Paul Prudhomme's Chicken Diane

Total Time
Prep 20 mins
Cook 20 mins

This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.

Ingredients Nutrition


  1. Cook pasta and set aside.
  2. Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
  3. Heat a skillet over a high fire until it's hot (about 4 minutes).
  4. Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
  5. Add mushrooms and cook 2 minutes.
  6. Add green onions, parsley, garlic and stock.
  7. Cook 2 more minutes or until the sauce is at a rolling boil.
  8. Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
  9. Cook for 3 minutes and add the cooked pasta.
  10. Stir and shake the pan to mix well.
  11. Serve immediately.


Most Helpful

We also use the Poultry Seasoning. Might have to try the Cajun when I visit my daughter in LA. Try it with angel hair pasta. That's what we normally use. Amazing recipe!

debrabelliveau January 30, 2013

I have been eating this recipe since it came out. First my mother would make it, and now I make it at least 6 times a year. It is Soooooooo yummy! I follow this recipe with no substitution and it is excellent

u45812 April 27, 2008

This is a wonderful recipe! I used boneless/skinless chicken thighs, linguine and the Magic Poultry Seasoning. I didn't use all the butter it calls for in the sauce-I don't think more would have made it any better. It was enjoyed by all, even my picky husband, who proclaimed it a "keeper". This is easy enough for week-night dinners, yet good enough for company too. We will have this again...soon!

AllieOop January 04, 2007

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