French Bistro Chicken Diane with Dijon Cream & Sautéed Mushrooms
Description
Chicken Diane is a classic French bistro dish known for its rich, velvety sauce and elegant flavor. Tender pan-seared chicken breasts are paired with golden sautéed mushrooms and finished in a luxurious Dijon-mustard cream sauce with garlic, shallots, and fresh herbs. It’s indulgent yet simple—perfect for a cozy dinner or an impressive weeknight meal.
Preparation & Cooking Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp olive oil
For the Sautéed Mushrooms
250 g (9 oz) mushrooms, sliced (button or cremini)
1 tbsp olive oil
1 clove garlic, minced
For the Dijon Cream Sauce
1 tbsp olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
½ cup chicken stock
½ cup heavy cream
1 tsp fresh thyme (or ½ tsp dried)
1 tbsp fresh parsley, chopped
Instructions
1. Season & Sear the Chicken
Season chicken breasts with salt, pepper, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear chicken for 5–6 minutes per side until golden and cooked through.
Remove chicken from pan and set aside.
2. Sauté the Mushrooms
In the same skillet, add butter and mushrooms.
Cook for 4–5 minutes until browned and tender.
Add minced garlic and cook for 30 seconds.
Remove mushrooms and set aside with the chicken.
3. Make the Dijon Cream Sauce
Add shallots and cook until soft, about 2 minutes.
Stir in garlic and cook for 30 seconds.
Add Dijon mustard and Worcestershire sauce; stir well.
Pour in chicken stock and simmer for 3–4 minutes until slightly reduced.
Lower heat and stir in cream and thyme.
4. Finish the Dish
Return chicken and mushrooms to the skillet.
Simmer gently for 5 minutes, spooning sauce over the chicken.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Creamy mashed potatoes
green beans or asparagus
Steamed rice or crusty French bread
Simple green salad with vinaigrette
Questions & Answers
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work beautifully and stay extra juicy.
Q: Is there a substitute for heavy cream?
A: You can use half-and-half or cooking cream, but the sauce will be slightly thinner.
Q: Can this be made without mushrooms?
A: Absolutely. The sauce is delicious on its own or with spinach instead.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I make it ahead of time?
A: Yes—reheat gently on low heat to avoid separating the cream sauce.