Name: Chicken Diane
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds chicken, boneless, skinless pieces; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon coarse ground pepper; 3 tablespoons butter; 1/4 cup diced onion; 2 garlic cloves, minced; 16 ounces mushrooms, sliced (white button or baby portabella); 1/2 cup chicken broth; 1/4 cup heavy whipping cream; 2 teaspoons Worcestershire sauce; 2 teaspoons dijon mustard; 1 tablespoon lemon juice; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper

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Chicken Diane is a delicious meal of grilled chicken topped with a creamy mushroom sauce. Delicious served over rice pilaf or pasta.

Diane sauce was originally developed to serve over venison and is popular to serve over steak. The perfect Diane sauce is so delicious served over smoky grilled chicken.

Oval platter with chicken Diane, asparagus and sliced lemons.

Switch up your meal rotation this week with this simple Chicken Diane recipe. The creamy mushroom sauce is full of garlic and onion flavor that compliments the sautéed mushrooms. Worcestershire sauce and dijon mustard balance out the cream for one of the best flavor combinations to serve over any grilled meat.

Ingredients Needed

Boneless, Skinless Chicken: Use breasts or thighs. We used a whole chicken that we cut up and deboned.
Olive Oil
Kosher Salt
Coarse Ground Pepper
Butter
Onion
Fresh Garlic
Mushrooms
Chicken Broth
Heavy Whipping Cream
Worcestershire Sauce
Dijon Mustard
Lemon Juice

Skillet of chicken with mushroom cream sauce.

Step by Step Directions

Sheet pan with boneless skinless chicken pieces.

STEP 1 Pat chicken pieces dry with paper towels. Coat lightly with olive oil and season with salt and pepper.

STEP 2 Cook over indirect grill fire with the lid closed for about 8 minutes.

STEP 3 Turn the chicken and continue to cook until internal temperature reaches 160°, chicken will continue to cook in the sauce.

STEP 4 Remove from grill and set aside while you make the sauce.

STEP 5 Slice mushrooms.

Diced onions and minced garlic on a cutting board with sliced mushrooms.

STEP 6 Dice onions and mince garlic.

Collage making Diane sauce with onions, garlic, mushrooms, cream for chicken.

STEP 7 Melt butter in a large skillet over medium heat. Add the onions and garlic, stirring often about 2- 3 minutes.

STEP 8 Add the sliced mushrooms, stirring occasionally until mushrooms are softened and start to caramelize.

STEP 9 Stir in chicken broth, heavy whipping cream, Worcestershire sauce and dijon mustard.

STEP 10 Whisk in lemon juice, salt and pepper.

STEP 11 Add the chicken pieces and continue to cook, stirring occasionally about 5 minutes.

Skillet of chicken with creamy mushrooms sauce.

STEP 12 Turn chicken pieces, cooking another 5 minutes until sauce has reduced slightly.

Platter of chicken Diane with asparagus.

Serve chicken topped with mushroom sauce.

How to Store and Reheat

Store leftover chicken in an airtight container in the refrigerator up to 4 days.

To reheat, slice chicken and place in a pan with sauce, add a bit of chicken stock if needed. Cook over medium heat stirring until heated through.

Side Dishes for Chicken Diane

Toasted almonds over rice pilaf in red pan — **Rice Pilaf**

Asparagus - grilled with garlic butter — **Grilled Asaparagus**

Garlic Bread slices on a cutting board with knife and red napkin — **Grilled Garlic Bread**

Closeup of plate with chicken with mushroom cream sauce, asparagus.

Chicken Diane is filled with amazing layers of flavor with grilled chicken and creamy mushroom sauce. It is simple enough for a busy weeknight dinner and delicious enough for entertaining.

You might also like this Grilled Asian Chicken that makes amazing rice bowls and is a quick and easy dinner for busy weeknights.

6 Servings

Chicken Diane

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Chicken Diane is a delicious meal of grilled chicken topped with a creamy mushroom sauce. Delicious served over rice pilaf or pasta.

Ingredients

For the Chicken

2 pounds chicken, boneless, skinless pieces
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarse ground pepper

For the Diane Sauce

3 tablespoons butter
¼ cup diced onion
2 garlic cloves, minced
16 ounces mushrooms, sliced (white button or baby portabella)
½ cup chicken broth
¼ cup heavy whipping cream
2 teaspoons Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon fresh ground pepper

Instructions

Prepare a grill fire to 300° using oak or pecan for smoke flavor.
Pat chicken pieces dry with paper towels. Coat lightly with olive oil and season with salt and pepper.
Cook over indirect grill fire with the lid closed for about 8 minutes.
Turn the chicken and continue to cook until internal temperature reaches 160°, chicken will continue to cook in the sauce.
Remove from grill and set aside while you make the sauce.
Slice mushrooms, dice onions and mince garlic.
Melt butter in a large skillet over medium heat. Add the onions and garlic, stirring often about 2- 3 minutes.
Add the sliced mushrooms, stirring occasionally until mushrooms are softened and start to caramelize.
Stir in chicken broth, heavy whipping cream, Worcestershire sauce and dijon mustard.
Whisk in lemon juice, salt and pepper.
Add the chicken pieces and continue to cook, stirring occasionally about 5 minutes.
Turn chicken pieces, cooking another 5 minutes until sauce has reduced slightly.
Serve chicken with sauce spooned over the top.

Notes

Store leftover chicken in an airtight container in the refrigerator up to 4 days.

To reheat, slice chicken and place in a pan with sauce, add a bit of chicken stock if needed. Cook over medium heat stirring until heated through.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 444Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 161mgSodium: 636mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 46g

Nutritional information is estimated and may not be accurate.