Instant Pot Chicken Diane–chicken and mushrooms in a lemon-dijon sauce made in your Instant Pot.
Note: this recipe can also be made in the slow cooker. Check bottom of instructions below for how.
Instant Pot Chicken Diane
When I was in college I worked at a restaurant that would feature the dish “steak diane” every Friday night. It was always something that looked and smelled so good (although I don’t ever remember if I ordered one for myself). It had steak and mushrooms with a lemon-dijon-garlic sauce. Today’s recipe is a chicken take on steak diane. Of course my version is made easy in your Instant Pot (and I don’t use brandy in my version). The sauce is so good! you’re going to really love this dish.
I used chicken tenderloins. But I do have something to say about this! I realized that when I bought the bag of frozen chicken tenderloins from Costco the chicken I made in the Instant Pot always turned out super tender. But the last two times I’ve used Sam’s Club chicken tenderloins and they have been really chewy, tough and flavorless. So I learned that chicken tenderloins don’t always turn out great in the Instant Pot. Use a higher quality chicken and you’ll be more likely to have good results. If you have chicken thighs on hand use them! This recipe will turn out great with thighs. Trim off the excess fat and cut each thigh into 6 pieces.
Ingredients/Substitution Ideas
- Butter
- Mushrooms–I used white button mushrooms. You can also use baby bella or cremini.
- Onion–or shallots
- Chicken broth–or water and Better than Bouillon chicken base
- Chicken tenderloins–or boneless skinless chicken thighs
- Kosher salt
- Pepper
- Dried parsley
- Dijon mustard
- Lemon juice–fresh is best
- Minced garlic–jarred or fresh
- Olive oil
- Heavy cream–or half and half or evaporated milk
- Cornstarch
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl it around. Add in the mushrooms and saute for 3 minutes. Add in a dash of salt.
Then add in the onions and saute for 3 more minutes.
Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off saute setting. We are only using a half cup of broth because we have “moisture releasing” ingredients (chicken, mushrooms) in this recipe.
In a bowl add the kosher salt, pepper, parsley, dijon, lemon juice, garlic and olive oil. Stir. Add in the chicken and stir so that chicken is coated in the mixture. (If you’re using chicken thighs cut each thigh into 6 pieces before adding to the sauce).
Add the chicken and remaining sauce into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together the cream and cornstarch until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened. Turn off Instant Pot.
Serve the chicken and sauce over rice, mashed potatoes, garlic toast, cauliflower rice or egg noodles.
Notes/Tips
- The sauce is so yummy you’ll want something that can soak it up! We loved ours with mashed potatoes. Other options are rice, garlic toast, cauliflower rice or egg noodles. Serve with a side of veggies like asparagus, broccoli or green beans.
- You can use chicken breasts for this recipe but you’ll want to cut them into bite size chunks before pressure cooking (use a 2 minute pressure cook time with a 5 minute natural pressure release). However, chicken breasts won’t stay as moist and tender as tenderloins and thighs will.
- This recipe is gluten free. It can be low carb if you leave out the cornstarch.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with mushrooms are Instant Pot Chicken Rosa Maria and Instant Pot Johnny Marzetti.
More Instant Pot Chicken Recipes with Lemon…
Instant Pot Creamy Lemon Chicken
Tender seasoned chicken breasts enveloped in a creamy lemon sauce.
Instant Pot Lemon Chicken Romano
Seasoned and sauteed chicken tenders with Romano cheese and creamy lemon sauce.
Instant Pot Honey Lemon Chicken
Bites of chicken and green beans in a lemon-honey sauce. An easy dump and go recipe!
Instant Pot Chicken Lemon Orzo Soup
A bright lemon-flavored broth based soup with chunks of chicken and bites of orzo (or rice). Easy to make and delicious to eat!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot or Crockpot Chicken Diane
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
Chicken and mushrooms in a lemon-dijon sauce made in your Instant Pot.
Ingredients
- 2 Tbsp butter
- 8 oz mushrooms, sliced
- 1/2 cup diced onion
- 1/2 cup chicken broth
- 1 1/2 pounds chicken tenderloins or boneless chicken thighs
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp dried parsley
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 3 Tbsp heavy cream
- 2 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl it around. Add in the mushrooms and saute for 3 minutes. Add in a dash of salt. Then add in the onions and saute for 3 more minutes.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off saute setting.
- In a bowl add the kosher salt, pepper, parsley, dijon, lemon juice, garlic and olive oil. Stir. Add in the chicken and stir so that chicken is coated in the mixture. (If you’re using chicken thighs cut each thigh into 6 pieces before adding to the sauce).
- Add the chicken and remaining sauce into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cream and cornstarch until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened. Turn off Instant Pot.
- Serve the chicken and sauce over rice, mashed potatoes, garlic toast, cauliflower rice or egg noodles.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and swirl it around. Add in the mushrooms and saute for 3 minutes. Add in a dash of salt. Then add in the onions and saute for 3 more minutes. Transfer to the slow cooker.
- In a small bowl stir the broth and cornstarch together until smooth. Stir the mixture into the slow cooker.
- Add kosher salt, pepper, parsley, dijon, lemon juice, garlic, olive oil and chicken into crockpot. Stir to coat the chicken well. (If you’re using chicken thighs cut each thigh into 6 pieces before adding to the sauce).
- Cover and cook on low for 2-3 hours.
- Stir in the cream.
- Serve the chicken and sauce over rice, mashed potatoes, garlic toast, cauliflower rice or egg noodles.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Didn’t have any heavy cream so milk worked out well. Do you think tarragon would taste good in this dish? My hubs is not a fan of Dijon so used less. Added some parsley and paprika for more color when serving.
★★★★★
oh yeah, I love tarragon! I bet that would be good!
i made this recipe tonight and the sauce is very good. I doubled the sauce part and glad I did. I think the next time I will sauté the chicken with the mushrooms and onions to give the chicken a deeper flavor. I served it over couscous which was perfect.
★★★★
Sauteeing is a great plan! Love that you doubled the sauce.
made this tonite. fantastic. no changes to recipe. tastes geat. unlike others I use Walmart brand frozen tenderloins (thawed) and for me they tasted very good
★★★★★
Thanks for your comments James and the 5 stars!
I whipped up this delicious dinner in my pressure cooker (no room for a big bulky instant pot in my condo kitchen) and it was a big hit with both myself and my hubby! I used chicken breasts which I cut up into chunks, seeded Dijon mustard, and Better than Bouillon for the broth. I followed the recipe pretty much exactly except that my mushroom/ onion sauté was more caramelized. This recipe is definitely a keeper! Thank you, Karen!!
★★★★★
Yum I love the sound of your version of chicken diane! Thanks Vicky!
Followed this recipe to a tee, was Knock-your-socks-off delicious! Used fresh tenderloins, very tender. Sauce was spot-on. Another winner! Plz keep ’em coming.
p.s. I’m not sure but I think The Hubster actually licked his plate after this one, he’s blaming it on the dog though
★★★★★
The hubster! Haha! I love it
Hi, Karen – I made this last night in my IP Mini for me and hubby; used chicken thighs and reduced the rest of the ingredients a bit since it was for two. It was absolutely delicious! That said, I did find the cornstarch/heavy cream mixture way too thick so I thinned it with a little water. Next time I think I’ll just make a simple cornstarch slurry.
This recipe is a keeper for sure, and so easy!
★★★★★
Okay thanks! Good to know about the cornstarch!
Delicious recipe; it was YUM! I used frozen boneless chicken breasts. I increased cooking time to 7 minutes. I will increase that to 8 minutes next time. I also substituted plain Greek yogurt and milk for the heavy cream to cut the cholesterol. Very tasty!
★★★★★
Sounds like a great version! thanks for the 5 stars!
Delicious! I usually prefer thighs but got fresh tenders for this. Perfect-but I am sure would be equally delicious with thighs. Made as written and wouldn’t change a thing. Another winner, Karen!!!
★★★★★
Thanks Mindy!! So glad you liked it!
Jim Bob says Howdy
Chicken Diane with asparagus, my mouth is watering all ready. You had me at chicken thighs, butter, and mushrooms. Tonight it will be left overs making room in the refrigerator. However, tomorrow, it will be “Chicken Diane”. My wife is sticking to her Keto diet,, She came home with meal prep packets of Cajun seasonings and frozen shrimp, along with a new Keto recipe magazine.. I will eat my IP leftovers.tonight,. The house will smell great, always does at meal time.. I do catch her sneaking sample bites of my food every now and then.. Jim Bob (She will not convert)..
★★★★★
She is dedicated!! I’m glad you have found a compromise 😉
Kim B is referring to a comment about the Sam’s Club frozen chicken tenderloins, yet I don’t see where you mentioned them. Good or bad? I have both Sam’s Club and CostCo near me, but don’t want to buy the Sam’s Club frozen tenderloins if they are not recommended. I usually buy fresh, but have seen you mention frozen before. Please advise. thanks in advance. BTW, this recipe looks delicious and am anxious to try.
Pippa, I get the recipe email everyday from Karen. She mentioned the Sam’s club chicken right at the top, just under the big picture of her finished meal, she had written a couple of paragraphs. I always read her notes. I’ll probably try the Sam’s ones again, but it will be a month or two down the road. Maybe they’ll get better.
I don’t recommend. They turned out flavorless and chewy the last 2 times I’ve made them. They aren’t uniform either. Some are okay and some are not.
Can’t wait to try this one! Karen, you are soooooo right about those frozen chicken tenderloins at Sam’s club! Bummer. Might as well have just bought breasts & saved a little $$$. All we have here is Sam’s but I won’t be buying those “so-called” tenderloins Ever. Again. They do have fresh chicken tenderloins, I’ll just get them, repackage into 1 lb bgs to freeze, & just thaw them out before use. Will be back with stars on this one! Thanks.
Yes that is a smart idea! It just takes a little more work but it’s worth it in the end!
P.S. You’ve given us lots of these tenderloin recipes lately & they are so yummy. I may just do your “use thighs instead” trick from now on. (those frozen tenderloins sure were easier to use, though) Keep ’em coming, the hubby sure loves them!
Can you use cream of mushroom soup instead of chicken if you dont have cream
Yes you could do that. But really you could just use 3 Tbsp of milk.
You always say your IP recipes ALSO have a SC recipe included. I am sick of slowly going through your extensive IP recipes for either a very brief and hurried SC segment or NOTHING re. to a SC. Thst is what just happened with your Chicken Diane recipe.
if this lack of a SC recipe continues, I will be canceling my subscription.
Thanks for nothing,
Stevep
Hi Stephen, go to the recipe card: https://www.365daysofcrockpot.com/instant-pot-chicken-diane/#tasty-recipes-47835-jump-target In the instructions I write Instant Pot Instructions and then below that is says Slow Cooker Instructions. That’s where you’ll find how to make this recipe in the slow cooker.
Extremely rude. Show some respect.
I concur.
Apparently you believe you can do better.
I use my Slow Cooker more than my IP, yet I experience no issues looking for the SC recipe.
Take a chill pill, life is to short!!!
Stephen: you are saying you are going to cancel your subscription to Karen’s blog because you’re too lazy to scroll down?
I really have to question how you have a subscription to a free, online recipe blog whose author buys, cooks and writes free recipes? Is this what you mean by your subscription to 365 Days?
Definitions from Oxford Languages:
noun
1. the action of making or agreeing to make an advance payment in order to receive or participate in something. “the newsletter is available only on subscription.”
Karen, where do I send my payment to subscribe?! Hahaha!