Paul Prudhomme's Chicken Diane Recipe

Indulge in a taste of childhood nostalgia with this unforgettable Paul Prudhomme's Chicken Diane recipe! This classic dish, featuring tender boneless, skinless chicken thighs (for maximum flavor!), is elevated with the signature kick of Paul Prudhomme's Magic Cajun Spice. A comforting yet exciting meal perfect for a special night, or any night you crave a touch of Louisiana magic. Easily adaptable with substitutions if you don't have the specific spice blend – learn how to make this delicious dish today!

Prep Time 15 mins
Cook Time 40 mins
Calories 801.5 kcal
Protein 78g
Rating 4.2 (6 Reviews)
Paul Prudhomme's Chicken Diane 40

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paul Prudhomme's Chicken Diane

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How to Make Paul Prudhomme's Chicken Diane

  1. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 1 tablespoon of olive oil.
  2. Season 1.5 lbs boneless, skinless chicken thighs generously with 1 tablespoon of Paul Prudhomme's Magic Cajun Spice (or substitute with Poultry or Veal/Pork Magic).
  3. Sear chicken thighs for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
  4. Add 1/2 cup chopped shallots and 2 cloves of minced garlic to the skillet. Sauté for 1 minute until fragrant.
  5. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pan. Add 1/2 cup chicken broth.
  6. Stir in 1/4 cup heavy cream and 2 tablespoons of Dijon mustard. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
  7. Return the chicken thighs to the skillet, coating them in the sauce. Simmer for 5-7 minutes, or until the chicken is cooked through.
  8. Stir in 1/4 cup chopped fresh parsley before serving.
  9. Serve immediately over rice or your favorite side dish.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

15g

Fat

150g

Carbs

16g