream x ⅓ cup

  • Lemon x 1, juiced

  • Dijon mustard x 1 tbsp

  • Worcestershire sauce x 1 tbsp

  • Parsley x ¼ cup, finely chopped

Recipe

1. Chicken

   • Season chicken with salt and pepper. Heat avocado oil and 1 tbsp butter in a pan over medium-high.

   • Sear chicken until golden brown on both sides. Continue cooking until internal temp hits 165°F, about 4 minutes per side.

   • Transfer chicken to a plate. Do not wipe the pan—those golden bits are key.

2. Sauce

   • Lower heat to medium. Add mushrooms and remaining 1 tbsp butter. Cook, stirring occasionally, until mushrooms brown, about 5 minutes.

   • Add shallot and cook until softened, about 3 minutes.

   • Add brandy and deglaze, scraping up fond. Let it reduce until nearly evaporated, about 15–30 seconds.

   • Stir in chicken broth, cream, lemon juice, Dijon, and Worcestershire. Simmer until slightly thickened, about 3 minutes.

   • Fold in chopped parsley and adjust seasoning with salt and pepper.

   • Return chicken and any juices to the pan. Spoon sauce over top and serve immediately.

To Plate

Serve chicken in the pan with sauce spooned over the top. Finish with extra parsley or a few drops of lemon juice for brightness.