Paul Prudhomme's Chicken Diane

Savor the bold, zesty flavors of Paul Prudhomme’s Chicken Diane, a classic Creole-inspired dish that transforms simple chicken breasts into a restaurant-worthy meal. Perfectly seasoned with Creole spices and pan-seared until golden, the chicken is bathed in a luxurious sauce of garlic, green onions, white wine, Worcestershire, and fresh lemon juice. This one-pan recipe is brought to life with a touch of butter and parsley, creating a vibrant, velvety finish that’s both comforting and elegant. Ready in just 40 minutes, this flavorful dish pairs beautifully with fluffy rice, creamy mashed potatoes, or crisp-steamed vegetables, making it a versatile choice for busy weeknights or special occasions. Whether you're a fan of New Orleans-style cuisine or simply looking for a new family favorite, this quick and easy Chicken Diane recipe delivers a delightful culinary experience with every bite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 teaspoons Minced garlic
• 4 tablespoons Green onions, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 0.5 cups Chicken stock
• 2 tablespoons Dry white wine
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• 2 tablespoons Fresh lemon juice
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper

Directions

Step 1

Begin by pounding the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.

Step 2

Season the chicken breasts on both sides with the Creole seasoning, salt, and ground black pepper.

Step 3

In a large skillet, heat 2 tablespoons of unsalted butter and the olive oil over medium-high heat until hot.

Step 4

Add the seasoned chicken breasts to the skillet and sear for about 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.

Step 5

Lower the heat to medium, then add the remaining 2 tablespoons of unsalted butter to the skillet.

Step 6

Once the butter has melted, stir in the minced garlic and green onions. Cook for 1-2 minutes until fragrant.

Step 7

Next, add the chicken stock, dry white wine, and Worcestershire sauce. Stir to deglaze the skillet, scraping up any browned bits from the bottom.

Step 8

Bring the sauce to a simmer, then stir in the fresh parsley and lemon juice. Let the sauce reduce for about 5-7 minutes, stirring occasionally.

Step 9

Return the cooked chicken breasts to the skillet, spooning the sauce over them. Cook for another 5 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).

Step 10

Serve the chicken immediately, drizzling the sauce generously over the top. Pair with steamed vegetables, rice, or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(1102.9g)

Amount per serving	% Daily Value*
Calories	1928.4

Total Fat 103.1g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 726.2mg	0%
Sodium 3086.9mg	0%
Total Carbohydrate 12.9g	0%
Dietary Fiber 2.9g	0%
Total Sugars 3.6g
Protein 224.2g	0%

Vitamin D 7.0IU	0%
Calcium 171.3mg	0%
Iron 9.0mg	0%
Potassium 2144.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 47.8%

Carbs: 2.8%