Made with boneless, skinless chicken breasts, fresh mushrooms, and marsala wine, this Instant Pot Chicken Marsala recipe is absolutely heavenly. This Italian-American dish is one the whole family will devour as soon as it hits the table.
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Why This Recipe Works
- Simple Ingredients. You can whip up this easy chicken marsala recipe with simple ingredients. You may not even have to make a big list.
- Rich And Earthy Flavors. The marsala sauce is a very rich with an earthy and unami flavor with a subtle sweetness.
- Quick And Easy To Make. This recipe only takes 15 minutes to prep, and it is ready to be served in 30 minutes.
📋 Ingredients
- Chicken: You will be cutting your chicken into small fillets. So, you'll want to either use precut chicken or boneless, skinless chicken breasts or chicken thighs.
- Seasonings: Check your cabinets for minced garlic and nature's seasoning.
- Mushrooms: The best mushrooms for dishes like this are crimini mushrooms or baby bellas.
- Chicken Stock: You'll need chicken stock (not broth) to make the rich creamy sauce.
- Flour: You'll need to coat your chicken with flour and seasoning before sauteeing it up. Just use regular all-purpose flour.
- Heavy Cream: Heavy cream helps thicken your sauce for a truly creamy meal.
- Marsala Wine: If you don't find marsala wine, you can use ¼ cup of white wine vinegar instead.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Make It Sweet: Drench your juicy Chicken Marsala in sweet Marsala wine sauce with a hint of Italian seasoning, all prepared with olive oil on medium high heat.
🔪How To Make Chicken Marsala
- Step 1: Cover each chicken breast with plastic wrap and pound the chicken flat using a cleaver. Then, cut the chicken ½ inches ½-inch-thick small fillets. Next, in a bowl, mix the flour and Nature's seasoning together and coat each chicken fillet.
- Step 2: Hit the saute button on your Instant Pot. Then, melt the butter and 1 tablespoon of oil. Saute the chicken fillets until they are golden brown.
- Step 3: Remove the chicken from the Instant Pot. Then, toss the mushrooms and garlic in and sauté them for about 5 minutes.
- Step 4: Add your chicken broth and wine to the mushrooms and garlic and continue to saute it for 10 minutes.
- Step 5: Press the Cancel button on your Instant Pot. Then, place the chicken on top of the mushroom sauce. Close and lock the lid. Then, hit pressure cook or manual and set the time for 10 minutes.
- Step 6: Naturally release for 5 minutes. Remove the chicken from the inner pot and set it aside. Next, add the heavy cream and stir it until the sauce thickens. Pour the sauce over the chicken and serve the best Chicken Marsala.
Hint: Ensure mushrooms are sliced evenly to promote even cooking and a consistent texture in the final dish.
👩🍳 Expert Tips
- Sear for Maximum Flavor: Use the sauté function to brown the chicken cutlets in butter and olive oil before pressure cooking. This step adds depth and locks in moisture.
- Deglaze with Marsala Wine: After searing, deglaze the pot with Marsala wine, scraping up the browned bits for a rich, restaurant-quality sauce.
- Pressure Cook & Finish with Cream: Cook on high pressure for 6 minutes with a quick release, then stir in a splash of heavy cream or cornstarch slurry to thicken the sauce for a velvety finish.
💭 FAQs
How Do You Thicken the Sauce?
If you feel the sauce is too thin after simmering it for 10 minutes, you can thicken it up. To do this, combine 1 teaspoon of cornstarch with 1 teaspoon of the sauce in a small bowl. Then add the mixture back to the sauce to thicken it.
Do I Need to Refrigerate Marsala Wine?
Due to the fortifying process, you do NOT need to refrigerate your marsala wine after you open it. It lasts anywhere from 4 to 6 months after opening.
It won’t go bad, but it will start to lose its flavor and fragrance after 6 months.
Best Way to Store Chicken Marsala
Store leftover chicken marsala in an airtight container in the refrigerator for up to 3 days. For extended storage, marsala can be frozen for up to three months.
Serving Suggestions
These are my favorite dishes to serve with Chicken Marsala:
- Garlic Mashed Potatoes: Creamy mashed potatoes with a punch of roasted garlic perfectly complement the rich flavors of Chicken Marsala.
- Steamed Asparagus: Tender asparagus spears, lightly seasoned add a vibrant and healthy touch to your meal.
- Parmesan Risotto: Velvety Parmesan-infused risotto is a luxurious side dish that pairs wonderfully with the savory Marsala sauce.
- Garlic Bread: Pair your Chicken Marsala with warm, buttery garlic bread for a delightful combination of flavors and textures.
- Rice: Serve with Chicken Marsala for a satisfying meal, allowing you to soak up the delicious sauce and complement the savory flavors of this best chicken marsala recipe.
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Instant Pot Chicken Marsala
Looking for a delicious weeknight meal that's packed with flavor and ready in no time? This Instant Pot Chicken Marsala is the perfect solution! Tender chicken breasts are cooked to perfection in a rich, savory Marsala wine sauce with mushrooms and garlic, giving you all the classic flavors of the traditional dish—made easier and quicker in the Instant Pot.
Ingredients
- 2 Chicken Breasts
- 2 tablespoons Minced Garlic
- 1 tablespoon Nature’s Seasoning
- 8 oz Sliced Mushrooms
- 1 tablespoon Parsley
- ⅔ cup Chicken Stock
- ½ cup Flour
- 3 tablespoons Olive Oil
- 3 tablespoons Butter
- ½ cup Heavy Cream
- ½ cup Marsala Wine ¼ quarter cup of white wine vinegar to substitute
Instructions
- On a cutting board, cover each chicken breast with plastic wrap and pound the chicken flat using a meat mallet or the flat side of a cleaver. Then, cut the chicken ½ inches thick small fillets.
- Next, in a bowl, mix the flour and nature's seasoning together and coat each chicken fillet.
- Hit the saute button on your Instant Pot. Then, melt the butter and 1 tablespoon of oil. Saute the chicken fillets until they are golden brown.
- Remove the chicken from the Instant Pot. Then, toss the mushrooms and garlic in and sautee them for about 5 minutes.
- Add your chicken broth and wine to the mushrooms and garlic and continue to saute it for 10 minutes.
- Hit cancel on your Instant Pot. Then, place the chicken on top of the mushroom sauce. Close and lock the lid. Then, hit pressure cook or manual and set the time for 10 minutes.
- After the time is up and the pressure cooker beeps, let it naturally release for 5 minutes. Then, flip the pressure valve to the venting position and release the rest of the pressure.
- Remove the chicken from the inner pot and set it aside. Next, add the heavy cream and stir it until the sauce thickens.
- Pour the sauce over the chicken and serve the best Chicken Marsala.
Notes
Ensure mushrooms are sliced evenly to promote even cooking and a consistent texture in the final dish.
Nutrition
Calories: 547kcalCarbohydrates: 26gProtein: 29gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 130mgSodium: 273mgPotassium: 784mgFiber: 3gSugar: 6gVitamin A: 883IUVitamin C: 7mgCalcium: 130mgIron: 3mg
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